What is the effect of adding salt to the water when cooking pasta?
I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can
I mentioned the book Thai Food in an answer to another question. This reminded me of one of my longest running quandaries with it. Many of the recipes mention &
I have a kettle-corn popcorn recipe that I have to pop on the stove as I don't have a popcorn maker and I wouldn't want to add the sugar to the popcorn maker. T
I have no desire to spend hundreds of dollars on this specialized equipment to make sausage, which I may only use a few times a year. There must be some other
I love fried tofu, but I don't want to have a deep fryer in my home (I'll use it too much!). I've tried a few different techniques for pan-frying tofu, but it
What general rules do I need to follow to keep my food safe? How do I know what temperature to cook something to, or whether my food is safe a
Years ago, I ate at Sushi Yasuda in New York. After I went, I was reading up on the chef, and an article about him mentioned that he accounted for air humidity
Home-cooked Phở is my white whale. Anyway, before I can cook Phở, I need to be able to make beef broth, and so far I've failed completely. My brot
It's a fairly standard recipe with passata and wine, simmering on a low heat for a couple of hours. After stirring and putting the bolognese onto the pasta, af
I am working on developing a new dish for our bar menu at work--pulled pork sandwich, with homemade potato chips. Frying chips to order seems like a silly idea,
I buy and make box brownies all the time, but the top crust always ends up looking more like the topping of a cake, rather than the flaky top shown in the pictu
I'm about to make some sausages and need a casing. What are the benefits of using natural casing when making sausages?
I've always learnt that you add the wet ingredients to the dry ones. Looking at some recipes: "Combine the dry ingredients, the flour ... Add the other wet in
When I bake vegetables in my wok, I see small black specks appear on the vegetables. Does this mean that the fire is too high, or that my wok is not well enough
I'd been bought an anodised wok as a birthday present a couple of years back, but recently, when using a honey/mustard marinade, I managed to burn some of the e
I want to make a dessert that simulates a salmon roe sushi (like this) using rice pudding and spherified melon juice with a chocolate "seaweed" wrapping. But I
The title pretty much says it all, how does food cook differently on an open top grill than a covered one?
As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning tha
Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it s
Most recipes I've seen for mayonnaise suggest that homemade mayo should be kept in the fridge for no longer than between 3 and 5 days. What techniques or ingre
What are some of the alternatives in vinegar for making sushi rice? I know it's best to use rice vinegar, but has anyone ever tried it with white wine vinegar,
I made a rhubarb jam a little while ago, basically rhubarb, sugar and grated ginger. Its quite gingery. I've now made some duck terrine and fancy serving it
I learned that in kettle grill the coal should be placed on one side of the grill and meat on the other side. What is the advantage of this method against gri
I have some chicken stock that I've made, that I want to use as a base for a sauce for some duck. I am roasting the duck bones at the moment and will simmer th
I like the idea of Gumbo, but I have had limited success in making it. . It seems to be a very varied dish and two recipes which call themselves gumbo can seem
Does it make any difference when you wrap food with aluminum foil for grilling or baking or making a steam pouch whether you put the shiny side in or the shiny
I'm looking for methods to improve timing or workflow during cooking. How to multi-task effectively, getting the maximal amount of differing dishes on the table
Without neccesarily going into molecular cooking (although we could): does any literature / website / theory provide information on flavor / flavour combination
Does anyone know of some good resources to start learning about food chemistry? I am thinking specifically about a description of the chemical processes involve