I've fallen in love with the seaweed salad from a local Japanese seafood buffet. What would be the most cost-effective way to obtain this kind of food in large
This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", w
I'm typing this with a case of "pesto-finger" - the stubborn stains that take a few days to fully wash off my thumb and fingertips from hours of picking basil l
I'm considering getting some food containers, but I noticed most of them have this in the description: Not suitable for foods with a high fat or sugar conte
I have a Dutch oven that remained in storage for about three years. Apparently I covered it with oil prior to the storing. Now,it has that old oil smell to it t
My understanding is that yoghurt is is the biproduct of a yoghurt culture, a bacteria, eating lactose and excreting the yoghurt. My question is - why does it
I know that spaghetti squash is supposed to be stringy; this question is not about that. When I cook winter squash, I cut the squash in half, remove the centre
Why can't the paper that covers the Ground Meat be changed to another kind of paper to prevent oxygen from permeating the paper and causing t
I'm thinking of making a few panettones for Christmas presents, this year. At what time would you recommend? This question is largely motivated by the potential
In a recipe, I have to pressure cook vegetables in mason jars in duck fat. I don't have a pressure cooker but I do have an Anova Sous Vide Immersion Heater - ca
I recently purchased a brand new vintage west bend slow cooker which I love however the cook settings are marked in numbers 1-5 rather than high and low like on
I have seen some pretty well done decorations, but these ones by a chick named "Christine McConnell" really take the cake. So I was wondering firstly how one d
When making clarified butter you get a bottom layer of milk solids, the center layer of clarified butter, and the top layer of foam. What is in the foam? Does i
There's a french chain, picard, which sells gourmet frozen food , for the french. And they really like it - so it must be really tasty. But it's expensive. On
What can be substituted for Tennessee Honey Jack Daniels in a recipe, I don't have any in my home. I have not been able to try anything yet.
I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can
When I was younger, we had a yearly "Taste of Tacoma" in Tacoma, WA. There was a booth that had this Russian, I think, pierogi. However, I remember what I had a
I think Anne Burrell lied to me. She said fish will always stick to a stainless pan. This is true. No matter how well I lubricate my pan, my fish will always ad
I'm making vegan lemon drizzle cake for a friend and not being vegan myself, I am unfamiliar with some of the ingredients! Should I use swettened or unsweetene
Congee is cooked for a long time, at least an hour or so. Most recipes I've seen simply recommend dumping all the ingredients in at the beginning and then letti
I'm buying a iSi Gourmet Whip Plus and I'm not sure which size to go for. The difference in price is only $4 so cost is not a factor. I'm a home cook and mostly
I work night shift in a bakery and the people before me always leave unused dough in the mixer. Who knows for how many hours, but during that same day. It's a d
Why are they always served separately as a dipping sauce, instead of mixing it into the noodles like they do with soup?
I have a recipe for a game pie, circa. 1973. It calls for a "deep pie dish". Searching online for one to buy, I find deep pie dishes with different depths, and
I have a recipe that calls for pan frying fish and my goal is to find a healthier way to do it. I want to stay true to the recipe, i.e. I don't want to use brea
I've been experimenting cooking bacon on the George Foreman grill. I'm trying it out a little less cooked and was wondering, how do I know if it's cooked enough
As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard
We want to approach a commercial bakery to provide me with dough for a restaurant's use (so the restaurant can bake the buns in house). The restaurant will hand
I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but
I would like to serve a hot garlic mayonnaise (not spicy) ? Is it possible to do that and how ? Edit : I do not want to make a Hollandaise sauce but a real hot