Recipes for beef pot roasts often include the step of tying the roast with twine prior to cooking, even for roasts without stuffing. Why? What difference in o
Whenever I try to make a roux according to one of the recipes I find online the consistency seems a little off. Should the roux be completely thick or should i
I am trying to make granola that holds together in small clumps. I have had limited success. Any hints or suggestions? I have used rolled oats, but had better
I bought a quart of soy milk for the first time ever last week. It has been sitting unopened in the door of my refrigerator since. I pulled it out today to use
I've cooked whole turkeys and chickens many times, but never a whole duck or any other "gamey" meat. Is there a difference in what should be done or technique
I just cooked some apple bread, and I'm curious about adapting it to other fruits. I'm led to believe that the acidity of a fruit will cancel out some of the ef
How long does a pack of raw, dried Indian papad keep once it's opened? There's a best before date on the pack, but it's not mentioned how long they keep once it
I am planning to do a ceviche entrée in Ireland but I am limited in the choice of seafood and most likely won't find Peruvian/Pacific ones. Any recommend
I can buy a 12" non-stick skillet at Safeway for $30. Why would I spend $150-$200 on one? What's the difference?
I am a bbq rookie and learning to cook various kinds of meat on the grill. I usually cook chicken, lamb, pork, beef and fish. However, I am struggling to get an
I am a cooking dummy and I hate bitter cucumbers. :) Help!
Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbl
So I have now successfully repeated a bread recipe twice. Both times it came out with a very tight grain and very spongy. The bread itself squishes easily and
I often want to buy more than a meals-worth of fast-food (or other food you buy hot) to save multiple trips, but the reduction in taste that comes from reheatin
I'm thinking of purchasing a zester and I need some indication of a good one. Can anyone help? What should I look for?
[I'm an amateur that experiments.] I recently realized I like chicken wrapped in tin foil after using salt, pepper and oregano on it, in 250C for up to 2 hours
I've noticed that even when I buy two different pasta shapes of the same brand (and so presumably the exact same recipe), they still taste subtly different, to
I've been trying a simple recipe I found on the internet, which is a simple recipe consisting mostly of gelatin. The problem is that the end result is basicall
Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw? Update: Just to be clear, this is not something I experienced
What's the ideal amount of coffee to use per cup of water in a French press? I've looked at various online resources, which all gave me a different amount. So
I imagine I could use turkey stock instead of water when cooking a box of couscous, but that boiling pasta in stock wouldn't work so well. In what kinds of pre
Many sauces and pastries call for beaten yolks. You need to beat yolks well, till they are thick again and are lemon-colored, so using mixer is a must. But if
I see it done by TV chefs, or just people who are more experienced at me with cooking; as they're cooking they rarely use a spatula to turn or mix the contents
I tried my hand at making homemade seitan the other night, and it was pretty good - my only complaint was that it wasn't as firm as I would have liked it to be.
I few years ago I put Cinnamon in my coffee. After a few hours (I'm a slow coffee drinker) I started to take my last sip and a big clump of mucus hit my tongue
The crust on my french bread never turns out "crusty" like it does in restaurants, what am I doing wrong?
I grew up in Nova Scotia, Canada and my grandmother used to make what she called "brown" bread she used to make it every time she would make homemade baked bean
I recently got an iSi whipped cream container that charges with nitrous cannisters. I don't really understand how the thing works, which I think would help my u
So I have an iSi whipped cream charger. There are a series of recipes that sound really interesting, but I don't quite understand what ingredients you need in o
I have seen some good recipes using spinach and have heard over and over that callaloo (amaranth) can be used in place of it. There is confusion about callaloo