If I'm specifically looking for sour blueberries, what can I do to best avoid the sweet ones? If buying from the store, do I just look for berries that are mo
I like to make quesadillas on my panini press. I typically make two for a meal. Here is what I do: Preheat the panini press to medium-high. While heating, ass
I love beef especially corned beef but i would like to try a new version or recipe like i know how to slow cook it or make a Ruben with it but
I went to a nearby supermarket that caters to a Spanish South American and Brazilian/Portuguese clientele. In addition to their excellent onsite fishmonger and
I was reading about making butter at home and all the recipes called for raw (I presume this means unpasteurised) milk. Why is this? They also said to wait fo
Currently, I pressure cook a whole chicken for 45 minutes to make stock. However, the meat falls apart very easily. My aim is to extract the inosinate from the
When I reheat pasta with some kind of cream sauce, the sauce always ends up separating into oil and cream stuff. I am using a microwave, but, I am open for othe
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
Made a hot sauce recently that has common ingredients found in many hot sauces. Habaneros, onions, garlic, carrots, lime juice, sugar, vinegar, tomato, salt and
My husband's grandmother's recipe card for bread calls for "one half canister of flour". Does anyone have any ideas on what that might equate to? My brother-in
Haggis, though considered purely Scottish could possibly have originated in the North of England. It appears that the earliest known recipe/method is from the
I attempted choux pastry eclairs for the first time. The pastry came together after only a few seconds in the saucepan, I allowed it to cool before adding eggs
In a recipe on Corned Beef and Cabbage, the instructions read "wedge" the head of cabbage before putting it in the slow cooker.
I was peeling a banana, and noticed thin, hair-like protrusions coming from the stem-side top of the fruit. There were only 5 or 6, and they were sticking strai
Just walked past a sushi bar in Bangkok, 20 minutes before closing, no customers but still lots of plates going around on the conveyor belt... so that got me wo
I'm soon going to Rome for vacation and want to bring back some parmigiano reggiano cheese. Could anyone suggest a good brand and a good place
I am not sure if I am on the right site for this, but here it goes. I have a friend, named Jason, who makes a hot sauce for a company he runs. It is very pasty
I seasoned uncooked rib steaks yesterday (using a truffle sea salt). cooked 1 today and it was way too salty. How can I salvage the 2 remaining steaks. I cooked
Have always been one for all natural ingredients, but starting to sell my products to the public I want a hot sauce that will not separate. Xanthan gum seems to
i use canned peaches, pears and pinneapple in some of my sauces. I usually cook the fruit with the sauce. Would there be a difference in flavor if I was to cook
I'm planning to bake this cake. http://sallysbakingaddiction.com/2015/03/23/my-favorite-carrot-cake-recipe/ BUT...Instead of making a two layer cake, I would
I've been juicing up carrots with a centrifugal juice extractor. There's a lot of overhead (prep and cleanup) so it makes sense to do a big batch and keep it in
Deep-Fried Tarantula Spider, is not as disgusting as it first sounds, in fact they have become quite a culinary sensation. I have been thinki
I've always thought of lard as referring to just the rendered fat, but the Wikipedia article on lard says that it can refer to either unrendered or rendered por
So, I had bought a ready meal (I have broken hand) enchilada, something I've never tried before. Instructions says 15 mins at 200c with plastic film lid, then
"Marbled" stewing beef is hard to come by where I live, beef is either steak or ground beef. Steak is expensive whilst ground beef is not. It's a shame I have
Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (t
I am under the impression that the difference between milk and heavy cream is the percentage of butterfat/milkfat. I purchased a gallon of D enriched whole milk
I've tried to research this but can't find much on it. Most explanations don't really address what I am seeing in my soup pot each time I boil up a used bird.
During the rising process, does the yeast consume and break down any of the salt in the dough, or is the amount you put in at the start the amount you get in yo