When my grandmother would cook dry beans, she always soaked them overnight, and they came out "perfect" in the sense I liked, which was that the beans were soft
I plan to make lentil soup for the first time as I've heard it is a lean meal great for fat-burning diets. Anyway, the recipe ingredients I will be using goes a
I am cooking a very large wedding cake (35 cm or 14 inch) and can't get the cooking time right. Is there a specific temperature I should use?
I'm actually on the hunt for this coffee in Melbourne, being it's such a coffee-oriented city: Where can I buy a cup of 'cat poo' coffee (Kopi Luwak) in Melbour
I cure my own bacon with the skin still on the pork belly because I do not know how to remove it. I tried slicing it off with a knife (type unknown) but quickly
I'm wondering what's the relation between nitrogen factor, protein factor and energy from total protein. i.e Feta Cheese Nitrogen Factor: 6.38 Protein Factor:
I followed Alton Brown's recipe for stock in which he gave a rough estimate of 8-9 hours at a low simmer to extract maximum flavor. At one point, he said, parap
I bought a set of three Magnalite anodized fry pans(used) and was told they needed to be cleaned out and re-seasoned. What would be the best way to remove the o
Usually when I make flatbread, I roll-in seasonings (ie: minced garlic and celery) before cooking. There doesn't seem to be a problem with the dough being too w
I have a deLonghi Icona coffe machine. It contains a steaming wand of the panarello kind (with a hole in the top that automatically injects air). I tried to ste
I'm trying to make a fudge inspired by some I have seen made in a fudge shop here in the UK (although it is an American-style fudge, not the softer British kind
How long should boiled water used for powdered baby formula stay in a Teflon pot? Can it stay in the pot for days?
I'm making a cinnamon bars recipe in a 9x13 pan. (Recipe something similar to this.) I'd like to assemble it a few hours in advance and then leave it in the fri
I'm making beef stew in a cast iron dutch oven for the first time. I have some stewing meat, and have oiled the bottom of the dutch oven. The problem is my cas
I would like to bottle my homemade dressing. The main ingredients are olive oil, balsamic vinegar, honey, lemon and dijon mustard. Once it is bottled, is there
I know safety is paramount with canning, and best answer is always to find a trusted recipe. But that's obviously not possible for every conceivable food one mi
What techniques/recipes exist that are utilized specifically to considerably reduce baking time (to between 1 and 2 minutes) of, say, chocolate chip cookies - w
I have often heard the warning that one should not eat raw chocolate chip cookie dough which contains raw eggs, due to the risk (however slight) of salmonella.
The question is simple - how to tell if a whipping cream dispenser is overpressurized or underpressurized without the risk of removing the head? Note: Initiall
How do I make an extract to get the flavor of a pumpkin? Should I use pumpkin seeds or fresh pumpkin or maybe even the pumpkin skin? If I use pumpkin, should I
I work at a restaurant and got a request for no condiments on a burger. I took that to include cheese as well as ketchup, mustard, etc. The customer was not ple
My small cakes for example muffins are not rising correctly. They rise lopsidedly and spill over the paper cases. Nothing wrong with oven.
I am very fortunate to work in an office where I am one of about 3 caucasians for around 100 people originating from Asia. Yesterday, we had a pot luck, and one
How can I stick chocolate wafer sticks like this: on a mudcake to get this result:
Can i sterilise my filled jars of marmalade, raspberry and cherry jam in a steamer unit, such as those used to steam vegetables or baby bottles? I usually make
I recently purchased a Zojirushi NP-GBC05 3 cup rice-cooker. I read through the manual and some instructions online. I have made 3 batches of rice so far and tw
Just bought a manual pasta extrusion device from China. It came with no instructions and the box is written in Chinese. By looking at it, it seems that the "1 e
I would like to sell a pair of stemmed glasses, but do not know what to call them. They are quite large (7.5" tall, and the bowl is 5.75" wide) and say "0.5 de
I'm starting to use a whipping siphon and in a previous question some comments mentioned that "it's really easy to clog the dispenser" and "if you can perceive
I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the uniq