Whenever I'm doing scrambled or fried eggs, I use butter and a regular frying pan (aluminium I think) without any special non-stick coating. They never stick to
I'm on campus for most of the day, and since eating on campus is expensive, I would bring leftover dinners with me. Since they would sit in my
I have tried to make red wine sauce using this recipe, but it didn't end up so well. One problem was this step: Bring to a boil and let boil boil over high
After cooking, if the food is hot I heard it is better to leave it out until it cools. Why? Because if you place it hot in the refrigerator, the bacteria will g
I have access to as much sweet corn as I want, so I would like to remove the kernels and store them in the freezer. What is the most efficient (low time, high
I have moved into a house with a nice Wolf-range griddle, and I would like to know what the primary advantages of the griddle are over a cast-iron skillet, incl
I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them? The marinade
On my stove, it appears that low heat is 1 - 3 on the nob, mid is 4 - 6 and high is 7 - 9. It works for me. But, I'd like to know if there are indicators to de
I am making a quiche. The recipe tells me to "blind bake" the crust at 375 degrees for 7-9 minutes. What is "blind baking"? Is it anything more complicated than
Today for the first time, I tested classic egg mayonnaise. All I can say that it smelled strongly like yeast! Is there a way to get rid of that smell? Do mayo
I have become interested in learning how to cook better, and how cooking works. I prepared a dish, a kind-of pie made from tortillas as the base and top, with
Lately two different bags from two different makers of low net carbohydrate wraps have arrived home with the entire mass stuck together. In both cases the expir
I want to make palmiers and refrigerate or freeze them overnight then bake them in the morning. Can i do that, or would they not turn out right?
This question has been asked before but only with respect to washing a small container. We have a friend who runs fruit stands in the summer and we typically g
Possible Duplicate:How do I remove turmeric stains from metal/plastic cookware? I had tried detergents to remove some light turmeric
I'm baking a cheesecake with pieces of pears, using rich shortcrust pastry. The problem is that, during the baking, the pear juice is soaking the pastry. How co
I left fully cooked lasagna out on the counter all night. My house is 72 degrees Fahrenheit (22 degrees Celsius). Is it safe to reheat and eat
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple,
Federal food safety guidelines advise against leaving food in the "danger zone" (4-60° C / 40-140° F) for more than 2 cumulative hours. However, not al
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seem
What's the best (fastest, most efficient) way to make breadcrumbs from scratch, without having any old bread? I'm curious if there's something quick I can do,
If I am not going to immediately eat meat, should I freeze it before or after cooking it? How is taste and freshness affected by your choice of when to freeze i
After having bought my first pineapple, I had been instructed to be careful about washing my hands if I ever got pineapple on it (after slicing it open). Furthe
A friend of mine asked me to identify an appliance he saw in a picture from the Internet, and I was unable to do so. Does anyone else know what this is? I've
I'm making a bacon based chili with smoked pulled pork (orange juice marinade by injection, smoked dried pusilla/ancho/guajillo rub) where I r
Example: I have an 800-Watt microwave. Cooking instructions for a certain product say to cook on HIGH for 4 minutes in a 1,100-Watt microwave. How do I prope
I think I suffered scombroid food poisoning, together with some other people. I actually got the worst of it. The others experienced pain in the mouth. I had fa
I ask if there are websites which explain how to store/preserve (in the fridge, freezer, out) all kind of foodstuff. Examples: eggs, milk, meat, specific frui
I recently decided to make something that required liquid glucose, 140g of it. No problem in general, but for some reason none of my usual suppliers had stock (
I am a university student about to enter his second year. At my school, only freshman are given (relatively cheap) access to the Dining Commons, and I recall, n