When I'm cooking chicken, steak or fish, I normally sprinkle on the spices first and then add the oil. Is this the right order, or would it be better to add the
I have a recipe that calls for a 1/2 cup of cracked fennel seed. If I wanted to use a light ground fennel seed what would be the equivalent? Thanks!
The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
What is the estimated shelf life (assuming you keep it in a dark place) for: 1)herbal infused olive oil? coconut oil? 2)herbal infused vinegar 3)herbal extract
What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry
I see plenty of advice out there on how to make canned pinto beans taste delicious, but does anyone know how to recreate that cheapo refrito taste? I've tried c
What spice in Asian food makes me sweat and my nose runny? I highly appreciate it in those cases where I've caught a common cold or anything the like, just whe
I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginge
I use the dry mix in a ranch chicken recipe. I would like to make my own version from scratch. How would I go about trying to duplicate there recipe so to speak
Are there other predominantly tangy/sour spices, similar to sumac? I'm thinking of things for dressing roasted vegetables, where you might use
I'm new to cooking and I just find some trouble understanding these two terms (probably because english is my second language ?). I have tried google but I cou
I used a vanilla bean in a water-based beverage and did not get any taste. Further research showed that vanilla is apparently oil soluble, not water soluble.
My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to
I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some
Does French Boursin cheese always contain garlic?
We've had these spice mixes for a while, one is for "Meat Masala" and one for fish. The ingredients and directions for the meat masala powder can be found here.
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is abou
How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced wit