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Why do people put oil in a pan before cooking fatty foods when so much fat oozes out anyway and much of it often just ends up drained away?

My mother is arthritic and not very good using a knife such that she is more likely than ordinary to cut herself. She currently avoids using a knife but thinks a cut-resistant glove would change that. I was wondering what kind of cut-resistant glove might be the least hassle to use and maintain...

I forgot about some opened feta cheese I had in the fridge and was inspecting it before throwing it away. I couldn't see or smell anything off-putting so I tried a little bit and was pretty pleased to find it had turned into something resembling brie (I actually hate feta but my mum seems unable...

As a squeamish guy who is already on the verge of vegetarianism for ethical reasons, the prospect of eating a pie with kidney is unappealing and threatens to push me over the edge! I literally inherited a Fray Bentos tinned pie with steak and kidney from my recently deceased step grandmother's...

Sorry; not sure where to put this flour question; bread seems most appropriate. My question is can you rely on a food processor or blender to grind dried green banana pieces into flour? I imagine it would only be effective to a point. Also, I wonder whether some websites say blender when they...

I'm interested in replacing parts of my diet with indigestible stuff so I can feel satisfied without exceeding my suggested calorie intake. One thing I've found out about is green banana flour which has a lot of indigestible fibre (resistant starch; that would turn digestible if the banana...

A few years ago I bought a wholegrain mustard from Costco branded 'Téméraíre' and it wasn't what I was expecting but much better. It was so mild you could just eat a spoonful if you wanted (I never did; I think it would be a waste). It was sort of sweet and tangy. Téméraíre has changed their...

If I pulverise peanuts in my food processor they ultimately form a medium-low viscosity liquid. Leaving the liquid to stand for a few weeks at ~15 °C (~60 °F) doesn't result in an appreciable amount of oil rising to the top. I would love to centrifuge it but that equipment is expensive and I...

It's difficult to make chocolate mousse by folding ingredients into the whipped egg white without destroying the structure of the egg white. Couldn't I whip egg white in my food processor and add the remaining ingredients while the machine is running?

Struggling to clean oily marks off wine glasses recently, I discovered that by applying washing up liquid directly to a clean sponge (and not mixing it into the dishwater as previously) and using it to clean the glasses (before rinsing in the dishwater and again in a separate basin) gave me...

I'm looking at making low-calorie desserts and I'm wondering what artificial sweeteners taste most appealing? I know that some recipes are chemically-dependent on sugar so obviously those are all out. (I'm not interested in anyone's misconceptions about food safety so please don't share yours...

I want to make breakfast bars from my favourite museli. The museli contains 25% sugar which I think comes entirely from the sweetened dried fruit pieces. The museli comprises 40% fruit and 10% nuts and seeds. The recipes I've been looking to modify tend to include sugar. Is this sugar necessary...

Below is an image of a knife. I think that it's slightly serrated but I would like to know what the small lines are called. I use them to remove fruit zest when I need it.

I followed this recipe to make a mild curry and the yoghurt separated so that there were loads of specks of white and the sauce seemed to become watery. I notice two other comments relating to this issue and one says that adding the yoghurt more slowly prevents it from happening. Is that likely...

I have a recipe to follow to make a mild curry. The recipe calls for mustard seeds. Should I crush them or just throw them in whole? Thanks :)

I made bechamel and then added a grated cheese. In the past this went well except one time a few years ago and yesterday when I had the problem I will describe now. The cheese appears to melt into the sauce but the final result is a particulate material of the original colour of the cheese. The...

Hi. My preferred supermarket (ASDA) used to sell their own-brand dried dill, along with their normal range of own-brand herbs. At some point, they stopped selling dill and this has been the case for some time at their Ellesmere Port and Edinburgh (Straiton) stores, two hundred miles apart. They...

I purchased one of these bottles for oil, just because I thought it looked nice. I'm now wondering whether oil stored in this bottle will go rancid more quickly since the closure it not air-tight?

Hi. I was wondering whether there was any point in making infused oils for cooking or whether I'd be just as well using regular oil and asking herbs and spices as needed during cooking. I like the look of oil sitting in a bottle with stuff floating in it but not sure it's worth the effort...

I'm cooking this Sunday with some friends and we're doing a dish each. I was going to do the starter, Smoked Salmon Mousse but my friend is getting stressed about the main she would follow up with so I'd like to suggest swapping with her (she wanted to swap with dessert but our other friend...

I've been making chicken stock from all the parts of the chicken that I didn't put in my stew. I was wondering whether it's possible to get more than one lot of stock out of the same [bones, ligaments, skin etc]? Anyone tried? Is most of the goodness to be had in the first batch?

An excerpt from a supermarket website regarding preparation of one of the chickens available: Remove all packaging. Pull out legs to open cavity, remove at the knuckle and rub oil sparingly into the skin and inside cavity and season both inside and out with salt & pepper. What does that...

When posting a thread in the 'slow cooker' section, I was asked whether my thread pertain to a recipe or else 'other'. I selected other and upon submission was confronted by the following error: I then selected the blank option to be allowed to post the thread.

When I previously cooked stew in a pot on the stove, the finely-chopped potatoes dissolved and thickened the sauce. However, having spent 12 hours in a slow-cooker on 'low', the potatoes look completely unaffected! and the "sauce" isn't thick at all. When I came to it this morning, the liquid...

I prefer roast potatoes which have been cooked around a joint of pork, cooking in and absorbing the pork juices and flavour. However at Christmas, we usually cook a turkey. Thus I wonder, is there some form of pork fat that the potatoes can be cooked in? Would it be okay to have the turkey...