So I've boiled a couple lamb tongues -- as per this recipe -- and have them cool enough to handle, however I'm having difficulty peeling the skin/film off them with just my fingers alone. Is there ...
Help! I need to get a jar of pasta sauce open but can't seem to budge it. I've tried using a dishtowel, and running it under hot water, but the lid is still stuck. What else can I do to open this jar? ...
I'd love to be able to cook well and I think a part of that is identifying flavors. We all have different palates, but there are probably some basic techniques that can be used to figure out what the ...
Like me, there are probably a lot people on here that have a lot of cookbooks, but I find I keep coming back to the same 1 or 2 books to give me the basis of most of the stuff I cook. For me, I find ...
I recently discovered the trick of roasting vegetables on a piece of parchment paper in a pan, rather than directly in the pan, which saves a lot of time and effort during cleanup. What other easy ...
I am craving cookies or something, but I don't have any milk around. Other ingredients I have is whipping cream (38% fat), sugar, flour, icing sugar, cocoa, butter (running low on that though), eggs, ...
Most people have friends with allergies, and I wish to make a list with tips on how to make such a meal when there is different allergies at the same time. For example, it's a big problem making a ...
How to keep food hot when cooking? Example scenario: I'm preparing a meat dish with some sort of creamy sauce. I cook the meat, then I remove the meat and I use the same pan to prepare the sauce. ...
In my freezer, I have two thin tilapia filets that need to be eaten. I realize that I can: wrap them in foil with seasoning and cook bake or broil them with butter, wine, lemon juice, and/or other ...
I have some extra pasta, cooked. I have no extra sauce to put the pasta in. What's the best way to preserve it so it lasts for a day or hopefully two without getting dry or rotten?