Has anyone tried it before and how was the result? What are the steps and what ingredients and kitchen tools do I need?
How do I know whether I should use flat-leaf or curly-leaf parsley? I'm interested mostly in their uses as ingredients, but guidance on usage as garnishes is al
As the title says, how long can I keep pureed root ginger in the fridge?
What is the difference as far as content-pork, beef?
I know that regular whole wheat flour needs to be refrigerated, but does white whole wheat flour also need refrigeration? I hate to use up the space in the refr
I bought some ground beef around 2 weeks ago and used half of it, putting the rest in a freezer bag in my fridge (not the freezer). It has since turned brown (
Last year, I had a lot of leftover watermelon from a full-size melon and I pressed it in a strainer to get out the seeds and pulp, but it took forever. (I then
A lump of Jamon in my fridge grew some white mold. Is it safe to eat if I scrape all the mold away? Edit: this is white mold, of the sort that grows on Camambe
I've got a recipe that calls for some buttermilk, but none on-hand. Is there some way I could use some common ingredient(s) as a substitute?
Following up from my previous question, which I'd raised because I have concerns that my non-stick wok will need replacing very soon (again), and was having a t
Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local groc
There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice,
I got distracted while assembling the dry ingredients for a cookie recipe and added the sugars, which were supposed to be creamed with the butter first. Fortuna
I have a few recipes I like to make which call for fresh cilantro, but when I buy it at the store it's usually in large bunches and I have a t
I purchased "Live" Soft Shell Crabs and wanted to make a recipe that calls for frying them - what are the steps involved?
Some fresh herbs seem to retain their flavor better than others when dried; for example, dried parsley has very little flavor, but dried tarragon tastes reasona
What techniques for cooking fresh corn in the microwave give good results? Should I peel it, should I add water, salt, butter, etc.
I've always thought they were the same. Tonight I noticed a slight taste difference as compared to caramel when I had some "butterscotch" for the first time in
In other words does it make a difference in the event that a recipe calls for a Red wine you use a Merlot, Cabernet, Shiraz ect..?
I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
What are the different ingredients in crepe mix versus pancake mix? I'd like to try my hand at making crepes from scratch... How is making crepes different
In a similar style to the question on preparing risotto in restaurants.. When cooking belly pork, to a texture that's soft, tender and still moist, long cook t
I love to make some cookies but have limited kitchen appliances. I don't want to cream the butter and sugar by hand -- I did that before and it was not fun! I
I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without
I like to make pico de gallo which calls for a lot of diced tomato. This is always the most time-consuming part of this recipe. What are some tips to make dic
I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese
I once had a delicious lemon and mint drink on a flight with Qatar airways, but I have no idea what it was or how it might have been made. Does anyone know what
I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label
Usually when there is alcohol in a recipe, it's wine. Why isn't there more beer? I've only ever seen it used in beer batters. Can beer be made into sauces or ot
I have been making sushi using salmon and tuna for a while, but i would like to know it there are any firm white fleshed fish that will work well in a rolled su