I have made a coconut cream pie and after being in the fridge overnight, it did not set up. Is there anything I can do now to get it to firm up? The coconut fla
I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked th
We made two apple pies for Thanksgiving. Both recipes called for adding a mixture on top of your apples to create a crumbly top crust for the pie. Mixture one
A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée,
I was wondering if the steak reaches internal temperature of 170 degrees (for well done) is it done at that instant or should you still wait a certain amount of
I have noticed that sometimes when I freeze chicken a large amount of water pours out of the chiken and settles/freezes on the chicken surface. From what I und
I'm making stock from turkey bones and all of the other leftovers hanging around the refrigerator. Since the cooking time varies quite a bit depending on cookin
Several times over the last year the whipped cream produced by the ISI whipped cream maker had an very off flavor. Almost metallic. All of the parts were clea
The common wisdom is to store all of your vegetable trimmings (cleaned) in the freezer, and then chuck everything into the stock pot when it's time to make stoc
Many recipes using frozen chopped spinach instruct one to thaw and squeeze out the water from the spinach. When I do this, how much nutrition I am squeezing ou
Yesterday I took a pork shoulder, removed some of the fat and sinew and skin, cut it up into smaller parts, and put them into the freezer in freezer bags. It to
Ideally, I should be using "tendron" which I think is equivalent to flank steak for a veal. But flank steak is "bavette" for beef, so maybe it is a different na
I had always thought low pH foods had a noticeable sour (acid) taste, and vice-versa. But when reading The Bread Builders by Daniel Wing & Allan Scott, on
Over the weekend I attempted a brown beef stock for the first time. I roasted (from frozen) a couple of kilos of beef bones in the oven for an hour or so until
This pan was given to me recently, apparently it was with the other baking items we got from my Grandmother. It is very shallow and appears to have a no-stick c
Possible Duplicate:Is it safe to cook a steak that was left out (raw) for 7 hours? My boyfriend and I prepared a delicious meatball di
I was looking for a recipe for coconut flour bread. I found several like this Amazing Paleo recipe. However, all of them are rather flat and seem very dense.
Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am p
Can I substitute coconut milk or coconut cream for milk in a chocolate cream pie?
My travel mug broke :( Looking at replacements, I find that most travel mugs with designs tend to be stainless steel, whereas my prior mug was ceramic. Is ther
I recently purchased some elk sausages from a farmers' market but I have no idea what their ingredients are. I understand that game has a lot less fat than othe
If you have slow freezed chicken and noticed a lot of water has come out, you then cook a soup, would the freezing have caused pores to enlarge and will the sou
I made a really big one-pot meal in a cast iron (enameled) dutch oven and I'm fairly lazy. So I take all the leftovers once cooled, slap the lid on, and put it
It's fairly well known that alcohol in liquids used for cooking evaporates pretty well, at a lower temperature than the water it's in, so the end result doesn't
We would like to start selling a European legume (similar to chick peas - but much healthier) in the United States. The packager wants approv
We made turkey stock of out our Thanksgiving scraps. We simmered the turkey bones (unroasted) and all the vegetable trimmings for about 7 hours, and then chill
A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato c
I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pest
I am looking for an apartment to rent. There is one that the agent said has no oven but only something I didn't catch from her speaking. I usually call those ro
I have a US electric oven/stove combination with four stove burners, two smaller and two larger. I feel the stove is already a bit anemic so I want to make sur