You are here:

Arts: Cooking

Recent Answers

2016-09-25 Fish & Seafood - Skin versus scales:

Hi James - I like the idea of doing it without the foil.  It may crisp up a little more.  Just check the fillets for doneness.  I like my salmon a little underdone, just past medium rare, but before medium

2016-09-24 Fish & Seafood - Skin versus scales:

Hi James - some fish are de-scaled and some are not, depending on the type of fish. Usually the determining factor is whether or not the scales are easily edible and digestible. Salmon are usually not

2016-09-21 Running a Restaurant - Revenue Percentages:

Hi Bob,    Each state and often each county may have their own rules and procedures concerning what license is required to serve liquor.  Assuming you are from Florida, the percentage is measured over

2016-09-21 Beverages - Beam's Deluxe Bourbon:

Hi Tom    Distilled spirits like this are so high in alcohol that they don't change much, for better or for worse, over time.  The good news is that this is perfectly good to drink.  The bad news is that

2016-09-21 Bread & Pastries - Breading:

Hi James:    gluten free is not my area...but I did find these for you:    The best book on Gluten Free cooking is the following:    https://www.amazon.com/Gluten-Free-Baking-Culinary-Institute-America/dp/1598696130/ref=sr_1_1?s=books&ie=UTF8&qid=1474425390&sr=1-1&keywords=richard+coppedge

Categories

Browse Alphabetically

©2016 About.com. All rights reserved.