I have one very nice cutting board that I like to use with my chef's knife. Because I only use this single cutting board and chef's knife, if I have a recipe t
I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced b
I just saw a claim to this end in another thread, and it is perpetuated about the internet and in many cookbooks. So: Is it true? Does making a nice crust (mai
Are there tricks for baking thick and fluffy pita bread? The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I w
I have a recipe that requires a grill. Its for pizza and specifically I am supposed to: Set the pizza on the grill and close the lid. Turn grill to medium
When I make snickerdoodles, they taste too "tangy" to me which I believe is due to the acidity of the tartaric acid. The recipe I have calls for a 2:1 ratio of
I recently found an old family cream pie recipe that called for scalding the milk. Is there any reason to do this other than to kill bacteria? If not, isn't th
Is it healthy or more tasty?
They taste almost same. Are they different?
I had this when I was going to college and now I miss it a lot. It is a non alcoholic drink.
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at lea
I have been looking for 14 years for calf's liver. I know that most processing plants render the organs inedible but the rise of the organic meat movement shoul
I've seen advice to drop homegrown broccoli in a pot of salted water for a while so the bugs come out. What's the right salt:water ratio and how long should I
What is boudin made from, and how is it made?
What is tasso made from and how is it made?
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the ov
I've read that non-stick saucepans using Teflon are dangerous. Why do so many people still use them including all the professional chefs, and how do you persona
A while ago we tried to cook a whole lamb in a fire pit. Basically we dug a pit about 2-2.5 feet deep, lined it with rocks to try and retain the heat, made a l
I've often found dirt deep within a leek, under several layers. Going through it all can be a very tiresome process. Is there any trick you can use to clean a
I've heard that it's not good to use the same board for vegetables and meat, not only when you are making a salad but in general. Something about the bacteria i
I'd like to make a sushi roll or a vietnamese prawn roll but can't seem to get the prawns to straighten, which would make them much easier to roll up. They were
I have heard that one shouldn't reheat a meal with spinach in it. Is there any truth in this and what is the reason?
I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
Is it safe to eat mouldy bread, even after cutting away the moulded parts? And how can you tell if the mould is harmless or toxic?
When you are measuring out your flour, sugar, etc with the measuring cups, is it better to scoop and then shake the cup to get a leveled cup, or scoop and then
When a recipe (like for muffins) calls for vegetable oil, does it matter if I substitute the oil for butter because I want that buttery taste in the muffins? D
We generally do a roast on the weekend and we end up with a load of really nice juices in the roasting tray. What is the best method of turning this into a ni
I recently attempted to grill duck legs on my propane Webber. I was afraid of flare-ups due to the high fat content in the duck meat so I grilled with somewhat
I am a strictly amateur cook. Most of my output is OK, certainly edible, but I seem to lack the ability to impart flavour through herbs. I can throw in an ino
I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to ma