I wanted to cut up a whole, fresh pineapple, but wasn't sure exactly where to start without butchering it up badly - I wanted to cut it up into nice pieces!! A
First few times I thought it was coincidence but now I'm puzzled. I'm baking two pizzas, one after another, made from the same dough and with the same ingredien
I don't know if I should put it in the refrigerator or the pantry. Does it go in the crisper?
I separated this question from the original as there were no answers.
When I was at school I made an dish that was like a lasagna but replaced the pastry with Eggplant. It also had sliced bocconcini (I think) and was tomato based.
I once tried to make a cranberry sauce like the one I tasted on Long Island, but the one I made tasted differently (it was more sour). I guess I used less sugar
Background: I found a pizza in Italy that was sold as "American pizza", and that used bell peppers, corn, and hot salami as toppings. In the USA, is there a piz
I have a lot of potatoes to use, and I am making a large batch of Gnocchi. I plan to freeze much of it, but I was wondering if it's also possible to dry the fre
I've always thought that the rule of thumb for adding vital wheat gluten to a bread recipe was to add one tablespoon of it per cup of flour called for. A friend
Sometimes, I like to experiment with the ingredients to use as toppings for risotto. In order to avoid bad results, what should I consider when I choose the in
Sometimes, a couple of days after its cooked, the carrot bits inside a carrot pineapple bread turn green. Normally, I'd assume that a food that doesn't start g
I'm guessing there are different answers depending on the type of dried bean (pinto, kidney, navy, white, etc.) and I am interested in all of them. So: how lo
I've got some nice honeycomb (submersed in honey) in a big jar, but the "best before" date was over 4 months ago! I was saving it for a year or two. Just realis
I was picking potatoes randomly from the supermarket without much thinking, and some potatoes take more time to bake properly. So on what basis should I pick p
When making pizza, often the dough bubbles up hugely, displacing toppings and generally making a mess of the pie. Are there any secrets to preventing this? Doe
In one of my questions I received answers that indicated using more saturated (Animal) fats would extend the life of my deep frying oil. However - given proper
In one of my previous questions, it was indicated that animal oils (saturated) would have a longer lifetime than unsaturated oils. However, given good hygiene
I wanted to make a Potato Salad that was going to be exposed to fairly extreme heat during an upcoming picnic and wanted to make sure it wouldn't spoil as quick
I saw a recipe for a Summer Salad that said to sprinkle raw corn on top for a "crunch" effect - I've never eaten raw corn and was wondering if it was safe. I'm
I tried the beer cooler sous vide hack just now. On both a veal entrecote and a piece of lean beef braising meat. Both turned out OK, but as the sous vide techn
I have some extra bags of spring roll wraps. Am I able to freeze them and if so how? Also would I be able to freeze them once I make spring rolls. The spring ro
We got a bag of purple plums from our CSA that have a great flavor and seem ripe, but that are very tart. I'm the only person in the family wh
Last night I made a delicious vegetarian stromboli and was left with a lot of excess crumbled extra-firm tofu. It was the first time I have e
After reading the beer cooler sous vide hack, I'm tempted to try it probably with duck, but maybe with steak. Should I sear my duck/steak first before I put
I made an apple pie the other day and peeled 6 or so apples. I ended up composting the peelings, and it got me wondering, what else could I have done with them
What different varieties of oil are really needed in a decent home kitchen? I ask because I've only two right now (olive & sunflower) that I try to use "co
We have been smoking salmon in an electric smoker (a Master Built) for about 6 months now, using a dry rub brine recipe containing salt, brown sugar, garlic and
Transglutaminase is an enzyme that is popular among modernist chefs for two main purposes - to glue different meats together for special effects (like a modern
There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the
I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approve