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Hi all, I haven't come here for some time. The above picture is my first time attempting panfried duck breast, which I butchered off of a whole duck along with the skin. Here's what I did: I first scored the skin lightly for grease to leak through. Then seasoned with salt and pepper. I started...

When I was in high school, they often server a kind of bread stick that not only has cheese sprinkled outside, but also has cheese filled inside. I wonder how it's made... Now on TV there's the dijorno's "cheesy bread stick" or something that looks similar. I tried to make it at home, by first...

I love flat bread with toppings. I remember the first time I had it was in Minneapolis in a restaurant called The Twin Cities grill or something, once they offered me free sample of their tomato and basil flat bread. it was amazing. A few weeks ago I went to outback and had their chicken and...

I love ossobuco. But whenever I make it, the meat tends to fall off from each other, which looks really ugly. for example this one I made long time ago. The problem is that there are about three major muscles in each slice of ossobuco, and they are only connected by a few thin membranes. Once...

I have been posting my food photos here and asking for advises. After taking the advises I experimented different settings on my camera, adjusted color in photo editor, and tried different lighting. Funny thing is that I think the best lighting I found is a tungsten chandelier on top of my...

I always baked meatloaf at 350 until done. But I'm wondering since meatloaf is like a giant meatball, if I cook it low and slow for say 3 to 4 hours will it generate a buttery soft texture like a meatball marinara does? I suppose there will be juice coming out of the meat, pooling in the pan...

I have tried to make buffalo wings several times in the past, but I always found that without adding a large amount of cheese, the wing sauce I made could never stick to the wings. I simply followed the original recipe to melt butter and then drizzled in hot sauce, and after the wing is done...

Hi all, I'm planning a dinner for tonight that consists of chicken fried steak with white gravy, creamy corn and sauted turnip greens. I'm trying to find a plating idea online (by looking at google images) but could hardly find any good looking dishes! Maybe the chicken fried steak is not...

sorry about the terrible photography, I simply don't have the optimum lighting and camera to achieve it. but I would like to ask whether you have any suggestion on improving the plating:) This is pasta alla norma. There's eggplants in the sauce as well as around the plate for presentation.

So I made the grilled salmon steak below, partly to finish off the left over food from thanksgiving (roasted butternut squash), and partly to practice food photography. It's very simple dish, salmon marinated in olive oil, lemon juice, salt, pepper, celery seeds and garlic. The green stuff below...

It doesn't taste burned and I only cooked the crusted side for about 30 seconds. I cooked it on a cast iron skillet. it's a crust formed with the following ingredients: vacuum sealed tuna imitation crab balsamic vinegar mayonnaise onion bread crumb It tastes fine, but I don't know why it...

I'm looking for a pasta maker, a hand cranked one. There are some models in the $30 range, but from the reviews I realized that they aren't very sturdy and tend to break. I wonder if there are any good sturdy ones at the $50 range? Thanks!

I'm planning a seared fish filet dish, with a sauce and a tuna crust(instead of crab crust). But I can't think of a starch to go with the fish, that's also good for presentation? I don't want to use rice or mashed potatoes, so I wonder what other options are there? Thanks!

So I decided to challenge myself to make completely homemade philly cheese steak. This includes cooking the meat and making the bread. My first try turned out really good. Bread recipe: 500 gram of bread flour 340 gram of water (round up to about 65% hydration) yeast 1 1/2 tsp salt 1 tbsp sugar...

ok before people start to flame me, I must say that I have very little experience with French cuisine. I have been to Paris, and had a lunch in downtown which was thyme grilled lamb chop with fried potato, alone with 6 escargots with basil sauce. It was good, but for some reason I can hardly see...

I have always wondered whether turkey legs are good when slowly braised. I used to smoke the legs and they were good (like what you get in a state fair). But with braising, I just really don't know what the result can be, I suppose turkey legs has more flavor, more gamy, has a lot of connective...

Tagliatelle alla bolognese: please ignore the wrinkly basil lol it's winter and my basil is reaching its end of life... If i had the photography light set then I can get rid of the stupid shadow...

Here is what I came up with after several tries: The soup: 1 whole chicken 1 onion, finely diced 2 small carrots, diced 2 stalks of celery, chopped 2 cloves of garlic smashed and minced 6 cups of water 1 tbsp olive oil The dumpling: 2 cups of all purpose flour 1 tsp baking powder 1 tsp salt...

So, recently I have taken on a mission to present world cuisine (from all countries and cultures) to Chinese people, how to cook it, along with some food science knowledge which I think will benefit them. So I have made a blog as a reservoir for my recipes and each recipe goes with some history...

So here's my bolognese sauce recipe I shared to other people: Italian sausage lean ground beef tomatoes tomato paste dried basil dried oregano bay leaves Dried porchini Green bell pepper onion garlic red wine milk I was told either that it's not authentic or it doesn't represent the correct...

it's ironic that I keep failing on making rice even though I have been eating rice all my life lol. Making regular steamed rice (well, boiled actually) is fine, but whenever I try to make flavored rice such as paella, jambalaya, biryani, the rice always turns out undercooked (has hard kernel) no...

so today I made pineapple glazed pork chop. I tried to plate it with red cabbage, pineapple slice and mashed potato (under the pork chop), but it looks kind of busy. Any suggestion on how to make this better?

Spaetzle maker is awesome, but is a terrible mono-tasker and difficult to find in eastern countries. I wonder if anyone has a method to make spaetzle using everyday kitchen gears? Thanks!

I posted my steak au poivre in a chinese forum (well, the reason I post there is to advertise my chinese blog that teaches chinese people how to cook western food), a guy who seems to know a lot of western cooking says it's way to waste the filet mignon. Of course since he's pretty arrogant he...

I have only figured out one way to cook round roast, which is sauerbraten, it was very tasty with the sauce but it takes very long time to prepare (I have to soak it for 7 days or more). I also doubt it'll taste good with simple braising, because it is so lean and dry when it comes out (it has...