I remember eating this delicious breakfast while traveling a long time ago and since it was a to go order, I never really remembered the name. The dish had egg
My hand skin is extremely dry due to exposure to water. But when cooking, it is inevitable to submerge my hands in water, for example, to wash food. So I was
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The in
I have some white rice cake. The instructions say to soak it in water overnight, then either fry it or simmer it. I tried part of it simmered some time ago, and
I'm studying for an apprenticeship test and I know one of the questions is about why you add tomato paste to brown stock. I have been taught that it's for dept
I am in the process of making bread in the bread maker, but I want to try to bake it in the oven. I am just making white bread. What temp and how long would you
I left my stainless steel frying pan on the hob empty for a while by mistake. It got very hot indeed, I ran it carefully under the tap to cool it down, which to
Any tips for seasoning wooden spoons? I found a couple different methods on the web but they vary quite a bit. What I've done so far is to sand the new spoons
I've been having a hankering for Rita's ice cream because I love frozen custard. It's so much richer than vanilla ice cream. I've decided to try to make it myse
I, like many, have been on the search for the perfect veggie burger. And to my mind, there is a difference between "burgers" derived from a combination of legum
More generally, what are the limitations of rapid rise yeast compared to other types of yeast?
I've been interested in making tabouli, but the "fresh mint" part is incredibly expensive where I live. Since I have a huge bag of loose leaf mint tea (nothing
I'm interested in buckwheat. What is it, what are the common uses, and why are there so many recipies (relatively speaking) for buckwheat pancakes? What does th
I like to make homemade yogurt and I am experimenting with timing to get my yogurt to be not so sour but still completely set. Yogurt is, by definition, quite a
When I was young, I loved shrimp, crab and lobster. Sometime in my twenties, I started to develop a mild allergic reaction to them (i.e. tingling in the throat
From my experience it is always best to marinate meat for a decent amount of time, so the meat can "soak" up the marinade and be more flavourful. However, I ca
Baking powder is baking soda (sodium bicarbonate), corn starch and creme of tartar mixed together. Can anyone tell me what the effect of these different ingredi
Usually I just cut them into 6 pieces (see image), but it's kind of messy to eat them this way. Is there a better way?
Really, that's all I want to know. Whenever I try to make it with the store bought "dry" noodles and soak my dish comes out terribly. What are the best sauces
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraî
Last weekend, I bought a bottle of passion fruit jenever. Normally, this tastes very sweet and has a nice fruity flavour. But unfortunately, I had to buy a bran
I really like the idea of cooking steak using sous vide. However, I am very wary of heating food up together with plastic, and then eating the food, as I believ
I was making pesto one day and couldn't find the lid to my food processor. So first I tried mixing it all in a blender. Didn't work, the leaves wouldn't go down
I just cleaned up a rusty cast-iron skillet and I would like to season it. The thing is that I don't have lard handy and I'm wondering whether any of my other o
I have a set of stainless steel pans that I absolutely love, and my 12" frying pan has received LOTS of use since I bought it. This is my first ever stainless s
I have found that every time I make cupcakes (or muffins, cornbread & hot dog muffins, etc) that the paper liner sticks to the finished cupcake. I know its
I've had great success making 'caviar' with sodium alginate and calcium chloride. I've used both an eye dropper and a Parmesan shaker (when I needed a whole lot
Some Indian cuisines require mustard oil as an ingredient. However, I cannot find any FDA approved mustard oil, and most of the bottles quote "for external use
Is there anything you can add to a guacamole recipe to prevent it from going brown so quickly? Or a specific way to package it for very short-term storage (usu
Spanish Tapas is some of the best food I know. I've been to a lot of great restaurants all over Europe. I've bought some books, and tried different recipes for