I see both green and black (ripe) plantains for sale. I'm assuming they aren't used interchangeably. What kinds of dishes or techniques are appropriate for each
I cooked an egg for 75 min at 65C, the yolk was PERFECT - holds the shape, but still not hard-boiled. In fact the yolks were perfect after about 60 min. But t
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting i
When looking for a blowtorch for the kitchen, you can buy some reasonably expensive tools. When looking for a blowtorch for plumbing, you can buy some reasonabl
When a recipe calls for lentils, sorted and rinsed, what am I looking for? I've heard debris, such as leaves or sticks, but also "bad" lentils. Is there anythin
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely fre
We have Calphalon non-stick cookware and it seems, after 5 years, not to want to get clean. Even the best scrubbing leaves kind of a hazy look on them. Additi
I am looking for ways to to cook large quantities of Tamales but I don't have a Tamale Steamer. Anyone do this before with other standard kitchen gear? I woul
I'm curious, are any other substances that could substitute for guar gum or xanthan gum in gluten-free baking? Xanthan isn't an option because of allergies, an
My corn tortillas have been turning out great in taste but the shape is not so good. I have a press that works OK, but I think it may be part of the problem.
My wife and I keep a stick of butter in the cupboard rather than the refrigerator. Even with just the two of us, it rarely lasts very long, but I'd say it may
If I don't have parchment paper, can I substitute wax paper for baking recipes. What is the difference between the two?
For convenience, I like to keep a variety of nuts on hand for cooking and baking. Is it possible to freeze nuts to keep them from going bad? Walnuts, Almonds,
What is the difference between a crock pot and slow cooker? Both terms seem to be used for the same thing. Is this correct? Are they the same? Or is there so
I like to add diced vegetables (or peas) when I make rice in my rice cooker, but I'm not sure when is the best time to add them. I find if I add them too early
I've seen different videos on how to make a perfect cup of mate. After putting loose tea in the gourd, some people cover the gourd and shake it upside down, som
In a first-season episode of the US TV show Kitchen Nightmares, the well-known chef Gordon Ramsay states that there's a "big difference [in] taste and flavor" b
I've found very few places that dare to combine those two in one dish. None of them succeeded, in my opinion. At first I thought it was due to mixing rice and
I've found that the julienne cut is an important subject when talking about knife skills, but in my recipes (from books, internet etc.) I've never found a sugge
I bought my wife that Margaritaville Frozen Concoction Maker, and it is awesome. We make a lot of margaritas, but always with pre-made mixes.
After slow cooking my pork over a bed of carrots, celery and onions. The pork gets eaten, the juice gets reduced to an amazing sauce base. What can I do with t
I just discovered the joy of slow cooking meat, separating the juice, then boiling it to a reduction, then simmering the meat in its own concentrated juices (wi
I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while. There are many of you out there that probably have had the same problem.
Are convection microwave ovens a useful item to have? Or are they not good as a microwave and not good as a convection oven either? I understand that a regula
I often buy raw king prawns (maybe they're called shrimp where you are, they're about 3-4 inches long) - they are already shelled and beheaded, but they've stil
I'm not a vegan or something, but my stomach can't take many chicken eggs in food. I've got a recipe for an Imeritian khachapuri variant (cheese-filled flat br
I don't own a tortilla press and until I have more cabinet space, one is not in my future. However I value making as much as I can from scratch and love using
I have tried a couple ways to do this and they have been OK. Of course, when I worked in industrial kitchens, using a deep fryer and a stainless steel potato m
Would lining a dark pan with foil inhibit the browning significantly?
I made some mojo de ajo using Rick Bayless’s recipe. He says that it will keep for up to 3 months in the refrigerator, so I stored it in the refrigerator.