I've been cooking a certain brand of noodles, and noticed that the seasoning provided is quite salty than you'd expect. Is there a way to reduced the saltiness
I grew up putting this stuff on my popcorn and absolutely love it. I recently found out that you can also put it on salads that have a vinaigrette dressing and
Any tips for seasoning wooden spoons? I found a couple different methods on the web but they vary quite a bit. What I've done so far is to sand the new spoons
I read over at Serious eats that when seasoning a steak, you either need to cook it immediately after salting, or after 40 minutes and more. (To sum up the a
I am trying to figure out how to season the ground meat in my goulash. Here are the ingredients that are in the dish. What seasonings would
I've looked all over for this and not found much. Chipotle resturant adds lime and cilantro to their rice, some folks put Saffron. I thought
I'm looking at a recipe for a fajita stir-fry that includes an optional 2 tbsp of dark rum. The introduction for the recipe mentions, Latin spices combined
Possible Duplicate:Resources for a beginner learning to cook So, I really want to improve my talent in the kitchen. I think I should
I made an Oaxacan-style mole and went too heavy with the cinnamon stick. That flavor is now too prevalent. How can I fix this? I was thinking about adding so
Whilst I can understand salt in the majority of recipes, I never really understood why it is in so many desserts or biscuits. When I have asked a few friends o
I've got a couple of chayotes that I'd like to try raw. I've never had chayote before, but from what I've read, they're pretty bland when raw and require signif
Is there a reason we use salt and pepper on so many dishes and they can be found in any kitchen table at dinner time? Does it have to do with their flavor syner
For example, Iike cayenne pepper is spicy and marjorum has a smoky flavor. I just want to learn the different flavors of each seasoning, so I can know exactly w
I'm shopping for new pans right now and keep seeing cast iron advertized as "preseasoned". What does this mean? What are they preseasoning it with?
I have several large sassafras trees that I would like to use for flavoring. What part of the tree is used? How is it prepared? How is it used?
When cooking pasta, there are a couple of techniques that I like to follow--individually they yield great results, but when combined they interfere with one ano
Someone explained to me that I could increase the surface area of my herbs significantly when grinding them in a mortar with a bit of salt. It is indeed quite e
Which is to say--narrowing things down--do the two actually have any mutual enhancement effect, such as, say, in the manner in which salt can fool the tastebuds
I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic.
https://cooking.stackexchange.com/a/29609/6168 But you can't season a pan "on top" of the wax coating. The real seasoning would stick to the wax, and when t