Most recipes call for rinsing quinoa vigorously for a few minutes before cooking it, claiming that it will wash away a bitter natural coating that coats the quinoa seeds. But is this step really necessary? We decided to test it and find out!
Q: My CSA box is overflowing with sweet potatoes and there's just one problem: I really dislike sweet potatoes. I find them to be way too sweet and I usually prefer to use just normal potatoes instead.
Q: I am very intrigued with the idea of grinding wheat at home and using "whole" flour for all my baking. I have read tons of websites, blogs, articles, etc. and feel very overwhelmed and confused! Is it really worth all the work? Is fresh-ground flour that much better than refined? Who do I believe on the subject?
Q: I have a cherry wood counter top, and I left a metal loaf pan sitting on it for a few hours and now there's a black outline mark on the wood. Any suggestions for getting it out? Soap and water isn't budging it, nor is a fine sander. Thanks!
Q: Why does my food processor blade keep breaking? And what model would readers recommend as a replacement? I have had my Cuisinart food processor (I think it's 11-cup) for a few years, and I use it several times a week.
Q: I need a recipe for different kind of filling for cupcakes. Most everyone has a pudding-type recipe. I don't want that. I want one like in those Hostess snack cakes? Or in cream puffs? It's white and super sweet but not like pudding. It's almost like icing. I have spent about two hours searching everywhere. Please help me!