During many business trips to Shanghai I often had baby bok choy that was served in a thin (unthickened), pale yellow sauce or broth - common in restaurants in
Oddly curious as to the answer - thought about it once and can't get it out of my head. Has anyone tried Pelican before? Or know what it tastes like? I had a lo
I love chocolate. (I'm sure I'm not the only one). Today I made some cookies, which I dipped in molten chocolate (basically dark chocolate + a bit of butter, mo
I really, really hate fish with a lot of small bones - I know it's edible, but it's just disgusting to me, and the feeling of it getting stuck
I looove soups, but I mainly eat vegetables and I do not use any store-bought spice mixes or "stocks". I also do not eat dairy for other reasons. And I also do
Making of demi-glace is well defined for me as a product of veal bones and vegetables reduced to gelly concentrate in temperature 5-10C. Here is my demi-glace
I have a lot of navel oranges which are slightly dry inside. Is there a way to rehydrate these? How?
Will whipping sour cream result in something with a texture similar to whipped cream? How about a mix of whipping cream and sweet cream? I want a pie topping wi
So, I rolled out some lovely old-fashioned donuts and cut them out... got my oil to 340... and proceeded to fry them. Instead of lovely “blistering”
I live in an apartment and am considering making a roux for a gumbo. I've seen methods for using an oven to make the roux, but I've noticed that there's a high
I make a nice curry, and for presentation I would like to place the quiona on top of curry as shown in this picture: But to be able to do that, my quiona need
I have a Hot point RLA36 149 litre fridge with numbers on the temperature gage. I moved it by accident and my dad will be mad. is 3 the standard setting? Will
I see a lot of cooking videos where vegetables like carrots are steamed in the microwave, and the bowl is covered with what looks like a pretty tight lid withou
I was making brownies late last night and left it in for twenty minutes. Took the brownies out and left them on the oven top. I was going to test them for being
If you get rid of the brown particles in the chicken bone broth, are you getting rid of a nutritious part? If so, how much of the broth's nutrition is in them?
I'm learning to make cakes from scratch and bought two of these 4-inch round pans to make a small layered cake. After letting my layers cool, I turned one laye
At the large superstore, Real Canadian Superstore, closest to me, many of the perishables such as broccoli, carrots, etc. are stored just in bins without refrig
I want to toast some peanuts in a microwave (just a microwave - it does not have a grill (broiler) or convection mode). Can I put multiple layers of peanut in a
When cheddar cheese is made, it is kept on shelves in a climate controlled place and each wheel is turned over once per week. What is the place called where the
Which cooking oils can be used for frying to produce the crispiest and least greasy foods. Do different foods require different oils? If so, what is best for
How long past the "buy before" date do ham hocks keep? They've been refrigerated, have no mold or off smell.
I really like the chocolate cake recipe that appears on Hershey cocoa boxes. It's very rich and moist. It uses oil and boiled water to give you an idea of the t
Bay Nuts are the fruit of the California Bay Laurel. Few people have seen (or heard) of them, because the trees don't produce enough for commercial harvests.
What is the difference in the mixture for crepes vs pancakes. Every recipe I can find on an english language website, suggests a very similar ratio of flour/eg
So I have a recipe for simple pastry dough that takes four cups of flour, 1/4 cup oil, 1/4 cup vinegar and water little by little - after combining, we open th
I am planning to cook a French bœuf bourguignon, but a vegan version. Apart from the wine and the herbs, I recall that the butter had quite an impact on t
Why are brick ovens used to make pizza? I have seen restaurants advertising "brick oven" pizza as though it was better than pizza made in a deck oven. Is there
Can you bake hamburger in the oven? Is it safe? I am trying to make tater tot casserole and always have baked my hamburger in the oven with it is that not a goo
When travelling at a campsite, our resident cook made a Bolognese, and for fun I asked the Italian campers what they thought about it (playing on the stereotype
I need to do a project for the uni, and my topic it's about cacao, and i need to create a new product with it, do you think it is possible or