It's Burn's Night and I want to cook some Haggis. I froze my Haggis over a week ago. The packet advises to 'fully defrost before cooking'. After which it advise
I recently bought a big outside round oven roast that was on sale for cheap. I've made plenty of roasts before, but I don't remember having used this particula
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor
being a passionate home cook I of couse like working with good kitchen tools... Besides my precious knives I need good pots and pans... Lately I've seen a lot
I roasted some butternut squash, then stored it in the refrigerator for a few days before I had time to puree it all. When I pureed it I discovered that it had
I found a small bag of raw un-roasted peanuts, around 200 grams, in my cupboard. Any idea how can I roast these peanuts in my convection microwave oven? Would a
I've had great success preparing chicken using variations of the following procedure: Arrange chicken pieces in a roasting pan with a lid Add other flavorings
Here is the problem I'm facing: I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while a
I was following the recipe here: How do you make pork rinds? and ran into a situation. When I get pork rinds from the store, they are beautiful and puffy lik
I realise there are a couple of similar questions hereabouts, but this is a specific case. I currently have sitting in the fridge a pork tenderloin (fillet) co
I'd like to make roasted garlic, but I don't have an oven, only a gas range. Is there any way for me to get the same results with the range as I would in a con
If I roast a selection of mixed nuts, does it significantly change their nutritional content? Also: Are there any potential food safety issues around roasting
I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers
I have a bunch of raw pistachios, in their shells, and I want to roast them and also have them be lightly salted. I presume I would do this in a conventional o
I've starting roasting green coffee beans in a frying-pan at home and in a tin foil tray, when having an outside bbq. What would be a good way to make a Vietna
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of
I have plans to make a roasted vegetable soup. The tentative list of veggies (that need roasting) is: sweet peppers, onions, carrots, garlic, zuchini (maybe), s
How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achiev
I know that the bitter taste in lemons is due to the rind (the white part), but I don't understand why there are recipes where it's ok and others where the tast
For dinner this evening we are cooking a roast beef and intend to serve a baked brie appetizer. Unfortunately, we only have one oven. To reach medium rare the r