This is a maxim that I hear frequently, especially as a defense of cooking methods that don't produce a lot of aroma: if the aroma is in the air, it means it's
I am aware of many of things that bacon has going for it. It is high in fat, high in salt, and smoked. But taking a potato, frying it, covering it in salt, and
What is the general difference between preparations and use cases of a wilted salad compared to a massaged salad? As many wilted salad recipes call for warm dre
Given the recent research on the taste of metals in cutlery (flatware) and their potential food pairings, is there any food unsuitable for stainless steel, or i
I ordered a Jameson and ginger ale at a pub the other night and my brother asked me why I wasn't ordering it neat or on the rocks, since it wa
What is the flavor of Thyme? What chemicals give it this flavor?
I'm confused by drink recipes calling for "Angosutra bitters". Is "angostura" (as in bitters) a specific flavor combination? Or is "Angosutra" a specific br
This is a Indian Sweat dish, there are many recipes on the internet. I need to know how would you prepare it, what would you add to make it ta
In the accepted answer to this question, it was said that bourbon can make a half-decent substitute for vanilla. I fail to understand how because the primary fl
Recipes with milk and/or cream (panna cotta, ice cream, pastry cream, ...) often ask for the seeds of a vanilla pod (in Europe at least). A fair proportion of t
I am baking a Cinderella Princes cake for my daughter's first birthday party. I have now had the crazy idea of having a rainbow cake under the skirt of the dres
In another question I ask about the ideal flour, sugar, butter ratio to use in crumble. It appears that the amount of sugar people add in their recipes depends
My parents used to make yogurt some years ago. When they tried to make some last month, it turned out very firm and smooth in appearence, but tasted like chlori
As a rule, my wife does not like the taste of fish, or pretty much anything that once made its home in the water. However, she's decided to give fish another sh
I really love soup, and mine always comes out pretty badly - once in a while I get a good one, but generally pretty disappointing. Can anyone recommend a good
I've made soymilk several times using dried beans. I've done it using a pot of boiling water to cook the pre-soaked beans, blending in a blender, and straining.
Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite e
I have a few recipes that call for flaked salt, I can only seem to buy it in bulk 1kg bags here. I want to know that if you use "salt" in a recipe does it reall
I recently cooked tilapia in foil packets. I used Season All, and topped eached filet with guajillo salsa (flavored with lime) and lime slices. I noticed a bit
I've been attempting to make green smoothies lately as part of a health kick. The way I've been doing it is to use a normal smoothie recipe, but to add handfuls