I made plum jam at the weekend. The recipe I had (from my Good Housekeeping cookbook) wanted me to simmer the plums in water, add sugar and a knob of butter, th
We were just clearing out our kitchen and stared at this brand new, unused pressure cooker we got for our wedding over 10 years ago! We've never felt the need
I'm about to make moule marinier and was surprised to see a lot of the recipes had cream in them. I'm sure I remember watching an episode of Celebrity Masterch
What would happen if you put your uncooked potatos in a blender and then cooked the result? Would you get mashed potatos? Faster?
What is the best way to peel a drumstick? How do I know when to stop? I find that a drumstick that's completely peeled disintegrates when cooked.
I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were signif
I was reading a question here on Food and Cooking and no one seemed to know how much it is. I tried to Google convert it to cups but no dice. So how much is it
Everywhere I've read about cooking puffed rice noodles says that the soaked noodles need to be fried. I need a less messy alternative to frying. Is there a way
How do you make dried blueberries? Can I use an oven? Is there a proper technique or do I just bake them on low for a few hours?
I made moule marinier, which were ok, but the 'sauce' that was left when they were cooked was more dilute than I would have liked. I cooked them in: 200ml wh
Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet. Among the small, seedless varietie
The 'suckers' on squid tentacles seem to each have small shell-like (chitinous?) 'rings' inside them that can be removed by pulling or rubbing the tentacles. Th
How long does a can of coca-cola last? Like a case of them, sitting in a room-temperature room. There is a date on the bottom (MAR1411), but what does that me
I love espresso, especially when it has a rich crema (the head that forms on top of a well made shot). I notice that some cafes produce this consistently while
How does one enrobe a candy center in chocolate in such a way that you get a smooth sphere with no ugly mark where it was sitting on a rack, or hole where it wa
I frequently use Protobello's in a stir fry or pasta dish as a meat substitute. I find that they absorb a significant amount of oil if I put it in the frying pa
I've tried many times to whip some cream or egg whites with a simple whisk, but I feel tired after about a minute of whipping, and I do not obtain good results
How can one check if the food does not have excess levels of pesticides? The need of the hour is to have some machine/tool that checks what is the composition
Cooking great tasting food is an art of it's own, but to create a restaurant quality dish requires the food to be professionally presented. I have no formal tr
I want to make Sweet Potato Pie for the first time for Monday yet I'm going to be busy on the weekend. This got me wondering what are proper storage ideas for S
I am making a turkey in a bag this weekend and I was wondering if there is a sure fire way to know when your turkey is done cooking. I don't have a meat (or any
What are some grilling tools that a beginner should have when purchasing a new grill? Additionally, are there tools that are useful for the more advanced outdo
I've tried a few variations in the past but none of turned out properly. The problem occurs when adding the olive oil. It never really mixes with the eggs leavi
Every time I venture to whole foods I notice the ostrich and emu eggs for sale. The one obvious difference is size. Do the eggs taste the same as chicken eggs?
I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template
I have been making kefir regularly for a couple years. Lately, however, my family's interest in it has waned and I have been using it less often and so feeding
Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father
I am looking for alternatives to using wood chips for smoking meats. I would like the process to actually smoke the meat. Liquid smoke/marinades are not what
When I buy garlic, I normally put it in a bowl on the kitchen counter or in the pantry, and then pop off cloves as need. Sometimes, if the garlic has been arou
I live in an apartment that was furnished with a fridge, but I find that it tends to be rather humid, causing condensation on my veg and consequently spoiling m