Is it possible to make eggless naan without an oven?
On a whole I'd like someone to explain how slow cooker / crock pot recipes are supposed to work? I mean they tell you to cook xxx all day on high, or yyy for 6
The sauce was to expire in Nov 2013. I kept it in the fridge all the time. The thing that grew on it was white in color (just like cotton). There was a greenish
I have a sous-vide supreme water oven. I was wondering if I could use it to slow cook large amounts of soup or to make beef stock by slow cooking. The idea is t
I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then th
I usually throw 3 eggs in a bowl and stir (also known as scrambled eggs) until it become a mixture, then I throw into a wok and fry it. However, I always get th
I work as a kitchen aide in an assisted living community. I assist the cooks in some aspects of kitchen prep (mostly non-cooking), but occasionally I help in th
Cream whippers seem to use N2O chargers. Soda siphons seem to use CO2 chargers. But both chargers appear to be physically identical. The MyPressi espresso dev
I recently bought some organic cinnamon (not ground, broken pieces for a hand mill) and saw what looks like pieces of wood in the mix (they don't have the same
Currently I'm storing most of my spices in a cabinet next to the stove. That's the best place for them. However, because of the way the shelves are spaced, I ge
I baked Pepperidge Farm Puff Pastry Shells according to what I thought were the directions. Temperature set at 425 degrees. I brushed the top with egg wash --
What kind of dough do you use to make typical american donuts (the ones that Homer Simpson loves). I'm from Italy and I've tried using flour and baking followin
Recently our commercial kitchen got some bunches of bananas with a curious feature. On the inside they were firm and delicious (no jokes, please), but on the ou
A few days ago i started reading about popsicles recipes. Searching this out i found out about two sort of recipes using almost identical ingredients to make a
The McAloo Tikki: (McDonalds' official page has a smaller image.) I have seen the onions, tomatoes, Aloo Tikki, and an orange coloured cream inside this bur
For a sorbet that contains a fruit, sugar, water and lime juice, i would like to know which is the best way to make this sorbet; by putting all the ingredients
For example if I seal chicken in the morning by cooking it on just the outside, is it safe to cook that night all the way through if kept refrigerated during th
I often want to cook double quantities from that stated in a recipe - say, twice the quantity of pasta bake or casserole (all in one dish), or two cakes instead
Of all the (thick) sauces and creams I prepare in a hot pot, tomato sauce is the most jumpy. When it's hot, it's impossible to cook properly without having it
I made a salad dressing with these ingredents: 1 cup olive oil 1/2 cup Tahini 1/4 cup apple cider vinegar 1/4 cup soy sauce 1 Juice of a lemon 4 garlic cloves
I am following this recipe for roasting hominy/posole. Basically, toss with oil and seasoning, bake at 400'F for forty minutes stirring every ten. I am not sure
I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plast
I make a lot of stir fry in my frying pan, and I hate cleaning it up. Often, if I do not clean the pan immediately, the stir fry residue (little pieces I have f
I normally don't keep unsalted butter on hand since I use it so seldom. So when a recipe calls for salt and unsalted butter among its ingredients would it be al
I've never been sure about this. It doesn't impact the taste or texture, as far as I can tell. I'm talking about those little crushing tools that you put a clo
My wife and I enjoy a recipe for rum-balls that she has made in the past, but we have friends that choose not to consume any alcohol. Is there any hope for non
I made some molten cakes the other day, using this recipe from Betty Crocker. However, it is very "cakey." The molten cakes I've had before in restaurants have
It's easy to make food more spicy by dumping a bag of ground hot pepper in it, or adding a pound of sambal, or pick one of the capsaicin concentrates and add a
I am making a cookie dough eggless, butterles and oilless. it is coming out spongy like a cake. what should I do to make no spongy cookies?
I use a non-gluten flour combination of: 4 cups brown rice flour 2/3 cup tapioca flour 1/3 cup potato starch Would it work to use quinoa in this combination as