A blooming onion is a deep fried onion which opens up during frying to resemble a flower. Obviously, I start with a giant onion. How do I cut it?
I would like to try roasting red potatoes instead of regular idaho potatoes-should I boil and then roast or roast them raw? Also, covered in a ceramic container
A lot of cooking involves caramelization, and I want to get a better understanding it. Does caramelization happen instantly when each sugar molecule reaches the
I would like to cook artichokes and eat as a Side Dish, since I've never tried to cook them before I wanted to see what recommendations people
I am making a dish that involves roasted vegetables and couscous. I have often found, though, that the zucchini and eggplant are unpalatably watery after roasti
My son has a severe egg allergy. We've tried a couple of egg-less brownie recipes but they always end up terrible. I've tried making a batch with an egg replace
As I begin cooking more advanced recipes, I've stumbled across a few that required small amounts (tablespoons) of (expensive) spirits such as Cognac, vodka, etc
My favorite Flan always has that nice light brown sauce underneath, is there a way to prepare that from scratch?
Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly textu
We've got a 40x30cm granite chopping board that I never use (it's more decorative than useful), and I've wondered for a while if it might work as a pizza stone.
I followed all of the tips. Prime sirloin, taken out an hour before cooking. Salted thoroughly 30 minutes prior. Patted dry with paper towels. Thrown on a h
I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsic
There are numerous chicken stock based soups that also have milk as an ingredient and the milk always seems to curdle - how can I prevent this?
I use Sour Cream in several recipes, is there a way to make it from scratch?
I had a catered lunch the other day that had grilled fruit (apples, pineapples) it was great and I wanted to try it at home. Are there any ti
Is it possible to make shaken cocktails without bar equipment handy? How do you improvise when a cocktail shaker or strainer isn't available?
A "compressed yeast cake" is called for in each of my great-grandmother's bread recipes. Can I use active dry yeast as a substitution for one? If so, how much a
Is there some way to check a cake is done without using a toothpick or other penetrative device? I like the thermometer idea, but no one seems to know how the
I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
I just made Hervé This' Chocolate Chantilly and it didn't taste anywhere near as good as I had hoped. The consistency seemed almost right, though very sl
Two nights ago, I made a roast. Not wanting to waste anything I kept most of the left over beef broth (about 3-4 cups). My current idea is to turn this beef b
Many people think that certain foods, like lasagna, many stews and hearty soups, tomato sauce and so forth taste better the next day. My question is, is that re
I have a recipe for Dutch apple raisin cake that calls for a half teaspoon of allspice, which I don't have. Would ground cloves or nutmeg or a combo of both wo
I've read that adding cork (from wine bottles) absorbs the fat. I'm not sure if this works or not. Are there any other ways to remove excess fat without stan
I bought a few boxes of Phyllo (Fillo) that is described as Horiatiko / Country Style - Extra-Thick #10. Extra-thick is definitely relative; it is probably twic
So when I was away on holiday we had a lovely lovely meal which was basically soup. But the soup was served in bread which you could then eat aswell. It was so
If an oven is described as "fast", what does that mean? I have always assumed it simply means a hotter oven, where the temperature on the dial is lower than th
I'm getting close to (my idea of) muffin heaven with this recipe which after trying a few others I've found to work consistently and well. One small thing I do
My girlfriend is vegan. How can I replace eggs in a recipe? Maybe with banana or soy? How much? The egg is the key ingredient to keep everything from fallin
What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I