After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less
I love cooking, but I hate dicing! I have a food processor that can slice really well, but it doesn't have any ability to do dicing. Does a device that can aut
One of the recipes I often make has a sauce that is a combination of salt, sugar, and a thick red sauce. After about 10 1-2 inch chicken pieces have been cooke
I love lentils mixed with onions, spinach and tuna in the morning, unfortunately I am having a really hard time finding cheap canned lentils in my area. So I wo
I have a large batch of corn bread that's about to go bad, a situation I'd like to salvage by turning it into corn bread pudding. Unfortunately, all of the reci
I'm looking at making this for Valentines but I found it too late to ship the mold in from the USA (I'm in Melbourne Australia). Being that this is a technologi
What should I do with the kiwi peel? I've got no problem with its taste and feel and eat them whole when I'm by myself. Is it in any way bad for my health?
Can I use black rice vinegar for sushi rice? (Chinkiang Vinegar) What is the difference to white rice vinegar when making sushi? Should I still add sugar and
I have a recipe for long, slow, braised pork chops. I make them the same way every time. I buy 1 inch chops on the bone. Sometimes they come out incredibly tend
Certainly, if I were making a salad with canned beans, I would thoroughly rinse them first. But if I'm making soup or chili with canned black beans or kidney be
We were gifted a Sizzler yesterday - a sort of elongated shallow cast-iron pan on a wood base for serving and keeping warm at the table. I know these are suppos
I'm cooking for 30, Lamb Chops are on the menu and I want to do them in a Yogurt Marinade. I've done Yogurt Marinades with mixed results and I wonder if there a
I just tried to fry a salmon fillet and eat it as a I would a hamburger patty: with bread, cucumber and tomato. No matter my seasoning, I keep
So my roommate forgot about his boiling water and burned one of the pots pretty bad. The bottom is a dark brown/gray with colored spots underneath (electric ran
Possible Duplicate:A definitive method of dicing an onion Do I first cut it in half or do I make crosswise incisions before chopping
I've tried a number of different ways to tell when spaghetti, capellini and other pasta types are done, but I'm curious if there are more specific rules of thum
Recipes seem to be split down the middle of whether or not meat to make jerky should be cut with the grain or across it. What is the difference in the final pro
When I buy eggs, I have trouble deciding which size is the best value. Does any one have any tips?
I have used some vanilla pods that I bought on a farm in Mauritius to make crème anglaise. Because the pods are a bit special, I have fished them out of
I just made a pot roast on the stove, vaguely following this recipe. My altered ingredients list would look something like this: some quick sprays of oil on t
So I just tried this recipe for fried potato and turnip patties and completely blew it. I followed the recipe pretty closely, but the patties didn't hold toget
I have some store-bought, pre-slit hot dog buns. They are a little brittle, and if I open the slit wide enough to take the hot dog, the bun splits in two. I've
I just tried a recipe for bread that suggests baking it in the oven a casserole pot with a lid (Dutch oven?) Suddenly I have a loaf with a wonderful crust which
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 poured some undertempered chocolate into molds (as practice). Out of the molds, the exterior of the shells were glossy, clear, and hard as is well-tempered ch
Could you suggest how to package a home made fruit smoothie to make it appealing to young children. The kids seem to love fruit tubes by innocent in their lunch
What fruit pair well with spinach? This is for a cold spinach-based salad rather than cooked spinach, but I'd be interested in warm spinach too.
I'm trying to figure out if there's a sort of "etiquette" to it, like there is with wine. Obviously, some sandwiches just "go" with a certain bread, like cream
Can someone tell me how to minimize nitrate concentration in raw vegetables before cooking them? I need this advice very much because I'm cooking vegetables for
In every polenta recipe I have ever seen, the authors insist that the polenta has to be stirred over low heat for half an hour or so before it is thoroughly coo