Most recipes I have seen for mousse require you to use egg yolks and don't involve any cooking of the egg. It's my understanding that when an egg's yolk is stil
It seems about time for me to give in to peer pressure and get a kitchen scale like everyone else. It seems like they would give my cooking more consistency if
I've heard that cooking with olive oil is bad for you and can be toxic. Is this true? If so, to what extent? I see no warning on the container of my olive oi
I am going to cook a beef roast: To which internal temperature should I cook it for rare/medium/well done?
A friend of mine described a recipe to me, and she said she deglazed the pan (I think I understood correctly). What does that mean?
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
I have heard one should use a lot of water when cooking pasta; how much water should I use?
For which reasons should I use a dedicated rice cooker, instead of cooking rice in a pot?
Some recipes use the term to dice, and other recipes use the term to mince. What is the difference between to dice, and to mince used in culinary?
As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking? Does the kind of salt depe
I am told that I use too much sugar, and I am trying to use it less. What should I use instead of the sugar to cook, preparing desserts?
A friend of mine told me she uses sumac (I am not sure she was teasing me, or what). Is sumac used in cuisine? If it is used, what is it used for?
Is it recommended to rinse the teapot with boiling water, or does that make no difference?
How do you know when yougurt (for example) is no longer safe to consume? Do I know it from the taste, how it smells, or something else?
I'm making a dish that calls for six cardamom pods added while cooking. After the dish cooks, should I make the effort to locate and remove the pods? I'm assumi
I am going camping shortly. I have done some dutch oven cooking before, and there is one recipe that I want to make that uses one. However, I do not have a du
I've made it on the stove top: sugar, corn syrup ect..but wanted to try it in the microwave - any tips on cooking times, techniques?
I am trying to dertermine what kinds of jam are particularly cost-effective to make at home. I have been given a few bits of equipment for jam making, and am
I would like to roast my own almonds (or other nuts) with honey. Ideally, at the end of the roasting, the nuts should be slightly caramelized and have absorbed
What can I substitute for 1 cup of butter in baking recipes (e.g. cookies, muffins, cakes, etc.)? I'm looking for something that has less saturated fat (and a
I have read on multiple canning sites that you can freeze jam in glass jars. Has anyone actually done this successfully? Under what circumstances would it be pr
Depending on the grit coarseness you can sharpen very blunt objects or refine an already sharp edge. Generally speaking, one can expect that a kitchen knife is
I want to buy a good all-purpose Chef's knife and also sharpen it myself. But I have no experience sharpening with a waterstone so I'm a little afraid of spendi
I really enjoy pan frying zucchini in a small amount of olive oil with some salt and pepper. It always turns out tasting great, but it is often times really so
I have a recipe that lists the quantity of dry yeast I need, but I have only fresh yeast. How much fresh yeast should I use, knowing the quantity of dry yeast?
I have a recipe for chocolate covered ants and wanted to make it a few weeks ahead of time before a party - if I freeze them will they still be good in about tw
In North America (i.e. U.S. and Canada), a typical supper progression is as follows: Appetizer (optional) Salad or Soup Main course (which is called "entree" -
What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken p
I've always wondered this. Is there a collective set of seasonings that equal "ranch"?
I just bought a pack of bok choy that I want to steam inside a bag along with some halibut. How should I cut it up before putting it in the bag? Would the pre