Everyone says you should seal whatever container you brine your meat with using tinfoil or airtight nylon. What are the reasons for this?
We do not have genuine pork Italian sausages here in Israel. When a recipe like Ragu or Bolognese calls for Italian sausage, what meat could be used as a substi
Often times the dishes I am the most disappointed with end up being a hit with my family. It is almost as if our tastes contrast each other. Given that, how ca
I'm a college student. I'm poor. Rice is cheap. Therefore, I eat a lot of plain white rice (medium grain). I was wondering if there are any s
I "cook" everyday for myself and my girlfriend and I enjoy doing so. So this year I decided to really learn how to cook. I am doing at least a
I recently purchased a carbon steel pan (DeBuyer Mineral B Element), and have attempted to perform pre-seasoning on it. I checked out a bunch of videos on the p
I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the me
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is
I just thought about how seasoning a sauce is not a wise decision because if it needs to through reduction like marinara then the flavors would get too concentr
Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, le
I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint tas
When seasoning steaks I use many different dry spices etc. What is the best method to apply spices to the meat without having to flip the steaks many times or
In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
I read that tomatoes are often not picked in the optimal ripeness for canning and because of this, citric acid is added to promote further ripening within the c
I think the question doesn't need more explanation, just if you have to add any seasoning, from pepper to any other kind, specially if you have a variety of th
I've never cooked with cast iron before and just picked up a couple Lodge cast iron skillets (6" and 12"). They come preseasoned, but I imagine some additional
How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe
Should spices and herbs be added early to a chili/stew in a crockpot slow-cooker to maximize their flavors? Or do the spices/herbs cook-out over a long time, ef
I've seen some top chefs like Gordon Ramsay seasoning their food in the "air" or "from a distance". Please take a look on the following example, where Chef Ra
Help replacing miso and tamari for health reasons I am a non-junk-food-vegan for health reasons. Technically I'm "whole foods plant based" (WFPB). It basical