My girlfriend has a pasta maker, pictured. Alas, it was accidentally cleaned with water, which is explictly forbidden (!!!) by the directions, which state:
I use cast iron, a lot. But I've got a problem, whenever I do something that requires high heat or really anything over medium (which is somewhere around 450-5
Could you please provide a general guide figure out if a piece of cookware can be used in the oven, based on what material it is made of?
Whenever I've tried to grill tofu (on a propane home grill), it falls apart and into the grill. Is there anything I can do beforehand to prevent the tofu from
My mother pickled a bunch of garlic recently and it turned blue soon after. She has had this happen once or twice before where some turned green, but this time
how do I make shelf stable cooked legumes in vacuum sealed bags at home?
I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the m
When making dried apples, how does one control for whether the apples come out crunchy or chewy? Is it a matter of equipment (eg: dehydrator vs oven vs sun drie
I have several recipes that call for saffron. Obviously, they all say to put the saffron in some water to extract the flavour so it spreads more evenly in the d
An eggplant can be baked or grilled; then you peel it. I read that you have to drain it then (e.g. in a colander), even overnight. What if you don't drain the w
I am very new to pizza making, but after only 5 tries I am pretty pleased with the results. (I get passable Neapolitan-style and thin-crust pies.) However, on
So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these cal
This was surprising to me. Every other week I make straw fries. These are kept on the counter in a plastic container and with kitchen-paper. The container is op
I have Atta, and also Maida. Which one of them qualifies as all purpose flour? If this all purpose flour has got some special name, please enlighten me.
Banana bread recipe requires 1 hour, and the banana muffins recipe require 20 minutes. Both the recipes contain bananas, and flour. Why is the baking time so d
I'm not looking for the recipies, I'm just looking for the principle behind this idea. There is a product that I love which is a seasoning blend that you put i
I don't have a measuring glass. I just have a tablespoon (15 ml). Can 1 tea spoon be considered half of 1 table spoon?
I have several large sassafras trees that I would like to use for flavoring. What part of the tree is used? How is it prepared? How is it used?
In substituting Flax Eggs (milled/ground flax seeds in a water slurry, after they congeal) for regular eggs, I have found them to be a versatile aide in baking
If this sounds like a ridiculously neurotic question, that's because it is. That said, and discussion aside, according to Par[e]ve kitchen certifications and or
In my dressing I use fresh pressed garlic cloves, apple cider vinegar, extra virgin olive oil , salt & pepper in a quart jar. How long can I store this saf
I'm looking into baking sourdough bread; I've read that I must have a stoneware or earthenware baking bowl in order to make it come out with a nice crust. Is th
Because of the contest, I read up about tofu. It's something I'm not familiar with at all, I've only eaten it twice. I came across the term 'silken tofu'. I onl
Let's assume that I have two identical pans, with equal amounts of oil in each, and two practically identical slices of tofu (or whatever else, but I'm referrin
I like the taste of beef bourguignonne and would like to create a vegetarian version of it. For that, I plan to use oven-dried, tempura-fried aubergine slices i
A picture is worth a thousand words... I dropped a glass jar filled with rice. I've picked up the macro-sized pieces of glass, but am wondering if there is a
I'd like to make pancakes. I have all the other ingredients that I'd normally use (flour, canola oil, sugar, salt, and corn starch) in a pancake mix, but I don'
I'm quite suspicious that my electric stove runs hot. Recipes that suggest medium-high on my stove are incredibly, incredibly hot and you can feel 'high' radia
So I've just recently started baking and I've tried a bunch of cakes using the basic combination of the following ingredients: 225g unsalted butter , softened
On what factors does the temperature setting depend? Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), bu