I was at the grocery store and saw glass containers of these. What would be the differences?
I am planning to buy a KitchenAid mixer for my wife as a birthday present. However, there are multiple models and I am not sure which one to pick. My wife will
I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or
When I cook raw meat, especially chicken strips, I have it spread out on the chopping board with a few bags and containers of spice to the side. I don't actuall
I found this Neapolitan Eggplant Parmesan recipe, which lists roasted eggplant slices as an ingredient. I'm guessing that I wouldn't want to roast it so that it
Skirt steak comes in two cuts: outside and inside. While I am sure the difference in cut affects how the meat should be prepared and cooked I am not sure in wha
This is something I can't seem to make sense of, even after reading the ingredient lists. The non-reduced-fat Hellman's dressing is marketed as "real mayonnais
In another question, a user proposed burning briquettes on a propane grill in order to get charcoal flavor on the meat. I don't grill myself, so I don't know
After reading up on the proper books, I started adding some acid when beating meringues. At home, I use cream of tartar, but when I am baking at somebody else's
I was wondering about the methods used to produce non-uniformly (i.e., not a box or cylinder) shaped cakes. Let's say, I want a t-rex shaped cake (I went to eng
Where in Australia can I get a large wooden mortar and pestle for making green papaya salad?
I have purchased a bag of atta flour and am wanting to make pasta - is this flour suitable? And is atta a self raising flour or plain flour?
I have been trying to reverse engineer a packaged glaze mix for fruit pies. It weighs 1oz/28g, and contains "modified tapioca starch, citric acid, salt, artific
I have an older crock pot, and the lid needs to be replaced. It's an odd size, and the only appropriate lid I could find has a tiny hole in it for venting. Will
Almost every salad recipes I've read needs some oil. What's its effect on vegetables? How does it change the flavor? If oil is not used for the taste, why is
I'm trying out a recipe which requires sauteeing something in lard. A lot of people seem to recommend butter as a substitute for lard, but I'm not fond of saute
I have several recipes that call for anchovy paste; I think they're typically vinaigrettes. They don't carry the paste at Trader Joe's so I bought a small can
When following a recipe containing "juice of a lime [or lemon]", I can't help but find it wasteful to just squeeze the fruit. Usually, I'll include the meat of
Normally, baking powder is preferred to yeast for making cake. I wanted to make simple light cake with yeast (using bread machine), but I face a problem that is
Butter is an inevitable ingredient in most of dessert recipes. By definition, ghee is just clarified butter, but to me, the taste is completely different. The t
I prepared yeast-based bread with both hand and bread machine. The dough looks perfect, but when I try to bake it whether in bread machine or oven, it starts to
I am making macaroni and I need 4 tablespoons of butter, but I don't have any butter. I am going to use coconut oil as a substitute but do I use the same amount
I seem to have a bad habit of mis-calculating ingredients, particularly the liquid ones. Can I just boil off excess water that I've added to a flour mixture (in
I'm interested in trying a recipe from Alton Brown for marshmallow. I'm not sure what exactly "3 packages unflavored gelatin" refers to. How much gelatine (in
A dove just laid an egg in my flowerpot, on the window on the third floor. I really wanted to let it hatch, however, my wife said the chick has no chance to sur
I plan do make a Daquoise. I've seen people making them round, consisting of 2-3 disks, piped like so: Once I tried to bake a Macaron this big and failed bec
They leave marks on dishes in the pattern of the gloves. Details Tried soap, bleach, ammonia, vinegar, scalding water, microfiber cloth. Only the fingertips lea
I was boiling eggs and fell asleep. I think it was boiling dry for about an hour, would the pot be unsafe to cook with now? It was clean inside but the outside
Recipes for smoking brisket typically recommend a temperature of 225 F. My weber smokey mountain has a water pan to help regulate the temperature. But what if I
A cake recipe of mine calls for ½ cup of Vegetable Oil Spread (Specifically stating 70% fat), which I don't currently have. I found questions that deal