Before frequenting this site I had never even heard of molecular gastronomy and now I am intrigued. Is there a good resource to learn about the process either w
Is there a difference between the various types of flour that you see in the stores (i.e. Cake, Bread, and All-Purpose? Is it really necessary to stock 3 types
My company is having a potluck. I want to make Chinese dumplings, but the dumplings I make require a bamboo steamer and pot to cook. I have a steamer that I u
I bought a hand crank can opener (Oxo) because of the good online feedback and only use the "shake" dry approach. It quickly developed rust in between the metal
We had Spaetzle for lunch today. I've never had Spaetzle and couldn't figure out the ingredients or cooking method.
A few months ago I attempted a soufflé and had mixed success (i.e. failure). I determined that I enjoyed both the taste and the presentation, but I just
Thanks to all of the wonderful help thus far, I've finally been able to make my Überfood. It's called "Nutraloaf", and is kind of like a meatloaf with a bu
With the cookie baking season upon us I broke out the cookie cutters for sugar cookies, however almost all of them are pretty deformed or broken (from moving ho
In a recipe I am trying to make this weekend, I saw the following: "2 cups dried Great Northern Beans, soaked, cooked and drained" Where can I find these? I
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one abou
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is
Since I started doing holiday dinners, I've always brined my birds. I love the result, but I find that while the turkey comes out nice and moist, it doesn't pic
Just about every recipe advises to preheat the oven before using it. I often forget this, but luckily this doesn't seem to matter all that much. Hence my questi
I finally separated the citrus rinds (orange and lemon) from the citrus sugar. All the bits of rind are small. With them I was planning on making a citrus sauc
I come from a Moroccan background where they prepare a dish call 'Harshuf'. The name is from the main ingredient stalks of the artichoke plant. It is cooked wit
I'm making a chocolate covered peanut-butter treat this weekend. I'm going to play with the recipe, to have less fat and calories, and I'd like some suggestion
I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to
Possible Duplicate:How does one find recipes given an ingredient rather than the recipe name? I'd like to get a recipe by given food
One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does
What's the best way to grate chocolate without getting it messy and melting all over one's fingers? I've been using a fine cheese grater, and while it does the
I'm planning to make a batch of soft caramels. Whole milk makes up about half the recipe. Since I only have skim milk on hand, can I substitute skim milk for th
We're having a good deal of trouble getting our spritz cookies from our cookie press to separate from the cookie press and stick to the cookie sheet. Is there s
Although a previous question asks if raw eggs can be frozen, my eggs froze, in the shell, because the chicken coop into which they were delivered was very cold
Whenever I try to drain the grease from the pan after I have browned ground beef, I always end up spilling a little here and there. I usually just take a spoon
I'm a fan of modernist cooking, and its emphasis on precise measurements and consistency. I'm curious how to apply this to tea preparation - in particular, seve
I'm currently baking a batch of sourdough bread. My last batch turned out perfectly with a hard crust and chewy inside. My problem is how to store the bread suc
I have seen a lot of meat roasting recipes that require using Dutch ovens, most of the cooks doing the presentations have enameled cast iron Dutch ovens. When
The dipping sauce for the cream cheese wontons is delicious and I would like to duplicate it at home. Anyone have any luck reproducing this sauce? (Note that t
My wife and I recently received a set of All-Clad cookware. We loving cooking with it so far, but we're somewhat troubled by the recommendations we keep seeing
Can/should I freeze a pecan pie I plan to use 7 days after making?