I have a recipe that calls for 2 unit (yield from 1lb ready to cook chicken) and it says it is 158 grams. Can someone explain how this measurement works. How d
I've been trying to make croissants at home. Many recipes I've read specify "European style" butter, with a higher fat content. However, finding this kind of bu
Is there a way to preserve donuts and sell them in retail packaging, similar to how you would buy chips and cookies at the supermarket. I see Entenmann sells pa
I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon). My issue is
One of my friends tells about some kind of a delicious fish soup that he ate in china. But he doesn't know the name of the dish. It was served in a big bowl in
I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble.
I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spi
I have just made a cheesecake, (not my first), but will admit that for me it is a bit of a guessing game to know when it is perfectly done.
I bought dough containers and would like to know a couple things: When I mix the dough do I put it in the refrigerator right away and can I seal it with the lid
I love pot stickers. I love them steamed, but even better deep fried. I've tried different brands and they all have a similar dipping sauce. It's hard to descri
I was recently doing some experiments with butter which involved melting it gently in the microwave and pouring it into dishes. It seemed to me that after the b
I know that most recipes for making clarified butter discard this foam. But I've also seen some recipes, like this one for ghee, which do not skim the foam.
Sometimes I wish to bake a cake, but the country where I am in doesn't have baking soda. I have tried using actual soda, but this has limited success and the ca
When making lasagna noodles from scratch, do you need to cook the noodles first? If I was making it the regular way, layers, I wouldn't think it would need to b
I'm cooking dinner for a friend who pointedly bought me a paella pan. Normally, I would never consider making paella in the oven, but my stove is electric and t
So a lot of times a cake is really dry, whether the recipe author intentionally does that or if I did something wrong I'm not sure (maybe it's how it's meant to
One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut. I buy sauerkraut
Most Joy of Cooking recipes call for browning of meat, then removing the meat, and sautéing vegetables, until they're soft, though occasionally it's the
Potato salad, dauphinoise, sauteed, with potato cooked but firm and keeping its form with a wonderful waxy texture. Common all over France but a rarity in the U
I recently collected Eucalyptus leaves that I'd like to dry out to later on make herbal tea from. I've cleaned the leaves and scattered them on a grid, but I'm
I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limit
When should flavorings to brown sugar-caramel be added: during caramelization of after? I make caramel regularly for inclusion in coffee based drinks. The cara
Many recipes suggest storing perishable food, such as left-over chicken stock, in the freezer for up to 2-3 months. Why could one not store it frozen for longer
I'm wondering about this recipe. It tempts me because I'm really lazy. But I'm skeptical because I've always been taught to sauté onions first, then p
what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher wa
I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is
Saw this at a flea market with other kitchen tools and do not know what it is. The end of the tool that is pictured is attached to a wooden handle, not a gear o
Over the years I have acquired several grades and sizes of (straight-sided) stainless steel storage containers - some from India and some from US (origin unknow
How long can I store cannoli shells with no filling? What is the best way to do this? I am traveling 5 days to my destination.
I have some bananas that I just bought at Trader Joe's. They're nice, fresh, yellow, and full of general banana-ness. But if I take more tha