Most (all) recipes I know talk about 50/50 butter/flour for roux. However, at home I'm using something like a 40/60 butter/flour mix. It's thicker, but it works
Yesterday, I had to prepare some croquettes and transport them. I thought there would be no problem to reheat them in a toaster oven. However, the croquettes tu
I'm making Lobster Sous Vide with Pain Perdu and Tomato Marmalade tonight. I wanted to serve it with a lobster bisque(y) foam. I was planning on mixing lobster
When I buy packaged chicken breast at the grocery, I get the untrimmed ones because they're significantly cheaper, and trimming fat isn't a problem for me. But
how to combine wine in a cream sauce so it doesn't curdle?
I want to make some anzac biscuits which calls for golden syrup, but don't really want to buy a jar (what's the fun in that?). What are some good recipes? A g
My fiancee doesn't like to eat the crust of bread. I like to bake bread. But she ends up cutting off like half of each piece in the process of de-crust-ifying i
I've just made hollandaise sauce following Alton Brown method. I used only about 4 tablespoons and I have about 1 cup left. Using google I found that I shouldn
Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generall
I've liked coffee for years and I'm thinking on buying a espresso machine. Before that, I want to know why the coffee seems more tasty when it is done that way
Once I've eaten all the biggish chips with salsa, there are a bunch of small-to-crumb sized corn chips left. I always think I'll eat them plain later, but I hap
Some of my friends pour cold water on pasta after boiling it other don't. What do the professionals do? If they pour cold water on the pasta after the boil, wha
Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the sam
I have a recipe for rolls where the first stage calls for 2 packages active dry yeast, 1 tbsp sugar, and 1/2 cup warm water to be mixed until the yeast is proof
I frequently buy a half or a whole lamb and always get a rack of ribs with this - but I never really know what to do with them. I've tried roasting them (which
How do you roll a pumpkin roll cake without it breaking mid-fold?
Each year at this time, I make 4-6 batches of Butter Toffee (2c sugar, 2 c butter, 2 tsp vanilla, 6 tbsp water), but only about half usually turn out ok. About
I've been in Peru recently and enjoyed a lot of very good meals. Cebiches and tiraditos were among the best. However, as it was a short business trip, lunche
I made Turkish Delight today. I used 2 large cups sugar, 1oz gelatine, 1 saltspoon citric acid and 1cup boiling water. Boiled all together for 15 minutes then h
From my [limited] exposure, it seems like sorbet is merely sherbet with a higher price tag. Is that a fair understanding? If not, what is a better way of un
Is it possible to make a pie that does not include gluten or dairy? What techniques and ingredients can I use?
I want to make a sweet potato dish -- maybe candied yams. Should I peel the sweet potatoes before cooking or are these recipes intending for me to keep the ski
I have found this recipe, but I want to use dry active yeast, rather than easy blend. My question is can I proof (right word?) the yeast in the milk? and how mu
As a college student, I eat a lot of frozen pizza. Unfortunately, the brand of frozen pizza that I eat has very little taste. Recently, I s
I once read an article by a chef who was tired of the regular ways of eating eggs and "invented" a new technique of first cracking the eggs into a bowl and whis
Does anyone know of a tabletop device that can grate coconut electrically? I love coconut products but most recipes call for grating the kernel which I do not l
My sister got married recently and had a candy buffet at the wedding. Their colors were yellow and gray, and we now have a lot of leftover banana taffy. We're
free pancake recipe (see below) that requires applesauce and would like to know how I could best incorporate canned pumpkin, to make some really yummy pancakes
I recently tried to whip warm cream and was surprised to find out that it would not hold air. After some limited research, I have discovered that in order for t
I realize it can go bad after a long time, but why does it take so much longer than other dairy products? Does it have to do with the alcohol content? If so, wh