I've taken a liking to the simple potato wedge as an alternate to mash potato when preparing meat and three vege. However, I'm trying to get a recipe that consi
As through the week we too busy to cook we have gotten the idea of cooking a big bunch of food in the weekend, storing it in the fridge and eat it later in the
I notice that in both countries where I lived the fridges are kept at 6 or 7 °C (43-45 °F). When it would be colder, people find their drinks to cold, w
I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together. What I'd like to see is hard science here. Or at least d
are stove top griddle only for gas top stoves?
This might not be the right forum for this question, so feel free to remove this question if it is. We have super-hard tile floors in the kitchen, and after an
In the American South, Hoppin' John is a popular New Year's meal. In honor of the Chinese New Year, I would like to make a Chinese variation on Hoppin' John.
I will be having a graduation party for my twin daughters in june and i want to cook some large beef roasts on the spit. Although i have cooked plenty of beef b
A grater is a very useful instrument in the kitchen and it's fun to use. You can use it for a lot of food: cheese, citrus fruit peel, nutmeg, all kinds of veget
Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've
I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with t
I'm just starting a catering service for my cooking. I'm not into too fancy style yet, like using metal silverware or china plates, but more casual version li
I have a sizable chunk of emmenthal cheese taking up valuable space in my fridge, and I was looking for a recipe to use it in. Drilling down into Swiss cuisine
Soya sauce: Whenever I buy new Soya sauce, it tastes quite different. Normally I use it in noodles and manchurian. Any tips to buy it. During my reading, peop
I don't have a kettle, so I use a cooking pot at home to boil water. I boil water on high in the cooking pot and as soon as I see the big bubbles/steam forming
I know that cedar plank cooking is normally done on a grill but I want to see what I can do with it indoors. What are some ways to get more of the wood flavor
Assuming I'm willing to pull out all the stops, what is the best wine to use in a "standard" gruyere-based fondue, like this one?
I came across a recipe for buttermilk yeast bread which includes: pinch of ginger (helps activate the yeast) I tried searching around for more information
I've always been a bit suspicious of "no-precooking-required" lasagne sheets. What are the benefits and detriments of these sheets? What would happen if you
I have a carafe of coffee brewed today that is still mostly full, and I would like to serve it tomorrow. How can I reheat it without negatively impacting the
Sometimes an aubergine that looks fine on the outside has brown meat in the center. Is the aubergine still edible and will it taste ok? Or should I cut away the
The last time I made pancakes, while they were nicely cooked on the outside, they were still a bit "battery" in the middle. Does anyone has a simple solution t
I have a recipe for chocolate pudding that calls for Light Cream. I haven't ever seen light cream in the store. What is it? Also what can be used as a substi
I have seen steamed fish dishes where the fish is cooked on top of the rice in a rice cooker. I'd like to try this, but I don't have a rice cooker and always c
The mayonnaise I tried making myself today (first try ever) wasn't entirely bad but there was something off-putting to the taste too, as if eating a spoon of pu
My KitchenAid attachment appears to be stuck. I attempt to push up to remove the dough hook and it does not budge one bit. I am thinking I'm either doing someth
For many of my favourite cold drinks I need crushed ice. That is, thousands of small pieces of ice, not 3 big ice cubes. Is there an easy way to make crushed ic
I am making sugar cookies that I want to decorate with sprinkles, but I don't really want to mess about with making royal icing, which is what the recipe calls
I'm trying to make homemade mayonaise and it's not really working out well. I got a glass bowl that's fairly deep and use the following ingredients: * 1 egg
How long does fresh parsley stay good if kept in a refrigerator?