I have my corned beef cooking in my crock pot for about 6 hours on low. Should the meat be falling apart by now? It is still one big hunk of meat. I thought
I have: but even with the whisk on the stand mixer, it seems to take for ages compared to when I was a kid and used a: I'm using room temp butter and mix
I like to eat wafer cookies, such as the ones in the picture here. These usually come in three flavors (chocolate, vanilla, and strawberry). Unlike regular cook
I found a cookie recipe which requires "English Toffee bars". I have never seen them around here, and don't know what they are. What are these bars? Is there
I just baked my first ever batch of American-style cookies (chewy chocolate chip cookies). I used the correct ingredients, including actual wet brown sugar, exc
I made chewy chocolate chip cookies. The recipe gave baking time suggestions, but noted check your cookies before they’re done; depending on your sco
I was in a restaurant recently and the menu included "double-cut pork chop". The person I was with ordered this, but it looked like an ordinary pork chop to me
Torrijas are a Spanish version of French toast (as seen in Kramer vs Kramer). Very popular here during easter. The trick is to get the torrijas very moist with
My wife's birthday is coming up and I want to make a cake for her. I was thinking of making a layer of sponge cake, amarena cherry sauce (cherries, wine and su
I've made a pizza today and thought the dough could use a little more salt. I've looked at this answer and have a question about the salt ratio. How is it calcu
I have a specific travel mug that I use on occasion that will curdle the creamer. The creamer I used is only a few days old and it only happens in this mug. It'
Immediately after I remove my cookies from the oven, they start to deflate and lose some of their puffiness. What are the primary causes of this? This occurs
I've recently taken a liking to greek yogurt. So far, I've been buying the Chobani low-fat and non-fat yogurts, which all have flavoring added. I've recently bo
Before, when I made fresh pasta, the dough would become a little "brittle" and was hard to work through the thinner settings of my pasta machine. Then I saw a t
I cooked my first ever corned beef brisket. I think it was a point cut by the shape of it. I won the darn thing and the package did not specify. Anyway, I bro
I'm trying to make a palindrome cocktail: made by building the components, like for example the classic B52; and also having the same ingredients going from to
Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe cal
I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is the
I have a really good chocolate cake recipe. It's so good that I want to use it as a base for all my cakes. How do I alter this recipe to make different cakes li
I have been using organic, all natural no-stick cooking spray (organic canola oil) for cooking recently. I know it is good for frying but I'd like to know if I
So, I'm on a brownie kick, and am currently playing around with baking batches of brownies in 9"x13" pans. I want each batch to yield 15 brownies (so I'm aiming
I have seen (and used) recipes for icing and glaze that use uncooked milk in them, yet they do not need to be refrigerated. (For example, one with powdered suga
I cater and cook foods for clients. Recently I have a new client and I deliver the food all precooked and ready to eat. They may not eat for another hour or mor
One might not think of tofu as a processed food, but it seems to follow the definition found here: Food processing is any deliberate chang
About how little oil can I add to an amount of flour to make a dough that is one lump of one consistency, not crumbly and in pieces? I'm looking for a ratio of
Tonight I prepared some beef stroganoff with a recipe from allrecipes.com as a rough guide. It came out really well, except that the meat was very tough. I bo
We bought some pizza bases the other day and I just realized the package says to store below 4°C (39°F). We didn't store them in the fridge. Will these
I bought some fish called Yellow Croaker. Can this be fried with batter to make fish and chips or will this type of fish not have the right type of texture for
I just finished making cookies. The dough was enough to make multiple batches. I only have one baking sheet. Every time a batch was ready, I used new parchment
Should I use yellow onions, red onions or even a mixture of both to make the best onion soup? I realise this is a subjective question, but is there any reason