I made lemon sorbet and have already churned it but the consistency is too runny. I churned it a minimal amount using a food processor (I've done it this way be
Recipes with milk and/or cream (panna cotta, ice cream, pastry cream, ...) often ask for the seeds of a vanilla pod (in Europe at least). A fair proportion of t
I was baking a buttermilk pie. I accidentally spilled it as i pushed the oven rack in. The oven caught fire. Now there is a slight smoke smell in the kitchen. I
As recipes using vanilla seeds often request the pod to be chucked in the pot, I'm thinking there must be no unappealing flavors in the pod itself. I've seen v
Today, I was steaming some kale, and decided to try steaming some avocados as well, so I added them for the last 2 minutes of steaming (out of approximately 6 m
I am cooking a chickpea stew and clearly used too much Saffron (high chlorine taste). Does anyone know what I can use to balance out or mask the flavour?
Our apricot tree is overloaded with apricots this year so I have been trying out a variety of different apricot recipes. I am particularily enjoying an apricot
I have been experimenting with making my own condiments over the paste few weeks and there is one thing I cannot get correct. The tomato paste has a thicker g
I made a soup recipe the other night (mainly potato, spinach, and veggie broth) that called for buttermilk. I substituted soymilk and lemon juice, reading onli
After reading about scandals involving adulterated (and sometimes fake) olive oil, I decided to test a bottle of Bertolli olive oil. Bertolli in particular has
I was looking at some recipes online and it said 'Broil 4 in. from the heat for 1-2 minutes or until lightly browned.' Does broiling mean a specific temperatur
What are the recommended times for cooking sweet potatoes in the microwave? Microwave wattage associated with those times would be appreciated as well.
I made potato chips by following this recipe, but they didn't come out crispy. What is the accurate temperature for frying chips? Note (from Jefromi): my best
Bolognese sauce is a recipe that has earned my disrespect, despite me always keeping a pound of supermarket ground beef in the freezer ready to make it. You se
I want to use ground nuts in a pavlova meringue, but I am having difficulty deciding what cooking technique would be best to use - recipes for meringue with nut
Cake, Bread or AP? My goal is a 'chewy', 'moist' brownie. I have always used AP in the past, but am wondering if an alternative flour might improve the final re
Here's an example of a very typical knife design: Look at where the arrow points. That's a blade part that extends from the handle orthogonal to the knife ax
I'm going to attempt to do is bake a cake for my daughter's first birthday. The cake is going to be based on this recipe, but I want it to look more like this o
I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes? Thanks.
I searches around a bit and found that the same manufacturer often offers forms under all three names, so I don't think this is a synonym. Also, I found a forum
It is commonly known that if your food is too acidic, you lower the acidity of the food by adding something sweet. Is this correct? Acidity can me measured by
If you want to stew meat low and slow, how low can you go and still get collagen break-down? And would there be any advantage to stewing at the lowest possible
I'm trying to cook some dried corn that normally is meant for popcorn. I've soaked it 36 hours using bottled water and then rinsed it multiple times with tap w
First off, I did see this question about reheating the coffee in a microwave oven, but the answer merely suggested that stale coffee tastes bad irrespective of
I stumbled upon a recipe for Yogurt-Zucchini bread, and I like the idea of adding yogurt to other quickbread recipes for the texture and flavor, especially whol
What baking time is optimal for recipes that are done in pyrex for banana bread versus metal baking dish?
I just followed this recipe. My only changes were to add walnuts, and some allspice. After the 50 minute baking time, it was still quite gooey, so I kept it i
Listening to The Splendid Table today, the first caller asked how to infuse flavors into her marshmallows. The answer provided was essentially to infuse the su
I screwed up the seasoning on my cast-iron pan. I forgot to flip it upside-down, so instead of that hard, smooth surface, it became sticky and gummy. Is it pos
A new study appears to suggest that the characteristics that make a tomato most appealing when choosing one at the store also make it the least appealing when b