I was just given a carbon steel wok for christmas. I used it to cook my first stir-fry vegetable dish and I noticed on that the directions indicated to cook on
Is it common to cook food directly on the oven racks? I often do this (with a container for drippings) and was wondering if this is common or if there is a bet
I have an enameled cast iron dutch oven. I thought the pamphlet that came with it said not to heat the cast iron dry -- I could be imagining things, though. P
Is it possible to cook pelmeni (пельмени) — Russian meat dumplings — in the microwave without any pr
I am serving 6 adults for Christmas dinner, and have 4 racks of lamb, each about 1.25-1.5 lbs. I believe 3 racks will be enough, but I bought another just in ca
Flour tortillas are so bloody expensive (and rare!) outside of the U.S. so I'd like to make my own. A friend taught me how to make some ages ago, but I stopped
I enjoy using my cast-iron skillet, but how can I minimize the amount of food that sticks to it while cooking? I apply oil after cleaning, and for the most part
What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C
I've just pulled some beetroot out of my garden. I've never cooked beetroot before so would love a few suggestions.
Glucose syrup is a liquid sweetener used in a lot of candy making. Unfortunately, it is incredibly thick which makes it difficult to measure. Imagine corn syrup
I'd like to make some fresh bread for breakfast tomorrow, but don't particularly want to wake up at 5am to mix and prove the dough. How could I make the dough t
Can you sharpen a ceramic knife?
Does salt have any effect on the texture of doughs? My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This inc
In the break room at work, there is a tea kettle that has some unappealing discoloration. I would like to use it, and lots of people do, but I find it terribly
I was reminded of this curiosity just moments ago when I got a craving for coffee and couldn't find any normal coffee beans/grounds (owing to the fact that I do
Okay, I received a nice stainless steel saute pan for Christmas and in looking around online there are people that say I need to season it. Most of the techniqu
This morning I tried cooking salsify (aka Schwarzwurzeln) for the first time. It needs to be peeled before cooking, which I did rapidly and with a bowl of wat
I love the flavour of browned butter, and I've tried baking sable cookies with roasted flour (delicious). Is there a good reason why, in a bog-standard chocolat
Take bright-red ground beef and put it in a freezer for a few days. After taking it out and letting it thaw, it looks fairly red on the outside, but brown on t
In creme brulée, does milk/cream really have to be brought up to simmering point before being adde to the egg/sugar mixture and being put in oven in bain
How do I cook ground beef (in those 1 pound tubes) using only disposable items? Details: I can cook pizzas in my oven by putting them directly on the rack.
I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced fac
Background I have some cod liver oil to take a supplement, but the taste is sufficiently unpleasant that I am not sure how to finish the bottle off. In the pas
I'm thinking of purchasing a new immersion blender as a gift for somebody that has a very old one which is quite literally being held together with duct tape.
I have a Tenderloin that was roasted to medium and seared. How can I best reheat it without it getting dry and tough?
I use a technique from Cooks Illustrated for cooking my brown rice. I simmer for 25 minutes and then steam for 10. It gets a nice consistent result. But how lon
Santa got me an onion saver this year. It's essentially just a plastic container for a cut onion. Does this differ in any meaningful way from a plastic bag or T
I've been trying to make wasabi and soy sauce almonds, like the ones you find at the store (Blue Diamond) but the only recipe I've found (food.com) is very unde
Just started using a stainless steel pan. First thing I cooked in it was bacon followed by some fried rice. Stuff stuck to it, but a quick soak and it all came
Making royal icing today, for a rather overdue Christmas cake. I always end up with too much icing sugar, based on my normal recipe which asks for 4 large egg