I added salt and cold raw eggs to cold water in an All-Clad D5 18/10 stainless steel pot before turning the burner on. After the salt water was boiled and eggs
Recently I found that popcorn is a fantastic snack, and incredibly cheap if you make it yourself. There is only one problem... it seems that some of the popcorn
If I want to make a grilled cheese sandwich with cream cheese instead of cheddar, can I get it melted like cheddar?
I have yesterday's French Fries (Chips for those of you across the Pond). They were stored in a refrigerator overnight and now are cold AND soggy. What's a go
I'm wanting to make pasta using my KitchenAid pasta press. Many recipes I see use eggs, but some use only water. I'm thinking using so many eggs would get expen
Is there a substitute for green papayas in green papaya salad? The papayas in U.S. supermarket are not the same, even if you use them green.
As part of my ongoing experiments with whole small fish (sardine, smelts, small mackerel), I'm considering drying them at home to produce concentrated umami bom
I like pickled mushroom from a jar but I would prefer if they were less acidy/sour. Is there any way to increase the PH ? Will it work if I drain the juice th
I boiled four chicken legs for 25 mins, put them in the fridge then took them back out to finish boiling them four hours later, is this safe?
In our large commercial kitchen, which is seldom used, how long can we keep the oil in the large tilt braiser that is used for French fries and fried fish? Can
I regularly make a Japanese side dish of fermented cabbage that's simply pressed down for a day and salted. I'd just jury rigged something up, but it finally br
I have a great recipe to make cookies but it requires a mashed up banana. I am on the anti-candida diet so I cannot have bananas. I would like to replace it wit
I just found out that I have new dietary restrictions. In an effort to get more protein I have begun experimenting with tofu. The problem I am having is when I
I want to have flames coming off my roast meat platter when I serve it to guests. What liquid would I use to light up?
Earlier this week I refrigerated some rendered bacon fat in a small metal prep bowl, for later use. Today, after making bacon again, I went to add more grease a
In Cape Verde, this kind of corn is easy to find: dry yellow or white corn kernels. Years ago people had to pound it themselves to remove the shell; nowadays yo
I thought toor dal (thoor dal?) was the Hindi term for the pigeon pea (Cajanus cajan). Additionally I thought yellow lentils (Lens esculenta) and split yellow
How long should we leave the sliced onion mixed with salt and red chillies/green chillies, for them to be used for onion fritters/onion bhaji/onion Pakoras with
I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should mak
I am anosmic (do not have a sense of smell) and therefore am reduced in my perception of flavours to the flavours my tongue can detect, every time I zest a citr
Is it possible to use self raising flour instead of all purpose and letting it raise with yeast? Also, is it necessary to add baking soda to self raising flour?
I put an 8pound Boston butt in the crock pot last night to cook. Crock pot got hot I went to bed. Sometime during the night the crock pot turn
I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the fi
I want to defrost a bulk bag of boneless chicken breasts....while they are still VERY cold I want to marinade them and refreeze to use in a fe
I have always wondered what breeds of pig are used in the preparation of bacon (esp in USA).
I am going to make chicken saag. I have bought garam masala powder but my recipe says that I need 5ml of garam masala paste. Can someone tell me how do I conver
I want to make a replacement for heavy cream. I'm considering almond milk blended with a fat. I have a high powered blender on the way for this purpose (yes, it
im making creme brulee. it says to keep it in oven at 325 degrees for 45minutes but my over is maximum till 225 degrees. kindly advice and for how much longer s
I live in a small town in Argentina and there is no special rice available for cooking with milk, like I am used to buy in Germany. Which sort of rice is best
I've been experimenting with extruded pasta. I want to try to dry it so I don't necessarily have to make it the same day as cooking it. Once extruded, how long