I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavo
My iron tawa looks like the following. It is a bit shallow in the center. I pour some oil on the tawa and it gets collected in its center. Then I wait for i
I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. Bu
So, a bit of an odd question, but it's been bugging me for a while; could you put whole eggs (shell and all) into a blender if you're making something like scra
I am trying to make a cheese soufflé to surprise my girlfriend on her birthday (24 Jan). After several cooking trials, I still face a key problem: my sou
I have not actually read Michael Ruhlman's Ratio. I know that he describes a basic muffin as 2:2:1:1 of flour, liquid, egg and fat. Prior to discovering Ratio
I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay w
I am going to be baking a pumpkin pie for Thanksgiving but me as well as several family members are currently losing weight together... I'm already replacing th
A few years ago in Chicago I had a dish called egg yolk shrimp at a Japanese steak house. Has anyone else had this dish? Where would I be able to find this di
I was making about a dozen hard boiled eggs last night and a few of them cracked when boiling. The yolk partially came out of the shell but I continued to cook
I like my eggs Sunny-side up, and ideally, with runny yolk but fully firmed up whites (including a millimeter-thin film of cooked yolk/whites on top of the yolk
I have been cooking with my stainless steel pan for a while, and have tried many techniques to prevent sticking. Hot pan then oil did work to some extent, but I
I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog). Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cr
I'm looking up ice-cream recipes to try to make one for the first time. I found recipes that use the custard base (with eggs) and then some that do not use any
A lot of recipes that call for separating an egg, suggest that the egg be separated when cold rather than at room temperature even if it has to be brought to ro
I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that m
I've been working on this riff on an Asian noodle soup. As the final garnish, I want to drop an egg yolk in the middle of the individual serving bowls of soup,
I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thi
I have a tray of older eggs (almost 2 weeks old). Previously I never paid attention to thier age and cooked whatever I wanted, but after poaching some super
I am looking cook a breakfast goulash to serve 30 people. It seems like breakfast goulash is usually done in a large frying pan (see this recipe). The quantit