I've just made a big batch of soup but the curry flavour is too subtle, how can I spice it up at this stage please?
Has anyone tried this method to remove tannin build up from a clogged fine mesh METAL tea strainer? A method that I have found to work, is to
While cooking a kielbasa in a toaster oven today, I noticed that periodically there would be flashes near the heating element. At one point there was a very lar
I have a 4 lb pork loin to roast, approx 2 hours. I also need to travel 1 hour distance. The pork is the main entree. Dinner is set for 6 pm. What is the best m
I want to substitute barley for 1/2 cup of macaroni in a soup. How much barley should I use?
I created this sauce/topping with chopped jalapenos, fresno chilies,minced garlic, cumin, olive oil and lime or lemon juice. I used it as a topping for steak or
For example, if I have fried eggs and toast, it's just fried eggs. But if I add chorizo on the side, suddenly it transforms into "Spanish styl
Last year, Gu released this cake bar, described as 'Dessert with Layers of Milk Chocolate Mousse, Salted Caramel Crémeux, Chocolate and Almond Sponge on
Most potatoes are given a chemical anti-germination treatment to stop them sprouting before we eat them. With crispy potato skins and baked potatoes seen as a
I'm interested in buying truffles in one form or another to be used as a seasoning for omelettes and pastas and such. The main two truffle products available a
In an oven, when following cooking times from a recipe, do I have to adjust times if I change quantity? I don't mean thicker or thinner food, I mean more or les
If I am heating a fully cooked ham that directs me to cook at 325 degrees F for 20 minutes per pound (ham is 3.38#) and I want to heat it through at a 200 degre
I've seen that macadamia nuts can be used as a substitute for candlenuts in Malaysian cooking. Is it a 1:1 substitution or do you need more macadamias. I'm not
I bought a rotisserie attachment for my gas grill & I've used it to roast a couple of chickens. It works really well & I love it - the chicken comes out
I recently purchased a cuisine art 5 in 1 griddle machine and cooked with it before noticing the instruction to wash it before the first time use. Does this re
We've made a type of deep fried bread in my family for years, which we've called "scones". I'm fairly certain these aren't actually scones, and have no idea wha
I intend to cook a bunch of waffles to be stored in the freezer and later retrieved for warming in a toaster or on the racks of a hot oven. I want a homemade ve
My cookies had been bake for almost 13 minutes ...but my cookies didn't flat and it had blacken on top ... so what function that is suitable for baking cookies
Is it safe to cook with beer in cast iron, for longer cooking such as braising or stews (eg, cook over 30 minutes, probably for 2 hours or more)? I saw on this
Several years ago, a friend from Ethiopia suggested I try butter in my coffee. He said it reduces the bitterness. It did and is now my favorite way to drink i
When cooking (for example, in a restaurant), is it common for cooks in the same team to taste each other's dishes (still in progress), without asking for a perm
I just ordered an Anova Precision Cooker. Most of the pictures I have seen show the cookers being used in large cooking pots of water, like Dutch ovens. Does i
I live in a warm country, cockroaches are endemic here, and I do my utmost to keep them out. However, occasionally one will sneak past my defenses. Is my kitc
I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus
I have a pack of mixed vegetables (peas, broccoli pieces, green beans and diced leek) that I want to steam in a two pan vegetable steamer (the bottom of the top
Can I bake small pieces of chicken in the oven on a metal bake sheet? Or would glassware be better? When I say small, I mean 1/2 inch pieces
Yesterday I thoroughly cleaned my cast iron pan, reseasoned it four times for 30 minutes at 450 with liquid canola oil. The seasoning looked really good, and I
Tonight I made a Carbonnade Flammande (basically just a Boeuf Bourguinon with beer instead of traditional red wine). I have made this stew before successfully,
I wanted to cut up some Hot Tamales candies for cookies, but had a horrible time cutting them. I couldn't get the candies small enough and they stuck together.
I make hummus a lot and love the taste. My recipe is pretty refined now - it could probably go commercial. There's one problem though: the taste degrades subst