Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
I'm looking for a safe method to remove the skin.
I am in love with Roti Canai, but I recently moved to a small island. My local buddy at the farmers market sells Malaysian food, but she has been unable to make Roti Canai, so, what's the secret? ...
What foods are high in umami ("savoriness") and how can I cook them to maximise the umami taste?
I regularly get an organic veg box, which occasionally contains items that I'm less familiar with, or are more challenging to make something delicious with. One that causes me a lot of trouble is Kohl ...
Glased cherries, the sort of thing that sits nicely on top of a sundae, as opposed to a fresh cherry. I don't like the look of the packet ones in my local supermarket, is there an easy way to create ...
How do you crack an egg?
We had recently been given some fresh caught-that-day trout. The trouble is that we didn't know how to prepare it. The last time my wife filleted it, but we ended up with lots and lots of little ...
My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...
I remember seeing somewhere that one could use daikon in place of pasta, but I can't seem to find how one would prepare it. Have you done this? If so, what should I be aware of when I try it out?