While I really like to eat rice, I did not spend much attention on the kind of rice I was eating - up to now. Actually, I'd probably confuse basmati and jasmin
Everytime I cook white asparagus it has these strings in it, which are not really pleasant. Is it normal thing? Or I am doing something wrong? I peel asparagus
I tried making homemade bounty bars twice but there is a problem I can't seem to get the solution to this problem right. What I do is as follows: I first mix
Earlier this year, I found a package of gelatin sheets in my cupboard, which looked extremely old. I couldn't exactly tell how old, but the packaging mentioned
I recently discovered a number of bottles of raspberry infused vodka in my grandmother's basement. They are all many years old, and I'm wondering if they're sti
There have been many questions related to whole wheat flower on this site before, but nearly all of them focus on baking. I'd like to know what is the effect of
I want to make ice cream, put them into pint containers (or, hopefully of any custom size in the future) and have the containers be sealed with a film like H&au
I love the added flavor that comes from cooking in a cast iron dutch oven like the one shown below: What is it that causes this? Is it from the charcoal or fro
with laurel leaves steeping in it as well. I bought it at the Placio De Espania in 1992. Would it still be safe for use?
I've found a bunch of morels this weekend and wanted to make a simple sauce with them. The simplest one I want to try directs me to cook a medium shallot in bu
I'm making peach butter. The recipe I have uses the skin on the peaches (you put the peaches in a blender, put them in the slow cooker with sugar and spices, t
What causes diced rhubarb to float from the bottom of glass pan (where it was placed under a cake mix) to the top of cake mixture while baking?
I recognize that Canola, Vegetable, and Corn oil are all Vegetable-Based oils, but many Recipes call for different kinds of oil. I don't know why. Is there a ma
I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will thi
All of the IQF shrimp in local stores contain sodium tripolyphosphate. I am apparently very sensitive to the taste, or at least more so than my family members.
Where did adding nutmeg to eggnog come from? I've tried nutmeg before and can't really taste anything other than nog. So where did the idea of adding nutmeg c
I am planning on baking Macarons. The recipe requires whisking egg whites in an electric whisker but I don't have one. It is bit expensive to buy a good one f
I seem to be unable to tolerate Parmesan cheese (not the processed "parmesan-flavored" cheese, but the real Italian Parmesan) - as a topping i
I have two beautiful ginger roots (rhizomes) which I had planned to turn into gari (pickled ginger). But I also have two children and the ever-changing schedule
I used to have an electric deli slicer (with the motorized rotary cutter) like they have in the supermarkets, though not so fancy for home use. But not any more
When purple beans are cooked and they turn green I understand that is because the anthocyanins are only purple in an acidic environment. So, when the beans turn
I read that many spreads are non hydrogenated, so then how are they made solid?
My question is a kind of follow-up to this. When apples have turned soft or have started to shrivel, is it possible / advisable to but them through a juicer?
I have got fresh garlic cloves. I want the brown rice to have a garlic flavor. Please mention the garlic quantity needed for the 5 table spoons of uncooked brow
I love Bearnaise. I use a recipe that calls for clarified butter, but why just not normal melted butter? Is it purely taste? Or is it because filtering the mil
I am about to prepare chilli con carne. I have found more recipes than I would even like. I have quite an idea what ingredients and spices to put in. The last q
I currently have about 8 different sourdough starters purchased from other locales. They are all 5 plus years, I am wondering if they have all become the same.
I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewh
I have been making some ice bars recently, and was wondering what the most cost-effective way would be to package them. I am not talking about Haagen-Daaz leve
As someone with few opportunities to spend a lot of time in the kitchen, I try to do as much preparatory work as possible on my day off and then just have thing