I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavo
i'm thinking of making sandwiches at home and bringing them to the office. Is that okay? I mean, does tonkatsu sandwich have to be hot or warm before it should
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impressi
In the diet my dietetician has prescribed me, I have amount of pasta allowed listed for dry (uncooked) pasta. This is not a problem if I have
I need to have a scientific explanation of why rice cooks faster in plain water than water containing sugar. I know the sugar interferes with the gelatinizatio
I bought a number of bags of rice and pasta and stored it in a plastic bin in the basement. I recently grabbed one of those bags of rice and it smells gross, li
Many(most?) tomato based pasta sauces have added sugar, it is generally a very small amount. I have always heard this was done to reduce the acidity. My main
My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and
I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried c
I was preparing white sauce from milk. I started with boiling one half litres skimmed milk for the above. The bottom was getting burnt as I was not stirring co
I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) tu
Most of indian housewives make chapatis like a boss! My wife misses her mom's chapatis, so I want to surprise her with "the ultimate chapati",
More and more recipes seem to turn up that tell you to rest fish before serving. Not for very long, but still. That seems not right to me. You rest meat to reab
I'm trying some bread making for the first time and am having a hard time getting my bread to rise during baking. Here is the recipe I'm following: http://www.f
Can I melt Brach's Milk Chocolate Stars or Hearts to make fudge?
We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substi
I am making Japanese style fried chicken, so I'm using chicken thigh with skin on, bone out. My problem is the chicken skin on the fried chicken is always endin
I have a Panasonic SD-ZB2512 bread maker and I like to use it to make pizza dough. It does a good enough job but only makes enough for one pizza at a time. Can
I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggeste
I recently made slow roasted pork shoulder in the oven. I cooked the pork at 225F for 12 hours and after it was done roasting, I took the juices at the bottom o
Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My ques
I'm about to start a batch of Kombucha using 100% Hibiscus flowers as the tea. Just received a 1 pound bag of organic Hibiscus flowers. Can anyone give me some
I'm trying a beef bone broth recipe that is short on details... it basically says to cover the bones with water and simmer for 48 hours in a slow cooker. Based
I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy wit
My first ever stab at french fries, and 20 minutes with olive oil and seasonings in the oven preheated at 450*F was not enough to make them crisp. They were cut
Can you mix all dry ingredients for a cake and place ingredients in container and make cake the next day?
I've already read a related question: How can I keep pasta from sticking to itself? However, I've found that rice noodles behave very differently than wheat no
I'm going to start a batch of rice wine that will eventually be turned into vinegar. Is it important to age the wine for a long period for this use or can it be
I often like to make scones and mix some raisins into half the batch to make a nice fruity scone. However often when I lay out my scones and put them in the o
When I'm going to boil something, I'll set the water to boil while I prepare the food itself. When the water is boiling and my ingredients are ready, I turn to