I occasionally want a pure food additive for various reasons (pure potassium chloride for sports drinks, pure MSG for everything), but I can't find any decent p
I have a couple of nice Japanese kitchen knives, and a whetstone in two grades. I can sharpen them reasonably well using the stone, but does anyone have any goo
Is it ok to use a metal utensil when turning or serving food in a (seasoned, steel) wok? I suspect that the wok surface may get scratched, but it doesn't seem t
What is the best/easiest method to peel peaches?
I understand that one of the main reasons to use different kinds of fat or oil is the temperature at which it burns, e.g. an extra-virgin olive oil to fry a ste
I've got a recipe that calls for chestnut puree. I live in Australia and it's proving difficult to find. Chestnuts on the other hand are pretty easy to find so
I've heard that pouring a cold liquid into a very hot cast-iron pan can destroy it (because it's more brittle than a steel pan for instance). Is that true or do
I tend to break a lot of yolks when preparing eggs over easy. I also can't do it too fast, making it hard to cook multiple eggs at once (they tend to overcook).
When I buy food it's at least a few weeks worth, and I bought some ground beef the other day with the intention of using it over a couple weeks. I have a couple
I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a v
I want to build a cake with Pop Rocks / space dust. Has anyone got any ideas on how I would do this? If I add the Pop Rocks straight to my cake mixture, then I
Apparently the ratio of water to rice for brown rice is 1.5:1. I simmered my rice for about half an hour with the lid on the pan and the rice was still hard and
What exactly makes some fish "Sushi Grade"?
I recently was making some orange jelly which was going to be dipped in chocolate. I couldn't use gelatine to set the jelly as it returned to a liquid below th
I made a hollandaise sauce on the weekend and it split so I threw it out and started again but I was wondering if there is anything you can do to save it once i
I have a lovely recipe (for stir-fried tofu) that uses arrowroot as its thickener. This is easy to use, and adds a nice subtle flavour of its own to the dish. H
I've seen on Internet the description of deep-fried Mars bar (dish originated at chip shops in Scotland), and I wonder how can I do it at home.
Last week I made a meringue icing for my cupcakes and had problems making my meringue form peaks. This makes me ask what are some of your tips/tricks? What do y
What ingredients do you need, and what steps to perform to make Bruschetta? While on honeymoon in Tuscany we got bruschetta with chopped tomato and herb topp
I made some sorbet at the weekend, and realised just when we were due to serve that I had forgot to take it out of the freezer to soften, and so it was rock har
I'm interested in learning to make my own sushi. Every guide I have read has stressed that the rice has to be rinsed thoroughly. The bags of rice I generally
Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam. How do you know when it's necessary to use aluminum foi
I ran out of regular rice the other day, and subbed in some arborio (the traditional risotto rice). I figured it would serve well enough, since it's a tough var
This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (
I recent backed a pie that included glucose and the recipe pretty much only said melt glucose...nothing about how to use it which lead me to much agony :) So t
I often sea sea salt sold in grinders to be used at the table, with comments about how it tastes better. What sort of taste differences would I notice using sea
Take a couple of heads of garlic, sit them in some oil with spices, and cook for an hour or two, then spread it on bread. It's great...with the right kind of ga
How do I convert a normal lasagna recipe to use no-boil noodles? Do I need to add extra liquid or just make sure that the dish is covered really well?
I have a recipe that calls for peeling tomatoes. I've found elsewhere that this is often done by boiling them and letting the skin lift away during that process
When I try to make garlic bread or, in general, something where the garlic is not in a liquid, it sometimes turns green while cooking! It's worth noting that th