I want to cook Lechon Kawali (filipino food) for my officemate for lunch but I'm worried the pork skin won't be crispy when we eat it. I'm going to cook it in t
How much cream of tartar do you use to keep sugar syrup from crystallizing?
I have noticed that English-related cultures use an oven much more than say French or Spanish or German cultures. My question is specifically for stews. In Engl
I am looking at the Saveur magazine annual 100 issue. There are a couple of items related to fermentation; and I am intrigued. The recipes instruct to let the
I have a go-to recipe for Honey-Oat Pain de Mie. I'd like to add about 1/2 cup total of combined sunflower and pumpkin seeds. Since I do bake it in a Pain de Mi
I'm looking to find a pareve (non-dairy, non-meat) substitute for butter which lends a similar flavour and mouthfeel for baking. I would be using it to make som
My brownies always end up the same size after cooking as they were at the beginning, even though they rise by 100% during preparation. How can I keep them from
I normally don't like sandwiches in the first place, but if I eat sandwiches, I find sandwiches made with white bread to be more appetizing, since the bread is
I live in Spain but I am Dutch. Does anyone know a substitution for "hagelslag" (chocolate sprinkles to put on bread) for making boterhammen (open-faced sandwic
I got a "Paella kit" for my birthday recently. It consists of a pan, some rice, some spices, and some instructions. Unfortunately, upon ins
When I candy-coat apples and let them sit out, the candy coating becomes sticky. I live in the Southern U.S., so humidity is usually pretty high, but other peop
I recently bought some Sambal Jolokia Badjak, which is made from the Bhut Jolokia and thus quite spicy. I couldn't find any Scoville rating for it, but the B
What spice in Asian food makes me sweat and my nose runny? I highly appreciate it in those cases where I've caught a common cold or anything the like, just whe
There are 4 or 5 digit numbers on the back of each green tea box. I know they are used to classify the type of tea and its quality, but I have never found how t
I am wanting to know the difference between marinara and enchilada sauce please.
I love making homemade pasta, and I've been making the beet pasta for a while (I use this recipe here http://natalieparamore.com/homemade-beet-pasta/). When I m
Some serious meat burning occurred in my cooker, and now some of the material on the surface of the bottom of the cooker is gone: Still usable?
What is the slight pink color on white canned beans? I am concerned they may have spoiled and I should not use them.
I have been reading about infusing chilies in alcohol to create a liqueur, and I'm not clear on how they should be infused (if at all). Various sources suggest
My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I
I am looking for the criteria that make an acceptable recipe for canning. Most sites say to only use approved canning recipes and not make substitutions, which
There have been a lot of recipes where I've had to use a bunch of paper towels to get the excess liquid out (making bacon to get out the excess fat, when you're
Canned beans come with a liquid that may be eaten. Do the calories shown on the can reflect the calories with the liquid, or without? Either way, is there a way
Yesterday I was at a banquet that was serving sushi rolls. Some had rice on the outside and others had seaweed on the outside. I wasn't able to find chopsticks.
Are counter top knife sharpeners like the IQ knife sharpener good for sharpening knives (or cheap knives)? I have used the IQ sharpener and it is still hard to
Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true? If it
I often buy shelled hemp seeds, but there is still a lot of hull in the bought product. No manufacturer sell hemp seeds perfectly shelled (only hemp hearts). Yo
I have seen this question posted on here before but the answers are always always water, vinegar, baking soda, or lemon juice. I have tried all these methods an
Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how ca
I have been trying to make gluten-free bread in my bread maker for a few times now. It always fails. It doesn't rise how a funny shape (still the shape from kne