Our local Korean grocery store carries duck eggs in addition to chicken and quail eggs (both of which I've eaten). What differences should I expect if I buy the
I'm not sure how universally this question applies; I live in Canada. When we buy potatoes, they often come in large bags made out of heavy paper. The bags ar
I bought some scallops and they have an orange crescent part attached to them which I haven't seen before. Is this part meant to be discarded?
I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of th
I would like to know from you guys, what criteria do you use to select the perfect (green) coffee bean for roasting purposes?
This may be an odd question, but someone told me it's better to store your eggs upside down (the pointy side down). The explanation was that there's an air bubb
Does milk matter to achieve the perfect latte? Milk is an important ingredient of every espresso latte. Even though I believe coffee bean is the most importan
Buttermilk is one of those pantry items that I buy for a specific recipe, then don't know what to do with the leftovers (and I think this is n
I made a casserole yesterday that contains cooked pasta, cooked quinoa, dairy products, spinach and raw eggs. It is assembled and the baked at 350 for 30 minute
I got two circular cake pans for Christmas, and finally put them to use for home-made yellow cake layers. Feeling lazy, I tossed them into the dish washer after
I just got home from work and feel like broiling a steak. Unfortunately, the steak I have is still frozen (I forgot to stick it in the fridge to thaw overday).
I'm making a packet mix of pancake batter that doesn't lend itself to partial mixes - it's hard to split "1 egg" as an ingredient. How long would pancake batte
Got a lovely bunch of radishes and turnips from the farmer's market, giant mass of greens included. Can I use the greens for anything aside
At first I thought they are plain moths, until I noticed some larvae climbing towards the ceiling, always in the kitchen. I made an inventory and discovered a p
I have many kilograms of potatoes that are turning bad, I don't want to throw them away. The term "turning bad" means that the best-before days on the products
I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise see
When I store it in the refrigerator, my simple syrup always seems to crystallize. How can I prevent this? How long should I expect simple syrup to keep?
I have used vinegar for flavor as a substitute for salt and noticed that it is used in salads, not sure why perhaps as preserver/flavour. But I have never reali
This question asks the question for baking. For for regular stove-top cooking, will it work. Other than minor adjustments for cooking time. EDIT 3/22/11: the
I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They start
Unlike, for example, almost anything that is made on the stove and even cakes (of course, as long as your cake doesn't fall as you take it out of the oven), if
I'm allergic to pine nuts, is there another nut I can use to make pesto?
I was a vegetarian restaurant over the weekend and ordered a meal that had "tofu" and "soy protein". The soy protein looked somewhat like steak, but was whiter
I've soaked some beans in room temperature water overnight, since 6pm (white navy beans). How long can I keep them in water before I must use them? Will th
This might be a very silly question, but I'm sort a pork newbie. Anyway, I recently went to the butchers and bought a big slab of pork belly, to make crackling
Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tast
I have been trying to sauté beef and make pan sauces, but the meat seems to always become somewhat dry and chewy. How do I avoid this? I have the same is
Most microwaves I've used have a plate at the bottom that rotates when the microwave is running. I presume that rotating helps more evenly heat the food. Inter
I made a Spanish tortilla over the weekend and it reminded me that I don't get the right egg texture I'm after when cooking this. The results are tasty, but the
The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that t