Cream cheese flan recipes seem to all call for a blender: you just put all the ingredients (possibly minus the evaporated milk) into the blender, kind of willy-
Recently I realised that if I don't have a microwave oven, I can use boiling water to heat up certain types of food by boiling water in a deep bowl, putting wat
I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I adde
I've had stir fry a few times lately and have noticed this strange ingredient in it. It is a blackish purple color, and looks a lot like a noodle! The other sea
If it takes 10 min to boil regular noodles if you drain the water after, give or take, how many minutes before the end of soup cooking should you add them in th
I want the naturally sweet flavor of the pepper preserved, so no pickling or added sugar is desired. Can I pressure can sweet fire roasted peppers without sugar
What's the minimum water temperature for making stock? (from either meat and vegetables, if they're different)
I added too much ground black pepper to my soup (was actually following a recipe for once, while I usually season to taste) - is there any way to rectify this o
I followed a brining recipe tonight for the first time. I added water, salt, sugar, worcestershire, and various dried seasoning to a saucepan, brought to a rapi
My mom put a package of Wilton cake fondant in the freezer by mistake. Will it still usable once thawed and, would you thaw it now or just before its intended u
There are a couple recipes out there for invert syrup that basically say add some acid (citric acid or cream of tartar) at 0.1% w/w bring it up to 240 °
When cooking meat, marinating is a frequent technique. However, what's the optimal amount of time that one should marinate your meat? Is it different for differ
I know that you need different techniques and tools to bake in bulk. But do recipes need to be changed as well? How does one take a recipe that you would bake a
I have recently been mixing batches of sherbet using Malic acid, colour, flavouring and granulated sugar. I add all the ingredients and mix it for 10 minutes in
I'm tweaking a thin sponge cake with nut flour that I want to roll with a filling. My third attempt at the cake was delicious, but it didn't bake evenly. The ed
I know that pre-Columbian chocolate was less sweet and more bitter, but I can't find a recipe for it. That fact probably means that it doesn't taste great, but
How do you make a cup of hot chocolate drink so that it's sweet and thick and maintains the chocolate taste? I haven't been able to make anyt
How do I carbonate a drink that originally isn't carbonated without altering its taste or the process taking more than a few hours? I've seen some methods that
I have had a tupperware of sauerkraut I bought from the grocery store in my refrigerator for almost two months. When/Will it ever go bad?
Are there any "rules of thumb" when it comes to utilizing both racks in the oven? I'm primarily concerned when it comes to frozen meats in the oven, but I also
I bought a whole pig with a friend. Along with the meat, we each received several bags of skin with ~1/2" of fat. I figured I'd render the fa
Why is sourdough called 'sourdough'? Is it because it is sour to the taste, or for a different reason?
So I baked a rye bread last night (in a bread pan). It was a new recipe for me and I had to adjust some things in it due to missing ingredients, so I could not
I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after s
What can I add to my rice cooker to create a similar flavour? Also I find, rice comes out quite dry even when I put more water? There's a slight oily sheen to i
I understand that sourdough starter (made from wild yeast) will differ from location to location, based on the different yeast bacteria. How will this change th
I am not an expert in cooking, so I would like to ask for advice on how to cook minced chicken so that it doesn't stick together. What I want is separated mince
I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the b
Carrots come in a great variety of colours, from almost white to dark purple. However, the most ubiquitous colour variety is orange, and often the only to be fo
I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken hav