I have just bought a new half drum barbeque which can with a fold down lid. I have heard that these lids are good for creating a smokey flavour, or for keep
I've been experimenting with BBQ on a variety of smokers for the past few years. Originally I tried some Kingsford Briquettes and had a hard time managing the
I know the ideal way to store fish in the freezer is to use a vacuum seal, but does anyone have any tips on what to do if you don't have one handy?
Does anyone have any tips for how to easily and quickly remove silk from ears of corn? I find that it takes a long time to pick it all out.
I was just wondering what the major difference between yams and sweet potatotes. I know yams are more orange and I love yams!
My friend just gave me two lovage leaves and I am planning on making chicken soup (from bouillon crystals) with it. My question is how much lovage should I put
Carbonara can be absolutely delicicious if everthing goes perfectly; but it can also be tasteless, chewy and lumpy, if the egg is overcooked. Does anyone have w
Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any othe
As per a recent question of mine I intend to use the underside of an old granite chopping board as a makeshift pizza stone, once I've finishing testing that it
When I make Béchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might ge
I was told by someone that rice vinegar was not suitable to be used in a salad dressing. Can only certain types of vinegars be used for salads?
In the same way that they make tomato tortillas, is it possible to create french fries with a homemade recipe that is made from potatoes and tomatoes both? My i
What (roughly) does horse meat taste like? What kind of dishes can I make with it?
How safe is steak tartare? What can I do when preparing it make sure it is safe to eat?
My grandma told me its a good idea to save the bacon drippings in a sealable container to cook with later. I remember when I used to watch her cook with it, it
I know that you can use matcha powder in a similar way to chocolate in sweet foods but are there any savoury dishes you can make with it?
Since humanity discovered the ice cream in a frozen cave in Antarctica, it was so hard you had to wait 15-20 minutes to be able to use it as food and not as a b
In a few weeks a group of us will be camping and rafting. My wife and I have been assigned dinner responsibility. I've done the hamburger/hot-dog thing on camp
I'd like to learn to make some sauces and I'm looking for the most common, "standard" sauces that professional cooks all learn how to make in culinary school.
Say, for example, I eat a very spicy jalapeno and I have a burning sensation in my mouth and throat. Are there any foods or drinks to wash that away?
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the proble
Sometimes chicken breast can be thick and I never know how to tell when it's cooked! How can I be certain it is cooked all the way through?
Can I substitute a small amount of say, hot english mustard for Dijon, or is there some other alternative. (Of course I will get some soon, but right now i have
I smoked a large chicken in an off-set barbecue pit using burning wood only (no charcoal). The meat turned out great, but the skin was saturated with smoke, bit
I've got several recipes that call for shredded chicken, so any help would be appreciated.
I'm trying to prepare a fillet red salmon which comes frozen. Many times after I bake the salmon, it becomes really dry. I once heard that you need to pan-fry
Sounds simple but I seem to fail every time, that is it turns into scrambled eggs instead. How do you make it so that you can flip it over both without it break
I've used Soy Milk before, but never tried Non-dairy creamers - any help? What about other type of pudding?
What are the key factors in making silky smooth (non gluey) mashed potatoes. What technique has the best results?
Whenever I fry hamburgers I can't help but notice that they create a lot of smoke. I have brand new non-stick pans, and an electric stove. I cook them on settin