I saw this question entitled "How can I bake bread using a mother culture?", but I have no idea what a "mother culture" is. Can someone explain what the term "
I had to be part of a lot of french trimming of racks of lamb at the weekend, and it seemed to take a long time, so it got me wondering, is there an easy way to
A few months back I made beer-batter fish. I don't remember the exact recipe I used but I think I got it from foodnetwork.com. I fried in vegetable oil at 350
I've ordered these a few times, and had wildly varying results - hardly surprising, given the general lack of training among bartenders around these parts, but
Beer bread is bread wherein beer is used for liquid and leavening. I tend to use a basic pilsner, but I'm a beer snob, and I've taken to wondering what would ha
Tired of the bland supermarket beans and too poor to sate my thirst at the local roaster, so I've ordered 20lbs of green coffee beans online... But, now what d
When making jello shots, what proportions do you typically use? For hard liquor like Gin, Tequila or Vodka, I've been using 1 part hot water to dissolve the je
Not a huge fan of the mojito, but my wife loves 'em. A good julep is another matter... But mine have a bad tendency to end up with lots of little mint pieces th
It's too hot. The air is oppressive and sticky, and it just keeps getting hotter... I need a nice, cold glass of lemonade. Fortunately, I have a bag of lemons
When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dr
I have one of those ceramic pie birds that vent steam from a pie while it bakes. What benefit does using this provide to the end result? Also, in what types o
Unhulled sesame seeds can be either light brown (golden) or black. Other than their color, are there other differences are their between these two varieties? W
I've never grilled blackened salmon before, but is there anything more involved than simply sprinkling blackened seasoning on both sides and grilling it for 5-7
Basic ginger soy sauce: Mostly soy sauce, grated ginger, scallions, some rice wine. Some people find it too salty. What other liquids could I combine with the
I've seen many recipes for scrambled eggs with and without milk / cream / half and half So what does the milk do? The only difference I can see is color - wit
I just made a large pot of soup. It's a Mexican Caldo de Res. I added a bunch of lime juice, and thought, hey, maybe i'll throw the lime rinds in there too for
I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pas
Am I looking for the ratio of burnt dishes to fine dishes? Well-cooked to not? My general happiness? When should I replace a pot or pan? I am unsure where to be
So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I
I sometimes burn the bottom of the pan due to carelessness or not stirring enough. The burnt smell tends to persist even after I seperate out the un-burnt bits.
I'd like to make mustard soon. What's the basic process to start with?
In the past I cooked myself into a corner when I realized mid-recipe that I didn't have any lemons or lemon juice available. Nor did I have any limes. I can't
I made cottage cheese yesterday using 1% milk while the recipe called for 2% milk. This got me wondering... What effect does the fat content of the milk used i
There are several posts that get close to this but I am looking for a specific knife(ves)/sharpener(s) combo(s) that can be used routinely and that work(s) well
Assuming you don't have a "vegetable steamer" that you received as a wedding gift, how do you steam vegetables?
I've tried a (few times) to melt chocolate but am obviously doing something wrong: Put a pot of water onto the boil Place a metal bowl over the pot Put chocola
I tried making spring rolls last night and for whatever reason they turned out soggy and I was generally disappointed. I cooked them in about 5cm vegetable oil
I like my scallops caramelized a bit, but every time I fry them I make an enormous mess. Oil splatters everywhere. Any tips? Should I grill them? Can I use
I've had excellent Macaroni and Cheese that I was told was made with a "roux." What exactly is a roux, when is it used and what are the benefits of using it ve
Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary