What works well for storing recipes digitally? Software and web solutions are both welcome. For me, the ideal solution would accept recipes
The biggest issue with make good rye bread is to make the starter since it needs to rise in a very controlled temperature for some time. What are good and relia
I made a some pies a couple of days ago. The recipe called for cornstarch and it thicken the filling after it came out of the oven. The only thing is I could ta
Is it possible to tell if an egg has gone off? I am not referring to those eggs that have been especially brined to look like they've been sitting around for
I often see this technique suggested as a way to speed ripening. Why does it? Also, is there any data available on how fast it ripens comparatively?
Is there some kind of milk-free sour cream available, to use as substitute due to an allergy?
I recall seeing this in movies. Can it be called the poor man's steel?
As I understand it, all of these terms refer to cooking food in a small amount of fat/oil. What exactly is the difference?
Fleur de sel is the salt from the top of the pot when you heat salted water. But what makes it different from the rest of the salt in the pot?
Before cooking a steak, you're supposed to let it sit out at room temperature. You're also supposed to salt it. What is the proper timing for these steps? How l
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put
There seems to be a large variety of different vinegars called for in the various recipes I've been trying out lately. I've ended up with a cabinet full of half
When I broil or grill my burgers, I end up with burgers that are round in the middle. I grind my own beef blend and form my patties the same every time. When
I've heard of "once a month cooking" or "freezer cooking," where you basically spend a day cooking and fill your freezer with the next month's worth of food. Th
I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
Sometimes when I buy oranges or grapefruits I find out that they are rather unripe when I get them home. How do I ripen them?
I have oregano in my garden. But I only use it fresh. How should I properly dry the oregano so I can get something similar to oregano found in the stores?
Sometimes I see a recipe call for dried herbs. If I have access to fresh herbs, should I go for fresh herbs instead? Is there any benefit in using dried herbs w
In Denmark we don't have condensed milk in our regular stores and I've actually only seen it in an UK-import store a few years ago. Is there an alternative to i
I have heard various debates on the merits of wood versus synthetic cutting boards, and their affect on food safety, knife edges, and ease of cleaning and stora
I consider myself a serious home cook. What knives are essential?
Through trial and error I've discovered that squeezing a fresh lime over roast parsnips (prior to roasting) make the end product absoutely sublime. The problem
When making rice, what is the proper ratio of water that I should use?
When I visit the States I see a lot of pasta and spaghetti in the supermarkets. I wonder which is the typical seasoning (sauce or similar) used by Americans whe
I read a while ago that nutmeg and cinnamon are really similar and you can easily substitute one for the other. Yet many recipes call for both cinnamon and nutm
Some people say cleaning with water removes the taste from mushrooms. But if I don't use water the mushrooms will carry a lot of dust. Do you have any techni
I use a sauce pan often for grilling chicken or frying bacon, and a lot of grease tends to splash out. There are fine mesh screens available with a handle desig
How many varieties of edible pepper spice there are? I know white, black, green and pink pepper, but I'm sure that around the world there are many more varietie
I've tried making Alfredo sauce several times based on a few online recipes. It generally comes out pretty tasty, but also with one flaw: the sauce is grainy o
Let's compile a list of vegetarian/vegan meat replacements. Generic replacements: Seitan Tofu Tempeh Quorn Quorn Vegan Alternatives Paneer TVP Commercial fake