Help me find a 35+ year-old text about the science and myriad other whys/wherefores/and hows behind all kinds of cooking endeavors. [more inside]
posted on Aug 15, 2008 - 8 answers

We love lasagna. But my white sauce mixes with my red sauce and it all ends up looking pink. [more inside]
posted on Jun 29, 2008 - 33 answers

I can make apple muffins, banana muffins, and carrot muffins. So what else can I muffinise (oh, did I just invent a verb there)? [more inside]
posted on Jun 2, 2008 - 32 answers

Recommendations for French Cooking courses in London or Paris? [more inside]
posted on May 26, 2008 - 3 answers

Best practices on home canning? [more inside]
posted on May 8, 2008 - 17 answers

A big problem and a small problem with my home made ice cream ... [more inside]
posted on Apr 22, 2008 - 25 answers

So, is anyone else out there a frustrated wannabe Croissant Chef? [more inside]
posted on Apr 13, 2008 - 17 answers

Why do my banana muffins go so mouldy so quickly? [more inside]
posted on Dec 14, 2007 - 14 answers

How do I get fried chicken smell out of fabrics? I would just wash them, but two of them (a jacket and a shawl) aren't very washable. [more inside]
posted on Nov 16, 2007 - 15 answers

Can I marinate beef past the sell-by date? I've bought a piece of chuck pot roast and just made the marinade for Mark Bittman's Vinegar-Marinated Pot Roast recipe. Bittman's recipe suggest marinating the meat for up to 3 days; the date on the package comes due is in two. Will the marinade, made up primarily of wine and vinegar, allow the meat to last past the date (and I have no idea if it's a sell-by or serve-by date - I'm recently eating beef again after about a 13 year hiatus), or should I plan on cooking this tomorrow? Ideally, I'd like to cook this on Thursday, but I don't want to kill my family.
posted on Aug 27, 2007 - 13 answers

How'd they cook that egg? I ordered a "fried egg, over hard," and was presented with a normal fried egg but with what looked to be the yolk removed. There wasn't a hole in the egg, but rather just the skin of the yolk laying flacid over where one would normally see yellow. Upon further inspection, the yolk was actually "sandwiched" between the two cooked sides (top side and bottom side) of the egg white surrounding the yolk hole. It wasn't a fluke, as I got two eggs like this with my order. What is this type of egg called and how'd they do that?
posted on Jun 19, 2007 - 17 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted on May 2, 2007 - 14 answers

How do they separate eggs on an industrial scale? [more inside]
posted on Nov 12, 2006 - 7 answers

My mom was recently diagnosed with colon cancer, and is scheduled for a lower anterior resection of her colon next week. Help me plan meals for the first week post-surgery! [more inside]
posted on Sep 20, 2006 - 9 answers

Why does my tomato sauce taste so much better the day after? [more inside]
posted on Jul 17, 2006 - 13 answers

How do you prepare eel? [more inside]
posted on May 17, 2006 - 15 answers

Do any AskMeFi members know how to operate/own the manual for a Chef'sChoice Model 100 electric knife sharpener? [more inside]
posted on Jan 8, 2006 - 5 answers

What's your most useful general advice on cooking? [more inside]
posted on Sep 28, 2004 - 67 answers

I bought some microwave popcorn that pops fine at work (a newer microwave with a popcorn button), but at home, with popcorn from the same box, I end up with a shriveled bag. The microwave at home isn't so new as to have a popcorn button, but it's not totally ancient either. I'm guessing there's some trick to it that involves NOT following the instructions provided on the bag, but I have no idea what they might be. Any ideas?
posted on Feb 25, 2004 - 7 answers