As the title says; What is the secret of making a really juicy burger?
When you turn a gas stove on high, you get a big flame with a wide diameter. When you lower the heat, the diameter of the flame shrinks. (I'm not sure this desc
What would be the main differences between frying hamburgers and cooking them in the microwave oven? I'm stuck in a hostel with only a microwave oven and a wat
I'm a pro at dicing an onion. My issue is always peeling it. The papery skin is so tough to get off, and I'm never sure just how many layers to peel off. Does
I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And f
I plan to make a guacamole dip and one of the ingredients is Serrano pepper, which is 10,000 to 23,000 heat units by the Scoville scale. That is way too spic
Alfalfa/Bean sprouts can have a strong taste or they are too firm to chew on easily. I tried adding salt or salty ingredients with some success to soften the sp
I have had some success with making beef jerky at home in my food dehydrator. I would like to try and start experimenting with some original recipes. A whole ho
I want to make zabaglione and think that the taste could benefit if I sweeten it with honey instead of sugar. But I am not sure whether the sugar crystals have
My wife and I really enjoy cooking, so we have tons of spices. I understand it's best to keep them in the dark, so we thought we might like a spice cupboard. P
I've eaten hot cheesecake in restaurant. It looked like the cheesecake was properly baked and then only a slice of it, which was going to the plate, was fried o
I live alone and almost always cook just for myself. With most recipes, I can just cook a smaller amount than given in the recipe, and I have optimized most of
In what ways do Blue potatoes differ from Yukon Golds? (Other than the color.) Do they have comparable amounts of starch and water? Do they have a different
I have a weak spot for aromatic oils. Not essential oils, but the cooking oils like hazelnut oil and avocado oil. I love making dishes where they are the primar
Possible Duplicate:What is a substitute for red or white wine in a recipe? I am making a short rib recipe which calls for white wine
By the term "terminating lentils in water" I mean a similar thing to sprouting thing such as alfalfa in water. The crux difference is that lentils do not really
How would you adapt a brownie recipe to a two-bite cupcake size? Additional constraint, I usually bake with whole wheat flouer, and try to reduce butter in fav
I have a question about roasting a turkey crown. I've seen plenty of advice on cooking a whole turkey, but nothing on turkey crowns. Does the same advice for wh
Basically the idea is you're bored of doing the dishes and you want to save time. Is it unhealthy? Will the chemistry alter a lot? Assume the container has be
I ran out of "normal" wheat flour a few days ago, so I had to bake my bread with the closest thing - spelt flour. I noticed the dough was a lot stickier than w
I end up burning my food because I can't get the right temperature in the pan to fry, sautee or simmer vegetables, rice etc. The rice either burns on the botto
Stainless Steel seems to be all the rage in cooking stores these days, yet frying eggs on one leads to an extremely messy cleanup situation, assuming you can ge
I have read recipes that says mix half cup butter and 1.5 times the icing sugar and beat, add some milk, not more than 2-3 spoons. I have been beating it for la
I've tried cooking it in various ways, but it always ends up tasting bitter. What am I doing wrong? I'm using fairly young chard (homegrown), using the whole le
OK, I've been tasked with making a Paleo dessert, and I'd like to try to make a frozen dessert. Here are the ground rules for Paleo desserts: only fermented dai
So my oven's thermostat is wildly inaccurate. Case in point: I was roasting some potatoes and squash with the oven set to 350F, but the oven thermometer read 60
I am trying to cook hamburgers in a 12" pan on my stovetop. I am attempting to replicate some hamburgers I have had at a "local" place around here (read: 1.5 ho
Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bact
If I make a frozen meal and then save the leftovers in the refrigerator, is it OK to reheat it the next day in the microwave? Since it's already been frozen (or
I have a problem with my pizza dough. I start to shape it but it is somewhat difficult to make it bigger and thinner because the dough stretches back to its ini