When I need to know if a pan is above or below 100 Celsius but don't have a thermometer handy, I squirt some water on it. Say I want to check for another temper
I've noticed that in some recipes Anise seeds can be used interchangeably with Fennel seeds. I understand their taxonomical differences but in regards to taste
I want to prepare a drink that is hot (spicy) but I don't want to use regular hot sauce because it will affect the color. Is there anything like "clear" hot sau
I've got four cups of dry pinto beans. What will be their volume after I let them soak overnight?
Hey guys, I've had a set of Global knives for a few months now and love them. I cut up a whole chicken the other day, and had a bit of trouble getting through
I've been looking online for an extensive database of nutritional information on various fruits and vegetables. I've been advised by my doctor to start eating h
Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stu
Based on this answer: Why add salt to potato water? I always thought that water boiling was about getting the water to a specific temperature. You can't reall
I have baked Betty Crocker's Giant Honey and Oat Cookies three or four times now, and every time, my cookies do not spread out, I just get thick cookies. Is the
I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over. I'm planning to cool then refriger
I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding s
Several sources (e.g., The Bread Baker's Apprentice, The Fresh Loaf's Yeast FAQ, and even On Food and Cooking) tell me that active dry yeast must be reactivated
Well it's winter where I live, which means that I haven't been able to cook outside for quite a while and I'm starting to miss the taste. So I was thinking of
What do I look for in a good high quality apron? Where can I go to get one?
I'm looking for a source of the umami flavour to add to various dishes. However, since I became vegetarian I can't think of a good source for the flavour. I us
Wikipedia gives the impression that Kansas City strip refers to the same cut as New York strip. Are they really the same cuts? If so, which name is more "authen
I've read a few sites explaining how to dry your noodles, and I know the store bought ones are not made with eggs. I tried experimenting with no-egg noodles th
I saw the host on a cooking show claim that using seltzer in a marinade will help the flavors better penetrate meat via the carbonation. Is there any truth to t
I bought a 500 mL package of frozen demi glace in my local restaurant. While I often cook with regular chicken or beef stock, I have never used demi glace befor
My first ever cast iron pan just arrived. The package contains following seasoning directions. Wash with clothes detergent (not soap or dish detergent) to
How can I store baking soda outside of the box it comes in? I buy baking soda in the orange box all the time however, I don't use it that often but hate leaving
What are the names of the three main parts of my metal spatula? Handle Flat part that comes in contact with the food The connecting metal which has rivets or p
A simple question: Can I seal and reseal Ball canning jars over and over? How long before the seal gets busted usually? Also, how do you clean the rubber sea
In Israel, there are some low-sodium salt substitute, which brag to have "60% less sodium than regular salt". I suspect that there's a catch. I strongly suspec
What are the practical differences between using bagged vs. loose leaf tea? Are there differences in quality, caffeine content, etc.? Why?
I was just cooking some soup and added some creme fraiche (I smelt it before and it smelt fine, force of habit) Once I had mixed it in - I noticed that the sel
A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cook
I'm making a cake for my daughter's birthday. I'm a bit rubbish with icing and decorating, so I plan to buy some ready-to-roll icing to cover the cake. The prob
I usually cut it in half (through the equator) and eat it with a spoon but the juices tend to spray everywhere. Is there a better way?
How hot is "hand hot"? Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be toler