I made my first batch of gnocchi this weekend and after quite a bit of work, I got gnocchi that didn't taste great. The consistency was ok; they did not disint
I'm making rack of lamb tonight. I got the rack at a local farmer's market and it was a bit less butchered than I expected. I can (and did) trim it myself, but
Last night, I made a cottage pie and cooked it in the oven for 30 minutes, once cooled down I placed it in the fridge. What would be the best way to reheat thi
I have cooked bone in pork shoulder many times before and I am about to do it again but I feel the need to experiment slightly... My plan is to cook the pork sh
I have a can of Red Kidney Beans, and I want to use it to make Japanese Red Bean Paste Buns. Looking online, I found that these buns require Azuki Beans for the
So I am trying to learn different recipes. One I'd like to do soon is the steak au poivre, it's a quite simple one but all the recipes I found say you need gree
I made a mistake of buying a Cuisinart 6 qt stock pot with two major downsides: opaque lid (can't see inside) and non-insulated, metal handles. I wasn't think
I dehydrated garlic in my garage a couple of days ago and now I need to remove the strong garlic odor in the garage -- any ideas? I have left the garage door o
I have a carton of fresh eggs here. They don't expire until this time next month. They don't float in a large bowl of water. But many of these ones after being
What are some good solutions for dispensing whipped cream into swirls in a consistent fasion, maybe a specific shape etc.? I was envisioning something just lik
I would like to process (in glass jars or bottles for shelf life) teriyaki sauce/marinade. My recipe calls for vinegar. I'm leaning towards pressure cooking fo
I've got to the point where my bread springs beautifully (I can see it grow). Unfortunately, no matter how I score it, the score always spreads open gently, the
I've tried making pasta several times now, and every time it turns holey after I run the dough through a standard crank machine: Ingredients I use: 200 gram
I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was wh
I have microwave oven, but I can't bake cakes and cookies in it. So I need an electric oven, but people are suggesting I buy a convection microwave to do both b
I have found warm water to be a great way to quickly defrost meat and fish as opposed to just letting it sit outside the freezer, which is what my mom does. Bu
I bought a steam-in-bag bag of brocolli and carrots. These bags are usually microwaved without opening. E.g.: http://www.birdseye.com/vegetable-products/steamfr
I need cream of tartar to make a special apple pie,but I have none can you tell me the correct substitute I need a proper answer The pie is ca
So I left some grape juice out overnight, I forget how long, but now it has developed a "fizzy" taste. Also when you open the bottle you can hear the fizz escap
I'm heating frozen eggplant parmesan in a toaster oven at 400 degrees for 40 minutes, as specified, but it's not coming out hot enough. Which parameter - time o
I'm going to get a hand-hammered, round-bottomed wok through the mail in the near future. Trouble is, I have a glass top stove inside, so that's entirely off li
I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fr
I put a frozen beef roast (about 2 lbs) in the crockpot with some sherry and onions, but forgot to turn the crock pot on. The lid was on, and
In my country it is impossible to get double cream (48% fat). The highest fat content I can get is 35% whipping cream. I have some recipes which require double
I would like to bring eggs Florentine for a potluck. I usually make them for myself Sunday mornings, but usually I strain the egg fresh from the pot to the muff
I live in Finland and I can't find urad dal in the city where I live. Can I make thin crispy dosa with different beans?
Most recipes for sponge cake use a quantity of yogurt which sometimes is replaced with milk, or even soja or almond drinks. In those recipes (flour, sugar, eg
I recently tried a recipe for Mongolian BBQ that I found online. The sauce consists of garlic, ginger, water, soy sauce, cornstarch, and the main ingredient is
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I am making coffee flavored biscottis that I want to drizzle with coffee flavored melted chocolate, which should harden after. I have searched but without much