I have many recipes that call for frozen spinach but only have fresh spinach on hand. Suppose I have a recipe that calls for, say a 10 oz. package of frozen c
I'm quite good in cooking schnitzels, but in the place where I live now there is no hammer to thin the meat. I wander if I can use the same technique like coati
Certain recipes (for example, corn bread, buttermilk biscuits) caution against overmixing: you're supposed to add the wet ingredients to the d
I want to buy the filling of Cadbury Creme Eggs to use it in another dessert. I remember that being available but I cannot come up with the keywords to search f
Do different powders (for example cocoa powder, wheat flour, health drink powder, baking powder) measure different numbers of grams per tablespoon? If yes, why
I've noticed that sometimes, I'll cook mince and providing I stir and chop the meat, it doesn't clump, but sometimes it does clump and I can't seem to work out
How does one go about purchasing sushi-grade fish without breaking the bank? I know that sushi chefs & restaurants usually buy in bulk. Is there any way to
I have a recipe that calls for fresh yeast, but I want to substitute a particular weight of dried active yeast for the fresh yeast. It seems from this question
I am trying to make these "cream biscuits". However, they just will not rise (tried 4 times) and end up looking very flat. I thought my problem was that I work
I have a pork butt that is seared quickly then simmered on the stove in marinade for hours. I like to choose very marbled pork because it's just so much juicier
Of all the recipes I've seen for cream cheese from raw milk, I haven't seen any mention of whether to skim some of the cream, shake it in or something else. My
I have a honey dipper I thought would be worth making use of. It does great at not dripping honey as I take it out of the jar. However getting the honey out of
I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two
I love there store bought coconut flavoured yogurts. I usually make my own but i cant find any type of coconut aromas around (even synthetics). Is there some wa
Here's my problem. We don't have access to a oven (we are out of town for a week and out hotel room only has a microwave and a 2 range stove top). I purchased a
I use an Aerobie AeroPress to make lattes. The instructions recommend a water temperature of 175° F to be used in making the concentrated coffee. Since I am
This may be a silly question, but I've never seen an unripe vegetable. Is the growing of a vegetable different from a fruit's? I could pick a carrot up from the
I accidentally used plastic wrap instead of foil wrap over the salmon in the toaster oven. There was a flame. When i checked the salmon, the cling wrap was go
Scenario: I am out of coffee, both whole beans and ground. However I've got a back of chocolate covered coffee beans. Possible solution: Toss the choco covered
Beer produced by large breweries has long been sold in cans, but I've noticed recently that more craft beers are appearing sold in cans as well. Why might they
Because bread is basically brick sized and shaped, it'll take a long time to get cooked properly. Assuming I don't care about the shape, does it make sense to
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre
I tried deep frying in oil using a thermometer for the first time today, my usual method is to test temp with a small amount of food. I was using a wok filled
I'd never heard of sous vide before coming to this site, but all the posts about it here have made me want to try it. I've seen the beer cooler method, which I
I made zucchini bread, and it turned out very tasty but too moist. It was very dense and somewhat sticky - not in an underdone way, though. I actually baked it
I would like to know if replacing treacle with molasses in my fruit cakes will change the texture of the cake and how much molasses can I use in a 2.5 kg. of ba
I have a recipe that calls for Poblano peppers but our store does not have them. I found this which references using Anaheim Peppers but they don't have those e
I have a piece of comte (French hard cheese) open for some time (1 week or so). How do I recognize that it's moldy and therefore not good to eat? There're a thi
I seem to recall reading somewhere that you should store leftover cooked rice noodles in water. Is this right? I don't want them to bloat and become ruined.
I'd love to get something approximating the nicely uniform chopped peanuts you get when you order a sundae at McDonald's. I have tried manually chopping the