I'm a fan of Italian mushroom risotto and I love to cook it from time to time, but cooking the arborio rice well seems impossible to me if I follow traditional
Tomorrow I'm participating in an amateur just-for-fun chili competition my work is putting on. Unfortunately, the tasting starts immediately after work. My ques
I usually cook a joints of beef by browing it in a pan and then putting it in the slow cooker all day (about 8 hours) completely submerged in stock. At the w
I've read answers about doubling a casserole recipe in a larger container, or putting two cake pans in the oven instead of one. But what about a recipe that ask
It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more
If I need to cook salmon in the oven at 375° for 15 to 20 minutes and crab cakes at 400° for 20 to 25 minutes, what do I do?
I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ...
I have a receipe for a 5 lb. standing rib roast but it's 10 lbs. How much do I have the change the cooking time to accomodate the bigger piece of meat?
I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting lar
This morning, I was supposed to prepare our chili recipe for tonight in the slow cooker, but I have forgotten. Now it's too late to start the recipe as usual a
What is the rule of thumb for adjusting temperature and cooking time when cooking multiple dishes in the oven at the same time? In particular, if the dishes hav
After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room te
I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, n
Generally I have heard that most recipes are designed for baking in metal dishes. I have also heard that glass will get hotter than metal, and thus I should coo
I'm planning to bake some scones for a friend, but they only have a simple countertop oven. Although it's rated up to 250W, I would like to know if I should mak
Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the exce
I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boil
I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes
I have to cook for 60 people, and one of the things I am going to make is (japanese) rice. Normally I cook it in a rice cooker, or in a pan with an amount of wa
I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it