I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and
A long time ago (ten years I think) I had leather, mint and tobacco chocolates at the Fat Duck. I've made pretty good tobacco ones, and I've been trying to wor
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry
I'm using standard LorAnn's flavoring oils, which are supposed to be for 'high temperature' cooking with candy. So far 275 degrees F works as far as the flavo
Many recipes and cooking blog posts emphasize the importance of sauteing aromatic veggies to release their flavor and reduce the bite. This gave me the impressi
We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substi
My pre-cooked meatballs must have been frozen too long, they taste stale. I tried mashing them up and making sloppy joes but they still tasted stale. How can I
Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how ca
In most recipes I've found, risotto calls for a chicken broth, but if I'm making a seared halibut on top of risotto, for example, or a seared scallop risotto, s
I poured squeezed orange juice over my meatballs and I thought how well it complements them, but that it's too watery to enjoy with meat. I proceeded to reduce
I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginge
I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve m
In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "f
I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic clo
I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is
I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sug
"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or
That's "progression" as in flavor changes happening over time (like the few seconds to chew). As a rough analogy, in music theory a chord is made up of differen
I used to eat burger at home rather than buying from MCDonalds. But i feels the taste can be improved. I am mentioning my method now. Please help me improve it