Obviously, there's the amount that it can make in one batch, and there seem to be three basic types (ones you freeze the bowl ahead of time; ones you pack it wi
I am able to taste a flavor in some fish (usually white fish) that most other people do not (I also can smell the asparagus pee smell, and am a strong taster ..
Are the molecular gastronomy additives kosher?
Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I d
All, I'm researching a substitute for fructose-bearing table sugar. Glucose is potentially interesting from a health standpoint. Glucose is only 70% as sweet
Yesterday I made ghee in the oven by cooking sweet butter for 2hrs in the oven at low temp. I filtered the resulting liquid through cheese cloth and let the re
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions
I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth. Now I want to know how to make that kind of chicken. Because wh
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. This is a follow-up to the question about storage-lifetime th
Background: A couple of years ago we left a half drunk bottle of Sirah on the counter and it went to vinegar. A really nice vinegar with a pleasant, mild flavor
I have a Bialetti Moka pot, which I used to make coffee on weekends. I have had it for a few months, but recently I am starting to notice the coffee is coming o
I've been boiling water with some new pots on a gas stove and it leaves (left) a stain on the bottom (on the inside) that has the same color pattern as when oil
Possible Duplicate:What do you do with left over tomato paste? I have many cans of tomato paste, and I just want to get some ideas ab
My wife has been cutting up some green bell peppers and on the seeds is some dark stuff. The outside was firm and normal looking.
I struggle to get crispy skin when pan frying fillets. What's the secret?
I have read that Ceylon cinnamon is sweeter. It is also 3X the price. Is it really worth it?
On frying cooked, parboiled rice from yesterday, some grains jumps out of the pan every other second, creating a mess. Is there a way to avoid this?
Ground cinnamon is less expensive then cinnamon sticks. I've read that it is also more flavorful. However, cinnamon sticks last a lot longer. Also, ground cinna
Are there natural spices that taste umami? I don't want to use MSG in my food, but I'd like to add some umami flavour.
I once tried to make some cookies and assumed that melted butter would be the same as softened butter. It didn't work out... Why does it make a difference i
I have a friend that is about to open a food truck and he has asked me to use my burger recipe. I have spent a long time perfecting it, but I have always made
I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... How many funda
I like the pork in sweet and sour pork to be crunchy, so I deep-fry it and only add the sauce at the last second - or often just have it on the side. I'm think
I would like to start drinking green tea regularly. Unfortunately I am much more of a coffee drinker than a tea drinker. On top of my general apathy towards t
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling
Does anyone know of suppliers that I can buy plain flavoured pop rocks. The grocery stores around here only sell the fruit flavoured variety. (From Vancouver BC
I had heard of plantains, but never eaten them (or seen them). Today, there were green plantains available at the local supermarket, and I seized the chance and
What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems
When I get Udon at a restaurant, they're these massively thick noodles. When I cook them they look like linguine. What am I doing wrong?
Do Raisins become stale? What happens to them? How should I store them?