how2heroes » Food Forum

Food Forum

The how2heroes Food Forum is a place you can post your culinary questions and get answers from fellow cooks, how2heroes or our featured experts. Want to know how to slice a mango without making a mess or how to gauge the temperature of the grill? This is the place to find out. Click "Ask a Question" to post your own, or check out some of the newest items posted below. Click the various tabs to browse through questions on technique, cooking, baking and more.

0 answers

What Country Produces Nike Shoes? Have you ever visted http://www.airmaxsko.eu/ this website?

Posted Sunday, February 3, 2013 at 1:22 am by michion89
2 answers

What is the best way to store coffee?

Posted Wednesday, August 12, 2009 at 7:49 am by Eleni
2 answers

If you don't have self rising flour in the pantry,how much baking powder do you add to one cup of all purpose flour? Thanks

Posted Tuesday, December 25, 2012 at 9:46 am by marie
15 answers

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
4 answers

What are some ways of adding flavor to coffee (other than cream and sugar)?

Posted Wednesday, August 12, 2009 at 7:47 am by Eleni
0 answers

Greetings, i saw in this video http://how2heroes.com/videos/dessert-and-baked-goods/cinnamon-swirl-bread that she use a brush. Could you please inform me where can i find a brush like this. I can't describe it very well, but she put it into the liquid of egg she push it and the brush fill with the liquid. Is about on 8min and 45sec in video. What is the brand of that product or if you know any similar product please let me know!!! Thank you in andvance

Posted Friday, November 23, 2012 at 12:47 pm by olzi
0 answers

and Argentina in the right-hand side of the frontier closed area to get an excellent free kick position, all players have the opportunity to give him, because they know that Messi kick effort has been very amazing.

Posted Sunday, October 28, 2012 at 7:52 am by how2biuo
1 answer

Hi All, I was looking for a recipe I got from here a while ago. I do not see it now and am so sad! It was a salmon fillet lightly steamed with Beurre Monté. I remember pink peppercorns and balsamic. It was on a bed of greens. Does anyone remember it and maybe have the recipe? Thanks.

Posted Friday, May 11, 2012 at 1:36 pm by Ringwood
2 answers

Is sushi a healthy food option?

Posted Friday, September 9, 2011 at 1:34 pm by sushi
2 answers

I'm having trouble finding a food processor powerful enough to properly knead bread dough. Any suggestions?

Posted Thursday, March 11, 2010 at 9:41 pm by Ruthann
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
1 answer

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
2 answers

best way to cook lobster

Posted Monday, February 8, 2010 at 10:52 am by rel
2 answers

I am using my oven as a warm place for dough to rise. I boil water and pour into a pan on lowest shelf and place the bowl of covered dough on shelf above. Is this the best method? How do you get your dough to rise? Thanks JackieO

Posted Wednesday, March 30, 2011 at 10:11 pm by Jackie
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
0 answers

Do you like caviar there are many types of caviar. like black caviar , american caviar caviar is fish eggs so it must taste horrible. An obvious myth. The fact is that everyone's tastes are different but with the variety of caviar available and the various ways to prepare it, did you know some better way to prepare caviar?

Posted Saturday, October 22, 2011 at 1:15 am by Arash
0 answers

Did you ever eat caviar. black caviar is very yummy taste I ate this in burgers. If you know some recipe of caviar lets share with us.

Posted Friday, October 21, 2011 at 8:35 am by Arash
1 answer

I will be cooking pork shoulder as a main dish for 30 people, how many pounds of pork shoulder do I need?? Maybe 2-3 shoulders?

Posted Monday, October 3, 2011 at 12:23 pm by jcess7
1 answer

Hi! I was out at the Kendall Square Farmer's Market today to taste the delicious white chocolate panna cotta with berries from Finale. Yum! I would LOVE the recipe! Any idea of when it will go online? Thanks!

Posted Wednesday, June 15, 2011 at 5:14 pm by Lidia

Forum Search

Food Forum