Cooking
Advice, Questions, and Discussions about Cooking
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1.5 lb bone in leg of lamb - cook time, method suggestions?
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Does all purpose flour go bad?
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Canned enchilada sauce , need to know a reasonably good tasting alternative to making from scratch
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Help salty spaghetti sauce? Don’t want to waste 5 cans of tomatoes and 5 lbs of meat and 3 hrs
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Inside Out Suhsi Roll Is Sticky
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Homemade Ricotta Help. Only made 1/4 or 1/3 cup.
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Retired cook looking for an answer
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what can I Substitute tapioca starch for noodles with?
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Raw English peas in their pods- sink or float?
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Substitute 'white miso' paste for 'miso dashi' paste?
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how beef well done and tasty and juicy
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I picked up shrimp cocktail for tacos can I still use it?
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Can skirt steak and flank steak both be Mae marinaded for 24 hours?
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Do you have to boil WHITE kidney beans for 10 minutes?
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I need to freeze potato dishes ready to reheat. What should I make? Gnocchi? Scalloped? Something else?
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Many recipes say “Heat oil in a large heavy pot over medium-high heat. Add onions, celery, and carrots. Sauté until soft, 8-10 minutes” Then you add l
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I cooked a dish - shrimp, broccoli and pasta. I used leftover spaghetti, plus added soy sauce and made a roux.
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How much to add a saffron to risotto? Thank you.
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I’m a teen and I suspect that the corn oil we are using has gone bad. I can taste it and I can smell it while it’s cooking. How do I test it?
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Has anyone ever done an online class with The Chef & The Dish?
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