My typical way to cook broccoli rabe is to saute it in olive oil, garlic and red pepper flakes for a few minutes and then eat it just above room temp. While I
I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
I had an interesting sandwich the other day. It was tuna spinach wrap but mixed with a mustard blend with a smidgen of capers. Needless to say, it was quite sav
I'm pretty sure that this is an intended flavor; there's a great and authentic middle eastern restaurant nearby and their hummus tastes noticeably tangy. Other
I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbour
Background During the weekend, my mother made a plum cake and put slices of plum on top. She gave me a piece to try and it was sweet and good for ~1.5 seconds
Lime and lemon zest / juice are probably the most common example I can think of, but there are others. Pineapple, for example, can be found gr
It's been theorised that room temperature coffee tastes more bitter might be due to the smell sense being activated by hot coffee (particles moving around), whi
When making a butter which will be infused hot, are there any ways to minimize or control the flavor compounds which will be extracted? I would like to make a c
I want to make some cupcakes. I want to flavour the body with orange and the top with peppermint (along some blue colouring). Would this work,
If taste cake or quick bread (zuchini, banana, etc...) batter I find that it very often tastes quite a bit sweeter than the finished and baked product. What
The taste (which is nasty in my opinion) that is specific to spinach or many leafy greens and sometimes asparagus which is cooked in water, does this taste have
Well, the question is in the title really. What are the pros/cons? I'm making some concentrate by cooking it for a long time.
I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
I was gifted several bags of great coffee beans, which I won't be able to use all at once. If I store them in the freezer, how long will they last without losin
When pan frying sliced regular white mushrooms, I prefer to cook them on high-heat with a generous amount of EVO until they shrivel up quite a bit and become go
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three ho
I have some sloes, collected from beside a bridleway in the depths of Essex. Naturally, i wish to make some sloe gin. There are many gins. Th
With extraordinary exceptions, most of the basic energy drinks has the same basic flavour: tutti-frutti. Why was it chosen instead of an already known flavour,
Probably this is something covered in cooking academies/universities, but I'm not a professional chef, I just happen to like cooking a lot, and I want to get be