I just made a batch of jerky last weekend. I used the packet that came with the dehydrator. Marinade for 4 hours, dehydrate at 160 for 14 hours (12 for smaller
How does one find recipes given an ingredient rather than the recipe name?
Possible Duplicate:How not to mess up bechamel scauce So you melt the butter and mix the flour in = easy Adding the first bit of milk
I have used the chilly bin (cooler) sous-vide hack at home for a while and get excellent results for up to eight servings I use extra insulation on the lid and
I recently received a bottle of garlic and herb infused olive oil as a gift. It came in a fancy bottle with a cork on top. I tried it out last night and it's te
If a recipe calls for tamari, can I use plain soy sauce instead? If using one for the other, what effect would it have on a recipe?
I have a friend who assigns one knife for cutting raw meat, another knife for cutting fruits and vegetables, another for cutting cooked meat, etc. Is washing on
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
What is the correct (or best) oil to use for fondue?
What could be used as a replacer for the egg in Yorkshire puddings, having tried before nothing quite seems to work properly :(
Since recently i have to cook for myself and a lot of products mention i should boil some water with salt and when it boils add the product. Why on earth do yo
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't
According to this question, guar gum and xanthan gum can be used to keep ice cream soft by preventing ice crystals and keeping the air that's been mixed in from
The Google has conflicting answers. I come from a background of "everything goes in the garbage disposal", my wife's background is "never put anything in the ga
I grew up putting this stuff on my popcorn and absolutely love it. I recently found out that you can also put it on salads that have a vinaigrette dressing and
I live in a region where pancakes are considered traditional food and it's typical to cook them on some special occasions. For example, right now someone has d
Cauliflower or Brussels Sprouts sometimes taste slightly bitter after cooking. Is this some mistake in the way they are cooked or is that just the vegetables th
I want to make a British-style pickle relish at home. I think the best recipes involve swede (rutabaga in the US), because it gives texture and flavour, but isn
I found today something new in the supermarket and decided to try it. They are called "traditional french merguez", and seem to be raw sausage
So I have an old blade grinder, which seems to work well enough for me, except in one respect: The coffee grinds fall out of the bottom of the grinder. Now this
A set of Ikea glass jars are used for home counter top food storage. One of them was temporarily used to store bars of soap. Now it is wanted back in the kitche
My initial guess was that refined sugar has to be the same no matter its provenance, but now I wonder if cane sugar has a different ratio of sucrose/glucose/fru
Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I
I used to go to a coffee shop ( in a different state) where they made a cayenne pepper epsresso drink. It was a great drink strong cofee flavor with a kick of c
I'm sure the two techniques impart slightly different flavor profiles, but what are they? What are the circumstances where you would choose one method over the
In most (Swedish) homes, there are electric stoves that go from 1 to 6, and in some cases all the way up to 12! Is there an agreed-upon standard deciding rough
I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear o
I'm making pain aux raisin, but would like some help making the jelly like filling that goes in between. The recipe here describes the filling as frangipane,
I'm following a recipe that calls for 200g of dried chickpeas, soaked overnight. I have two 28 fl. oz. (796 ml) cans of chick peas, packed in water. This is m
I want to make homemade mint chocolate chip ice cream but I'm not sure what type of chocolate to use. It seems like the chips in most ice cream are actually ch