Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have see
I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The in
Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraî
I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit
I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic. Wha
I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which pa
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut th
The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can
I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water
In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I
What exactly is pho? I know it's a type of vietnamese cuisine. What does a bowl of pho typically consist of? What are the bare requirements to consider it p
I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now tryi
Can I use yellow zucchini instead of green zucchini in vegetable soup or is there a significant difference of between them?
What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it? I'm referring to the (I think) mix of spic
I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) leve
I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The