I've seen methods that call for different variations of boiling tea bags - throwing in ice cubes, soaking tea leaves overnight - refrigerate, slowly pouring the
I grew my own tomatoes this year and had success with making my own salsa. Do you need a pressure cooker to can home-made salsa?
I recently made dulce de leche using the can in boiling water method. It came out tasting delicious but it was way to runny. I boiled it for two hours and used
I made gravy for supper today and I have more than we can eat. So I was wondering if it was possible to freeze gravy after it has cooled down in the fridge. If
I am planning on making soup with my leftover turkey frame. I was just wondering if it is possible to freeze the soup and have it taste good when it is thawed.
I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there
I am always ultra paranoid about cooking food properly - especially fish. I have started buying frozen salmon. On the packet it says to cook from frozen covere
Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in pa
I usually cook a beef pot roast by putting the meat and vegetables (potatoes, carrots, onions) in a slow cooker with a little bit of water and letting it go for
Many recipes call for straining the almost finished soup to get rid of any extra chunky bits and get the best mouthfeel. But I am really confused, because with
Could you describe the Soufflé technique? What pitfalls should you avoid?
I have many recipes that require mixing brandy into melted chocolate. I find, in every case, that the chocolate seizes and I have chocolate shards instead of a
What's the difference in taste between green and red Bird's Eye Chillies?
I was wondering what am I supposed to cut from basil leaves, do I only use the “blade” until the petiole or I should cut that too? I know some thin
I'm about to make Jamaican rice and peas, and I'm not quite sure if I want a long, medium, or short grain rice. What is traditional in the islands?
Are there any substitutes for honey when trying to activate yeast? I have a bottle of corn syrup and was wondering if I could just use that.
I am am making a bell pepper risotto. The recipe calls for 1 large beef bullion cube. I have packets that are roughly .15oz (4g) per packet. Is a normal beef bu
In the documentary, 'I Like Killing Flies,' Kenny Shopsin describes how he drilled bigger holes in his gas range to increase the power output. Ignoring the poss
I've recently begun making cheese at home. In this answer it was suggested to reserve the whey to be used in curries. I've done this, and I have about 3 cups of
Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Span
I like to make this recipe with thin spaghetti, Eggplant, fresh tomatoes, and mozzarella. 1 pound of eggplant is sauteed in 1/4 inch deep vegetable oil. When t
I had a roommate many years ago that was from a Caribbean island, but I don't remember which one. His general technique for cooking almost anything was to start
I have recently moved house and one of the downsides is that I'm now stuck with an electric stove instead of a gas stove which was in the previous house. I'm n
Can you substitute capers for green peppercorn? I'm making a sauce for a roast.
I remember reading somewhere that certain beers are supposed to be drunk much closer to room temperature than most people drink them for optimal flavor. Specif
Why do we use eggs in cake baking?
One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern con
I have a bay tree, and it's far too big. If I cut it back, I think I'll have around 40 pounds of bay leaves (and I'll still have a bay tree). It seems like a w
I've just got back from a department store where they happened to be doing a demonstration of the Vitamix TNC Blender. Obviously, now I want one. Is anyone able
The yolk of a hardboiled egg often has a green tinge right at the interface to the white. Besides not looking very good, I think it also maybe contributes a sul