I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperature, then I heat up my pan until it ...
Whenever I make a hot cocoa, adding powdered cocoa in a hot water (not boiling), and add my marshmallows in it, the marshmallows just melts until they are completely gone. I really want to feel the ...
Why do some powders like flour or green tea causes lumps in hot water while other powders like sugar or cocoa readily dissolve? Cocoa: http://imgur.com/ncmN1ki.jpg
So I've just finished making about a liter of hot chocolate (lets ignore why for a minute here), and I've stored it in my refrigerator, inside a plastic bottle that was once used to store orange ...
Ever noticed how certain foods seem to get a lot hotter than others? I almost never burn my tongue or mouth... except on tomatoes; Pizza sauce, tomatoes in panini sandwiches or spaghetti sauce. ...
I've been experimenting with making a caramel hot fudge sauce (something like on a McDonalds caramel sundae but better) and want some ideas. My latest was: Microwave brown sugar and butter, ...
Last fall I tried my hand at making a homemade hot sauce. Essentially: roast peppers, blend with vinegar, garlic, salt and other spices, put in jar for three weeks, strain and you have hot sauce. ...
A few months ago, I went to dinner with my brother-in-law, and he introduced me to Sushi. I was skeptical (I've gone nearly 40 years without trying it), but I enjoyed it. My favorite part, however, ...