I'm starting to cook long grain brown rice at night, and I usually make enough to last about 4 days or so. The issue is that it gets REALLY dry when I put it in
I have to avoid letting the pasta get wide enough to touch one of the sides of the roller because if it does, the grease inside gets on the edge of the pasta.
We're going through a healthy-eating phase at the moment, and this includes eating a fair few steamed vegetables. Unfortunately I find steamed vegetables (espec
I saw the question about UK, but I don't think I can find treacle of any kind in Germany. I am looking for a substitute which will keep the physical qualities
I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have t
I have a very small multi-function oven (about the size of a microwave) and for baking, the recommended setting is the "convection" one. Things bake fine in te
Why is it that on some directions it says something like "preheat an oven for 400 for 10 minutes"? Is it not enough to preheat the oven until the oven signals
I have a recipe that calls for 5 pounds of flour, but I live in a country that sells their flour in 1-kg bags. So I put in 2 kg = 4.4 pounds... How many cups sh
I have a great cast iron skillet that I use frequently and also take superb care of. Until I noticed the bottom is coated in rust. I believe the high heat that
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few
I opened my onion rack lately to find onions that had sprouted several-inch-long green roots... It made me extremely queasy and I threw them o
For Valentine's Day this year I attempted to make my wife a Key Lime Pie. I followed Emeril's recipe, with one small modification: I replaced the granulated su
I used to enjoy coffee yoghurts and eat them often... However, where I'm currently living coffee-flavored yoghurts are unavailable. I've tried to sort of make m
I have just been given new black "whites" at work. We are soley responsable for the laundry of these items, and I was surprised to see that my new "whites" are
How long will the apple in a caramel apple stay crisp once it's been dipped in warm caramel? Are there any tricks to extend its shelf life? Let's assume we're
I love dahl. In India (where my folks were from) there are an almost infinite set of combinations of dahls and corresponding phorons* (spice-seasoned anointing
If I salt tomato, potato and pasta, their tastes change in completely different ways to me. Why is this? Had I put oregano on them, they'd all taste like oregan
I've noticed that meatballs are one type of food that often tastes much better the next day. So whenever I make meatballs, I make lots of extras and put them i
It's an Indian, or to be more specific, Bengali pudding. Its milky with sheets/pieces of something akin to 'hard milk'. I've never seen a recipe for it and the
Mouseover text: And yet I never stop thinking, 'sure, these ingredients cost more than a restaurant meal, but think how many meals I'll get ou
I just bought all the ingredients to make a soup in the crock pot. I was planning on having it cook all day, but I just realized the recipe only calls for it to
I live in the tropics and every icing that I've used melts on the cake if it is not refrigerated. Is there any icing at all that will stay stiff once I ice the
Can I cook boneless skinless chicken thigh portions to taste like drumsticks? My store doesn't have IQF (individually quick frozen) drumsticks, so I bought IQF
A couple months ago, I went on a diet primarily consisting of Nutraloaf (with Tabasco or other flavor-adding sauces) for meals, and sunflower seeds for occasion
Has anyone come up with a way to cook beaten eggs via microwave? My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
I picked up a pork sirloin roast yesterday, it's a little over three pounds. I've never cooked one of these before and I am not sure what to do. My seasoning
I add salt to pasta water in order to reduce the stickiness caused by starch. However, I've never seen potatoes stick together. Why add salt?
It's that time of year. The seasons are changing and I've got myself a cold, for which there is no better culinary cure than matzo ball soup. I can make a pret
(Almost?) every good recipe for searing/grilling steaks advises to season the steak with salt and pepper before cooking it. However, I’m reasonably sure
Do any of you know if splenda caramelizes and melts like regular sugar? My parents are doing a low-carb, low-sugar diet and I'd love to surprise them with some