I use stainless steel pots on an induction cooker for boiling water for preparing food for an infant. I use bottled and supposedly clear and soft water. When I
At a classic Los Angeles Deli for lunch yesterday, I snagged my usual take-out guilty pleasure for later: a fresh-baked Chinese Cookie. This is a four or five i
I roasted some butternut squash, then stored it in the refrigerator for a few days before I had time to puree it all. When I pureed it I discovered that it had
I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion
I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough... I see recipes
I started to experiment with home-made soy milk, which means that I have a lot of okara and I am looking for various ways of using it. I grind the soy bean
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
I want to experiment making American style pancakes (I usually make Austrian style unleavened palatschinken). The recipe I found says "buttermilk", but I rememb
My family eats a lot of stir fries and sesame oil is a critical ingredient in many of them. Unfortunately, my wife is allergic to sesame so we need an alternat
I had some deer ragout and let it marinade one day in wine, brandy and with some spices. Then I added some fresh vegetables, cold water and put the heat on. Let
How is beer classified into different types? Can the types of beer be arranged in a hierarchy with "ales" and "lagers" at the top? Are there beers that do not
Meat salad is made with large sized sausages, chopped into thin pieces like carrots or cucumber; then steamed and fried a bit, then served together with regular
I've heard some say that fish only smells offensive if it's old. But my experience suggests that some fish, like salmon, are simply "fishier" and that the smell
I tried to prepare the bone and skin from a ham shank for use as a kind of brown sauce or stock. The purpose was to fold the reduction into a beef/pork chili. I
A family member of mine passed away many years ago (15-16 years) and had a lot of cooking gadgets. Well, recently I've been becoming more interested in cooking
I've seen some recipies that call for a can of beer to be added, but never have I seen them specify a specific kind or brand. That leads me to believe its less
What different uses do we assign to salted butter versus unsalted butter?
Okay, so my lovely wife ("Plain Ol'Common Sense" here on the exchange) entrusted to me a mildly expensive roast as she left to spend a night with her sister. E
I recently made pasta sauce, and every couple of minutes decided to add something more... More tomatoes, more pepper, more garlic... After that I let it sit on
I've made a red-wine vinaigrette dressing using olive oil (which makes up the majority of the dressing), red wine, garlic, and basil. My problem is that whenev
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-f
Possible Duplicate:Shaping thick crust pizza dough When I make pizza, I stretch my dough to the wanted size and shape, with even thic
I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a w
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the a
I have worked in two kitchens which served about 50-75 clients a day. Each had a walk-in fridge that was about 8 feet square with metal racks, and neither had t
If there are different instructions for different sizes, those would be appreciated as well.
I've purchased a 30 pack box of these delicious noodles and I'd like advice on how to cook them properly. From past experiences, I've either used too much water
My impression has been that pastrami and corned beef have a cure in common, but corned beef is simmered whereas pastrami is spice-crusted and smoked. This seem
Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza. As I put
I have very little experience in cooking fish (of any type, using any method). So I was wondering, what type of fish is suited for baking? For reference, recen