What are the risks of eating undercooked steak? I tried to cooked medium rare steak for the first time and I did not know about the palm trick to see it the me
This is sooo weird. As is my habit, I filled my ice trays with cold tap water and let them settle on the counter for 15 minutes or so. Then I put them in the fr
I've really liked the non-stick silicone backing mats that I have. I use them all the time. They fit perfectly in our 12x16" jelly roll pans. My cookie sheet
I've started making tofu recently, and the one thing that bothers me is how much okara I end up throwing away. Since I'm not drinking the soy milk, and just tur
Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable
When I cook my meat, I usually bake or broil it, I basically use the oven. I like using the oven to make the side dish while baking the meat. Usually the side
Many people say that cookie dough having water or milk in it makes the end result quite rock hard, and many people told me to bind the dough entirely out of fat
I simply prefer hazelnuts to almonds, especially in sweet applications. I've been recently gifted with a pound of very nice bittersweet chocolate so I've decide
I baked a chocolate and pear cake whose batter is made with yolks, sugar, butter, melted chocolate and amaretti, flour and baking powder and whisked whites. It
I'm thinking specifically about Frangelico, but Kahlua is another one that I use quite a bit. I don't care about alcohol content, but I would like stronger flav
I just tried browning butter. I placed the butter in a saucepan and heated it. It melted, then started to bubble and sizzle. Once the sizzling subsided, brown p
I have to ask this question as I really tried hard to achieve a soft crust for sandwich bread but couldn't succeed. I have tried lots of techniques and differen
I am a big fan of tea. I hail from Punjab, India. I like it with cardamom and milk and water in 1:1 proportion. And I like to boil everything together (this is
Some Chinese shrimp dishes like the spicy garlic shrimp is served with the shell still on but head removed. Since the shell was on during cooking, the seasonin
Can anyone recommend a good spice shop in Derby / Nottingham? I am after some Allspice berries, I've seen some online but I just wondered if t
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
I am counting the days until my first batch of preserved lemons will be ready. I've read several tagine and couscous recipes, I'm excited, this is uncharted ter
I'm looking for something with the physical properties of pasta (spaghetti or similar, not lasagne). Something that I can toss with a sauce or oil and serve in
Is unwrapped, refrigerated cheese safe? I usually have Australian or New Zealand cheddar cheese or similar cheese in my refrigerator. Recently I've been disca
After getting a new stove with a much better heat control I am trying to learn more about using the right temperature for the right task. I assume that things
I am defrosting a cooked chicken to use in a curry it will be thoroughly heated at a high temperature. If I have too much curry will i be able to freeze it, as
I am making Paella for 20 people but unable to purchase a paella pan at this time. What pan can I substitute ?. I was thinking of using a chafing pan since it's
Today I bought a chicken that was slaughtered less than an hour before, so it was still warm. The shopkeeper said it needs to stay in the freezer for a couple o
My cookie dough is falling apart. What should i do? I have tried everything! Including more flour, more milk, more everything but its exactly
I know that kale is the original recipe, but I've always liked spinach better. I think it has a nice sour kick to it. The problem is that spinach gets soggy muc
If you are making a baked Mexican chicken casserole that uses black beans, what can you substitute for the blacks beans to enhance flavor but not totally change
I have an awesome cream cheese and blueberry pound cake recipe that I love to bake. Can it be left on the counter and for how long?
One of the recipes I am trying out asks me to use Potato starch to help thicken the sauce. A majority of the recipes I found online for it say to use Potato sta
Unless I get a credible and resounding NO! very soon, I'm going to give it a shot. I've recently started using my food processor for more and more whipped egg (
I'm looking for something that works like pastry (malleable before baking, rigid after baking, mild unobtrusive flavour) that is transparent or translucent. T