Is there a way to reduce/eliminate the static buildup in a burr grinder? I've tried a few different coffee grinders and inevitably on removing the grinds bin,
In my other question -- Are there any reasonable substitutes for lemon juice? -- I learned a cool technique to preserve lemon juice by freezing it in an ice tra
Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I r
I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonigh
I peeled and quarted turnips, then roasted with carrots and onions in olive oil and maple syrup, but the turnips were really bitter. Is there a way to roast the
We live in the information age. What can I do to learn everything that I would learn in culinary school, but use the available resources that are out there?
I would like to be able to grind my own flavored coffee beans - hazelnut, French vanilla ect.. However, I don't want to buy the coffee beans that are already fl
Often pork is much too dry when served, I would like to have it slightly 'rosé' pink. So I am looking for some cooking instructions for cooking a roast
I think I understand what convection does, and (some) of the benefits, such as eliminating hot/cold spots, and being more efficient overall.
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy. I've applied some variations because of time/number/
I've come across occasionally mentions of savoury meringues with flavours such as beetroot. How are these made? What is used as a substitute for the sugar?
If I have a cold, what precautions should I take while preparing food to make sure that I don't transmit germs?
I'm not a professional chef, but I think someone will have this issue, somewhere, and is a chef. A similar question asked about having a cold, but nail biting i
I made a large pot-roast with sweet onion, carrots, green beans, mushrooms and Yukon Gold potatoes (all cooked in the same pot). All the vegetables except for
What are my options for cooking an eye of round roast? What's the best way to cook this cut of meat to minimize the potential for it to dry out?
I'm considering throwing a dinner party, and I don't have much experience cooking salmon. What are the main differences between these two types of salmon in ter
I understand that vegetarians are against meat, and gelatin is derived from meat and bones. So the obvious answer is "no." But I'm not entirely sure. What cons
I'm talking grocery store products here (including packaged meat), not Butcher Counter where I can grill the butcher about origin.
We had a party Monday night and ordered Sushi for 20 people - about 25 percent of the Sushi went uneaten, mostly plain rolls like tuna and yellow tail. I would
If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use
I've read that one should hand-wash knives, and I mostly buy that. I've also seen advice that one should dry them immediately and put them away. Why shouldn't
Everyone seems to think it is necessary to peel tomatoes before canning or freezing them. Since I do not peel tomatoes when I'm cooking with them (soups, salsa,
Is there some guide I can use for cooking soft boiled ostrich eggs?
Currently there is a question about magnetic stripes vs wood blocks, but I was wondering what the general concensus is regarding knife sheaths (like this one) T
I've usually made garlic bread by pouring over the bread with special garlic bread powder over spread butter. This works, but is there any way to make the garli
I just moved across country and basically sold everything I own including my cooking pans. I used to use a medium-high sided two handled pan that I cannot find
I was wondering if I can put meat directly from the freezer into a slow-cooker. I want to be able to put chicken in the slow-cooker without having to let it def
I like eating sushi and think it would be a fun experiment to attempt making sushi at home. I've seen rolls put together in a restaurant a couple times - looks
Whenever I've tried to roast eggplants on the oven, it takes more time to clean than to cook. Any suggestions?
Many slow cooker recipes suggest that beef be browned before being added to the slow cooker, which is definitely better for the flavor of the dish. I've always