My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can
I put 1 tablespoon of oil in an iron Kadhai. Then after it gets a bit heated, I put a chopped onion in it, and start moving it with spatula so that it doesn't g
As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard
I will start off by admitting that I do see technical definitions here, but I did not actually learn that there was such a thing as conserves until today. I am
I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the f
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to b
I don't like any sweet food except for dessert. For example I would not like stuffing with raisins. Is there any cooking / foodie term for this type of taste?
I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering
I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Ser
My dad asked for picante sauce at the store. I never heard the phrase, and asked if he meant salsa. He told me no, he meant picante sauce. He wanted Pace's pica
I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbl
So every (good) recipe enumerates several lists of things: Ingredients: a list of all the foods/seasonings/etc. that you'll use when following the recipe Utens
In a strongly flavoured soup/stew, curry, or sauce, or salad, you sometimes add other ingredients (eg mixed vegetables) that do not strongly influence the flavo
How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than biscuit dough, and it's a woven top, not cobbles
I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed
IN my view, carpaccio is thinly sliced beef, nothing else. But now, it seem OK to serve salmon carpaccio, or even, as I recently saw, pumpkin carpaccio. Am I to
I know that the liquid from animal (cow, etc) are considered milk. But how do you know feature a liquid to appoint as milk? There's the vegetable liquids (soy,
Anyone who likes (or hates) spicy food has been in the situation: You're at a restaurant, your mother-in-law is preparing dinner, or you're preparing dinner for
"Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I ha
My mother-in-law used to make Chicken Paprikash, and she would usually burn the rice at on the bottom of the pot. Her three sons, my husband being the youngest