I'd planning to attempt some flavoured methocel noodles; I know that type K is the softest (best for things like marshmallows) but I've never experimented with
I am living in Marrakech and in our new place I don't have an oven, and don't really want to buy anything expensive as we will only be here for a few months. I
I may be partial having lived there most of my life, but now that I live far away, I miss Montreal Pizza. I can't seem to find a restaurant near me that has a
The new rice cooker I bought shows that it can bake a cake--like a sponge cake--in a rice cooker. I have also read that cakes turn out misshapen when made in a
Some of the more expensive rice cookers advertise that they use pressure in combination with induction to cook rice. On one Japanese website that sells rice co
The other night some friends of mine tried to convince me that decrystallizing honey is bad for the honey. I don't buy it. Is there any truth to their claims
I am attempting to re-create a heart-of-palm torte I had while in Brazil and while it is pretty simple, I am having difficulty finding a vegan substitute for th
Some time ago, I baked a cake (Sachertorte to be exact). The taste and texture was fine, so my recipe is okay. My biggest issue was the shape. In the middle it
Everytime I make a pie, I get a different result as far as the stiffness of the pie. I am trying to perfect coconut cream pie (and other cream pies). I have
Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have
I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce. It is a hot sauce with a wonderful flavor but it has some fairly unique p
I want to bake sourdough bread and have created a starter. It's three days old and bubbling a lot. However it smells like sour yoghurt and not at all yeasty.
I am newbie to cooking, I will have to create veg noodles , I am following this tutorial, I want to know what are the add-ons I can add it to make it testy and
I started boiling water in a small, stainless steel, copper-bottom pot. Old story: I forgot about it, the water boiled away, and the pot spent a couple hours on
I've just bought a pizza stone. The manufacture recommend to put the stone in high temperature (220°C) for two hours before the first use. No one on the
I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it poss
I bought a cast iron grill pan from a famous Swedish four-letter store. They suggested boiling milk with some vegetable oil before starting to use the grill. W
I want to prepare a nice corned beef meal, but I don't know the best way to do it. Last year I did it in a crock pot. It was delicious, but the brisket feel a
I know the difference between the process of making these knives, but if you saw two knives -- one stamped and one forged -- how do you tell the difference simp
As a vegetarian for over 15 years the only food I continue to miss is prawn toast. Does anybody whether it would be possible to make a vegetarian version and wh
My roux came out a beautiful dark brown. Then I began to slowly add chicken stock. The flour and water did not completely blend and I don't understand why not
I live in an area that has some of the best catfishing in the world. Here, they are considered a garbage fish, and no one eats them. I think
I've recently found a recipe that I really enjoy, but it calls for a sunny side up egg. Every time I try to fry an egg in this way it ends up sticking to the pa
I want to make some individual zabaglione & fruit souffles, but don't have ramekins. Also, I don't have much experience with souffles (but I have made them
We recently bought a flat top (glass top) stove to replace our standard electric stove with the coiled "eye" heating elements. The flat top is certainly easy to
I have had a glass top stove for about three years now. I have two spots that have stained black. The stains look like a patch of burnt food, however they are
I have a lot of bananas, but I don't particularly like bananas. I would like to try using them, but I want to use them in a more savory appli
Is there a generally accepted method for lightening bread dough that is pretty general for a variety of breads; pizza crust, whole grain bread, dessert breads,
Washing leaves some stains, which I want to get rid of. It's easy to do with paper towel on the outside, but inside the glass it's a problem.
I've tried using spaghetti squash as a substitute for pasta a few times, but every time I do the dish ends up really watery. I've been roasting the split squas