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I have a really bad electic oven. The heating coils never actually turn off and so it always burns things before their cooked. I usually put a layer of foil over the food on a second rack to deflect some of the heat but even that dosen't work always. So I thought a cast iron dutch oven might...

I have got a ton of pulled pork in the freezer and I'm in need of more ways to use it up other than in sandwiches, fried rice, and tortillas. Any suggestions? Thanks!

Let's say you had tiny amount of yeast and you wanted to "cultivate" more of it so you had enough to make bread...how would you go about doing that? A friend gave me some "special variety" of yeast that I would like to make bread with but it's not very much. It was from a liquid culture and...

Hi all, I was watching a show on the Travel Channel about Tahiti and it featured this woman who showed how to make po'e or banana pudding. I wrote down the recipe so I thought I'd share it. Po'e Plantains Cassava starch Sugar Coconut milk Boil 5-10 cooking bananas or ripe plantains in...

I'm talking about the true yam, not sweet potato. I figured since they're kind of unknown/unavailable to most Western cooks, someone over here might be able to tell me. Does anyone have a good recipe using yams? I want to try them out.

I saw some frozen imported food from Jamaica at the grocery and noticed something called a bammy which was kind of a grated cassava pancake soaked in coconut milk. They sound really good but I want to here from you guys before I try it out.

I read the label on one of the plantains at the grocery store the other day which gave microwaving instructions. Today I tried it out with some brown sugar and it was excellent! :cool: So simple!

I'd like to make a precooked frozen dinner of some kind of pasta in a tomato sauce. Will the pasta be ok if I freeze it in the sauce?

Are there recipes that use Cream of Wheat for farina as an ingredient?

I bought way too much Japanese long beans and i was wondering if I could just freeze the extra. Thanks!

When it comes to really small fish like anchovies or sardines, how would you prepare and clean them for eating from their live state? With larger fish, of course, you gut and clean them but you wouldn't do with tiny fish would you? I'm just wondering 'cause my grandfather buys these tiny fish...

Like stingrays and such? I'm just wondering because I was reading about how they gig flounder and they said to make sure you don't accidentally get a ray, but if you do can you eat it? I know they are eaten in some parts of the world so has anyone eaten ray before? What is the flesh like?

Like stingrays and such? I'm just wondering because I was reading about how they gig flounder and they said to make sure you don't accidentally get a ray, but if you do can you eat it? I know they are eaten in some parts of the world so has anyone eaten ray before? What is the flesh like?

What should I look for in a good mushroom when picking though a big box of bulk mushrooms at the grocery store? I bought $1.50's worth of golden oyster mushrooms yesterday for a soup recipe and I just tried to get the ones that weren't soggy or ripped to shreds. They're kind of creeping me out...

Maybe it's just my bad luck but everytime I've eaten shrimp in mt life, it has always kinda rubbery. Is that just the way it is or have I just not experienced a properly cooked shrimp?

Hi, the other day I kinda made up something to cook a salmon steak I had sitting in the fridge and I'd like to know if there is already a recipe like it so that I know what to call it. Here's what I did: 1. Saute minced garlic in a little olive oil. 2. Add some soy sauce and a peeled, cut up...

Will it break down like animal's milk when cooked for extended periods of time?

Hello, the other day I baked a cake and tried using pandan flavoring. Has anyone else used this before? It's the extract (or maybe just artificial flavoring) of the leaves of the pandanus plant used a lot in SE Asian cooking for pastries and stuff. It smells really good like vanilla and...

Do you think you could cook those ready-made biscuits in the crockpot? I figured since you could make cakes, you could cook other things like breads too. I was thinking of making chicken and dumplings and then cook the leftover biscuits regularly.

Ok, this is kind of a weird question and I didn't know if it should go in the ethnic foods or slow cooker forum but I thought it would reach a lot of people here. I think most people have seen foods cooked wrapped in leaves or at least in foil and parchment paper. Maybe less people know...

I found a couple of recipes for cakes cooked in the slow cooker. Has anyone done this before? They all say you have to pour the batter into a different container which is then placed in the crock. Is this necessary because I have a 1.5 quart crockpot which would be too small to fit anything in?

I have: chicken legs cream of chicken and mushroom soup potatoes an onion rice a crockpot What can I make with these ingredients? I was thinking of something like chicken and potato soup or risotto but I have never made these before.

Referring to raw chicken legs, should it smell kinda funky? I know that raw pork smells but should chicken? I just bought this chicken Monday and froze it immediately. Thanks.