There is so much variation in jerk recipes that it would be nice to have some clarity on the do's and don'ts. I like Jerk chicken, but my attempts to make it ha
I have some friends coming over and will be cooking jerk chicken. As asked in my other question. Definitive Jerk Chicken However some of them are vegetarian.
To make Paella: What is best practice to cook the rice?
My local supermarket was out of 1% milk today, so I decided to get half a gallon of 2% and half a gallon of skim milk and combine the two at home. Now I'm wonde
I know that vegetables can be frozen. Which vegetables respond well to freezing? Which don't? Are there specific recommendations for what vegetables freeze w
In the answers to this question Jerk vegetable? one of the suggestions is to marinate some cheese. This is not something I have heard of before. I was wonderin
After a bit of miscommunication, my wife and I ended up buying 6 litres of milk between us. I don't really want to waste it, so I'm wondering if it's safe to fr
I am preparing a trio of fish to exemplify the different ways and methods of preparing fish without cooking it in a traditional manner. The three ways I am prep
So far the best way I've found to make tofu taste good is to exchange as much of the water in it for liquid carrying flavor. In order to do that of course you n
We have made too much waffle batter. The recipe includes flour, baking powder, salt, eggs and milk (no fat), and part of the instructions are to beat the eggs u
I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can
I love the feijoada (typical Brazilian recipe). For optimal cooking, beans should be soaked in water for 12 hours, but it seems this is the cause of flatulence.
I've finally mastered my technique for creating english muffins. They come out light with lots of air bubbles. Unfortunately, they don't taste like english mu
I saw a jar of this condiment called 'liutenzia' on sale at the supermarket here in Los Angeles. The ingredients say that it has tomato paste, pepper paste, car
What is the difference between "seafood casserole" and "paella"?
Can anyone tell me how TVP is produced?
Whenever I go to a BBQ and sausages are cooking, the chef will always prick the sausages while they are cooking. I have no idea what this does, I assume it's to
What usually happens is that I fry up fresh latkes during a party and I end up in the kitchen for the majority of the party. Is there a way for me to precook t
My preferred recipe for pumpkin pie uses (approximately, to avoid going into recipe details) a pound of pumpkin, sugar (I use brown), an egg, a cup and a half (
Some recipes call for whole peppercorns. Why not crack them and use a lot less? In a cooking show I watched recently the host specifically said "Do not crack or
When making soy milk, what is the best way to separate the okara (fibrous material) from the hot liquid? My observations: When pouring through any kind of a s
I'm looking for a recipe for an Italian cookie that I remember having as a child. The cookie is shaped like a gnocchi or cavatelli but is much bigger, about 1.5
All the experts insist that a meringue must be made with room-temperature eggs. Why? I ask because my experience runs completely opposite, at least when it com
Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it b
I am trying to make a past dish and I need to know if I can substitute Creme Fraiche for Heavy Cream in the recipe I am using. Said recipe calls for: Cream S
I expect frying pans with raised ridges are for a few purposes such as adding "grill lines" to meats and keeping food out of grease somewhat as it collects. Wh
Not sure if there is an proper name, had it in Israel but have seen it (or similar variations) in Moroccan restaurants (in the US). Comprised of primarily dice
I have a Christmas Cake recipe which instructs me to "wrap the outside of the [cake] tin with a few sheets of newspaper, securing with staples or string". What
A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Ca
I cooked 3.5 pounds of corned beef in the crock pot last week with the intentions of making reubens. Taste wise the dish was great, but the corned beef fell apa