I recently got a L'Equip food dehydrator and have had some good success playing around with it. But I'm interested to know if I can dehydrate different food stu
Many recipes are available for making nine-grain bread, but they presuppose that you have nine-grain flour. We have a wheat grinder so we would like to use it t
On the side of a package if it states "Cholesterol 0%" in the Nutrition Facts does that mean the food is vegan?
I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal
When I was a fry cook we made fresh fries and kept them in a bucket of water to keep them from turning brown (not sure if that's oxidation or what), will oil in
I'm trying to eat vegan and having a hard time determining (by the packaging) which products are appropriate for me. Are there symbols or certifications I can
In researching cold smoking a product there is quite a large gap between 80-100* . Does anyone use a more exact temperature? Does it vary because of the product
I have some cracked wheat, some bran flakes, wheat germ, bread flour, and whole wheat flour (among other various things). How could I, using those ingredients
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor
I get frustrated by recipes which call for the cook to shape or form little balls out of a dough or cake or biscuit mix. The recipe will say something like "fo
I've tried shirataki in spaghetti with meat sauce but the noodles' texture and flavor didn't fit with the sauce very well. Perhaps there's a way to make it work
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it sa
My sister really doesn't like a strong fish flavor and is very picky. Are there any effective ways to prepare the seafood in such a manner that reduces the fis
From what I've heard and seen, chefs seem to be very concerned that the area that they are working in is kept spotless. For instance, when cutting up veggies,
I'm making tomato relish. Can I sterilize jars adequately by putting them in the dishwasher?
I've noticed that the burners of some or all of the newish-style electric stoves which have a flat top have a peculiar property. They do not seem to be capable
I bought some Frozen Crab. How long should I boil it for before eating it? (I have some snow crab and King crab legs)
I bought a bag of chickpea flour once thinking (erroneously) that I could use it to make hummus. I've since bought dried chickpeas and made h
For both long-grain (Jasmine) and short-grain rice I typically rinse the rice with cold water to remove some of the starch and to clean the rice a bit. What te
Unfortunately, wine will eventually go bad. The time this takes can vary from a few years to many decades, but most wines eventually will get there; and things
I was fed up with the low quality electric hobs which are installed in my 1 meter wide "kitchen" (I forgot a crepe on the smaller one on the highest setting, an
Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. W
Why do fatty foods tend to go with acids? Mayonnaise and hollandaise contain lemon juice, and fatty fish tends to be served with lemon. Barbecue pork and pork
I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness
How should I store speck cured bacon? Fridge, freezer, cupboard? Wrapped, hung etc
I have a recipe for macarons that works well; it says to use 2 trays while baking to get the raised lip. I find if I crust the macarons overnight, that the li
I belong to a cooking club in which we have several home cooks who wish they had gone to culinary school. Anyway, I am cooking a dinner in which I am exploring
I think I can best explain the question by using a computer analogy. When buying a laptop there are specific qualities that a person looks for like Processor s
When steaming milk (for a latte or other coffee drink), it sometimes produces a loud, high-pitched "screaming" sound. I think you can usually prevent it by kee
I have seen restaurants with dishes containing "Leek ashes". What do the ashes add to the dish?