I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, h
I am making crêpes and I wonder why they take such a ridiculously long amount of time to cook, about 5 or 6 minutes per pancake. I remember once upon a ti
I have only made a few stews on my slow cooker so I want to try a different recipe. I want to try cooking cranberry/cargamanto beans for a bandeja paisa (simila
My T-Day turkey is looking like it's going to be in excess of 20 lbs this year, and I'm nervous about how long the darn thing is actually going to be in my oven
So, I'm a hobbyist and like to play with new recipes. Recently I've found a few recipes which want me to fry something, then put the pan directly into the oven
Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
I know cooking the eggs kills the salmonella and that the risk is small even for raw eggs. However, I stopped boiling the eggs in the same pot I'm boiling somet
When I heat milk, sometimes a skin forms on it, which I'd like to avoid. I originally thought that this happens above some specific temperature, but after payin
I read an article about Asian cooking involving a Vacuum Flask so I was looking for some techniques involved in cooking with it.
When I poach eggs, an off-white foam/scum forms on the surface of the water and sometimes attaches itself to the egg. Does anybody know what causes it, and how
I start work today at a new restaurant. One of my responsibilities will be to come up with daily fish dishes for the takeout counter servicing the lower echelon
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leav
I want to bake a cake out of baking mix bought at a shop. The mix already contains flour, baking soda, vanillin, other minor components. The manual says I need
Both yeast and baking powder are used to gas-fill the pastry, make it expand and thus make it soft and fluffy. Using yeast is rather inconvenient - it can be d
I've been making a lot of vinaigrette dressing lately. Julia Child and Emeril both say that you need to mix up everything but the olive oil, then add the olive
I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss
I have made my recipe with many changes and the most successful effort was the addition of a Instant Pudding mix. All others were much too hard to carve and ser
I am trying to make packets of instant pudding that do not need heating, in order to thicken the mix to form a cold dessert. Some sanity has to be found in my k
The flour that we used to use in our bread making machine is called Strong White Flour - and has recently doubled in price. I'm not happy paying double what I u
Had a couple bags of frozen blueberries. Put them in the fridge to thaw. They've been in the fridge for several weeks. Can I still cook with them?
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring
My wife made some chicken soup last night, but we didn't have any stock to start it with, so we used water. Flavor-wise, the soup was fine - it was just lacking
A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to h
I was in a Mexican restaurant with some co-workers recently and noticed that many of them ordered a "burrito." What's the difference between this and a tortilla
I had some brown sugar that didn't get properly sealed and so now it's too dry and solid as a rock. What's the quickest way to soften it up and get rid of the
I want to make a lasagna quickly, and I don't want to be bothered with boiling the noodles OR going to the store. Would strips of freshly made pasta cook proper
I'm making a potato leek soup and I'd like to just throw all the ingredients into a slow cooker and go about my business, pureeing the whole batch and adding cr
They're cheap and delicious. (I had them at Fergus Henderson's restaurant in London.) But I have no idea what to do with them. All I've read appears to say to
I've bought a beef joint for roasting but it doesn't have much fat around it. How can I stop it drying out?
While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly c