Some pie recipes call for placing weights on the pastry when it is cooked prior to the addition of fillings. Why is this necessary? What effect does it have?
I made some choux pastry last night, however it didn't come out quite right for what could be various reasons. After making the recipe, I came on here loking f
I've never made hollandaise sauce. So when making hollandaise sauce i'm concerned that the hollandaise sauce is not cooked through; since it calls for egg yolk
I want to experiment with dishes that fool the senses. Dishes that look like one thing but taste completely different from what was visually expected (e.g. Hest
I have had this amazing pesto vinaigrette at a local restaurant recently, and I have been trying recreate it in my home quickly and easily. I know the best way
The shop where I get milk (homogenized, pasteurized) is quite far from my home. So I would like to buy more milk per visit. Would like some expert advice on sto
I accidentally added vegetables and water to the pot from the beginning instead of bringing water to a boil then adding the fresh corn kernels What happens i
I have recently made two very successful attempts at an oxtail soup. First boil/simmer: 1.2 kgs oxtail Yellow onion about equal in volume, maybe slightly les
I canned 5 jars of chow chow about 1 1/2 weeks ago and just realized I forget to put them in a water bath after the canning process. Should I through them out?
For those of you who have rotary evaporators or other chemistry glassware in the kitchen, what do you use to grease the ground glass taper/ ball joints so that
I'm reading through a book of cocktails from 1865 and I often seen the measurement for a given ingredient listed as "do.". What does this mean? Examples: 4
I am new to sous vide. I am currently cooking a roast at 140 F. I can see there is a bit of liquid, and probably blood around the meat in the bag. It has been g
I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a
I've been trying to get into teas with more fruity flavors (pieces of fruit in the tea or tea based on fruit pieces) and I've noticed that a large majority of t
I've recently explored many Pavlova recipes and some of them say its ok to store the pavlova 3-4 day, while others say that one day of storage is already too mu
At home, my Santoku is used most, but there's no way I'm bringing that with me on my travels. In the event I don't find cooking utensils at respective hostels s
I am going to try and cook my own wheat and dairy free bread. It says use dry and fresh yeast. Can I use only dry yeast, and if so how much more do I have to u
Does an official comprehensive list of the E-numbers exists? I'm thinking of something along what the Wikipedia page provides: Number Role Name Description Ap
Can you start a cake at 350 F (180 C), then lower the oven to 325 F (160 C)? What happens to cake? Recipe calls for 350 but the recipe is old. Other recipes I
In Germany we don't have kale all year, only in winter. I am substituting it with Savoy cabbage. I am wondering if I should use the outer leaves which are very
I want to make some Beef Kebabs with onion, sirloin and peppers. I'm using metal skewers (if that helps). How long should I let the Sirloin cook on the kebabs?
A friend of mine told me how great Beer-Butt Chicken is. Apparently you take a chicken and beer flavors it in well, the butt. How can I cook the chicken like th
Can I use a Convection Warming Drawer at a temperature of 140 degrees to cook a green bean casserole?
I have a small cast iron pan which I am working with, trying to make sure I understand seasoning/cleaning before moving on to a larger one. I seasoned with flax
In the summer while I'm at work I'd like to set the temperature of my small apartment higher--roughly 83 degrees as per US department of energy recommendations.
Have a bag of potatoes about maybe 3 weeks old. Still firmish, not green but with little small sprouts (maybe barely 1 cm) VERY small. Are th
I typically use a little white vinegar to hold my poached eggs together better while cooking (plus, I like vinegar). Recently, I ran out of white vinegar and s
I found many Chumus recipes online. The general gist is to cook the chickpeas for a few hours (or let them sit in water for a day, then cook them), grind them,
When making kebabs I usually use the metal re-usable skewers. However do they differ at all than their wooden counterparts? Dishes are fun to do but only if the
I combined sugar and flour and mixed with frozen blackberries and placed in unbaked pie crust, dotted with butter and froze. Will this turn out all right when