I've just installed a convection cook top, I've researched it and am confident in my purchase. My question has to do with cookware. I've read reviews and bought
I've bought a lot of frozen fishes say a pompano or mackerels. I've noticed that whenever i defrost the fishes, all of them have a small incision in the stomach
Our local supermarket sells fantastic pork, normally also on offer. Yesterday I bought a kilo of cubed pork (magro). Yesterday we had kebabs, today perhaps Asi
Can I fix it? What can I add, everything I see says about pepper. It has to much green pepper in it.
Is there any way to know the temperature of food cooking in the microwave? I am making candy in the microwave and need to be able to cook it to the soft crac
I'm going to be making this pie recipe: http://ediblejersey.com/editorial/summer-2011/ricotta-blueberry-pie/ I have a bag of frozen blueberries that are now bl
I'm not an experienced baker, so I need a little help. I don't like the sweet taste corn starch leaves in some items I bake, like cornbread (c
My electric range is about 5 years old and over time the burner elements have become scratched- it looks like coating is being worn off- is that normal and does
I have two sourdough starters going one I keep in the frig. the other on the counter. The one on the counter has all of a sudden turned yellow. It was fine yest
Some times it can be difficult for me to get the right look of a dish in a photo. I have used extra butter for a more glossy look, swapped corn starch for flou
I'm making some peanut butter meringue-type cookies and I noticed that when I mix the egg yolk into the peanut butter, the mixture immediately becomes very hard
I have this box grater, and one of the sides is "non-directional" (not sure what this is called) -- that is, the pointy "blade" things are on every side of the
Almond bark (the candy coating) seems to have no almond in it, why is it called almond bark?
I have a double boiler that looks like this: I have been trying to use it to warm soup, but the soup heats up very slowly. Currently, I have just an inch or
I'm just starting back on the road to bread making, and I have been wondering about the water that I am using, and how it will affect the yeast. Do I just use
I cooked some green beans in a tomato-based sauce then ate some and left the rest in the fridge 3 days ago. I tasted it today, and it was better than I remember
I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to
It seems I got me thinking ... When boiling potatoes in water or a steamer, what, if any, is the effect of peeling the potatoes before vs. after the cooking pr
I made caramel corn and it came out grainy & chewy. How do I fix it?
So, as many of you may know, I live on a boat, traveling the world by sea. Though today in most places it is possible to obtain at least some decent nutrition
I’ve been feeding my 40g sourdough starter with 40g water and around 45g wholemeal flour (for a firmer consistency, as I’ve had bad experience with
Say I want to cook fresh pasta and I don't have access to a stove or hotplate. I can heat water with an immersion circulator. I can get close, but can't achie
I bought a slow cooker: and connected it to a temperature controller: Usually precise temperature control is employed in sous-vide, but I don't want to co
I've been reading up on octopus preparation and the different methods used to tenderise the meat. Rustic recipes call for a good beating against a rock until so
I used this Portuguese sweet bread recipe. The bread came out with a great crumb, great flavor, and a great crust. The problem is that the crust on the top sepa
Over the past couple of weeks our local supermarket has been selling eggs very cheaply. (large eggs for half the price of medium eggs). So we've been eating a
What are some good ways of getting the most flavor out of lemon zest and into sugar+water? I’ve steeped them in the liquid that was just to the boil and
What, if anything, is difference between a saucepan, frying pan and skillet? I am heating up some frozen vegetables and the directions said to boil 1/4 in a sau
Quite honestly, I consider myself a mediocre cook as I am consistently able to make decent dishes. Nothing I ever make is fantastic and almost never terrible.
I recently went to a Czech restaurant and ordered the meal pictured below. It was well made and is one of my favorite meals at that restaurant. I want to try an