What kinds of corn are the standard for nixtamalization? I mean, do they use sweet corn, popcorn, dent corn, flour corn, flint corn, pod corn, something else, o
We went to an excellent restaurant last night and one of us was served pork with an unfamiliar, edible garnish; It was a crispy, long, white item which may h
The method I usually follow is to place the eggs in cold water, then take the pot off heat once the water starts boiling and let the eggs sit in the water for X
I want a crusty bread from outside and super soft almost like a croissant inside. What flour should I use?
I am fermenting pickles in a glass jar, using a brine of 1 TBS salt to a glass of water and a bit vinegar. Should I place the jar in a sunny location or in the
I just made meatloaf by mixing 90% ground beef with shredded cheddar cheese, milk, an egg, and oats. I cooked it on 350 degrees for 50 minutes. It tastes fine b
I find myself getting hit too much by boiling oil. Even when I keep my face really far from the pan it hits me. Are there any general guidelines or best practi
I have unsweetened chocolate, which is stored in seized form (soft, grainy). I use it for chocolate sauces. Is it possible to temper this chocolate by: Sweeten
I made pizza dough (it was ready to use, you just add the liquid ingredients -oil and milk in my case- and the rest is similar to the usual process of letting i
I love to cook. One of my favorite ways to cook is to go to a restaurant, look at the menu, get ideas, and order creatively. It helps to tip well. For exampl
I have someone asking me for a wedding cake. She wants three separate round cakes. The cakes will serve 100-150 people and the point she emphasized was it being
I bought a 80lb. round of Grano Padano cheese and had it opened horizontally to use 1/2 of it for wedding. We "chunked" out a good portion of the center so the
Hi guys I need some quick advice. I am about to slow cook a whole chicken and I and one question: Should I put the vegetables in while its slow cooking or will
So, I need to crush date pits, I have a marble mortar and pestle, but I don't think it is strong enough for this job. Has anyone any suggestion?
I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
I have almost 2 pounds of uncooked short rib bones (I cut them off short ribs then froze them). There is very little meat, if any, on the bones. Am I able to m
Not always, but more often than not, I am able to perfectly cook our dinner protein (meat). This also includes my husband when he B.B.Q.s. The problem is, how
I am always surprised and little impatient with the time required to cook my brats all the way through on the grill. More heat typically means the outside finis
I'm interested in making a variation of this baked Jamaican Chocolate Cheesecake from the Cheesecake Shop. The description from the website is not terribly usef
Vinegar is a marinade and i have tried marinating meat before too but if meat is soaked in vinegar solution for more than 24 hours then it gets tougher.Why?
I've been using nonstick pans exclusively all my life. Most recently, after doing a lot of research, I decided to buy a stainless steel sauté pan (IKEA).
This was originally part of this question about usage of stainless steel and cast iron skillets, but I was advised to split it into two different questions.
I want to reduce fat for health reasons. Can someone please tell me a fat free substitute for oil in cooking (not baking) that will not compromise the flavour o
I heard a Hens and Chicks was edible. how do I prepare them?
I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them
Is there a combination of ingredients that will chemically interact to create poison? I am interested in whether this possible with any common preparation meth
I had to thin my hop plants and I have some hop leaves. I know people use hop shoots and hops for cooking but I was wondering if hop leaves are edible and, if s
I was eating at my local Denny's and when you ask for tea, they give you some hot water and two of the below tea bags. On the menu it says "Hot Tea / Herbal Tea
What is the purpose of cooking oils in a recipe? What does it add to a dish? If we remove it from a dish, what does it detract. Is it creaminess, flavour or som
I am currently doing my food technology GCSE coursework and need a Lemon Cheesecake recipe for next week. I was planning on having an enriched shortcrust base,