The last time I checked, most sugar is really dry (unless it's something like brown sugar). So why is it categorized as "wet"?
Onions are an excellent addition to many dishes, but cutting them can be frustrating when they make you "cry" all the time. Does anyone know any tips or tricks
Most recipes on the internet call for a 1:1 ratio that I've seen but this ends up being rather watery. I want a thick chocolaty ganache. Is there anything spec
Is it ok to use a chef knife to chop through bones (not too big, like chicken or pork ribs) or a coconut or will it ruin the knife permanently? I've done that
What varieties of potato would be good for making chips / french fries that can be cooked in a deep fryer to give a nice golden crunch on the outside, but still
My wife and I were making some dipped cookies in semisweet chocolate. But the chocolate was too thick. We tried cream and butter to improve the coating of the c
I love using garlic powder but I also see recipes call for garlic salt. I thought that you could just add garlic powder instead of garlic salt (which of course
What is the logic behind the choice of temperature for baking? Obviously if you're following a recipe it will say what temperature to use, but I'd like to unde
I always have trouble figuring out how long to saute garlic for before adding it to a dish. How do I know when it is ready?
I've prepared peppers stuffed with beef and rice a number of times, but they never turn out quite how I would like. How should I cook the peppers so that they e
When I steam green vegetables, like broccoli, they come out bright green. A few minutes later though, and they have darkened and dulled. Is this a symptom of co
Certain brands of carrot juice taste sweeter than any raw carrot I've ever eaten, yet are made only with carrots, with no added sweeteners. Are carrots sold in
I've had a few attempts to make gelatin desserts (jelly if your English) using sparkling wine. While I get the flavour of the wine coming through I struggle to
I often want to cook double quantities from that stated in a recipe - say, twice the quantity of pasta bake or casserole (all in one dish), or two cakes instead
I've heard that using a wooden chopping board for cutting meat is not very hygienic as it is a porous material. If that is the case, then what would a chopping
Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwi
I often read in recipes that I should "rest" meat after it has been cooked but what does resting the meat actually do?
When making jams and preserves you obviously need to sterilize the jars. After the jars have been sterilized do you need to use them straight away or can you st
I often use rice when blind baking... and then I throw it out which is obviously a waste. Am I able to keep the rice and either use it again for blind baking or
I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that n
Could anyone point me to a good video on cracking an egg and then separating the white and the yolk? I need to improve my technique. For every few eggs that I
I just purchased a new cast iron skillet. What's the best way to season it? And if I need to re-season an old pan, is the process any different?
Often, when I'm blind baking things, I'm always unsure whether or not the dough is finished. I always put a piece of foil between the crust and the rice. Is th
I'd like to make some biscuits (cookies), but I have no eggs, and I don't want to leave the apartment. Can I use something else?
I'm looking to buy some really nice olive oil from an artisan shop near my home. Is there an appropriate olive oil tasting technique, similar to wine? If so, wh
I usually freeze my leftovers. Then, when I reheat them, the flavors are diminished - less salt, less chili, less everything. Any ideas why?
When you cook with wine or spirits, when does the alcohol cook away? Obviously high temperatures will do it, but how low of temperatures will work? Also, does i
I recently had a recipe that called for applejack (apple brandy) in the glaze. Now I've got a bunch of this stuff lying around, and I'm lookin
I love cooking with eggplant (or aubergine/brinjal in your specific English flavor). However to get rid of the bitter taste and slightly spongy texture, I end
Frequently recipes call for a particular kind of oil for making use of certain characteristics (taste, heat tolerance, health, etc.). It's well known you can su