Search results

I just made some pasta with clam sauce (white). I was going to shuck the littlenecks before cooking, but found it next to impossible. I put them in the freezer for 15 minutes, then took them out to stand, but they weren't very open. How do you shuck littlenecks before cooking them? I bought...

Cookies I agree with everyone else who mentioned cookies. We make cardamom cookies every year for Christmas. You roll them out and cut them with a cookie cutter like with sugar cookies. They have an unique spicy (but not hot) flavor.

I am following a recipe for french onion soup that calls for red wine. Would a red Bordeaux wine be okay?

Stevia is an herb I heard of recently that makes things sweet. I am wondering if stevia could be used in a tomato sauce to make it sweet and if anybody has tried this.

Also Also, would I use bake or broil on my oven for the following recipe? www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_99,00.html

What is a good potato peeler? I have given up on my side peeler. I am using a box grater to peel potatoes, but don't enjoy it. I have looked at a palm peeler, a Y-shaped peeler, and tater mitts. I have seen the Japanese potato peeling video on YouTube where the skin comes off like magic, but...

If you are going to cook a steak to well-done, is it still necessary to sear it?

Thanks I'm sauteing. But really, I could be doing any type of cooking when I notice recipes are 100% accurate due to various factors previously mentioned in the thread. Interesting advice. It just reinforces what I've always known about following recipes - trust your instincts. Thanks.

When I follow recipes, it may say to do something like saute shallots on moderately high heat (medium high, I assume) for five minutes, but I know if I do this, the shallots will burn. Does this happen because I'm using cast iron cookware? If I used stainless steel cookware would I be able to...

Reply to all Thanks to all for the advice. I am very new to seafood. What exactly is the "foot." And where can I find good clear pictures on removing it? Seems to me that the cookbook market is so flooded with books. Can anyone give me advice on the definitive seafood cookbook to get my...

I am going to steam clams for the first time. I have read in various sources that the clams have to be soaked in salt and cornmeal before using. However, I just read in "The Legal Sea Food Cookbook," that this step is not necessary and to just scrub and rinse them. I'd like to know if I have...