I would like to bake hamburger buns from a recipe that calls for instant potato flakes, only I can't find instant potato flakes. This is the original recipe:
It's somewhat well-known that applying an acidic solution to sliced apples prevents them from turning brown as quickly. I believe that the primary motivation t
A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was to
Please provide a list of alternative ingredients to baking powder, and how much of the substitute to use in place of baking powder.
I only have one cup of jasmine rice left, but plenty of basmati. Can I just mix them together in the rice cooker?
I had some eggs that were a couple weeks overdue and I used them in an off-the-shelf cake batter. I've had eggs that past due date before without issues but th
I've just found some deep frozen salmon in my freezer but I'm unsure if it's still eatable though the package says it still should. The case is that the salmon
For the past few months, I've been doing a fair amount of curing, and I think I've gotten my pastrami down pretty nicely. Now that warm weather is here, I have
What's the best way to store cream cheese icing to make it last as long as possible? How long will it be good for? The icing is made up of 1/2 cup of butter
I made a peanut butter sauce/marinade for some tofu bits, with peanut butter, soy sauce and pineapple juice. It tasted good and was the right creamy texture whe
I'm going on a 12 day hike with my boyfriend in a couple of months. We'll be at a mountain station that has limited supplies (e.g. meat) for s
This is a question not about home cooking, but about working out how an industrial food is cooked — I’m not a regular here, so apologies if it&rsquo
I frequently cook sous vide at home--primarily for the sake of convenience. I have been generally satisfied with the results, and normally get tender and juicy
Here is the problem I'm facing: I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while a
I'm a beginner, and trying to follow this recipe. Along the lines, it's said that we should add coriander. I'm still a beginner, but I find it weird to add cor
I'm having a coeliac over for dinner and I've made croquettes from corn starch. I have a recipe with 100gr corn starch and 700ml liquid. That works fine. But wh
(In the United States,) Keebler chocolate-chip cookies list egg as an ingredient. But they list it after salt, meaning that the amount of egg in the product is
I want to pickle the banana peppers, jalepenos and bell peppers from my garden. I have a small sandwich bag full of banana peppers so far, but no more than tha
In Australia, a tablespoon is defined as 20mL whereas it is 15mL in nearly all other countries. I'm interested to know where this comes from, and also what oth
If you whip mayonnaise too long and ruin it, you can restart with a new yolk and reuse the ruined mayonnaise. Is there a similar way to rescue whipped cream th
I'm trying to write up a how-to guide for braiding six strands of dough. I figured that for comprehension I would instruct the cook to move the pieces of dough
I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel.
How long should I bake a whole sweet potato in the oven for versus an 'ordinary' potato of the same size?
I have an excellent recipe for satay chicken, which I usually accompany with coconut rice. Last time, I also attempted a kind of Asian colesla
On the heel of @ElendilThetall's question: Accompiniments for satay, I'd like to know the following. About a year ago I found this great reci
I have been taking a cake decorating course that requires me to make this buttercream icing because, being Wilton, they claim that no other icing gets stiff eno
Besides getting them to stay together, what other reason would there be for adding breadcrumbs to meatballs. Do they impart any particular flavor or texture?
I was always wondering, why there's no gradient of doneness visible on the cuts of bigger breads. For example: This one was made in the baking form, it has a
I used to cook pork shoulder in a slow cooker, however found that this didn't render any of the fat out of it. I prefer a leaner meat, so I figure roasting this
I've had brownies with gooey marshmallow swirled in and find them delicious. However, when I try to duplicate this by adding miniature marshmallows to my browni