Every time I make jam I always manage to set it too hard. Is there any way to recover it once it's done this?
I would like to experiment with flavoured 'spaghetti' by taking a juice and gelling it in spaghetti shape, so I could have beetroot strands that I could use in
I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?
I tried cooking meatballs as a change to what I usually cook but I found that they didn't stay together when being fried. I made the meatballs with about 500g
I like to prepare various Asian dishes and one of the important ingredients I use is rice wine; unfortunately, it's become difficult to obtain lately, and sherr
When it comes to general cooking knives the santoku and french chef's are generally the ones most often mentioned. Is the style of use very different? The only
I'm looking at this bread recipe and it says to use "Bakers Yeast" but when I make pizza dough I just use regular yeast (which I also have in my cupboard at the
I've heard that ceramic knives are the new thing. It's far easier, though, to find metal knives that look and feel nice. So, budget notwithstanding (within rea
Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best
I want to make bacon powder, I assume the means cooking all of the fat out without burning the meat. Is this right? if so how should I do this? If not what s
We all know the situation. The party is about to begin, it's really hot outside and we forget to put the beer (or similar drink) into the fridge... What is yo
You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in
Some time ago I've read about Beer Can Chicken. I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is
I live in middle Europe so pineapple (so called "ananas") is an exotic fruit for me. What should I check when buying a pineapple to make sure it would taste we
This is one of the most annoying duties in the kitchen, for me. What are yours tips and tricks to peel hard boiled eggs easily?
I have a recipe for molasses cookies that calls for 3 parts regular flour to 1 part pastry flour for the flour component. It mentions that you can use whole whe
Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating
I'm talking about what makes a good piece of meat for a steak. not how to cook it. What type of cut? Thickness? dry aged? to marinate or not? seasoning? I've
What things can you vary to make cookies hold their shape better during cooking, and not spread out like a pancake? From my experimenting, the initial temperat
I like fried mushrooms with my steak. What techniques should I use when cooking them? What sort of fat (if required) should I use? What heat is suggested?
How should I approach peeling a clove of garlic to get the skin off most quickly? Is it different if I'm doing a bulb whole?
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously
Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet. Among the small, seedless varietie
There are several options when it comes to choosing a stove. From my own experience, electric stoves are not really that great. I guess most households have the
I enjoy fresh fruits and vegetables, but the problem is that they seem to go back extremely quickly. It isn't realistic for me to go shopping multiple times a
I want to know about foods (fruits/crops) which can be stored in room temperature or natural temperature (20 degree centigrade) for long time
I like the idea of eating pigs cheeks, I've heard they are delicious, but difficult to cook so they are not chewy. How should I cook them so they are succulent
I'm looking to make a start in the world of baking bread, and have a quick question: Once my dough is kneaded, proved and ready to go in the oven (i.e. in the
If I want to make bread using a 'mother' culture what do I need to do? How do I go about starting the 'mother'? How should I keep the 'mother' going? and how
I frequently fry breaded chicken breast, but I can't seem to get the temperature right. Sometimes the first couple pieces come out overdone and sometimes if I