Cooking Answers

Roasting chopped garlic

Can I roast chopped garlic in a jar to use in the recipes instead of whole cloves?

Read Answer
Tenderizing cabbage leaves

When making stuffed cabbage, the leaves come out very tough. First I blanch the leaves in boiling water, then I make the rolls and cook them over low heat fo...

Read Answer
Tips for peeling garlic

One of my "most onerous" kitchen-prep tasks is opening and peeling garlic to get the cloves ready for food processing! There just HAS to be a better way! Wha...

Read Answer
Preparing foods to avoid gas

This is a question regarding the post-meal results: I know that many vegetables and legumes cause gas in digestion, and I would like to know if there is any ...

Read Answer
How to use lemon grass

Lemon grass. I've bought this on a couple of occasions from Asian markets, but can't figure out how to use it. I've eliminated the outer leaves, and then thi...

Read Answer
Getting jam to set up

I made 6 pints of Bing cherry jam, following the instructions from the pectin package. I sealed it in jars but did not use a water bath. The jam has not set ...

Read Answer
Cooking fruit butters in a crock pot

I just read an article on fruit butters that went way beyond the old stand-by, apple butter. The recipes and suggestions sound very, very good, and I hope to...

Read Answer
Keeping yogurt from curdling

I bought a recipe book during a recent trip to India to try and recreate some of the delicious food I tasted when I was there. However, a lot of the recipes ...

Read Answer
Fixing burned soup

I was cooking some soup over the weekend and didn't watch it carefully enough. The soup burnt to the bottom of the pan and left a burnt taste and smell to th...

Read Answer
Using stovetop smokers

Do you have any recipes for stovetop smokers? We recently cooked with one for the first time and the chicken was not good. It tasted like it was steamed.

Read Answer
Cutting back on oil in recipes

There is an Indian recipe of mixed veggies in a tomato base that uses 6 tablespoons of oil. How can I reduce the calorie content?

Read Answer
Fixing a too-salty sauce

If I've added too much salt to my spaghetti sauce, is there any way to make it taste less salty?

Read Answer
Thickening sauces with blood.

I would like to know how to thicken sauces with blood. How to hold the sauces for service, how to fix them if they break? What I can do and not do?

Read Answer