Why does fruit retain its shape when heated in sugared water but break down when heated with just plain water?
I've noticed that many sauces used in chinese cooking (hoisin, oyster, bean etc.) are relatively dark, and often black in color. What's the reason these sauces
Where do I buy good quality (for truffles) chocolate in bulk quantities (> 3 lbs)? The prices I'm seeing for Valrhona, etc on Amazon reach nearly $15/lb and
I am cooking some meat for tonight, and my girlfriend put the saucepan into the oven. It seems to be working fine, but I wonder what the advantages and disadvan
How do you throw away a kitchen knife (or for that matter, any knife)? It seems extremely dangerous to just throw it in the dumpster, even if it's wrapped up re
I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g o
I am having a party. I have no rice cooker. I plan on cooking the rice the day before. Is it possible to reheat it and have it taste good? How to?
So I have a plan to experiment with making a carrot pie. I can think of two approaches to this. One would be to create a custard. Carrots aren't very starchy,
Some context: I'm not a cook, hardly even a good amateur, this considered: I would like to know if it is possible to, with everyday cooking accessories, make s
This question seems slightly ridiculous, but I'm a noob, so bear with me. In this oft-referred to recipe for making ice cream, what does "chill-completely" mea
I know that meat thermometers generally won't handle as high a temperature range as candy, but I'm only planning to make caramels and fudge (so soft ball and fi
i have made the chocolate pudding and accidentally added loads of sugar..now it is too sweet n too sticky..what can i do with it except throwing it out?
I'm using a sourdough starter from the recipe in Peter Reinhart's Artisan Breads Every Day and I have gone through several of the rebuilding cycles with it. It
I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed
I make tea by submerging a tea-bag in a ceramic mug, covering the mug for about 5 minutes, and then removing the tea bag. My question is: Is it advantageous to
Culture exchange Dinner party tomorrow night with Japanese exchange students. I have been asked to bring a vegetable dish to this "Breakfast For Dinner" theme.
Whenever I make sandwich rolls, the crust ends up too thick and too crispy. I've tried a few things, such as a moister dough, but I can't seem to get a combinat
I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken. Right now I only
I'm interested in making my own Thai Peanut sauce. However, every recipe I see online says to use peanut butter. I like Thai Peanut sauce I have in restaurants
I know, right? Sounds awesome. Here's what's up: For Christmas I got one of those do-it-yourself molds for making ice shot glasses. My idea is pretty simple: M
A recipe I am planning to make calls for chili paste, which I have never used before. I found some in the grocery store (it is Sambal Oelek ground fresh chili p
Lately I've gotten into baking Red Potatoes with butter and spices and I've found I enjoy them when they are nice and tender. What's the best temperature for b
I made a batch of cherry ice cream last night and for some reason it seems to taste like I have used cherry flavouring/syrup rather than the actual cherries wh
My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a h
I just found a couple of salmon fillets in my freezer that seem to have been there for about two years. Are they still edible, or should I bin
We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer ju
I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for t
Being single again, I'm thinking it's time I learned how to cook for myself, problem is knowing how to cook, and buy, buying being a significa
What is the range of pH that requires the addition of sodium citrate as a buffer? Does wine, specifically port wine, require buffer?
I just roasted some beets in the oven (as usual) but they turned out really bitter. Any idea why or what can I do to save them?