I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat
If I have some unlabelled flour in the cupboard, is there a way I can determine if it is self-raising flour or plain flour, before cooking with it and just chec
Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tom
I have been cooking for a while now, but its mostly what I picked up watching others cook. Now, I am an engineer by profession, and it seems there ought to be a
Most of the recipes I've seen for Chicken Salad simply call for "cooked chicken". ...okay, but how? Should I bake it? Blanch it? Sautee it? Grill it? Wha
I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Oper
I am planning on making a pretty standard (read: whichever pops up first in Google) recipe for Broccoli Cheddar soup; i.e. brocolli, cheddar, chicken stock, and
Most store-bought stock/broth packaging contains some claim like "refrigerate after opening, and use within 7-10 days". My bottle of clam juice makes no claims
So trying to impress someone the other night i tried a flambe. I probably got in over my head, but it looks so cool when you see someone else do it so i though
I picked up a bag of cashew pieces from the bulk bin last night got home and realized they were of the unsalted variety. Which are good but for a snack not quit
If I want to make 4 cups of coffee (in the pot), which is actually 2.5 cups if I put it in a regular liquid measuring cup, how much coffee should I start with?
I have been trying to improve my skills in the kitchen by watching some professional chefs on television, I have a serious problem though, many of the recipes t
I'd like to add coffee to my hot cocoa recipe, but I'm not interested in using instant coffee. What do you all think is the best method- maybe I should heat my
I see a lot of recipes for fried rice, but never seem to be able to give the gorgeous lightly browned color (and therefore flavor) to my rice. This is before
Most fruit pies call for two crusts, whereas most custardy pies do not. However, my apple pies with one crust or two or substantially the same. Is the number
I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony
I'm no coffee expert - I can't describe flavours well, but I know what I like. And I'd like to learn to describe tastes better. Illy is my favourite coffee (f
I've been using silicone cake pans in my electric oven for a while and they work great and cakes come out easily and washing then is also very convenient. Howev
Recently I tried to bake a cake in a silicone tube pan. I evenly distributed pastry over the bottom of the pan and put into the oven. While the cake was baking
I have a pen pal in Brazil (is it still a pen pal if we e-mail? anyway...) and knowing that I like nuts sent me some cashews. Apparently there is a cashew farm
I made citrus sugar a couple of weeks ago and am planning on giving portions of it to friends. I figure they can use it baking, tea, margarita glass sugar, etc.
I made a sauce with frozen rhubarb and raspberry mixed with sugar and reduced it until there is hardly any juice left. I put the leftovers in a sealed container
I went to a fishmonger for the first time yesterday and I have a few basic questions. Should the place smell like fish? I have been informed that it should not
Over the weekends when I have more time to play in the kitchen, I often experiment by putting things together just to see how they taste/interact with each othe
There are many juicers out there and not any one juicer is best at juicing everything. I am specifically interested in juicing leafy greens and vegetables like
I'm just starting to cook for myself in college, and I'm curious what the best material of cooking tools are for pasta in a metal pan and stir fry in a non-stic
I made "honeycomb" (otherwise known as hokey-pokey, not real honeycomb) using this recipe: http://www.nigella.com/recipes/view/hokey-pokey-36 It tastes delicio
I'm thinking of roasting some duck legs on a bed of plums, much like the recipe here does with breast. However, it suggests simply blending the bed of plums onc
When I make pasta I usually try to finish it by mixing the freshly drained pasta with sauce in my saucepan, adjusting the thickness a little bit with pasta wate
I often buy an egg bagel from the local coffee shop. The egg is cooked to a shape that is perfect for the bagel. From my observation it is a scrambled mixture t