I use coconut milk for a pasta dishes, then put the carton back in the fridge. I may use some of it for a coffee additive, the use plenty more for another past
I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earth
I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's
If I want to simmer or braise a piece of beef for a few hours, how do I choose suitable meat? Which of the usual cuts are great, which are adequate, and which o
I've noticed that the recipes that came with my bread machine all have about the same ratio of liquid ingredients to flour: for a 1.5-pound loaf, 3 cups of flou
Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the f
In most of the recipes that have any sweet citrus flavoring, it is usually Orange (zest and juice). In fact I've hardly seen a recipe that uses a substitute lik
Using ingredients that aren't fresh will generally negatively impact the flavor of the dish, but does it impact how long the cooked dish will last before it goe
I've recently taken an interest in mixing cocktails - I've never done it before or anything similar and I have a question about sourcing ingredients. I want to
if a recipe says Asian toasting seeds how can I find out what is in the mix? Is there a definite selection of seeds and in what ratio? I have seen pouches for s
Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my c
I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) E
What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this s
We have a chocolate cake (brownie) recipe from France and calls for a packet of levure. We have been putting in yeast but not sure if it is wrong or right. Ye
My weekday vinaigrette recipe goes something like: 1 part olive oil 1.5-2 parts seasoned rice vinegar dollop of Dijon mustard put into sealed container, shake,
I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this
I cook every day, and today I had an experience I am at a total loss to explain. I am hoping the combined knowledge of the Internet can help. Today, I decided
I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I'
I'm making tiramisu. Coffee is a large component of the recipe, so I imagine that the choice and preparation of the coffee used will have a big impact on the fi
I'm looking for a source for "tara gum" powder. It is used like xanthan and guar gum, but reportedly increases the general benefits and adds a "creamy" taste. T