A scale infection ruined my vision of a constant supply of fresh Kaffir lime leaves. I salvaged the unaffected leaves and now have a baggie full of frozen leave
A long time ago (ten years I think) I had leather, mint and tobacco chocolates at the Fat Duck. I've made pretty good tobacco ones, and I've been trying to wor
I have cut in half and grilled lemons, then marinated with sugar, herbs and a little oil... All of which have been vacuum sealed in my fridge for about two mont
In a strongly flavoured soup/stew, curry, or sauce, or salad, you sometimes add other ingredients (eg mixed vegetables) that do not strongly influence the flavo
I have a Betty Crocker cookie mix and I find it too sweet. Is there a way to adapt it and make it less sweet? I'm not an experienced baker so I don't know if
Some red wines benefit from being allowed to breathe for some time before being drunk. If I'm using such a wine for cooking rather than drinking, do I still ne
I bought a large package of chicken breast several weeks ago. Usually we break down the bag and package in food saver bags to keep frost at a minimum. For some
We buy ordinary, American-style white sandwich bread from a national supermarket chain. I just had a look at the ingredients and was surprised to see that, in
I currently have 50 wham bars in my kitchen , I went a bit ott at wholesalers and after eating one my jaw felt like it was going to give in . Can any of you of
I'm new to new to New Orleans style of cooking. I heard that gumbo spoils while still cooking. Is this true. I'm confused. Any answer would help.
I often see this utensil used in pictures of honey: I've never seen this stick-like utensil used in other contexts, just for honey. But what is this "honey s
This piece was given to me a few years back by someone who picked it up at an estate sale. At the time I cleaned it up, re-seasoned it, and promptly forgot abou
So I bought some Atlantic salmon 2 days ago and put it in the freezer soon as we got it from the grocery. Anyways last night I put it in the
This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot
I've been making bread from this recipe: 550g flour 370 water 12g kosher salt 4g yeast Knead in the stand mixer, shape into an ovoid bâtard kind of deal
I have gotten my hands on a number of fresh blackish Desert Truffles, which are apparently quite different from the European ones. To quote: Desert truffles
I'd like to make salad in bulk for the week ahead on a weekend, which I will store at home in the fridge, to take to work. My gut feel is that what I'd typicall
In Masterchef The Professionals (season 8 episode 11), Marcus Wareing demonstrates his skills test and cooks a burger. In the process, he rapidly cools the onio
I remember listening to an America's Test Kitchen podcast where they compared UK v. US scone styles. They asserted that they were quite different from one anoth
I've been keeping ducks for a couple of years, and therefore I cook with duck eggs, since they're effectively free. They're Indian runner ducks, which aren't ve
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I was making a bacon sandwich earlier and I have some nice jars of tomato pasta sauce in the cupboard. I thought it'd make a great relish but it would go off to
I went to buy what was advertised as "poached" salmon from my supermarket's prepared food counter and noticed that some of the edges were browned, so I was like
I found some chicken jerky in the store that does not contain nitrites/nitrates or celery extract. Is it safe that way? Is it because it is dried? Thank you! T
The glass lid for my pyrex 10x10 baking dish broke. What can I substitute? Tin foil doesn't work -- nothing cooks! Ideas? Thank you.
Is it customary, in Greek or any other cuisine, to put a nickel (or any other coin) inside the bread? I know it is tradition to bake an inedible baby figure in
It's been a week since I started some cake and cookie decorating, and normally one needs many colors to come up with a lovely colorful final result whether it i
Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the
What happens when sugar is added to cooked fruit near the end of cooking process? Why sugar is added to cooked fruit near the end of the cooking process?
I'm looking for the English name for a vegetable / fruit that looks like an Ivy Gourd. The taste is similar as well, but the texture is gritty. The Gujarati pro