I like to use peaches with the skin on when possible, but I'm not a big fan of all that fuzz. Does anyone have a fuzz-removal method that works particularly w
I was in the fish section at the local supermarket this morning. There was a pile of fish that looked really delicious. So I asked the attendant what it was.
I'm wondering how to cook frozen bison burgers (also known as buffalo burgers). The package (Carmen Creek) says "cook slightly less than regular hamburgers" - b
For a refrigerator, if it's cooler, items like milk and meat last a bit longer. However if I set it close to freezing then some items start showing frost on the
When I prepare roast beef at home, it's never as good as the one prepared with a rotisserie. What is the difference between a roast beef cooked in a rotisserie,
I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain. What is the ingredient that makes the Spanish paella so partic
When I make a sauté, I use bell peppers, green onions, beef slices, carrots, ginger and mushrooms. I fry all the ingredients together, add some lime juic
How to make colorful marshmallow without using synthetic coloring agents?
I've been using the beer cooler hack instead of a sous vide machine and I was wondering if water is the only medium I can use to cook in it. I was thinking that
I'm about to start making some rillettes with some pork belly and Lard left over from making scratchings the other day. I've looked at a few recipes but it's no
Related to What is the difference between sea salt and regular table salt? What can I prepare that will work really well for a side-by-side comparison to demon
I wanted to make pie crust for a cheesecake recipe but didn't want to make all of the actual filling at the same time ( doing it for two different events that a
I'm familiar with using a meat mallet to tenderize steaks, but I'm curious what other techniques or methods there may be to achieve the same or similar results.
I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liqui
It seems like it would throw off recipe since you can fit more in once they are chopped?
I came across a reference to this in an article about Scandinavia. They are apparently a regional delicacy.
Which factors influence the moment of soft-into-hard egg during the boiling? size of the egg putting egg to cold/hot water colour of the egg atmospheric pressu
Which vegetables and/or fresh herbs should be used when making vegetable stock? Are there any vegetables/herbs that should be avoided? Can parts of vegetables
How do I make candy shells like M&Ms or Reese's Pieces have?
I see this in baking recipes, but I've never been quite clear on the difference between mixing and "folding."
I love massaman, green curry, red curry, yellow curry, etc. Can any of these be made quickly at home with only 4-5 ingredients?
(Not a duplicate of this question, I don't believe) If I have a recipe that calls for sweetened condensed milk but only have a can of evaporated milk, is there
Instead of prosciutto, I used capers to try and maintain the salty aspect. It worked ok, but something about the capers and cheese didn't seem right. Any othe
I know how to fix a split mayonnaise made with olive or vegetable oil - that's not a problem. I have made Kenji Lopez-Alt's recipe for animal fat mayonnaise (b
Over on this question about measurements we got into an interesting discussion about recognizing reliable recipes. What cues do you look for to recognize one yo
Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For
In this thread about cooking for people with allergies the first commenter (rightly, IMHO) suggests splitting up that general effort into more allergy-specific
I love camping, and would like to expand my camping cooking repertoire. This got me wondering if I could cook cakes (other than pancakes) whilst camping where
I've an "Aga toaster", which is like a couple of disks of 2cm wire mesh joined together with a handle: But no matter what I try, most of the time the toast s
Pretty much what it sounds like. 1.25 pound whole Maine lobster cooked mid-day on Saturday and refrigerated until Monday evening. Still in the shell, claws, t