How long can I keep salad dressings that I made? Since this is probably affected by what it's made up of, let's say we're talking about different salad dressin
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki
My father is a flour miller. He wants to know how he can make wheat, or flour more specifically, whiter during the milling process. Is there anything that can b
Tomorrow I'll be making a big batch of fresh pasta for about 7-8 people. I know that if I'm using dried or bought fresh pasta, I usually count on about 125-1
This may sound extravagant, but I have tried a very nice chocolate pudding made of avocado, chocolate, and some other ingredients. You could not tell there was
Green pepper has a more bitter taste than red or yellow pepper. Are there tricks to remove or diminish this bitter taste? A special way of cooking, or adding a
I'm making some spring rolls for a party on Friday. As I will not be able to make them the same day I was wondering what the best option would be. I will have t
I am planning on making a pie for my dad for father's day. I know when you buy most pies at the grocery store, you have to pop it in the oven for a few minutes
Please help me to identify the tea that I tried a long time ago. It had very small bright green leaves (3-5 mm long). After brewing leaves became fully open, w
I've accidentally left a pork tenderloin marinating in the fridge for the past six days. Is it still safe to cook and eat? I'm not sure how it will taste, but I
I'm trying to slow-cook using indirect heat on my kettle-style grill, and having some temperature issues. Most of my experience with my grill follows one of tw
I want to buy myself a coffee machine so I can get nice and tasty coffee throughout the day. Basically my goals are Don't really want to invest half the day in
Usually the "flavorless" version of various desserts or drinks is in fact vanilla flavored -- why not leaving the product just as it is, especially when the "fl
It seems like it is always hit and miss when it comes to eating jalepenos. What are some ways to tell if the jalapeno is hot or not, besides tasting it? Thank
So, I've finally accomplished making mayo. But it has a yellowish hue to it, obviously this is the case because of the egg yolks. My question is this: Why is
I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so the
We recently made a cobbler by adding oil, water, and powdered yellow cake mix (from a box) on top of sugary fruit filling and it came of the oven crispy and del
Possible Duplicate:How to Store Fresh Herbs I have seen this thread: How to Store Fresh Herbs, but I won't want to use a fridge neith
I had a set of great looking frying pans with layered bottoms that I was unable to use on my glass ceramic cooker. The problem was the bottom would bend when h
I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to
Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I
Is it OK to bread the chops and put them in the frig for a few hours before frying, or will that just make the breading soggy?
If I'm preparing a dish for myself and someone on a low-sodium diet, I will withhold adding salt while cooking. Instead, I'll season my plate after serving. H
I made a batch of ice cream using the following as the base: 1 pint cream, 1 cup milk, 4 egg yolks, ½ cup sugar, 2 tsp vanilla extract I simmered that u
I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any
I am a German living in Australia and I am generally quite happy with Australian food. However I do not understand why there is so much baking soda in scones. O
If I want to make blueberry jam, which type of blueberry should I use? I just bought a pack of blueberry, but I found that the flesh/pulp of them is not blue,
Blue food is notoriously hard to find, but I'm working on a dish that basically resembles a lighthouse, and I need something blue to act as the water. Mustn't b
I've been unsuccessful thus far in recreating Khmer bubble tea, or the pastel-colored bubble tea one can find at many small cafes and stands. The specific kin
In the summer, I often make a refrigerated blueberry pie. The recipe calls for a graham cracker crust, and you make the filling by cooking one pint of blueberri