I was wondering if anyone knew why my spring rolls split when I freeze them? They are a larger spring roll, filled with veges, noodles & meat. I wrap them i
Our coffee maker instructions often refer to a "cup" of coffee. These cups are whats marked on the side of the coffee maker showing how much water is in the res
I don't have access to parchment paper or even butter paper for that matter. I just read on a website that it'd be okay to use aluminium foil as long as I apply
We just made some pork sausage and fryed up a patty to check the spicing. The taste is fine but the patty is rubbery in texture. What did we do wrong or not a
If I bring 20 ounces of water (2.5 cups) to boil in a kettle, and promptly remove it from the heat, is the amount of water lost (by volume/mass) a negligible qu
When baking muffins and adding the liquid ingredients to the "well" in the dry ingredients, the recipe says "to just combine". Does this mean not to add the wh
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this? Edited to add: I aske
As we've rolled into fruit season this year I've started canning up some jams using a traditional boiling process in my big stock pot (though I'm getting pretty
This evening I intend to grill a 3 pound turkey breast over indirect heat. I've brined the turkey and am intending to inject it with a butter injection concocti
I am going to buy a BBQ and I am torn between a cast iron BBQ and a stainless steel BBQ. What are the advantages and downsides of each?
I'm interested in hearing any success (or woeful failure) stories on the behavioural differences between these two products. I've only found Orgran No Egg avail
I'm a big Heston Blumenthal fan and I'd like to try one of his recipes, which requires pop rocks. The problem is that I live in Brazil and nobody seems to have
As I eat nachos and cheese with some medium cheddar (dipping the nachos into melted cheese,) I notice the cheese is congealing differently than sharp cheese doe
I am interested in trying to incorporate wild sassafras (roots, mostly) into my cooking. I have established definitively that the plants are sassafras, and not
I've always thought it'd be cool to work in a restaurant as a chef or own one (though I could be sorely mistaken). I'm speaking of small town, mom and pop kinds
What are the downsides of using a copper or bronze frying pan as opposed to stainless steel or cast iron?
I haven't baked anything for over a decade. But the other day I decided to have a go at doing a Victoria sponge. As a result, I now have lots of questions. But
I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich a
It sounds simple enough. You take some icing sugar, wet it, mix it up until it's smooth, and then cover your cake with the stuff. The problem is, when I do thi
Once I was making soup with a friend and the recipe called for a few cloves of garlic. She was ready to throw the garlic cloves into the soup whole without cho
When soaking pork liver in milk for 2 hours, should I place it in the fridge or at room temperature? I'm worried it might go bad, as my room is pretty hot in th
My partner and I always go to steak restaurants, tonight we went to a pub for a steak, I ordered a medium fillet mignon which is what I always order. The steak
How far in advance can I make a bechamel sauce before using it without having to cool, refrigerate and reheat. For instance if I'm making a creamed spinach dis
I've been baking New York cheesecake for a few years now and, with the help of various recipes and some experimentation, I've been able to get pretty close to t
I have a recipe for a normal Victoria sponge. I also have a huge box of Swiss hot chocolate powder. (The kind you sprinkle onto hot milk to make drinking chocol
If you cake is too domed, you can just cut the top off, right? Thing is, I tried this, and now my cake is taller on one side than the other. So it's still not
OK, this has been bugging me for a long time... According to our cookery teacher at school, chocolate contains three ingredients: cocoa, sugar, and milk. If you
I previous bought a pre-made spice blend from a health food store which I absolutely loved however its $5 per 30g which is pretty expensive so I was thinking I
I've just had a brown chicken stock on the simmer for the last 8 hours, not planning for that long but got called out. Nonetheless, the liquid has reduced by ab
I used the scone recipe from here, but the scones turned out really hard and dry. What should I have done differently? More butter, more milk. Less cooking time