I am starting to collect various piece of Silicone cookware. I would like to find out how others keep their silicone cookware clean or if they try. I put my Si
I have an old recipe of my grandmother's for sugar cookies and I'd love for them to turn out just like hers. However, whenever I try to roll out the dough, I fi
When I cooked salmon filets on the grill last night, after the filets had been on the grill for a while, I noticed that the salmon secreted through the surface
I love salmon skins, especially when fried or oven roasted. I also always eat the skin when I have a filet. What other fish have deliciously
I have a casserole recipe that I generally cook in the oven. I'd like to try it in my slow cooker for several reasons: convenience, timing, opening up the ove
The little bit I currently know is that they're fried pig skins. However, beyond that it's just a bunch of hand-waving on my part. Do you buy pig skin from a
When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is t
Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I m
This question is inspired by this answer suggesting that honey lasts a long time. Unfortunately, it doesn't seem to last so long in my cupboard. I make sure i
The cookbook I'm using tells me how to make a sourdough starter, but not how to feed it after I take out what I need for the bread. What do I do with the starte
I love making buttermilk pancakes but I can never seem to use up my buttermilk before it passes the expiration date. The thing is, if I take a solid whiff of th
I have two Salmon steaks that I would like to Barbeque. What are some effective techniques for barbecuing salmon?
Every time I try to bake cream puffs the shells deflate before I can fill them with the cream. I have tried poking a hole in the shell with a toothpick in th
I'm not bad with knives if I should say so myself. My cutting speed is definitely above average, but I've have never been trained by professionals. Most of what
Baked potatoes are great as everyone knows but what is fastest way to cook them (obviously preserving the taste). Normally I do about 10 minutes in the microw
What's the best way to cook fall-off-the-bone baby-back ribs?
I want to make corned beef, completely from scratch. How do I: Select the cut of beef to corn? Corn that cut? I'm well aware of how to prepare corned beef afte
A friend of mine got into a discussion about how awesome it would be to have really spicy Jelly for a number of things, or atleast just to try the taste. It d
What is the difference between Cajun and Creole cuisine?
Is there a fool proof way to make sure the white of the egg is set but either all or some of the yolk remains runny?
I bought 1/2 pound of mussels and cooked them in a cast iron skillet with a little white wine and some shrimp stock on boiling heat. Almost all of them opened
When I make brownies, I sometimes end up with really hard thin brownies instead of thick fudgy soft brownies. I bake them the same amount of time, use the same
I'd like to know what techniques people have used for aging their steaks, i.e. dry or wet aging.
What are some key points to store coffee to preserve freshness? Different methods for whole beans vs ground?
I'm taking a trip to the berry patch today. I'd like to get say 3 pounds of blueberries and freeze them. The problem is that when you defrost them, they're all
I saw the question on the site about preparing a wok, but I'm curious what kind I should get. I have heard of stainless steel, carbon steel, aluminum, etc. Also
I love fried sausage with breakfast; it goes great with bacon. But I've always been a little freaked out about under cooking sausage and I don't prefer cooking
I recently made a poor-man's ice cream by making an egg custard and freezing it in the freezer in a metal bowl, stiring about every half hour. I was expecting i
Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if
I've heard that particular types of wine are good matches for particular types of food. I'm fairly new to wine being served with a meal I prep