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  • 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...

  • The recipe I want to try as a side to my beef goulash calls for cooking shredded red cabbage in a quart of water, salt, caraway seeds, and brown sugar. Then it says to drain cabbage when cooked and a...

  • Some people have told me that it's better to clean a dirty pot (used to cook rice) with cold water, rather than the hot water I use for all the other dishes. What would be the purpose of this?

  • I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't believe that leaving ice-cream out to th...

  • This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef...

  • Many of the premixed curry pastes and curry dishes I have eaten have a brownish / reddish colour to them. I have a nice collection of spices that I cook with, but my curries seem to always look and t...

  • I've put a package of sliced mushrooms in the freezer for few days. I plan to use in a vegetable stir fry. What is the appropriate way to thaw the mushrooms?

  • I am looking for a temperature probe. Specifically the kind you put in meat before putting it in the oven and the display is outside of the oven. I've purchased three in as many months and each one ha...

  • I sometimes fry vegetables and chicken, crack a couple of eggs into the pan and stir it all for a while. Serve as is, or with fried rice or noodles. Does this dish have a common name?

  • I have a large chunk of beef liver, too much to eat in one sitting. I would prefer to cook it all up at once, but would it be palatable reheated? Would it be ok cold?

  • This question mentions macaron "feet". What are macaron feet?

  • I opened up a can of coconut milk the other day and was unable to use it all. I placed the remainder of the coconut milk into a sealed container in the fridge. I was wondering how long this would be g...

  • I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical of the 100° C temperature, so I set the temp...

  • As a college student, I am working with limited cooking equipment. There are several outdoor charcoal grills however, which students sometimes have cookouts on. How hot do can these grills get? I have...

  • Some people use cast iron pans for certain foods or dishes but not much else. I have a beautiful set of copper pans and, like cast iron, they're heavy and cook beautifully but I hate cleaning them. I ...

  • I know there are variants of stroganoff and goulash that are quite similar - to a point I could not tell one apart from the other. What are the defining properties of each that set them apart as diffe...

  • Is it ok to freeze a chicken carcass to make stock with another time? And if so, after I make the stock with it, is it ok to then freeze some of that stock or would that be refreezing & thus unsaf...

  • I recently came upon a book of antique recipes, and there are several wonderful custards. I really have my eye on an almond custard, but not to serve as a custard, but to freeze in an ice cream maker ...

  • I was eating a sugar-free "Polo mint" the other day and the question popped into my mind "So, if this isn't sugar.... what is it??" I understand they use an artificial sweetener (Sorbitol), and Magne...

  • Thanks to a well meaning neighbor, I am now the less than proud owner of 8lbs of Nestle Chocolate Chips. Not only do I not really love making cookies, Nestle Chocolate Chips came in dead last in a re...