Posts by sarina

Since you stated you wanted the Science behind the baking one book comes to mind because that is what they are famous for ,the science aspect of baking and cooking. PBS has a series " Americas test Kitchen" and its put on by...

The crab I used was really fresh . I live on the gulf coast of florida. So I do not think that was the trouble .I think I used to much of it though. Thinking about it if it called for 2 6.5 ounce cans and then I used almost two 8 ounce...

Hey there I am not a chef but a home cook and have been making this kind of rice for years from when I lived in San Antonio and learned to make it there. I agree with Scott and Jock that you need to have the lid on tight so the rice...

Hey there its me Sarina :) I made the lasagna . Let me start by saying the shrimp cooked up in it great , not overcooked and very tender . thanks Suzanne :) I should have stated it but the lasagna called for both shrimp and cooked crab...

Hey there :) Have another cooking question from you all. Cooking light has a seafood lasagna recipe that calls for taking raw shrimp and after you make a stock with the shells you cut the shrimps in half and layer them with the rest of...

Thanks all :) yeah I stopped using cooking wines many many years ago . If you can not drink the wine why bother to use it in food. Now with red wines I never have a problem in using because I use one I like open it and drink the rest...

Hey there not a chef here , but I love to cook :) Had a question about white wine ? I usally use Chardonay in chicken dishes like Chicken picatta. Is that the best choice and once you open a bottle how long can you keep it in the fridge...