Cooking Cooking Resource
Cooking information and tips on cooking and food guides.
Is corn flour and corn starch the same? As in Chinese cooking.?
The answers so far leave me no wiser, there appears to be confusion out there
Friend coming over.... cooking?
Hi there My friend we are both girls is coming over soon to my house.We both want to make a dinner and desert together to serve to my family.Nothing too hard, please I need ideas.... anyone have any?For desert, I was thinking Crepes, b c I know how to make those.Do you have any ideas?PLEASE no seafood Thank you
Ideas for cooking fish?
I bought a thick piece of grouper. You'd probably call it a steak. What should I do with it?
What is Quenelle? - Is a type of cooking?
Somebody tried to cook it on masterchef and failed and im now intrigued as to what is supposed to be. I am struggling to find out what it is on the internet.
Are you good at cooking?
The science behind cooking?
Hisince i've started to learn some of the science behind my cooking my food has improved a lot , does anyone know a good site or book that explains the basics.e.g. over mixing a cake mix once the flour has been added because of the gluten has made my cakes a lot lighter.Resting meat before serving to allow the fibres to relax .... etc etc.that sort of thing, thanks
Any help for someone new to cooking?
Hey, I wanted to start learning how to cook some and wanted to try making something for my family soon. I was planning on making Beer Battered Fish with a side of Broiled Eggplant and for dessert Irish Chocolate Mint Dessert. Any tips for making this or any tips in general? Also you think this goes good together? Here our the recipes below.Beer Battered Fish INGREDIENTS 1 cup all purpose flour 1 teaspoon salt 1 teaspoon baking powder 1 2 teaspoon dried dill weed 3 4 cup beer 1 2 cup milk 2 eggs 2 pounds cod fillets 2 quarts vegetable oil for fryingDIRECTIONS1. In a large bowl, mix together flour, salt, baking powder, and dill. Add beer,milk, and eggs mix well.2. Place fish fillets in batter mixture, coat well, and let stand for 15 minutes.3. Heat deep fryer to 375 degrees F 190 degrees C . Place fish in hot oil, and fry until golden brown. Cook fish in batches to maintain oil temperature. Serve.Broiled Eggplant Ingredientsoil olive oil, vegetable oil, sesame oil, or hot sesame oil eggplants 1 Japanese eggplant serves 2 , 1 medium eggplant serves 4 salt and ground black pepperDirectionsUsing a pastry brush, coat a baking sheet with oil. If you're using alarge eggplant, cut it into 1 2 inch thick rounds. If you're using Japanese or small eggplants, cut them lengthwise into 1 2 inch thick slices. Arrange the slices in a single layer on the baking sheet. Brush the tops of the slices with oil.Broil a few inches from the heat for 7 to 12 minutes, until theslices are golden brown. Turn the baking sheet once if your broilerheat is uneven. If the interior is still too firm when the outside isbrowned, bake the eggplant at 400 for a few minutes until soft.Sprinkle with salt and pepper to taste.Irish Chocolate Mint Dessert Ingredients1 1 2 cups 3 sticks plus 6 tablespoons butter or margarine, divided2 cups granulated sugar2 teaspoons vanilla extract4 eggs3 4 cup HERSHEY'S Cocoa1 cup all purpose flour1 2 teaspoon baking powder2 2 3 cups powdered sugar1 tablespoon plus 1 teaspoon water1 teaspoon mint extract4 drops green food color1 cup HERSHEY'S Semi Sweet Chocolate ChipsDirections1. Heat oven to 350 F. Grease 13x9x2 inch baking pan.2.Place 1 cup 2 sticks butter in large microwave safebowl cover. Microwave at HIGH 100 % 2 minutes oruntil melted. Stir in granulated sugar and vanilla. Add eggs beat well. Add cocoa, flour and baking powder beat untilwell blended. Pour batter into prepared pan.3. Bake 30 to 35 minutes or until wooden pick inserted incenter comes out clean. Cool completely in pan on wirerack.4. Prepare mint cream center by combining powderedsugar, 1 2 cup 1 stick butter, water, mint extract and foodcolor. Beat until smooth. Spread evenly on brownie. Cover refrigerate until cold.5. Prepare chocolate glaze by placing remaining6 tablespoons butter and chocolate chips in smallmicrowave safe bowl. Microwave at HIGH 100 % 1 minute or until mixture is smooth when stirred. Coolslightly pour over chilled dessert. Cover refrigerate at least 1 hour before serving. Cover refrigerate leftover dessert.
What kinda cooking i can make?
my brother bought me some fried seaweed,its crispy and oily. i tried to make sushi from em but it doesnt works for it cuz rice wont stick with oily seaweed.i need some idea,what kinda cooking i can make from em?thanks before
Pot Roast Question- The core part of the meat is still frozen, can I start the cooking process anyways?
Hi, I am making a pot roast chuck for dinner tomorrow night and I wanted to brown the meat and leave it overnight to marinate tonight. So here is the question, the meat is mostly defrosted except the core section. Do you think I can brown the meat now before the whole thing is defrosted, like does it make any difference? Thanks
What is a good substitute for sake in cooking?
I am 16 and have been experimenting with Japanese food. I clearly cannot buy sake to cook with, so I was wondering what the best non alcoholic substitute for sake would be. Obviously I'm not going to be trying anything too dependent on it, just for simple recipes. I have both mirin and rice vinegar but I remain unsure which would be a better substitute, if either.
Wants 2 learn 2 cook?
ive never really cooked in my life my partner does all the cooking at home n i would like return the favou n cook him a nice meal but i havent got a clue what 2 cook or how 2 cook it??? please help me he will be very surprised by this haha, thankyou
What can or shall i cook?
Im cooking tomorrow and im not sure what to do its a hours practical and i have to talk about what method and skills are included can someone please help me im not sure what to cook? x
How to cook classico tomato & basil sauce?
i'm cooking dinner for my mum and i need some help.
What is a Good Substitute for Schmaltz in Jewish Cooking?
I have a number of good recipes that I want to try, but I don't want to wait forever to gather enough schmaltz to try them all. Thanks for your thoughts
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