I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? Ther
In the US, food labels are required to provide an ingredients list. One common phrase on labels is "contains 2% or less of." For example: "Pork, water, contai
I recently made roast beef that cooked for ~ 8 hours. I took it out of the crockpot and let it sit for about 10 minutes. Then I sliced it into pieces and we ate
I'm wanted to make a lemon garlic chicken in a crockpot and I'd like to serve it with couscous. Is there a way to cook the two together? I know I can cook the c
I was thinking of the innards - specifically the white parts inside of the main body and what looks like eggs.
I've seen numerous recipes that call for measuring "liquid ounce" but at the same time telling you to measure something like flour as "dry ounce" - I've even se
Separating eggs without breaking the yolk isn't one of those problems that keeps me awake at night. Nevertheless, there are occasions where I can't get a single
What is the best way to freeze apples? I am planning on cooking with them when they defrost.
Is it possible to freeze-dry fruit at home without expensive special equipment (or get the same dryness otherwise)? Especially I want to get the fruit to the cr
Are there any way to preserve the juice of lemon for, say, one week without a change in its taste? Even deep-freezing it makes it little bit bitter!
When I make Chinese or Japanese style dumplings I often make too many and then store some for the next day When I reheat them, they always go a bit strange and
I have a large (1.5kg/3lb) piece of beef shin, in the piece with skin on. I normally use beef shin for stews, but I would like to try slow-roasting or pot roast
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it w
On the east coast Italian restaurants (or pizza shops) sometimes offer both Strombolis and Calzones. Sometimes it seems that Calzones are a 'type' of Stromboli,
I'm not sure whether this is a duplicate of this question partly because that question seems to be dealing with making your own chocolate. Which I'm not doing.
I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at
I'm going to make some barbeque pulled pork in a slow cooker. I've done it a few times with some good results, but I'm always looking for ways to improve. Here
I typically have heavy cream on hand but not milk so I'm frequently in need of a method to substitute the milk in recipes with cream. It seems to me that addin
I just purchased one pound of swordfish filet and never cooked swordfish before and have minimal experience cooking fish. Any suggestions on preparation? Also w
This weekend we grilled kebabs with steak, onions, peppers, and big pineapple spears. No ill effects, but I noticed that the pineapple was still cool where it
When grilling burgers I usually flip several times, but have recently been advised to cook forever on once side, flip once, cook and be done. Is that the best
When I store basil in the fridge, sometimes it gets brown spots. Is it still usable? Is that valid also for Thai basil? Throwing it all away after 2-3 days seem
I've got some popcorn that I've had for a while, and when I try to pop it, a lot of the kernels remain unpopped. Is there anything I can do to revive it, or doe
Title says it all and this is not just a burger question, what about those steaks, chicken breasts, pork chops on the grill?
I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get
My Australian friend introduced toast with butter and vegemite to me. Recently I saw an episode of "Chopped" on the food network and one of the ingredients in
I've got a new enameled cast iron skillet that I've been cleaning with stainless steel wool along with a standard dish rag. It occurs to me that scratches in t
In many recipes, mostly desserts, it is suggested that you can substitute oil with applesauce to reduce the fat content. But why applesauce? Is there something
I have been dipping chocolates for many years. I recently tried a new brand of chocolate that has a fantasic flavor, but it is thicker than I'
At the grocery store, they've got different types of ground beef: ground round, ground chuck, ground sirloin, etc. They each have different fat percentages.