I have noticed a lighter sauce like liquid (watery) with green chilies cut in it served along with fried rice in Indian restaurants. It tastes
I've always been told you can't reuse marinade, so I always throw it out. But this evening, I marinated chicken, and then I took the chicken o
How to cook the food such that Maillard reaction doesn't form acrylamide? http://sciencefare.org/2011/06/01/maillard-reaction/ When food is cooked quickly
I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to
I have a particular brand of jarred pickles I buy from a local supplier. They're some kind of beer pickle, and the brine has a vinegar and IPA type of taste, an
I've got a lovely rhubarb plant. Nice stalks, huge leaves. The biggest leaves have veins in them bigger than some of the smaller stalks. It seems a shame to thr
I bought whole foods "baking cocoa". On the back in the ingredients section it says "processes with alkali." Then, just above the bar code it says "dutch-proces
I had a meal in one of the restaurants at the base of the Batu Caves in Malaysia that served a dish that I quite liked, but I failed to record what I ordered. I
On a different question on rhubarb, a link to the wikipedia-page was posted. It is stated there that cooking rhubarb leaves with soda can make them more poisono
I'm making tonkotsu ramen broth, cooked over twelve hours (some people cook it even longer). I'd rather not leave my gas stove on overnight, so I'm wondering wh
A few years ago, I went to a restaurant on the water in Tel Aviv-Yafo called Manta Ray. They served this most exceptional bread they called Balkan bread. It rem
When making a flavored iced drink - for example a mocha - what is the correct steps to take in order to make the best drink. Is it ok to pour the hot espresso o
I have an American recipe that calls for 12oz Hunts Tomato paste and 1.5 cups of water. The nearest thing I have is Passata. I don't know much about cooking,
I have used sweetened condensed milk a lot in different deserts and pies, but today I wondered if boiling is needed, is it necessary?
A few years ago, I got a wild hair and pickled some sweet and hot peppers out of my garden. It's been a while, but I remember buying the correct implements an
With precise devices like sous vide, which have sensors like thermometers that you can download readings from, I am curious if people have started collecting 'c
Most cake recipes call for creaming the butter and sugar first, then adding liquids and flour alternately . Recently I have seen several recipes instructing to
My local grocery store (Fred Meyer/Kroger) has NY Steak in the clearance section today, (it's going out of date soon.) What I can't seem to find is whether the
Idly and Vada two major recipes of South India. For those dishes Black Gram Batter is the key ingredient. This soaked balck gram when ground in a mixer or food
I have been cooking vegetables, such as pea, green beans, broccoli, etc, and even eggs, by placing some butter and water in a fry pan, then cooking the food wit
I have got thinking about this and now I want to know an answer. In most functions of eggs (coating, thickening etc) all are from coagulation but glazing and e
Like most people, I am a huge fan of pulled pork anything. But what I don't get is the actual pulling process of the cooked meat. Any cook book or cooking sho
Is it safe to drink the water that basil seeds are soaked in? Also would it be okay to drink that water with and/or without removing the soaked seeds? Thanks a
In Maggie Gleer's Artisanal Baking, there is a recipe for a focaccia-style rosemary bread (ACME's herb slab). The dough is fortified with oil, and spends a lon
Will red onions, instead of green onions, work with these other indgredients: Pecans, Cheddar Cheese, Mayonnaise? Thank you.
When I melt 16 oz of chocolate I add 4 oz of oil how long can I keep this and how should it be stored. Someone said something about botulism ??
I am making cream of pumpkin soup. I need to go do the weeks shopping and also get the cream I forgot. (Cream is added in the last step of my recipie) The rec
I have one of these - http://www.victoriasbasement.com.au/Product/Details/75766 - which I bought recently. Its an enamelled cast iron pan. I've been seasoning i
I have some olive oil that has gone a bit cloudy. What causes that to happen, and is it still safe to use?
When making any kind of tea, I understand that water temperature can make a big difference with flavor. I'm wondering if we can also use precise water temperatu