Why doesn't rinsing mussels with tap water kill them like soaking does? I know running water over mussels takes very little time, compared to soaking them, but
I'm working on a vegetarian version of a brisket chili recipe. It takes 20 hours to make, so effort involved is not an issue. I need a substitute for brisket fa
My grandpa needs to practice how to sharpen knives with his Shapton Glass Stone 1000 Grit 5mm. So he compiled these 9 dull, but cheap and fully expendable, kniv
Making crêpes on teflon-coated cookware makes it possible to fold the fat (butter, ..) inside the mixture, and to use no fat while cooking. But some may w
I tried two long-cooking beef dishes starring mushrooms, an ossobuco of veal and beef breast. The directions went by basically cooking the ossobuco (after cutti
In the process of cleaning mussels, should I be letting them purge, then remove the beards? Does the order not matter? I ask because I don’t want to give
I am really craving goulash today, but I don't have any cabbage. However I have a winter squash, its orange inside, quite like a pumpkin, but not quite a pumpki
Where can I find food safety guidelines on how to handle reusing deep fryer oil several times for a variety of different foods. I imagine that oil used only for
The objective of this question is to avoid spending time in front of the stove, moving a stove-top method to the oven to enable, in particular, quadrupling the
Fill in the blank: Franks is to America what Cholula is to Mexico what Sriracha is to Vietnam what ______ is to Italy. One of my recipes which is a spin on Oric
I want to make individual sized chiffon cakes however most recipes call for a tube pan. Can I expect the same results (light and fluffy) if I divide the batter
I have an approx. 10 pound pork shoulder that I would like to smoke on a charcoal grill. Recipes commonly list that you should smoke a shoulder for about 60 to
I've "inherited" this thing a long time ago, and I have no idea what it is. It consists of a cylindrical porcelain bowl with the words "Mason Cash England" stam
I make my jam in sterile jars and use a freezer jam recipe. I then seal using a hot water bath for 15 minutes. I know you don't need to seal it but I always do.
I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and
I google the ingredients list and one says 100% durum wheat the other says 100% whole wheat. I still don't see any difference? Does anyone else? If they are the
Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each
A typical bit of advice on the subject says: Store your herbs and spices in a cool, dry place. The ideal temperature is one that remains fairly constant, avera
I bake bread almost every day. Mostly French baguettes, old stretch and fold every 45 mts. method for 1st proofing, couche for 2nd rise. Make sourdough too. B
I know why my beans haven't softened - I was adapting a recipe (that calls for tinned beans) to use dried - and there's vinegar in the sauce. I soaked an assor
Every time I have tried to make caramel sauce (with the wet method) it has been going fine during carmelization, but then everything just seizes up into a rock
There are various lacto-fermentated sauce or pickle recipes making use of a salty brine. And depending on the food item that's going to be fermented and also de
I have made countless recipes from popular Indian books and when I taste the end result, I always feel like the dish needs more spice. For example, I tried a re
I have seen many recipes where cooking with a heavy-bottomed pan is advised, as the heat is distributed more evenly and avoids "hot spots". With that in mind, i
Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below. Are 香茜 or 芫Ő
I'd like to make a bar that consists of fried, crispy onions (also known as “Bawang Goreng”) that are glued together. The glue should be edible and
I would like to know how many milligrams of caffeine are there in a gram of dried matcha powder.
So essentially I have three options since I only have a microwave oven(with convection and a grill) and something called as a "gas tandoor". A gas tandoor is li
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. Howev
I've owned and used a variety of counter top induction burners, ranging from 1200-1800 watts, including popular, well reviewed brands. Between the electronic wh