On reading a U. S. book about making one's own cordials, I came across '1 tablespoon fruit protector' listed in the ingredients of a recipe. Do you know what f
I don't want to eat pancetta (or pork) but I want to be able to recreate a similar taste and texture. What can I substitute for the pancetta?
Much to my surprise - this came out cake like instead of crunchy semi-hard granola bar. Asking for advice to save money and time. I thought of eliminating the
I have read many great things about the surfacing two-ingredient egg/banana pancake recipes... However, I am a fitness nut and don't want to overdo it on the ch
I had a curry dish on a restaurant, can't remember the name of the dish, but it was something in the lines of "vegetarian pepper curry". It consisted almost en
I found a recipe in a magazine that was for grilled pork butt. I live in New York City with no access to a grill. I Googled how to convert from grilling to oven
My mother-in-law used to make Chicken Paprikash, and she would usually burn the rice at on the bottom of the pot. Her three sons, my husband being the youngest
I have read that one important role of eggs in cakes is to add proteins that denature with heat and then link together giving the cake structure. Given that pr
I've seen that you can precook onions in the microwave, discarding the liquid and then put them into a pan in order to quicken caramelizing process, with a bit
I have found some American recipes that call for a pkt of flavored gelatin. Is this the same thing aswhat we call in Australia as jelly.
I'm used to using olive oil to make pesto. However, at the moment I have a bottle of sunflower oil instead of olive oil at home. Is there going to be a problem
I recently watched a friend cooking, and he used a paper towel as a splatter shield: This seems like a very convenient solution, since you can just throw aw
My oven has a convection broil setting. Why? Under what circumstances is it useful to have a breeze blowing over food under the broiler?
Is it difficult to make a béchamel sauce for 15 persons? Is the process different than preparing 2 or 3 servings, and how can I have it come out the same
There's this really cool microwave lemon squares recipe that I've been dying to try out - only, the recipe insists on the cook time being 3 minutes on 80% power
Natto makers - I'm looking to make natto with plenty of "neba-neba". This is natto's characterist slime/string/goo. I read somewhere online that adding some j
See the making of icing in this video. "cream cheese" frosting ingredients: 1/2 C coconut oil (solid but soft at room temperature) 1 tbsp lemon juice 2 tsp van
I had two butternut squash sitting on counter for 2 months. One is the usual bright orange inside but the other had white veins. I think it is the low humidity
Tonight I cooked fried chicken on the stove. However, I have seen chicken with brown ligaments or bones, after cooking before. Not just from frying the chicken
Tiny hedgehog cucumbers, cucumis africanus, are usually grown as ornamental. The blurb in the seed catalogue mentions they were historically pickled and preser
I've recently acquired a really cool bread book filled with recipes which follow this format Mix up some flour, yeast, honey, and milk into a very smooth dough
I am planning on cooking steaks and vegetables in sealed foil packets on my charcoal grill and I just realized that foil can make a pretty good seal around the
I am heating up peanut oil in a cheap aluminum pot from Walmart. Every minute or so, there is a faint popping noise coming from the pot. I think this is due t
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but
This weekend I made a great buttermilk pie. Creamed butter/sugar add eggs / flour flavoring buttermilk and bake. I want to reduce the calories. Is there a su
I've never had a problem when they are out of season, but sometimes when I buy big, beautiful, local green onions, inside the green part is VE
One of the most important maintenance items around the house is to keep the cooking pans in perfectly clean condition. I consider this to be by far the most imp
Yesterday I was lucky enough to eat lunch in a Michelin-starred restaurant. One course consisted, as far as I could tell, of nothing but a selection of lightl
I have a microwave over with a grill. Four modes of cooking are possible with this. Microwave(with 100, 80, 60, 40 and 20% power) Grill(heating coil is only at
Slow, fast, medium are the speed settings in those appliances, for example this mixer-grinder. Why are there 3 settings, why not only fast? Which setting shou