Cooking Experiment

by Melanie Wong 5 months ago

" . . . The team sees growing Ourboros Steaks as do-it-yourself project – not-cannibals will be able to buy a DIY kit containing swabs for collecting cheek cells, pre-grown scaffolds made from mush...

by Monica 5 months ago

My husband cooked a whole duck outside on charcoal grill for 3 hours and now I have leftover that looks like a roast beast. I'd hate to throw it out especially given the price I paid. Can I make d...

by Melanie Wong 11 months ago

Forwarded from the University of California Cooperative Extension: "The Dunn lab at NC State wants YOUR help with an enormous study they're conducting to understand how geography and flour type ...

Hi, we're going to Italy in April 2020 for a 16-day trip, planned to spread between Florence, Rome and Sorrento area (almost 5 days each). Do you have a half or one day cooking class you highly rec...

I was listening to an NPR discussion RE recycling, and the guy who wrote the book on it, said, "Even if it says 100% cotton, it ain't", hence my unhappiness with most of my dish towels that simply ...

by ad7yn 2 years ago

DIY pasta drying rack from a dish rack and baking pans The next one is most likely common sense, the fewer the ingredients you use.. you should use the highest quality you can afford. My bread a...

by KainYusanagi 2 years ago

I know I could always use it to make a strong fishy-flavoured seafood sauce, especially if I add in some seafood boullion or other fresh seafood ingredients to round out the flavour, but instead of...

Hello! I switched to the Great Value brand of flavorless gelatin to make my coffee jelly... But it seems too firm! 1 cup cold coffee, 1 cup hot coffee (coffee substituting the water), sugar/creame...

So, I've came a LONG way since by first days here at Chowhound.... However, I am having a slight issue.. All of a sudden, My dishes are coming out too salty.. Like OMG, what happened salty.. Ho...

Sup guys. I’ve never been on this website in my life and I made an account specifically to ask this question. Whenever I go to salad bars or like Costco and get a Cesar salad with “grilled” chicken...

Hi, I’ve tried Haagen dazs and other ice cream parlor and their brittle ice cream seems to melt streaks of yellow syrup with a nice chewable texture for the brittle. When I make homemade brittle to...

Basically, I love food and I love cooking it, I will try anything once. However, my partner isn't the same. His diet consits of cheese pizzas, the odd sandwhich and pasta dish, bonless/skinless chi...

I live in a loft dorm with a fire alarm. I can cook as long as it does not trigger the alarm. My friend have smoke a cigarette in my toilet and I have shallow fried eggs in olive oil on an inductio...

I got a new carbon steel frying pan that I'm in love with and have been trying out frying different things, chicken of course being one of them. I like experimenting and here are some ideas that I...

by Melanie Wong 3 years ago

And 45% hate to cook. Interesting report in the Harvard Business Review on the decline of cooking at home. What do you think it takes to get the public interested in cooking for themselves again? ...

I think this is a huge breakthrough for vegetarians - or any barbecue lover who wants a healthy alternative to delicious but fatty pork. I'm a barbecue purist at heart, but can no longer eat th...

I have seen a couple of restaurants who have been using ash in their recipes and want to have a go at creating an ash at home. Can anyone share their experiences in creating ash to be used in cooki...

I just spent several hours refurbishing my old crepe pan so I could make Injera. I really put a nice oil finish on it. But I still cannot keep Injera from sticking. Fortunately to the oil resin o...

by nnguyen 4 years ago

Hi there! I’m currently working on revamping my personal food blog and it would mean the world to me if you can help answer a few quick questions.Many thanks! XOXO 1. How did you learn to cook? ...