So, I love turkey bacon, and have it a lot; however, I always feel that i'm eating a mush processed meat. Are there any meat cut alternatives to pork bacon fro
I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to fin
Do you have to adjust oven temperature and cooking time when cooking in glass loaf pans? My Ricotta Pound cake never seemed to get done in the middle (took anot
My preferred pre-dinner drink is the Manathan, but I have difficulties finding ANGOSTURA bitters. Is there anything else that I could use instead of it?
In the next few months I have a kitchen remodel planned. One item to be replaced is the range/oven. Currently we have a "vintage" electric stove. I am undecide
So I'm at my sister's house, and it turns out she doesn't have any scales. I need to weigh 120g of castor sugar. What can I do?
A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or al
I've a flat electric hob (the gets-very-hot type, not induction) upon which I cook. When using my wok (which is flat-bottomed) I place it on the largest ring,
Powdered egg is emblematic of all that was was ghastly and difficult about cooking during WWII. At least in Britain, but perhaps also in other countries during
I have a recipe that requires pumpkin, but I would like not to use it. Are there other vegetables, or combination of vegetables I could use? I would like to get
I have a recipe that calls for "Cooking Chorizo" (in the UK). What is this? Would normal cured chorizo be an acceptable substitute?
I always had an interest for recipes from ancient ages (ancient Greece, Roman empire) and middle ages (i.e. after the fall of the Roman empire until the Renaiss
Is it possible to boil an egg in the microwave? Ideally without having to pierce the shell first
I have it from two sources that asparagus should be peeled before being cooked in simmering water (Julia Child) or fried in butter (Heston Blumenthal). I tried
There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
When you join two halves of sponge cake (as in this photo) which way round are you supposed to do it? The instructions I've used seem to assume what comes out o
Is there a practical difference between light and dark brown sugar? I ask because I've seen many recipes specify one or the other. Do they really behave differe
After looking at this blender question, I had a follow-up question. I've seen both square and round containers/lids for blenders. Is either better? I tend to
I'm looking for some outside the box ideas for fermented (sour) pickles. Fermented pickles only use a salt water brine, spices and some time.
Ceviche is basically using just lemon juice to "cook" the fish, so I was wondering if there are any fish varieties that wouldn't be recommended using this metho
I have a pineapple-orange cake recipe that is very good, but is from a relative - I didn't develop it. I am curious how to adjust a typical cake recipe or even
Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat
It happens a lot with vanilla flavored soy milk - the congealed portions sit at the bottom of the container and looks like whip cream - does this mean that it's
I usually make steel cut oats in a rice cooker (1:3 ratio of oats and water) and generally have a couple of servings left over. When I try to reheat in the micr
My parents just got back from Boston. Since we were looking after their dog, they bought us 2 live lobsters as a "thank you". We've named them Pinchy and James.
Does anyone have a culinary use for a lettuce which has bolted? Or do I throw it away? Bolting being what gardeners call that moment when your lovely full bodi
I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the onl
My question is similar to this one, but about store-bought jam. What is the shelf-life of store-bought jam – i.e. commercially prepared major brands &nda
I'm currently trying to work out a savoury equivalent to chocolate to allow the creation of a non-sweet version of chocolate cornflake cakes. Currently the bes
What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — bu