From a food safety perspective, under what conditions should a plastic or wood cutting board be replaced? I have a plastic one that developed a crack that goes
I make green smoothie in the morning and I dont want to do it again in the evening. Is it fine if I use the same smoothie in the evening or there are some pro
I had gone completely cold-turkey on caffeine for a while due to anxiety issues, and I'm slowly reintroducing caffeine to my diet. I have read in many places t
I have a surplus of matzo this year thanks to Costco, and I assume I can crank out my own matzo meal and matzo farfel at home from whole matzo. Has anyone done
This is the "Cook's Choice, Better Baker Edible Bowl Maker" which I received as a gift. Now the idea appears clever enough, but everything I try to do with i
I have a particular drink that is one of my favorites that I like to make at home. It's sort of an Old Fashioned, made with Jameson, Bitters, Cocktail Cherrie
Can I make a cheesecake with cookie crust Ina a parchment lined rectangular pan so I can cut it in little squares?
My mother left me a cookbook that is the most amazing one I have ever seen. It is approx 1700 pages, the last pages are missing on my copy. I remember the cover
I am working on a multilayer chocolate mousse but is kind of hard for me as some recipe suggested me that I should use the white part of the egg and others sugg
I'm a new owner of a Sous Vide circulator, and I'd really like to make a leg of lamb for Easter. Making leg of lamb the "old" way (in the oven) I always get a b
Are enameled cast iron pans or stainless steel pans better for cooking with acids like tomatoes? I am wondering if I can use all cast iron/enameled cast iron pa
Buying the shrink-wrapped coconuts (in shell) at the store is similar to playing Russian Roulette. All this trouble of getting the water out and breaking the s
My croissants look good and they taste fine but they have an extremely flaky/hard exterior, it is like a biscuit even though they are light in weight and have t
I'd like to use extra virgin olive oil for the above mentioned cooking methods as opposed to other oils/butter. Are there any downsides to it, or can it be used
I don't eat pork for religious reasons, but a lot of recipes use them. What kind of meat is a suitable substitute for pig products? More speci
I am trying to make a new dish, I really want to make a creme brulee but I don't want to be shackled to the idea of using a ramekin. Is there any way I can set
I just managed to do a chocolate mousse with 5 layers (sponge, chocolate thin layer, nougat mousse, dark chocolate mousse, ganache). I added some "Agar Agar" to
I bought semi and unsweetened baking chocolate in bulk but forgot to mark which was which....is there a way to figure out which one is which?
There are a great many questions here about roux. This is about the best ratio of flour to butter (fat), and also whether the type of flour (protein content) a
A recipe for cooking pork calls for sake in the marinade. Should I boil the alcohol out or should I marinate with the alcohol intact? I read somewhere that alco
I have a stomach ailment which makes me intolerant to roasted meat and grilled meat. Even though with grilled food most of the fat drips off, you will notice t
When I cook round steak most of it comes out fine, but as I eat it bits of it (every four or five bites) I come across this one bit where when I bite in I feel
Last night I was doing some fried schnitzels with canola oil at 130-140C (they were very good). After serving them, I felt adventurous and wondered what would
I want to make a bread with a stout in it for extra flavor. The stout will replace most of the liquid content of the bread and I am worried whether it will kill
I'm new to the idea of cooking with dried (reconstituted) mushrooms and am wondering how they would differ from fresh when cooked. Specifically, is the textu
I was excited to try cooking with dried mushrooms until I saw some comments from people who found (many) dried worms mixed in with their dried mushrooms. How c
Making a big batch of roux is a hassle, so I'm investigating how to make my life a bit easier. According to 'Ideas in food', you can make roux in a jar in a pr
Last few times I've made quiche the filling has set more like an Aero bar than the thick dense custard you expect of a quiche. Additionally it's more rubbery th
I've looked through the ingredient labels of cheap candy bars, and quality baking white chocolate chips alike, and have been unable to find any milk-less white
I left some humbugs in a jar in the sun on a kitchen shelf. They melted a bit and are now stuck in the jar. How do I get them out?