I've been trying to ignore my burning desire to make some guacamole because every time I go to the supermarket to buy avocados I can't manage to pick out good ones. They always either become too soft ...
When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they get hotter off the vine? Is a ripe jalapeño a hot ...
I bought and cooked these mussels today. I'd like to know if there is anything wrong with the left hand mussel. Is the color, size an indicator for freshness? I'm guessing it was 'captured' (OK, ...
When I buy eggs, I have trouble deciding which size is the best value. Does any one have any tips?
I don't know what it is I'm doing (IE, the name of the technique or dish) I can't research it. I cook either rhubarb or passion fruit with a few tablespoons of sugar, blend until very smooth, ...
I have a hard time finding "dutch process cocoa" in the store sometimes. What other names might dutch process cocoa be known as? Is there something else in the ingredients that might identify ...
I'm sure each has their own differences in texture (and cost) but don't really know exactly what they are or what they are best used for. I like bone in ribeyes so I haven't bothered to try ...
An egg wash can be done in six major variations: [with | out egg white] mixed with [water | milk | cream]. My first hit when searching 'egg wash ratio' My Persian Kitchen where the use was for ...
I have dabbled with almost every ingredient I can think of in varying amount to get my Bolognese to taste similar to a restaurant made Bolognese in the italian alps. Including: Pepper Sugar Salt ...
When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situation with carbs, protein fat ? Or does ...