So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and
What is the difference between cracked wheat and wheatgerm? I have used both items in completely different contexts - cracked wheat in salad and wheatgerm in m
What are the difference between old fashioned and quick oats? Can they be substituted for one another in recipes?
On this video of a recipe for mushroom-onion pudding, I can't seem to recognize which mushrooms are used (at about 2:20 in the video). What is the name of thes
I was looking to buy a Convection Oven and wanted to know if there are any general differences in baking methods between the two.
So I know you can't use UHT milk to make cheese, because of the way the proteins get denatured at that temperature. But can you use it to make yogurt?
I recently had a hamburger whose main ingredient was Truffle shavings ($50.00 btw) - I loved the flavor, but can't afford to buy the real ones, any substitution
I want to make beef goulash in my slow cooker (first time). The instructions call for adding the beef as is. Something in my gut (rightly or wrongly) tells me
How much powder does 1 TBSP of Cumin seeds yield when crushed? I have a recipe that calls for Cumin seeds to be crushed but I could not find whole seeds at the
As per the question - how to I test that a knife is sharp enough? And/or, how do you know when a knife needs sharpening? Edit: Yesterday I attempted (I feel qui
I put a clothes pin on my opened bags of brown sugar and keep them in a dark pantry at room temperature. Since I don't use it very often, it becomes hardened.
I've got a limited collection of knives which I was moderately pleased to discover meet the "minimum requirements". But, recent activity on here has got me thin
I recently got into a surprisingly heated argument with a friend about what level of boil you should cook your pasta at. He (an engineer) argued that the heat t
I normally barbecue with charcoal, but I've seen wood chips in shops, so I started wondering... I assume the material you use gives a different flavor to the me
Although I like the basic taste of radicchio a lot, I frequently get heads that are so bitter as to be basically inedible. Can you suggest some cooking techniqu
What's the best way to wash lettuce while keeping it crisp? I've been soaking the lettuce head in water and then trying to shake the water off the leaves afterw
They say you can get the whipped cream or egg whites "higher" or "stiffer" if you use a copper bowl. Why is that?
The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it
I love my slow cooker but cooling food seems to take forever. Usually, I just pop the crock into the oven (no heat) and store until the next morning. So we're t
Short: Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs? Long: My previous landlord loved to coo
Many people (at least in Germany) think that Italians add olive oil to the boiling water for spaghetti. However, Italians tend to tell the opposite (from my exp
Last night, I made a Peperonato pasta sauce. It was delicious, but when I added the balsamic vinegar at the end of the dish and then cooked it off (leaving a sw
I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive b
I have heard that you can leave a pizza stone in the oven all the time, essentially storing it there. What are the considerations to keep in mind when doing th
This is similar to This Question, but hopefully different enough. I have 3 porterhouse steaks sitting in my refrigerator that I need to cook up tonight. I've b
I'm planning to do a Barbeque at the end of the month and I'd like to serve a variety of different 'Greek' style kebabs. I'm not looking for recipies, but what
I've been baking bread for years and no longer really measure the ingredients. But I'm no expert on the science of what I'm doing. I add fat (lard) because I've
I know people sometimes pound their meat. I never do, and I am interested in what I am missing out on. Basically it comes down to a three part question: Why is
I'm looking to glaze some carrots, maybe some beets, and a decent chunk of the rest of the season's worth of farmshare. I'm sure there's plenty of recipes on th
My wife and I recently moved to Belgium. We were absolutely shocked by the fact that UHT (long life) milk and cream dominate supermarket shelves compared to pa