When making pasta, I often use small amounts of pasta water as an addition to sautes or to lengthen sauces. I have thought of saving more of the pasta water to
OK, so we shouldn't refreeze meat once it's been defrosted. But if I've partially defrosted meat, then popped it back in the freezer, is that safe? Specificall
I've got the rest of the recipe, sugar, vinegar and a few other spices that I was going to experiment with,but I wanted to know what do you need to do to the to
I have a recipe for mustard that calls for fermented mustard seeds - is there a way to ferment them at home?
I've prepared risotto from scratch a handful of times in the last few months. While I've been happy with the flavor, the texture left a little something to be
I've made quite a few foams using the standard technique of adding powdered lecithin to my flavor base, and then agitating with an immersion blender in a wide,
I've got in mind to make a savory play on s'mores, using morel mushroom paste where you would expect chocolate. The graham cracker replacement should be no prob
I like a fried egg with all the white cooked, yet all the yolk runny. I normally do this by separating the yolk and white, and putting the yolk in halfway thr
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a l
What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?
This question is inspired by this week's cooking of a 3kg (estimate - it was plenty huge and took 6 people to eat) courgette / zucchini. The 'quote' is a digres
I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for r
I have a (molecular) cooking recipe with instructions on introducing an agent to create an alkaline (base) environment while cooking (to influence the Maillard
One of my molecular cookbooks goes into the use of acidity / alkalinity in cooking. What it doesn't describe is what safe pH values are that you can still serve
I have a new deep fryer. I am pleased with its results so far. I am not a 'heavy user' though - say once every 2-3 weeks. I want to re-use the oil a couple of t
As a programmer, I'm used to have a lot of online books for learning about almost everything. I'm sure that there are some cookbooks hidden in the web... but I
I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoe
I love the science-y, geeky side of cooking, and molecular gastronomy really appeals to me. I've been experimenting with it for a while. The issue I have is tha
If I want to buy a good multi-purpose chef's knife, which characteristics should I look for?
As I understand the technique, you put a food item in a plastic bag and dump it into warm water for some amount of time. What happens to bacteria growth inside
I just came across this recipe that calls for 1 1/4 cups of fresh cranberries. I was wondering if it was possible to substitute frozen cranberries instead. I am
There are many recipes (or recipe variants) that require honey as ingredient. Barbecue Spareribs Honey Lamb Chops Honey Raisin Choc Drops Honey Shortbread Bisc
I have been in a shop where you were able to see how they made doughnuts. The first thing I thought was that they were krapfen. Are there any differences betwe
I'm cooking a bunch of spinach for making a spinach and ricotta filling. I need to get as much water as possible out of the spinach, and I'd prefer not to make
I'm a vegetarian, so naturally I don't use lard when making the masa for tamales. I've experimented with butter, non-hydrogenated vegetable shortening, and soli
Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial
I have some very pungent roses in bloom at the moment, on smelling them my first thought was that they smelled like Turkish Delight. My Second thought that was
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded che
I wanted to make fresh orange juice using a squeezer and wanted to know how many oranges it takes to make an 8oz glass of juice?
I cut the up a fresh pineapple and wanted to freeze a portion, will it last and retain flavor/consistency? Also: is there anything that can be done with the Cor