My daughter is going through a growth spurt right now and having trouble sleeping through the night. I asked this question on ParentingSE and
I have a purchased frosted cake I would like to use closer to Christmas. I do not know if it would keep properly in the refrigerator without freezing. How coul
One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor.
So I am moving into a new apartment tonight but the movers do not get here until tomorrow and I just realized that I forgot to bring any of my kitchen stuff dow
I'm planning on making Baileys ice cream from the recipe given in Larousse Gastronomique, which calls for 1 tsp of stabilizer. Ice cream stabilizers are briefly
I love using a pasta pot/steamer where there is an inner "colander" pot so that you can pull all the pasta out easily. BUT... in all of the ones I've seen, the
Just got an All-Clad LTD2 saute pan and I was wandering if it is save to put it in the oven. Thanks
My homemade burger patties became smelly after one day kept in the fridge (not the freezer). The taste after I grilled them was also not good.
It is winter here. I wish to purchase lots of fresh Fenugreek leaves and then dry them out for later use. Questions: What procedure should be followed to dry
What's the benefit of soaking dry Fenugreek leaves in warm water and then sprinkling salt over them? From: http://www.everestspices.com/masalas/kasuri-methi
Every time I seed a gunny sack of sunflower seed kernels in a supermarket, I wonder how they are extracted from their seeds. It is very difficult to extract e
Every time I make cookies, the first batch out of the oven is a bit too thin and flat. Subsequent batches are as expected. What could be causing this?
My husband will bring home some fresh white truffles from Italy. I never had truffles in my kitchen and I don't know how to store them. Any advice? Subquestion
I tried several times to cook the glaze for a strawberry glaze pie and the sugar, water, and cornstarch would thicken but then the sugar would turn grainy. I h
I have 2 questions; 1 is very general, and one is very relevant to my current situation but both are about the same thing. So, I defrosted a topside of beef ov
I want to make, "A brace of coneys" stew. It needs to sort of feel like rabbit is in there, but don't have any rabbit. What would be an easy to find, suitable
I usually buy prepackaged ground coffee for my drip coffee maker, but recently I accidentally bought a bag of whole bean coffee and threw away the receipt. Can
I made a batch of dog biscuits for a Christmas gift, and I want to write the dog's name on them with colored sprinkles. The biscuits are the
When I make gravy to go with roast chicken and turkey, it is flavourful but always looks a little pale. Could you suggest a way to make it look darker without a
What are the different types of flours used in making Rava Idly, Dosa, Halwa, Ladoo and Upma in Indian Cuisine? What are the differences between Wheat flour,
I've got some lotus root that I had in the fridge about a week before I opened it. I left the lotus root in the water in which it was packaged and I'm wonderin
I recently came across a recipe for fish poached in milk. I've never heard of this technique, and am skeptical of its effect (vs. water), so it sounds wasteful
From here: https://cooking.stackexchange.com/a/24325/6168 By mixing in a small quantity of extra water before you cook the eggs, you are slowing down the co
I'm going to be preparing a vegetarian Christmas dinner this year and will be using a nut roast as the main dish, but I'm worried that it will be too much like
I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers a
I made a bigger batch of bread than I was initially planning on, and I don't want it to go bad before I get a chance to eat it. Having it go stale isn't an issu
I have a recipe requesting pasta #2 as an ingredient. What is pasta #2? I searched in several places but found nothing useful.
So far I have tired four different carrot cakes recipes, everything ended up too oily (The oil drips from the cake when pressed). I was wondering and found all
In the US, Greek-style yogurt and regular yogurt are both made with cow's milk, yet they have a distinctly different texture. When I described the texture of
I've got a recipe that calls for a boned lamb breast. Unfortunately, the lamb my wife got from the butcher is not boned, so I need to remove the bones myself. H