I recently discovered that honey stored in containers with the comb does not seem to crystallize (or certainly not as fast as when stored without). What is the
I would like to do at home frozen yogurt. Do I have to use an ice cream machine, or is there a technique to prepare it without a machine? PS: I don't really li
I want to try out low temperature cooking of some meat, e.g. beef I don't have a reliable oven and am looking for advice before starting. Or alternatives to ov
Is there a way to loosen the skin from the flesh before peeling a kiwifruit with a paring knife or peeler? I'm not a deft hand with a paring knife, and I suspec
Sardines ("kilu") are very common out here in Tallinn, and are very commonly eaten raw (e.g. kiluvõileib). It's particularly easy (and cheap) to find who
Which foods are high in umami ("savoriness") and how can I cook them to maximize the umami taste?
I have some fresh garlic that I have just harvested from the allotment, and am drying out. I notice that the fresh garlic has a different texture from the shop
I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there
I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that ev
Are there other cheeses which have similar properties to halloumi, like the fact that it doesn't melt easily and can be grilled, fried or barbequed?
I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it st
I recently smoked a pork shoulder in a weber charcoal kettle grill and I had a lot of trouble maintaining the temperature. Are there any tricks to using a mix o
I've tried numerous recipes, watched different videos, and adopted different techniques, but to this day I can't make good plain custard. Some of the issues wi
Is it possible to make really good beef brisket, with a smoke ring and everything, on a Propane Grill? A good charcoal grill/smoker is on our list of things to
Can I chop up and freeze mirepoix raw, or do the vegetables have to be blanched first? Thanks!
How should we make iced coffee at home? We only have a French press.
I have a jar of organic tahini which expired one year ago. It smells good and tastes ok. I don't know how it was stored, it was however always sealed (but alre
Last time I brined, the ribs came out ridiculously salty. Can someone provide me with a good brining method?
I am new to making sushi and have gotten the hang of rolling it with the nori on the outside. The problem is when I am trying to cut it into individual pieces,
I have a bread machine and when I follow the recipes in the included booklet that came with the machine, the bread rises for about an hour, but the collapses ba
I was on a trip to the middle east a year or so ago around mid spring. I was offered what looked like a green plum. The taste was very sour and hard (not sof
Mastering the Art of French Cooking does a fantastic job of teaching what you need to do to cook all of the classic French recipes and why you
I love the flavour of smoked meats, such as ham, and have wondered if it would be achievable to to do some smoking in a domestic environment? Would I need to ho
How do you cook quinoa? I mean what equipment do you use (electric cooker, pressure cooker, stove top)? Do you add spices or vegetables to it while cooking it?
I'm planning next years garden, and want to know what the most culinary flexible pepper to plant would be. I plan on using peppers for canning & chili.
I have been trying to make chapattis (an Indian flat unleavened bread, somewhat like a wheat tortilla), using the following recipe for the dough: 300ml water, 2
I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
Is the purpose to add flavor, moisture, or both? Do you really think it makes a difference?
My guess is that yes, you can; however, my mother always set them aside, not to be eaten. Any ideas?
Am I asking too much of meringue to be able to keep a key lime pie in the refrigerator for 24 hours? The meringue ends up very wet at the end of that period. I