It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry i
I've read that vanilla is usually used to highlight/enhance the flavour of chocolate, lemon juice the flavour of strawberries, and MSGs the fl
I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewh
Trying to save some money on buying Splenda packets by buying sucralose powder and mixing with water. This works great and is waaaay cheaper - 10x cheaper than
Can you use the basil flowers just like the leaves to make tea?
I ate some East Asian dish recently and it looked something like this: [image source: http://www.thetabletopcook.com/images/tabletop-cooking-homemade-taiwane
I want to have flames coming off my roast meat platter when I serve it to guests. What liquid would I use to light up?
A while ago I read that "all the green parts in tomatoes" actually contain a not so healthy "active ingredient" which would be better not to eat. What I knew wa
I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to
While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin.
I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel
I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long peri
There are all kinds of opinions on whether or not soaking beans helps decrease flatulence. Some say adding things like baking soda, lemon juice, salt, or other
I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the p
I read somewhere that pancake batter should rest. This confuses me. On the one hand, mixing the wet ingredients with flour creates gluten. Resting lets the glu
Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two inte
I remember reading that some scientific researchers in Japan (I think) discovered that when it came to stirring liquids, moving a spoon back and forth was more
Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
As we have seen there are several threads about preventing the fish from sticking to the pan by making the pan very hot. I want to understand why does the fish
The difference between plain roti and plain parathas is that parathas have oil in between their layers, and roti's don't. Even after we put oil in the layers