My local Asian Food Warehouse sells a few varieties of Hoison sauce that vary wildly in price. That got me thinking why? Are there different qualities in prep
After I have made my pizza and put the toppings onto it, I find that I am unable to transfer the pizza on to the pizza stone in the oven. When I try to do it t
I am making a cake and the recipe calls for a 900g/2lb loaf tin. How do I work out if the loaf tin I have is the correct size - or how do I work out how big my
A lot of recipes call for the "juice of a lemon". I keep a bottle of lemon juice in the fridge as this is easier, cheaper and more convenient than buying lemons
My fudge recipe uses peanut butter, brown and white sugar, corn syrup, cream, and chocolate. How can I can add a bit more "pizazz" to my fudge, taking the flav
I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things
When using kosher salt one has to use more kosher salt than table salt to achieve the same level of saltiness. Does it mean that using kosher salt causes one to
What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wonder
My son enjoys the Brie that comes with the cheese plate at Starbucks. That cheese has a mild aroma. So I picked up some Brie from the market and it has a stro
I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy. How do I ensure my cooked meat turns out moist? thermome
I recently got to know the nutritious value of flax seeds.What characteristics of these seeds should I know about and how can I incorporate them into my cooking
trying to get the hang of making good artisan bread, and my last loaf tasted great. But it stayed flatter than previous efforts, and was very tough. I am doing
Today I made for the first time a jam rolly-polly. It is very tasty (if I do say so myself) and perfectly edible, however while it was cooking, the top layer sp
I have been attempting to make minestrone soup recently and I find that by the time I finish cooking it, the "liquid to bits" ratio is not particularly good and
I am ready to make a pot roast in an enameled cast-iron dutch oven. I know I should brown the meat on the stove before putting it in the oven. I have heard conf
When I make a roux for soups and sauces it always ends up tasting like the flour. What is the correct way to make roux? How long does the flour need to cook out
How do you correctly soften butter for spreading on bread? Is it simply a matter of leaving it at room temperature for a few hours, or do tools like butter cond
I don't know how widespread this was, but I have found myself in the position of having to duplicate those sheet pizzas that used to be used for cafeteria work.
Is coriander dried cilantro seed? Has anyone used dried cilantro, and if so how does it compare to fresh cilantro. I assume fresh is better but please describ
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that ma
Holodets blues Holodets is a typical Eastern Europe recipe. It is is basically a meat aspic, the gelatin being obtained from long boiling the bones and m
My girlfriend and I are thinking of preparing some flavored oils for Christmas presents this year (don't tell anyone!). We've read online that fresh garlic pres
I have a recipe for pound cake that I love, but I make it in a tube pan. I would like to make it in a 9x13 oblong pan, but don't know how long the cake should
I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just le
My wife and I enjoy drip coffee, french pressed coffee, espresso, black tea, green tea, and just about anything caffeinated. However, my wife wants to avoid ca
What are the crucial ingredients or cooking techniques to a more solid, or "brick" like lasagna? Most lasagna I've seen tends to get a bit sloppy in the pan as
Some recipes says use butter or margarine, some say use butter and some say use margarine. My question is, can I always use butter or does margarine have some p
I really want to start experimenting with indian food, without relying on jars of paste. I am looking for any good information so: What spice
Looking for a bit of inspiration for an idea I have. I want to serve 3 courses of pizza: starter, main and dessert. It's a gimmick, I know, but a fun one I thin
I've never had nor used a dutch oven, but I have a pile of recipes I want to try that require one. Are these all pretty similar? Or are there things I should