This is my recipe for étouffée: 4 Tbsp butter 4 Tbsp flour 1/2 cup chopped celery 1/2 cup minced bell pepper 2 toes minced garlic 1/2 cup chopped
My coffee is normally used up within 1 week and is of unknown age on purchase, do I need to do anything extra to make it last a week?
We grind our wheat at home. Many recipes call for "All Purpose Flour" and we have been trying to find how to make our own "All Purpose Flour".
I love making egg, semolina, and wheat pasta at home, but my home pasta maker (a KitchenAid attachment with a roller and two cutter blades) does only basic fett
My wife just bought a Coleman Road Trip portable propane barbecue, which we plan to use for camp cooking/grilling. I was thinking of using it as a camp stove
Is there any harm in swallowing watermelon seeds? Or will they simply pass from one end to the other?
I'm trying to make my own homemade fajitas, for both vegetarian and non vegetarian tasters. I know they have grocery store pre-mixed fajita seasoning, but I'd
I saw a recipe that asked for Lime Zest and was wondering what it was?
I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "
These nuts have a very tough outer shell, any tips on cracking them?
Is there difference between Saucisson Sec and Salami?
For products such as bread, state they are either natural or organic, what is the difference?
In "Mastering the Art of French Cooking", Julia et al. explain that Crème Brûlée is simply Crème Anglaise (Light Custard Sauce) made
I've just harvested onions from my garden. I have quite a few and should last me about 3+ months. What is the best way to prepare the onions for storage and how
How do you poach chicken?
I heard that there is a way to cook a whole fish in a dishwasher - any techniques, tips??
In the last couple of months my grocery store has started to sell Farm Raised Salmon and separating it from "Wild" Salmon. Any difference in cooking these two
I bought a large seedless watermelon 2 days ago, and I made sure to check for the following: Yellow underbelly Hollow sound Solid rind When I got home I left o
I have a wired thermometer that I mainly use for roasts, which can support the entire probe inside the meat. However, I used it last night to cook some country
I currently rent, and the only problem I have with the house we're in is that it has a glass-top range. I absolutely love my cast iron cookware, and use it as
I bought an Asian pear the other day and let it ripen for about a week since it was still very firm when I bought it. When I ate it, I found it to be very bitt
Is there any evidence that instant or traditional tapioca pearls - for bubble tea - are a better choice if I'm looking for a pearl that is very soft with just a
I have a tough time telling if my cantaloupe is ripe (without opening it and trying it. Any suggestions?
Is there something that can be done to chocolate which will raise its melting point? I ask because this question wanted a way of getting space dust into a cake
I've tried beer can chicken a few times, BBQ and in the oven, but it doesn't seem overly special to me. I am not sure if I should also be covering the chicken
What exactly is sour cream and How is it made? also Is there a relationship between 'sour-cream' and 'creme fraiche'?
Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one
I was thinking about doing it as a time saving device - any recommendations?
I have a recipe that calls for fresh parsley. I have substituted other fresh herbs for their dried equivalents but I don't have fresh or dried parsley. Is there
My kitchen currently consists of little more than an electric grill/hot plate combo, one wok and one non-stick pot/pan. Woks, it seems to me, were really desig