I've been cooking lasagna at least twice a week, but I still haven't been able to come up with a flavor that makes me "happy". Is there a particular way to st
I have a mini-oven with a tray I use to fry my bacon for breakfast. Quite a bit of fat leaks out from the bacon onto the tray. It sits there, in room temperatu
I pulled a chicken out of the freezer a couple of days ago with the intention of making stock/soup. It's defrosted now and ready to go, but I don't have the mir
What could possibly have gone wrong? I used only 1 egg yolk with no baking soda and Melted butter: And this is what I got after beating sugar+melted butt
I want baking my own bread loafs, specially things like sourdough baguettes, ciabatta, flatbead, and multi grain loaf bread. I've been resear
What is the cheapest "jar" (i.e. not immersion) blender that will survive daily blending of hot liquids (100 degrees celsius / 212 degrees fah
We usually buy club steaks or rib eye steaks and freeze them for cooking them at a later day. Then a few days later we take the steaks out of the freezer to ma
I saw this Glass Frying Pan on "Breaking Bad" TV Series and thought it to be really cool. Does anyone know where I can buy a glass frying pan
12 hours ago Now They're definitely slowing down. They're pleasant as is, I could throw them into a salad or sandwich right now and they would be a nice
Why does reheata cooked meat (can it be chicken, cow or pig) results in a realy bad taste and smell? Is there tips to reheat it?
I had bought six pieces of steak and forgot to refrigerate them. They were in a bag overnight and the next morning when I realized what had happened I quickly p
Can Mangoes in vodka create their own gelatin? I used overripe mangoes in premium vodka and sealed them in a clean glass jar for 6 weeks. The infusion is deli
I live in a big city, and there are not many fresh butcher shops here. Meats are found on supermarkets and they are passed by a frozen proccess to be able to st
Sous-vide has been on my radar for a while, but there is no way I am going to spend $500 for a new kitchen toy, nor have I been terribly excited about the do-it
My Baker's sweetened coconut is not moist after being stored in the refrigerator. How can it be remoistened?
Is it sugar, leavening agents or amount of flour used that will promote the crack on top of cookies?
Can I substitute canned pumpkin for 6 Tbs of butter in a muffin mix (bought)? What ratio? The mix also requires 1 egg and 3/4 cup of milk, would I need to chan
Our almost 2 years old toddler loves oignons accompagnying pickled gherkins. Unfortunately, trying to pick one by herself, she spilled all the pickle from
no not about cooking my refrige broke getting a new one tomorrow at what point does all the condiments start to go bad its at 60 degrees and has been for sever
I have a refrigerator with 1 3 7 9 for temperature control. Where should I keep the indicator to keep it coldest? The milk is getting sour.
I really like the taste and texture of red lentils and I've been cooking them (sometimes together with rice) as a side dish or as part of the
What is the significant difference between using a paper filter over a reusable metal mesh filter for Chemex?
Is there any traditional recipe that uses béchamel (white sauce) and pomodoro (tomato sauce) mixed, making a new (orange-ish) sauce? Is there a name for
i made marshmellows, came out very well. i cut it and rolled in icing sugar, for a while i was good, but then it stated to absorb the icing su
Should I introduce the milk hot or cold when making white (béchamel) sauce? Searching around I found multiple opposite opnions, like on this answer (see
I've been using a Wonder Pot for a year and a half, mainly making cake and the occasional bread. Recently my cakes have started baking unevenly, with one half
I'm a little confused as to what are the difference between them, when should I use which? Also, how long is the lifespan and proper care aft
What is the purpose of dry white wine in a recipe like bolognese sauce? I need to substitute something non-alcoholic for the wine and while I've found many grea
Due to dietary restrictions, I can not have apples, or any byproduct. There are lots of recipes that use applesauce to replace fat, but what can I substitute f
I noticed that mineral water with high mineralization doesn't have salt flakes floating on the bottom of the bottle on store shelves, but when I open one, after