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I just bought a bone-out center top loin roast and I want to brine it. Should I leave it whole or cut the chops first, or does it matter? Also, it's equal parts salt/sugar in the water too?

This might be a dumb question, but I deep fat fried chicken three days ago and my house still smells like oil! Other than opening a window, is there anyway to get rid of that smell? Or is there anything I can do to eliminate it as I cook?

I heard that soaking chicken in Buttermilk over night adds flavor to the bird...Is this true, and is over night too long??

Could you all give me a "day in the life" of a Chef? I mean an honest working day, no "fluff" or exaggerations please. I'm really considering starting a new career when I retire and I'd like to know what I'm getting into. Thanks!

I just made a vinegarett dressing and it was AWFUL. I used extra vigin olive oil, regular vinegar, a little onion, dijon mustard, and salt & pepper. The ratio was 1 part vinegar to 4 parts oil. Any clues what went wrong? It was way too tart. Should I not use EVOO? Help!

Could I get your opinions on which is the best book on cooking? Not cookbooks that have recipies, but give more details on the hows and whys???

Everytime I cook pasta (per the directions), after I remove it from the heat, and drain it, the pasta sticks together and I have to pull it apart so it is not a big "Glump". Am I cooking it too long, or not long enough?

Could someone please tell me what Chef De Quisine actually means? Other Chef titles would help me out too.

This may be a dumb question, but there are any on-line cooking schools?

Could anyone help me with an easy tasty lobster bisque???

Hi all, I am glad to have found this site. I hope to attend cooking school and open a small place of my own once I retire from my real job! I look forward to learn from you all!