I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placent
I am going to make maple roasted Brussels sprouts for a party tomorrow with toasted almonds and cranberries. However, I wanted to add a sauce
I am interested in sourcing a turkey and cooking it. It's not that easy to get a turkey from where I am. I am only wondering if it would be worthwhile to do so.
Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't kno
I like to make my own pizzas from scratch, including kneading the dough myself etc, and they usually work out pretty fine. But there is one problem with Quattro
I'm a total novice to good cooking. I was wondering how to add my own maple and brown sugar to regular cream of wheat. I live in Canada and cannot get the full
This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts. Can I mimic t
I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.
I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw me
I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put d
I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I
Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective at
Mountain Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. It does have orange juice in the ing
These days I am trying to get my wife to eat her carrots. Usually we are just boiling them, and adding some spices and butter. But she swears that she used to
There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other v
My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other
HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mi
Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible cu