Infrared thermometers have plummeted in price in recent years, and are now inexpensive gadgets for the home cook, not to mention the pros. What are the primary
What do I do when I smell something burning in my pot of mutton in gravy? Stirring is the best way to prevent this but what if some charring has already taken p
Why is it that when I check google images for Direct heat, I see pictures of a flame under a grid like surface? Is that direct, or indirect? And what'd you ca
When the heat of a charcoal grill gets too hot, what is the best way to douse the fire; the objective being to lower the temperature without putting the fire ou
I've tried to make the following sauce the last couple of days. The same pan is used for everything. Fry steak. Put steak on plate. Sauté onions. Melt b
I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sou
Raffinose is a sugar found in legumes that is indigestible by humans. Which is great, because I'm looking for a sweetener that 1) won't raise blood sugar and 2)
When cooking with wine or other booze does the alcohol have an affect on the cooking process? Example: deglazing a pan or making a wine-based sauce. My unders
Over the weekend, I was making omelets for 5 people in a single frying pan. The first few came out fine, but by the time I got to the fifth one...well, I'm glad
Today I headed to a nearby camp ground which had some charcoal barbecue stands. I put in around 2 pounds of charcoal and put a thin slice of pork meat on the gr
Last night I tried deep frying stuff for the first time. As the oil heated in the pot, I thought it would be a good idea to stir the oil (I was really scared o
As a college student, I am working with limited cooking equipment. There are several outdoor charcoal grills however, which students sometimes have cookouts on.
Once water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating, does
I saw some double walled glass mugs like this one and I am wondering if that really works in keeping the liquid warm. If not, is it just for the looks and m
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. T
I'm struggling to find a solution for my apartments coil stovetop and its uneven heating. I've never run into the problem until I started working on my holiday
Is it possible to protect a precooked ham while heating in an over hot oven? For example is it possible to heat a precooked while cooking a turkey at 425 by sa
Usually, at the end of a bag of popcorn, or when you pop your own on the stove, there is a certain number of kernels left unpopped. Why is that? Is there some
Some say one should use more than one cutting boards because if you use just one board for raw meat and vegetables, bacteria from raw meat moves to the board an
I just put some cheese sandwiches into my microwave oven, and I can see a small layer of fluid on the surface of the cheese (trappista). What's this and why I c