I was given lamb kofta in my CSA share. It is spiced with coriander, cumin, garlic, paprika, and ginger. I have limited experience with Middl
Getting ready for some New Year’s eve cooking. I want a hearty black eyed peas casserole, which I’ll be throwing into the crockpot tonight with a co
I love Babi Guling - Balinese Suckling Pig which I've made twice so far. As I am mostly cooking for 3, I obviously can't use a whole suckling pig. Here's a
(Please excuse the fact that I don't make my own pizza...) I have a thawed (originally frozen-bought) pizza of about 25.5cm diameter, a microwave, and a convec
I just made my first successful batch of gummy candy after trying 5 or 6 diff. Recipes. The problem is that 95% of "gummy" candy recipes are basically glorified
Is it safe to consume raw fish purchased at the fish counter of a typical suburban grocery store? If not, do you have any tips for finding sushi grade fish. Als
I am an extreme novice when it comes to food prep. My daughter bought me a pressure pot. I have the Aozita brochure for steaming veggies. When do I season , bef
My dad asked me to clean out his freezer and I found this cut of beef. It said "rib" on it, but it looks like no rib I've ever seen. (click for full size)
What is the ratio between flour, sugar, fat, liquid, and egg for waffles? I searched up "baking ratios" and "cooking ratios" but the closest thing that came up
Example: I made mulled wine and want to keep it warm on the stovetop. If I put the lid on, it will get too hot; if I take the lid off, the alcohol and flavors m
I am interested in making vegetable sauces that are concentrates of a particular vegetable. So a concentrated sauce that has just the flavour of a chosen vegeta
I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work . Ca
I have this "spatula". The split in it perplexes me. It was inherited from a roommate who left it behind after moving out. It has a partner, that is a bigger sp
I have a sourdough starter that I started about 3-4 months ago with bread flour and it's done really well. I am not baking a lot right now and would like to ref
The objective is to make an Indian mixed vegetable curry like this one. However, the last time I tried it, I had used more vegetables than what the recipe speci
I am making chicken momos at home for the first time.My question was that if I want to fry the momos do I directly put them in the fryer or steam them first and
I am looking for a seasoning recipe to flavor seitan so that it tastes like gyro. I have tried products on the market but all have been disappointing. The most
I recently got a pasta maker as a gift. The instructions clearly say to NEVER use water on it. My main concern is the raw egg in the pasta dough. How do I make
I'm making a sour cream pound cake for an event. I would ideally like to make the batter in the morning. I have something else I have to do around 11:30, though
According to this website, to par-bake bread, you must Bake as usual, but cut the time by 1/4 ... The goal is to completely bake the bread internally to a temp
I have a bottle of grape juice. I want to freeze the juice to extend the life of the juice. After thawing, can the juice be refrozen without ruining the juice?
My small steamed pudding mold has sprung a leak. What type of solder should be use to repair the leak? Thanks,
I am doing some work in a volunteer kitchen and as part of our meals we provide cake that we bake in a big tray, we can only fit two on a rack in a commercial g
first I read the post that is similar but doesn’t answer my question. Last night my power won’t out for a few hours. I was cooking London broil
Please help I hope the picture is clear enough!
I thought the point of fried chicken is to have enough oil to deep fry it, but I've seen a lot of recipe discussing to fry the chicken for x-time, then flip ove
Is it safe to reuse plastic bags used for sous vide? And if it's safe, any special measures apart from the obvious need of cleaning them. PD: I mean plastic ba
I'm wondering about that high-heat flavor you get just before outright burning food. Charred, grilled, blackened, smoky, or seared flavor? Wok hei? I'm not exac
In her book on Spanish cooking, Jenny Chandler writes that a cook should prefer the gray bacalao to the yellow fillets which she seems to imply are of lesser qu
Many years ago, while instructing me in the use of our pressure cooker, my father told me to always let steam escape from the top stack for a couple of minutes