Latest Cooking Answers

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing

What is a good way to cooldown my food and drink without a fridge?

So I'm out camping, and I don't have a fridge, what are good ways to cool-down my food or drinks? I've tried mixing salt and water to create a endothermic react

How do you keep chicken breast juicy when grilling?

Most of the time it ends up dry. Are there any special marination tricks?

Where do you buy your utensils for cooking?

I am looking for good companies for stainless steel.

Gnocchi - best fluffy technique

What is the best way to ensure prepared gnocchi is light and fluffy, not lumpy and soggy? I've seen tips saying to use more flour, to use less, to add ricotta c

How to prepare courgettes/zucchini?

I'm interested in an techniques for preparing courgettes? I cook mine either in a stew or I lightly fry them until brown. Are there any techniques to prepare th

How do you make peach soda?

I was at a local brewpub and they had made a peach soda. I have 5 gallon kegs to carbonate with, but how do you make peach soda?

How do you cook corn on the cob on BBQ?

Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?

What do I do with a kohlrabi? [closed]

I've recieved several kohlrabi from my CSA, and I have no idea what to do with them. I found a recipe for a curry using kohlrabi, but it wasn'

How do you clean a pizza stone?

I have a charcoal grill (Big Green Egg) that has a ceramic insert that can be used as a heat shield or as a pizza stone. My stone is black from drippings and s

What herbs and spices are in "Italian Seasoning"?

I'm beginning to grow my own herbs and would like to put together something similar to the "Italian Seasoning" found in the grocery store spice section. (It's

Avoiding grittiness with sichuan pepper

I've got a big bag of Sichuan pepper but I've often found that when I cook with them it's difficult to avoid grittiness from the outer kernel. I don't have this

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the

What to do about yeast that doesn't work?

I am using a new container of yeast from the store; I keep it well-sealed (it's a small jar) and refrigerated. I make sure to use warm water in bread recipes

Techniques to get a nice golden-brown crust on bread

How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?

How to make pizza crust thin and elastic at the same time?

For the title: I'm not sure if "elastic" is the perfect word here, so is anyone knows better one - put it in the comment. I like thin pizza crust, but when I'v

Apple pie: peel or not?

Is it okay to leave the skin on the apples when making an apple pie? I'd like to leave them on, but I wonder if there will be chewy strings of peel or if they w

How to know if Dover Sole is fresh?

How do you know when Dover Sole is fresh? According to this other question, about all fish, you have a few ways to know: the gills should be bright red the sk

What flavorings do you use for sour pickles?

I'm making sour pickles (salt water brine, no vinegar) and do not have dill, so I've got garlic and black pepper. What other suggestions do you have for flavor

Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?

I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.

Why are Italian eggs so yellow?

I've noticed when I've bought Italian eggs from delis here in Europe that the yolks are very yellow - almost orange. Why is this? Assume it's the hen's diet. Wh

How long should it take to bbq half a chicken?

I know how to tell if a chicken is cooked, but has anyone got any idea of approximately how long it would take to bbq half a chicken in an uncovered barbecue?

How do you make Ketchup Doritos?

I have been craving these for years, and I can't find a recipe. Frito-Lay made Ketchup flavored Doritos a few years ago. Unfortunately they didn't sell very we

How do you figure out how much oil to use for pan frying?

How do you go about figuring how much oil to use for frying? Off the top of my head, I can think of a number of factors such as the type of food, how well you w

Can couverture chocolate be substituted with other ingredients?

I have a brownie recipe that calls for couverture chocolate to be used. Unfortunately it is getting difficult (and expensive) to obtain this chocolate. Is the

Should meat be seasoned before or after cooking?

When should meat be seasoned? I heard that salting meat prior to cooking draws out the moisture but I have noticed that a number of chefs season their meat pri

Adding fresh herbs in no-knead Bread [closed]

I am experimenting with the no Knead bread recipe and want to add herbs to the recipe. I have added fresh rosemary (great) and fresh oregano (

How to make my chicken noodle soup thicker?

Online chicken noodle soup recipes contain mostly the same things - chicken, noodles, stock, vegetables - and for the most part taste the same. However, they t

What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?

I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping

How do you halve a recipe that calls for 1 egg?

How do you halve a recipe that calls for 1 egg? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg sub