Does anyone have experience trying to form a curry with nut starch? Can I make it work at all? Will I need less oil because the nut carries some of it's own?
What are the mechanics of water boiling over? How can you stop it from happening? Is it more likely to happen with certain ingredients? Which? How does the amou
I am making cinnamon rolls with a maple flavoured frosting, however, I am having trouble finding maple extract for the frosting. What can I substitute it with?
When preparing Sri Lankan cuisine (especially curries) one of the key components is the Pandan Leaf (also known as a Pandanus Leaf). These aren't readily avail
I belong to a CSA (Community Sponsored Agriculture) and get a basket of assorted vegetables every week. I have very little cooking experience, and if I search
I'm considering entering a gingerbread house contest with my mom this year. I might've done a few as a kid, but I've only done one before in my adult life, mor
I decided to make pad thai noodles from scratch. The recipe I found for rice noodles said to let the rice soak overnight then grind the resulting mixture in a
So what's the basic rule of when to spray with PAM etc or when to use olive oil? For ex, for making an omelet, I usually use the spray.
I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main p
Generally for breakfast I eat a smoothie containing 8oz soy milk, 1/2 cup berries, 1/2 banana, and 1 scoop protein powder. Unfortunately, however, my blender is
I don't normally make a lot of confections but decided recently to try a few new things. Yesterday I used this recipe for Turkish delight which I originally fo
This happened a couple of years ago, but I still don't have an answer. Christmas eve. I had a duck in the oven. I tried to cook it at a slightly lower temperatu
I've seen huge butchers blocks that essentially is a table with a butcher block top. How do you clean such a thing if you can't wash it in the sink? Should thos
Roux mention in this answer smoking water. How do you do this? What does it taste like? How do you use it? Sounds fascinating!
I see a lot of restaurants and grocery stores advertising kosher food. What qualifies a kosher dish?
I got a Le Creuset fondue pot a year or two ago. Since then, we've found a bunch of great cheese fondue recipes, but there's a common thread that makes no sense
I have some broken hickory drum sticks that I was going to throw out; but could these be useful for smoking meat? I would assume the wood is treated.
After seeing this question I started to think more about my meatballs and wonder how can I keep them round? I have always been under the impression that you s
Sometimes I have only one sushi rice and want to prepare risotto, sometimes is the other way around. Both varieties have a lot of starch, but I don't know if i
I have one of those quick bread mixes to which you only need to add water, oil, and eggs. The problem is that it is too sweet for my taste. Are there any trick
From what I can tell, it seems that the only advantage is that it has a lower glycemic index. Here's my logic... On my organic blue agave sweetener bottle, it
I'm making fresh pasta and I'd like to put garlic in it. The problem is that garlic needs to be sauteed to taste good right? Since it doesn't take long to cook
I'm looking to make a apple chutney from 6.5 kg of apples. I can't really find a recipe that I'm happy with, so I'm going to just wing it. What are the basic
We are trying to make chocolate truffles by heating cream and adding to chopped up chocolate but it keeps curdling. Are there any tips to avoid this happening?
I've been hanging my own Pancetta based on the recipe in Ruhlman's 'Charcuterie' book. Some small white dots of mold have started to appear. I want to identify
Most recipes call for onions when marinading steak, but...why?
I've made pumpkin flan from the following recipe http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/mucho-gusto-latin-recipes/Pumpkin-Flan I fol
I have a recipe that specifically calls for a 4-quart slow cooker, however the slow cooker that I own is a 6-quart. Will using a 6-quart slow cooker make a diff
I recently had the pleasure of a Wagyu sirloin steak and was blown away by the flavour and texture. At the cost it's not exactly the type of food you could have
Living alone means that my leftovers tend to go a pretty long way, and I don't end up using raw ingredients as quickly as the supermarkets expect me to. For a