Many recipes I've seen request this. Is it just to stick the paper to the pan to make it easier to work with?
A few recipes I have might use 5 or 6 tablespoons of yogurt but want it fully mixed spoon by spoon and cooked for 30s before adding the next spoon. Can't I jus
How can you tell if chocolate is already tempered? I have some bulk Bernard Callebaut milk chocolate chips.
I bought some italian pork and garlic sausages from Whole foods. I cooked them on a low heat, they were in the pan for probably an hour but the middle remained
When I lived in the United States, I developed an addiction to hot apple cider. I relied on powder mixes (Alpine, Mott's and so on) - just adding hot water to t
As a vegetarian, whenever I have to use minced meat I use minced quorn. But quorn does not add any flavour to dishes, only texture. What are
I have never cooked with Shaoxing wine, so I'm not sure what would be its best substitute.
I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible?
Today I bought frozen food for the first time and the brand is Mc Coin. I read the instructions, which have the following instructions; Do Not Thaw and coo
I have read that the difference between sea salt and kosher salt is that sea salt is generally processed in that it has minerals added to it which were lossed d
A local restaurateur and friend of mine is making black puddings, and I am trading him a christmas pudding for one of his black puddings. I was considering savi
When preparing Irish coffee in a saucepan (caramelizing sugar&coffee, then adding water); Should I add the whisky while coffee is still being heated in t
Specifically in wheat and potato breads, what is the purpose of adding oil or butter to the dough? I have always assumed it was just for flavor, but I suspect
I have silver cups, plates, and bowls too. Is it safe to clean them with normal washing powder? Or Does it need some extra attention? Also, how do I clea
What is a good ratio to use when substituting dry milk with fresh milk? When would it be inappropriate to use fresh milk instead of dry milk?
Possible Duplicate:How to fix food that got extra salty? Is there any way to resurrect a dish if you put too much salt into it ? I k
The back of the oven is raised from the stove top and sits against the wall, forming a small shelf which is a very convenient location to store spices for use w
I am experimenting with a home pasta maker, and after all the fun comes the cleaning up. My worries come from tiny bits of dry dough I find when I clean the mac
When I bake with chocolate, especially for cakes and brownies, the recipes always say to melt butter along with the chocolate. Why is this? Would melting them s
What causes silver utensils to tarnish and how to prevent that?
For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the li
I attempted to make some hard sugar to use as windows for gingerbread houses. I thought I could do it without a candy thermometer as I have before, but obviousl
I have a duck (a bit more than 3 kilos) and two additional breast pieces (each around 300g). Now I am wondering how long this should stay in the oven. Rule of t
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this sta
I know you can use frozen cream for cooking applications such as in gratin, but can I thicken the cream? By thicken, I mean making it into something like a be
Possible Duplicate:How to Reheat Beef Tenderloin? At what temperature should I reheat my smoked beef tenderloin and for how long? It
I am making stollen for the first time, and discovered I don't have time tonight to bake the dough. It is on its first rise right now. Can I keep the dough refr
My neighbour has just given me a freshly shot hare, but has been pretty unhelpful as to what I should do with it. Pheasants I can deal with, b
Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but ev
As someone who lives in an apartment with a small kitchen, I often find myself repurposing the stovetop as a food prep space. I've always tried to avoid puttin