My doctor has told me to drink fresh apple juice in the morning. I am finding it difficult to drink fresh fruit juice daily. Is there anythin
Many tin cans are lined with BPA which has been connected with various health issues in various studies. Is there a way to determine whether a can of food cont
I have made Pibil many times, though I'm looking to push it over the edge. I had the Pibil at this taco place in LA called Guisados and I hav
I just saw this tip on Reddit to heat leftovers in a ring. Why would this only work with left overs? How does this ring cause the heating to be more even?
This weekend I tried to make a three part pannacotta. It was one layer of rasberry pannacotta, one layer of vanilla and one layer of mango/lime. The taste was
I'm having the hardest time preventing scrambled eggs from sticking to stainless steel cookware. I've tried bringing the eggs to room temperature before cooking
I have an electric oven which has a temperature setting, starting at 50c and goes up in 5 degree increments; [50,55,60,65,...]. It also has a fan to circulate a
I'm looking for the equivalent of Peter Reinhart's twelve steps for making bread applied to sushi. Basically, a detailed list of steps and the explanation of wh
I'm looking for recipe about rolled fondant for cake decoration. I tried to search for it thought questions inside stackexchange, but i found
I get this truly awesome vinegar, BLack Vinegar, at some Asian grocery stores around Los Angeles. I have been saying its similar to Bragg liquid Aminos. I hav
I find myself addicted to Chow Mein served at Panda Express, and have tried cooking it several times, failing each time. I have followed these recipes: http:/
According to the USDA cooking chicken at 145ºF (63ºC) for 13 minutes (i.e. maintaining an internal temperature of 145ºF for that long) will bring
I bought a Gyuto knife but now I am unsure what I can cut with it. The manufacturer says I shouldn't try to cut bones or frozen things with it, which seems clea
How old is a chicken usually allowed to grow before it's ready to be used for cooking?
I've canned my whole life (54 years old), I started when I was young helping my Mom, and I've never run into this before. I've never canned just plain pork sto
Have heard that dough should be allowed to rest for the Gluten formation to occur. Question: What is the maximum time after which resting the dough won't make
Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for unc
I was making seaweed salad for the first time tonight and had just finished soaking my wakame for some time. I rinsed it and put it in a colander, but just cou
I put a large pork roast in the crock pot this morning and accidentally set it to warm. I noticed it about 2 hours later and turned it to high
A peel is the utensil used to transfer loaves into the oven: http://en.wikipedia.org/wiki/Peel_(tool)">Image source: Wikipedia I've done a couple of them us
I recently figured out the recipe for garlic vegan butter which is made primarily by roasting garlic, then whipping it in a blender with coconut and olive oil,
In the middle of preparing a beef stew when I realised I have no red wine (I may or may not have drunk it all, you can't pin anything on me!). I have copious am
I'm making some Texas-style chili ("beans optional" :) for the second time, and the fat on my brisket just does not want to melt. As the recipe instructs, the c
I just bought a nice 11 liter stock pot. From your experience, what is the maximum weight of veal bones I can add to one veal stock batch in order to have enoug
I was always taught when cooking Indian dishes to fry spices in a chopped/pureed onion and garlic mixture to release their flavour and essential oils. I was al
In the past, I would frequently cook (in the oven) 6+ lbs (3+ kg) of salmon fillets (usually took ~25 min) to an internal temp of 145-150 F (62.5-65 C), take th
I have a pack of fish in the fridge that says cook from frozen, is it safe to cook now it has defrosted. I have had it for one day in the fridge
So I've baked some apples just yesterday, and today they are extremely sticky. Not because of the glaze or anything, it's just that they're st
I am aware of the additional cooking time required when cooking frozen meat sous-vide. Beyond that, is there additional risk in cooking meat sous-vide from fro
Arepas are a traditional dish from Venezuelan cuisine. After eating them a couple of times, the other day I decided to try to cook them myself. I searched over