I am trying to roast the corn in the oven, by: leaving it in its husk wrapping it in tin-foil There are results, but far from real-grill roasted corn. Any poi
It seems that in more advanced cookbooks and when watching professional chefs that shallots are used extensively. They seem to be used in the places where onion
Every time I cook Donair at home, it seems to dry up a lot faster than when I do it in the restaurant. Granted I use the same spice mix and meat mixing method.
I found on Wikipedia that it is made from animals' skin and bones. The article describes the steps of gelatin production from a technical perspective: The manu
I decided to make some caramel rolls for treats for work and realized I only have one metal 9x13 pan. I have a couple 9x13 stoneware pans, but I've never used t
It is commonly known that there are five "primary" flavours: Sweet Sour Bitter Salty Savory (AKA Umami) That leaves 10 possible pairs of two, 10 possible sets
I have rarely (if ever) looked forward to eating leftover grilled fish. What is the best technique to reheat the fish so that it has the best flavor and textur
I have just moved to Germany. I haven't yet been able to find brown sugar of the type we have in Australia ie: soft, small grained, slightly sticky in that it
Soy meat, flax seeds and peas are probably the best known such sources. Are there other cheap sources of protein?
Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting. I butterflied the chicken and patted it as dry a
I always cook pasta with the lid of the pot open, because otherwise foam starts to build up and eventually boils over, maikng a huge mess. I would prefer to kee
Is cheesecake technically a pie or a cake? I'm curious as to why. Are there solid definitions of what makes a dessert a cake or a pie?
How can I make a firm risotto, without using the appropriate rice? I'm italian, and I've been cooking delicious risotto for years. But in the place where I'm
I'm looking for information on Tempeh, especially how one make it themselves. Any info would be appreciated.
I currently have a borosilicate glass teapot. Glass seems to have the advantage that it will not absorb flavours and so can be used for all styles of tea. W
When I was taught to bake bread one of the tips I was given was to warm the flour first. It's a step I often skip as I haven't really found a quick way to warm
Many sauces include celery. It's not a flavour I'm particularly keen on, particularly in sauces so I'm wondering why it's included. Is it included simply as a f
Typically I chop up a head of romaine, swish it around in some cool water, then spin it dry. The swishing water ends up very green, however. I'm wondering if
I just looked on the All-Clad website (faq 7 and faq 13). It says that because the MC2 has a brushed aluminum alloy exterior, it mush be hand washed. Why is the
I recently opened a container of store-bought dried apricots and they smell vaguely of fermentation/alcohol. I've never noticed this before. They taste fine,
I have tried making potato wedges before but can't seem to find a good way of cutting them up. My pieces always seem to be of assorted sizes - so when they cook
Jaggery, rapadura and panela are very similar ingredients according to their Wikipedia articles. However, jaggery can be made from not only sugarcane but also p
Anthony Bourdain's Les Halles cookbook says that a stock should NEVER be boiled, why is this? Does the higher heat extract bitterness or something else undesir
What pepper can be substituted for a habanero when no habaneros are available?
What's called for specifically is an "11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan)" in this recipe. I made this once before and it was a hit,
A friend of ours used to own a chocolate factory, and she would get blanched hazelnuts in big boxes. These were only lightly toasted, if at all, but they were p
I'm thinking about making caramels for holiday treats, and as some of the flavors I'm considering are quite intense (and for variety's sake), I'm considering tr
The recipe I am looking at for Apple Crisp by Ina Garten calls for 1 cup of oatmeal. It doesn't say prepared oatmeal, or rolled oats, just "Oatmeal". Is the r
We just made the Swedish recipe this morning, and it seems like crepes...
I tried to make seitan last night using oil and gluten, and after it was done it had a grainy consistency and didn't hold together at all. Is there some sort of