This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper coo
It's football playoff time, and I have two racks of goat ribs. My cooking plan is to wrap the ribs in foil and broil them. Any recommendations about what to do
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
I recently made a sourdough starter from wild yeast, but the process I followed for making it resulted in a lot of starter. Instead of throwing it away I'd li
For example, I just tried a recipe for Rosemary Potatoes last night that called for a tablespoon of minced garlic. I believe the recipe may have referred to it
I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened.
I am looking for a new set of cookware. Being a graduate student, I don't earn much money, so I'd like to know if there are some suggestions about what ar
I realize there is another question about corned beef from scratch, but the answers don't really cover my question. Many recipes for making your own corned beef
Hygenically speaking, is it necessary to clean an outdoor barbeque grill and/or an oven broiling tray after each use? Thoughts: Many people don't clean their b
The question on Dissolving cocoa powder in milk describes the two common workarounds for making chocolate milk with raw cocoa powder. While obviously it works e
I've made several mold (shaped) desserts with both gelatin and gelatin substitutes, and the substitutes have always failed to hold the shape of fully domed choc
I have a caramel recipe that calls for hot raspberry puree to be added near the end of cooking. I'm assuming that the seeds are supposed to be removed, so how i
I know to infuse the flavor of citrus fruits in ganache, I can simple boil the cream with the zest and strain it out. What about fruits that have juice but don'
I'm somewhat curious if I could make myself something like this (though without the retro enclosure, at least initally): While cast iron would probably be th
I recently bought an Ilve oven second-hand. I can't figure out how to use the clock/timer functions. The oven is 10-15 years old, and all the manuals I have f
I usually buy Valrhona chocolate in blocks, but at this moment only the fèves/callets/nibs are available to me. Is it possible to temper these nibs or ar
My nine (7) year old step-daughter is expecting to help me make Chicken and Dumpling today. I have the recipe for the stew, my question lies in the dumplings:
I've been working on Croquettes and I still don't get it. There are a good number of things too keep in mind for making them right. However, my last batch was a
What is the benefit of grinding your own beef via a food processor or grinder compared to just buying ground beef in the super market? Is there some magic fres
At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the re
Over the years, I've read a lot of health information that says processed meats are some of the worst foods for you from a fat, sodium, and nitrate intake persp
I really like making pasta, but I've found that most of my recipes have these sorts of ingredients: Pale yellow pasta Brown mushrooms Brown tempeh or tofu (or
I'm very new to cooking and honestly don't enjoy it all that much, but I am trying to expand my skills beyond very simple foods like tuna helper and chicken, so
We're currently using 500g strong flour 1tsp salt 1tsp yeast 325ml water This produces a usable / edible dough, but we're finding it very "dense" or "heavy".
How would one go about doing this? Is it safe to freeze?
This might be considered off-topic, but thought it was worth asking, as I have no idea where else to ask -- I'm trying to make something forcibly eject from a
I've been working on improving my home made ice-cream and was wondering if anyone knew how to get more air into the mix. The ice-cream is great right out of th
I have a meal planned in a few days and it calls for lemon grass. Problem is I've been to the store a couple of times and they don't have it. (the store is
So I went to Subway™ and saw that their carrots are cut into thin strips. I can never do this with any knives. So what is the best way to cut carrots into
I used to cook pastries and tarts quite a bit, and one thing that always intrigued me was how recipes vary in their treatment of citrus. For instance, if you m