When I broil pork tenderloins, they tend to crumble apart when cut. By contrast, when I get marinated tenderloins from the supermarket, they stay together like
While I lived in Japan, I would often buy little packets of seasoning that were carried in every supermarket. I believe their purpose was for seasoning things l
Just tried searing our local Mediterranean version of skipjack tuna on a very hot pan. However, when trying to slice it, although I'm using a very sharp santo
The knife blade of my beloved ancient Minipimer has become loose. What can I do to fix it tighter to the axle. Both the blade and the axle are all metal.
I've had a hard time finding information online about peppermint candy sticks that are hard, but porous and brittle - the peppermint sticks of my youth. I belie
For many knifes are available with or without Kullenschliff while the price differs just a few $ (or few EUR). The positive effect is that soft and sticky food
I am considering trying to make my own bean flour from black/pinto/red beans, for use in pasta. I cannot find any references to soaking first, all recipes just
We bought some sweet potatoes from the store and a few days later we chopped them up to make some roasted veggies. To our surprise, the insides of the potato
I want to make an homemade plain yogurt,I heard you have to use your leftover yogurt to make some at home.Can I use sweetened yogurt to make my homemade yogurt
I bought some packets of Italian Conchiglioni pasta (Brand Maestri pasti selection Giovanni Castiello). The Conchiglioni are really large: eac
In many recipe I have seen adding sugar to water with starter and no salt. Then how does the undesirable bacteria are kept in check? Thank you.
In about 1972 as a new bride, I made something with beef in the oven (had to have been from a cookbook) and then poured brandy over it and lit it on fire before
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I'm a complete cooking newb. I saw on youtube the other day that you should cook steak in an oven before frying it. I think it makes it softer (not sure, please
What is the difference between the following types of Italian coffee? Caffè lungo (long coffee) Caffè corto (short coffee) Caff
In the summer, my mother always made Hungarian-style pickled cucumbers (kovászos uborka) by putting cucumbers, spices, salt, and water (no vinegar!) in a
This question is specifically about short grain pearl rice. I recently got a nice Zojirushi rice cooker that has all the bells and whistles, and I've been want
I am a former barista who has encountered this phenomena many times, but could never consistently re-produce the effect.
Trying to clean out the spice cabinet and I want to re-purpose a shaker from a chili powder based mix to a cinnamon-sugar (it's made principally of plastic but
In the attached picture you see green lentils which I want to prepare in order to make a Dal. They are obviously dried although it is not ment
A simple sharpener, will it grind as well as it ground years ago?
I need to cold smoke a whole leg of lamb for a few hours. I have a barbecue and plenty of space, but none of the equipment for cold smoking. What can I do? I'm
The other day, I made Tom Kha Gai (Thai coconut, chicken, mushroom, etc. soup) using creamed coconut and water, instead of coconut milk. That is, I dissolved/me
I'm making a half white flour, half whole wheat flour bread, with garlic, olive oil and dried herbs. After kneading it for about 20 min I left it to rise even t
I was given a cork bottle stopper as a gift. Should I clean it after each usage? What is the appropriate way to clean cork? Since cork is porous, I would be con
I often make stews with meat and veg such as beef and mushroom, cassoulet, etc. I normally eat one portion fresh and then portion and freeze the rest of my stew
I've been getting into preparing chicken sandwiches for lunch for my family. I've tried poaching them first then grilling the following day, only to find that t
I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy
I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit li
I'd like to prepare cherry preserves (/marmalade), but I'd like to save on the time it takes to remove the pits. I'm considering cooking them whole, with gentle