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
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
Most of the time it ends up dry. Are there any special marination tricks?
I am looking for good companies for stainless steel.
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
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
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?
Do you remove peel and wrap it in tin foil ? Do you put it directly on gril (with peel) ? How much time ?
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'
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
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
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
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
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
How do I make sure the crust of a baguette, etc. turns out a nice golden-brown when baking?
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
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 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
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
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
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
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?
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 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
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
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
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 (
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
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? Clarification: I do not want to have to make the full recipe just to use half and I don't have powdered egg sub