I enjoy cooking but have a seriously small kitchen. There is only about 3 ft of work surface and that has kettle and toaster on it. I have a fair amount of shel
This question might be Off-Topic, due to the gas involvement, although it is equipment related, but I'll see what people think. I have a gas stove top, and I l
In this video of triple chocolate pudding recipe, a shot of Baileys is added to whipped cream. Other than Baileys, what can I add to the cream?
I go to an Italian grocery store near my house that has an aisle filled with different flavors of syrup. I know you can make Italian soda by mixing it with carb
Is there a standard part of the turkey that they use to process "turkey bacon"? Is it pressed from different sections of the turkey?
If I'm making Homemade Jams/Preserves, how long will they last?
I like scrambled and fried eggs but the butter or oil probably add unnecessary calories. How can I fry an egg with no butter? I tried in a Teflon pan but it wa
I'm getting close to pulling the trigger on a couple books about plating from Amazon (Food Styling, by Custer, Dishing with Style, by Trovato, perhaps Culinary
When baking at high altitude it seems that most recipes advise to include a little more flour to the mix. Is it related to boiling point?
I had found a recipe to make homemade Tootsie Rolls which was essentially just chocolate taffy. I've tried it a few times with the same result; it turns into b
I have a glut of home-grown cabbage at the moment, more than I can eat before it goes bad! Is there any way to freeze cabbage (raw, cooked, whole, shredded...)
A recipe calls for me to sweat finely chopped onions. What do I do, and why?
What is a consistent method to froth milk if I do not have a steam wand? I have tried things like a whisk and an Aerolatte with mixed success.
I have a recipe for broiled swordfish steak that uses the following ingredients for the baste: olive oil, butter, Dijon mustard, white wine vinegar, and black p
I made some sous vide pork chops this week that didn't turn out as tender as I expected. They were about as tender as when I grill them; maybe a little bit wor
By baking, I mean cakes / muffins / biscuits. This is mainly to cut down on fat. I've tried replacing butter with yoghurt in all of these and the results were
Having made lots of elderflower cordial from the bumper crop of elderflowers in the hedgerows near my home in June, I can now see that we are also in for a bump
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Mi
I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :) In my country, there's something called "fr
If I grill filet mignon it comes out tender and easy to cut and delicious of course but no matter what other cut of beef I grill it's like eating leather. I'v
In the UK eggs are sized as, small, medium, large and extra large. What weights/ratios do these correspond, so if a recipe calls for 1 large egg, how many sma
Guanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm
I've recently cooked Toad in the Hole following this recipe from TheFoody.com. The first time I used a non-stick metal roasting tray and the second time I used
I have a friend that has developed an allergy or sensitivity of some kind to tomato sauce in foods. She has been craving pizza, pasta, and lasagna for a while n
Salt mills and pepper mills often come in pairs. I understand the purpose of the pepper mill: It breaks open the pepper corn and releases the aroma. But there
I recently rendered some lard at home from some pork fat I bought from a nearby Mexican grocery store (Mi Pueblo in San Jose). The lard is delicious and I'm gla
Down the drain? Does it depend on the type? With bacon fat, I usually let it solidify in a cup lined with foil, and then throw it out. With used canola oil, I'm
The family members who taught me to cook have always tossed carrot tops/greens into the compost pile or the trash (and my regular grocery store carries carrots
I wanted to pit a black olive, like a Kalamata, and retain the shape - is there a good clean way to take the pit out?
I recently had a grease fire - the pan caught on fire from a little fat that spilled over the skillet. Is there a safe, quick way to put out a fire like this?