My sister bought me a cast iron ebelskiver pan, and I've not had much luck with each of the batches I've tried. They always burn or stick. I'm hopeful someone
What's the best way to juice a pineapple? Should the whole fruit be used or should the core be discarded? (I'd prefer a method that doesn't require one of thos
I once made a tuna marinade that included some imitation wasabi paste. Usually when I cook like this, once the fish is done I cook down the marinade into a thic
Whenever I cook something "bacon wrapped" the bacon comes out a little undercooked for my taste. Should I be half-cooking my bacon before I wrap it onto someth
Sometimes I make whipped cream in my ISI cream whipper and it comes out beautifully fluffy and smooth, and other times when I dispense it, the cream looks "ragg
I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never ma
Last night, I mixed and worked some dough and put it in the fridge overnight. I didn't account for enough rise, and it rose out of the bowl and out from under
I often cook fries in a skillet. I put about 1/4 cup vegetable oil into a large skillet and heat on high, then I toss in some frozen fries. As soon as I toss
I received several different pepper (spice) for christmas. One of them is a white pepper. Whenever I use (very) little of this white pepper in my dishes, the od
One of the curry recipes in the book "50 great curries of India" says "Heat the oil in a cooking pot and fry the onions until deep pink." I think I know what it
I have a counter-top water kettle that I frequently use to boil water for tea, hot chocolate, and powdered drinks (e.g. chai). I don't think anything of it whe
I was looking for some ways to use up some older wine and red wine butter came up as a possible use. I see that it is supposedly pretty tasty on many meat-based
My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the res
Not sure exactly how to ask this. I was looking for a Russian Chili Recipe, and being from Siberia myself I never really encountered it before. Therefore I took
I've noticed that, all of a sudden, my chocolate chip cookies are spreading more than usual. I was wondering if the (organic) butter that I'm using could be af
I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan afte
After following the recipe for sugar cookies, I chilled the dough wrapped in plastic for 2 days (recipe specified that I could chill anywhere from 2 hours to 2
I make whipped cream frequently, but this was the first time I added "real" alcohol, and it fell within 20 minutes. I put both the bowl and beaters in the free
For example, is there any difference (taste, use, health, etc) between using an olive oil infused with lemon and a regular olive oil and adding lemon juice? If
I've made many cheesecakes before using a 9" spring-form in a water bath, and have always loved the result. For a party coming up, I'd like to make individual-
How does one calculate the nutrition of homemade yogurt? I'm using 2% milk and a packet of yogurt culture. Does anything change during cooking that makes the
My local store only carries pre-cooked conch meat. I cut it very thinly for my salad yet I still find it tough. My question is: Can I recook my conch meat to t
Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice an
I always keep bread around, home-made or otherwise. Is there a way to keep it from molding, or at least delay the process? I've tried the fridge with some suc
I've been making cheesecakes for a while and they always end up cracking on the top. I was told to try putting a pan of water in the oven with it to keep the h
I've heard that you can revitalized lumpty or hard brown sugar, but also that doing so doesn't recover the actual flavor. Does baking with other brown sugar th
Rotini & Cheese is a variation on Kraft's shells and cheese. It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in a
I've been reading "The Bread Baker's Apprentice" and all the sourdough bread recipes call for overnight storage in the fridge. Is this really necessary? Can I j
So I have about ten pounds of ground goat, ten pounds of goat sausage, and 2 racks of goat ribs. This is an ongoing supply, my folks keep meat goats so goat is
I admit it, I'm lazy, I use cake mix 9/10 times I bake a cake. There seems to be a standard size (because Duncan Hines, Betty Crocker, and our local brand all