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  • Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought...

  • When cooking steak, I have always been told groundnut oil is the best to use. But what difference does it make? Is it the best? And if it is the best, what's the next best?

  • When I make B├ęchamel sauce I keep getting different results. Sometimes the sauce becomes too liquidy and never seems to firm up. Other times it might get quite lumpy, despite my use of a recipe that ...

  • I bought some tofu at the store about a month ago (or was it two months?). Anyway, I haven't eaten it all and it's sitting in my fridge in tupperware. How long is it good for?

  • I just ate a store bought roti (a flat Indian bread, like a tortilla) and baking powder is a listed ingredient. Why does a flat bread need baking powder? There are no bubbles to grow, are there?

  • I make popcorn with butter or olive oil, but still when I add salt, especially kosher salt or coarse sea salt, it won't stick. Is there anything I can do to get it to adhere better?

  • Had a couple bags of frozen blueberries. Put them in the fridge to thaw. They've been in the fridge for several weeks. Can I still cook with them?

  • My daughter bought a fresh, organic, kosher turkey from Trader Joe's last night (her first turkey!), 8 days before she will start cooking it. The company customer service representative as well as t...

  • I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they u...

  • I plan to boil a fresh lobster. Serving it only with melted butter and lemon seems like not enough. What would be a good side dish for it?

  • I've seen a lot of recipes that call for a "scoop" of vanilla sugar. I know that this refers to the little scoop that comes with most vanilla sugar containers. However, I live in a country that sells ...

  • Basic recipe for homemade Kahlua on the Intertubes is lots of sugar, some coffee, high alcohol content something or other, and vanilla. Some minor variations on this theme is all I've found. But rea...

  • When you buy or eat olives it seems that the high quality ones always have the pit left in them. If you buy cheaper, not so good olives, they will most likely be pitted. What is the reason behind thi...

  • I love Indian food and have been experimenting with curry recipes, and many of them ask for 'garam masala'. I know it's a spice mix but I can't find it for sale anywhere around me. I've also read th...

  • I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just because they're probably low-quality, so I wo...

  • Beating of the whites is perfected. When folding in the cake mixture and the egg whites is there a specific technique? I place in about 1/3, fold, 1/3, fold, and the rest using a spatula, and turn t...

  • Tonight I'm going to make potato dauphinoise but I don't have any cream - at all - and all the recipes call for it! I should also note I have no creme fraiche or fromage frais or plain yoghurt e.t.c ...

  • My brother-in-law and his buddy caught a big squid on a fishing trip awhile ago. They fired up a camp fire and proceeded to cook the squid. Once it was done, the took a bite and to their surprise it t...

  • Can anyone tell me if it is possible to cook porridge in a steam oven? We're not fond of porridge in the microwave, and, as we never have much time in the morning, we are not able to cook porridge on...

  • I am looking to make my own sweet potato fries, however sweet potatoes are harder to cut than regular potatoes. Even more expensive cutters such as the Nemco N554503 fry cutter are not recommended fo...