Wow, julie you are really going to make your own pappadums...cool. I have only ever bought them, as they are about 99 cents for about 100. Good luck and let us know how they turn out. Cheers!

Good question, in fact, we did a whole topic on this in one of the rice lessons.

Here is the link to the specific topic called Rinsing and Soaking Rice Cheers!

There is no recipe for pappadums, but there is a Drill-down (or tip and technique video) called "What are Pappadums"? that shows you how to prepare them. Cheers!

The advice I might give would be to just keep practicing and don't always follow exactly what a recipe says when it comes to salt, especially if substituting with table salt.

I think the best thing would be to watch the cooking school lesson on How to Season with Salt
This will help you to better understand how to season your food, so you do not over season.

Cheers!

Marinades are often discarded for food safety reasons. The marinade will be contaminated from the raw meat. If you were to cook it with the meat you wouldn't have to necessarily discard it; however, if you did use the marinade, the meat, of course, would just taste different. It would have a much a stronger wine flavor than the meat in this particular stew or recipe.

As for the grape juice and red wine vinegar, I have not tried this, but feel free to give it a try and see how you like it. That is the fun of cooking, you are free to experiment. Cheers!

You can use either of these instead of the orange zest. You can also leave the zest in if you like.

No special changes or adjustments during preparation. I would suggest only using about a tablespoon or so of either liqueurs; just enough to lightly flavor the cream. Cheers!

I have also heard that the MAPP gas is not the one you want to use, but I am not an expert when it comes to this stuff. I use a propane torch from Benzomatic.

Perhaps there is someone else that has an opinion here, but for now Judi I would stick with the propane canister. Cheers!

I have heard of this as well...in fact, I did a post about it a while back. It really does make for super smooth hummus, just not sure if I have the patience for it.

Here is the URL for the post, if you are interested.

blog.rouxbe.com/the-smoothest-and-creamiest-hummus

Cheers!

You would be amazed at how much flavor brining can give a chicken. Also, the type and quality of the chicken generally quite a difference.

That being said, I am a big fan of sauce or gravy. Cheers!

When cooking prime rib there is not always a lot of pan juices. For more information on this you might want to check out the lesson on How to Roast Prime Rib

The lesson may just provide you with a few tips or tricks that you may or may not be aware of. Sounds like you are doing a pretty good job though, so I wouldn't worry too much. Cheers!

I believe it is available in Canada. Not sure where you live exactly, so not sure where to suggest that you might find it.

I bought mine at Ming Wo maybe, if I remember correctly. I would think many other kitchen stores would also sell it. You might even try your local hardware store. Cheers!

I think this just comes down to buying a few different brands and trying them. I have tried several different variety...some were pretty good, while others were indescribably bad.

It does seem that more and more gluten-free pastas are finding their way to grocery store shelves. They also seem to be getting better. Good luck!

The pan still needs to be heated and I am sure they are designed to withstand the heat without the risk of melting the tin. If you are concerned I would email mauviel or check their site to see if they mention anything.

Myself, I would likely just giving it a try to see if the test works. Cheers!

See the comment near the top of this thread...Cilantro vs. Coriander. Cheers!

Here is another thread that answers this question. Cheers!

You can use convection if you like. Indeed it may decrease the total cooking time; however I cannot say by how much, as this depends on too many factors...was the meat tempered first, how do you like your meat cooked, etc etc.

I would say watch the cooking school lesson on How to Cook Prime Rib, in particular topic 5 - Checking Roasts for Doneness.

Cheers!

It really depends on your ratio of salt to liquid (your brining solution). For more information watch the lesson on How to Brine. Cheers!

Good question. Some recipes can be more expensive than others; however, if learn the fundamentals of cooking you can vary the ingredients in many recipes.

By learning how to cook foods like dried beans, legumes, grains and rice, these can act as nutritious fillers to balance out the more expensive meats and produce that you are buying. Even by making stock or broth and then turning those into a delicious soup is an inexpensive way to expand your weekly menu. Hope this helps!

Hard to say Lena without seeing them, it might just be that they are old and/or too scratched, which could cause things to stick.

This recipe for macaroni and cheese can be made and then baked in the oven. Essentially, you just need to make a bechamel or a mornay and then toss that with noodles.

I would even sprinkle the top with breadcrumbs and more cheese and then cover with foil before baking. Then for the last 10-15 minutes, uncover to brown the breadcrumbs.