Food Forum

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  I saw a recipe on a food show that used pasta as the main ingredient in a Risotto dish.It seems that the pasta would absorb the oil (it calls for sauteing the pasta before adding broth)making it sort of greasy, more so when cheese is added at the end. My question is ,Are the food shows throwing alot of nonsense to fill time and appear brilliant? P.s. It was on America,s test kitchen Maurice

  Posted Wednesday, April 18, 2012 at 9:09 pm by klano
• 1 answer
  How do different cookware surfaces on cookware (i.e. Teflon versus Stainless Steel) affect the taste of your food and the ease of cooking it? Are some surfaces better than others in certain situations?

  Posted Tuesday, August 11, 2009 at 5:46 pm by Donna Viera
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  G'day..just made 1st visit to your great website..found by looking up Potugese Cataplana. Have been given a copper Cataplana dish but regret we have no gas in our village. We cook on an Aga range and also electric rings. Is it OK to use on Aga top perhaps with teflon mat? Your advice most welcome. Chris, Thornham, Norfolk UK

  Posted Sunday, April 1, 2012 at 6:50 am by burlando1
• 1 answer
  Hy I am starting to cook and after watching this video ( http://how2heroes.com/videos/entrees/braised-lamb-shanks-w-farro ) I was wondering how they do it in restaurants, I mean, braising takes hours. So the question is: reheating, how do profesional cooks do it? Doesnt reheating affect the meat maybe by drying it? Thank you!

  Posted Saturday, March 10, 2012 at 3:54 pm by roctavio
• 5 answers
  What are some good tips when working with chocolate and fruit

  Posted Thursday, August 20, 2009 at 5:35 pm by Carla & Anamelia Arriaga
• 3 answers
  What is the safest way to defrost meat, poultry and fish?

  Posted Wednesday, August 12, 2009 at 7:48 am by
• 1 answer
  What is the best set of 'professional' kitchen knives to get I am thinking of getting Ceramic

  Posted Tuesday, May 18, 2010 at 9:56 am by ShenLun
• 2 answers
  How do you keep lettuce from wilting if you make a salad ahead of time?

  Posted Thursday, August 20, 2009 at 5:23 pm by
• 1 answer
  I'd like to make cooking videos.What is needed regarding basic equipment ?

  Posted Friday, January 22, 2010 at 1:24 am by klano
• 1 answer
  What is the best way to grate Fontina?

  Posted Wednesday, January 20, 2010 at 3:06 pm by jb
• 1 answer
  What's the best way to sliver whole almonds?

  Posted Tuesday, January 5, 2010 at 10:41 pm by muffinbutt
• 1 answer
  What's the best way to cook swordfish(temp., how long, grill?)

  Posted Thursday, December 31, 2009 at 7:06 pm by deana
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  Which is Better for General Everyday Cooking: Copper or Cast Iron?

  Posted Tuesday, October 20, 2009 at 4:54 pm by Andrew Zubatkin
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  need some icing techniques with whipped cream

  Posted Friday, October 23, 2009 at 12:09 pm by rajul
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  Cooking Spray saves some fat/calories - but is it bad compared to olive oil/butter?

  Posted Friday, August 28, 2009 at 2:18 pm by Lindah
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  What’s the best way to chop an onion without crying?

  Posted Tuesday, August 4, 2009 at 6:11 pm by Donna Viera
• 5 answers
  What's the best way to peel an avocado?

  Posted Wednesday, August 12, 2009 at 7:48 am by
• 1 answer
  What's a good substitute for buttermilk? I hate buying a carton when I only need a little for a recipe.

  Posted Friday, August 14, 2009 at 9:03 pm by
• 1 answer
  How do you clean a squid?

  Posted Monday, August 17, 2009 at 10:43 pm by Lynne
• 1 answer
  What's the best way to seed a pomegranate?

  Posted Thursday, August 20, 2009 at 5:15 pm by
• 1 answer
  How do you keep an artichoke from discoloring before you cook it?

  Posted Monday, August 17, 2009 at 9:58 pm by Conor Olmstead
• 1 answer
  How can you monitor the temperature of the grill?

  Posted Thursday, August 13, 2009 at 2:19 pm by Eleni