Mutton has a slightly "gamey" flavor, is there a way to prep it before cooking which reduces this "gamey" flavour?
Is there an efficient way to extract the juice from a fresh pomegranate?
I've tried various different brands of paprika but none seem to have any flavor. Can anyone recommend a kind of paprika that is less bland? For example, I've
Would you recommend blanching them first or freezing them raw?
This is turning out to be harder than I expected. I had gnocchi at a restaurant which had a crispy outside. I fail to consistently achieve this. I have tried s
What's the best method for storing steaks in the freezer? How should I wrap them? Should they be stored individually?
I have a friend that is training for a marathon and he drinks 6 raw eggs before running (Yes, like Rocky) - is this safe?
I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific q
I got a whole leg of lamb, removed all the big parts of meat for another dish, then scraped down the remaining pieces around the bones and the fat. Should I use
Sometimes, I want to try a recipe that calls for a small amount of heavy cream. Can the remainder be frozen and then used to make whipped cream? If so, how lo
I've drained the fat from a roasted duck, placed it in a closed container, saved it in the 'fridge, not quite sure how long it will last??
(I'm neither English nor American so I might mix some things up.) At home we usually have cereal or bread for breakfast. I really like English/American breakfa
I've now learned (from this site) that broth and stock are not the same product (see this great answer). So, in any given scenario, why should one use stock r
I want to make popcorn panna cotta. I had a couple of ideas for this, either steeping milk in popped corn or (my preferred option) melting butter popcorn Jelly
The only sweetener called for in the bread recipe I want to use is honey; can I substitute 1/3 a cup of agave nectar for 1/3 a cup of honey without throwing off
Yesterday I tried to make brownies that started out with me having to melt unsweetened chocolate with butter in a frying pan on the stove. This did not work wel
I'm looking to try a marinade recipe I found recently that calls for tequila. However one of my friends is unable to consume alcohol. What would be a good flavo
What are some guidelines or rules with regard to filtering and reusing (vegetable/canola/sunflower) oil that has been used for deep frying? Is it safe and acce
The other day I was making flan and decided to try palm sugar instead of white sugar to make the caramel. Although palm sugar is better than white in a lot of
I need to make cubes of sugar that are 1 inch cubes and cool them down enough to hold their shape and support weight as quickly as possible. What techniques ca
I've a friend who is allergic to egg protein, and my wife inadvertently raved about my chocolate mousse to her, causing some food borne awkwardness that I'd lik
I need to get a coffee grinder. What kind is best? I have heard that burr mills are better; are they worth the extra cost? Which ones last longer? Update: I
I recently made and canned blueberry jam for the first time, using this recipe and canning instructions. I filled all my jars & canned them, but there was
I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and
I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
I want to make some ice cubes that are large (1" on a side or more), crystal clear, and perfectly cubical. I want them large to make my drinks dilute less slowl
I read in this question: Why add salt to the water when cooking pasta? that adding an acid like lemon juice to water you're cooking pasta in will help keep it f
I have a recipe for Thai Green Curry that calls for evaporated milk, which I don't have. I do have sweetened condensed milk, will that do?
I recently had thick and fluffy pancakes at a restaurant and I am eager to figure out how to make them. Anyone know the secret behind getting thick and fluff
Does anyone know how to make the congee like those in Dim Sum/Yum Cha restaurants?