I was in a debate with a friend in regards to cooking burgers if they should be close together or far apart on a grill. I searched the site but did not find an
Can someone please explain why pressure cookers are recommended for recipes that normally require low heat (about 180F). Normal recipes for braises, beans, sto
My neighbor shared her delicious french bread recipe with me. Her loaves always turn out tall and fluffy. My loaves fall when I score them and the result is f
We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan. Any advice on best practices for
I am making an apple pie for the first time this Thanksgiving. I was wondering what the best apple was for apple pie. There are so many to choose from.
If a recipe calls for the use of two loaf pans, would it be ok to use a bundt pan instead?
I've taken to using my go-to Honey-Oat Pain de Mie recipe to make sandwich buns. I just separate the dough after the first rising into eight dough balls on a sh
I bought a bag of walnuts from the local farmers market (in NZ), but some of them are dark colored on the outside and almost black inside. Is this normal and ar
I've been trying to find out if white chocolate mud cake would taste nice with a dark chocolate ganache. This is for a cake that I am making for someone (so I c
How should baked potatoes be reheated in order to most closely approximate fresh-from-the-oven quality?
I have a candy recipe for peanut butter logs which calls for 3 cups of powdered sugar. This is TOO SWEET. Is there any way to cut the sweetness?
I have an inexpensive flour sifter that just has wire mesh and a little hand-crank (like one of these 1, 2.) It has cup markings on the side ("one cup," "two c
According to all the recipes, we have to leave the salted and covered with sugar pork in the fridge over night. In the morning we wash it, wipe it dry and put i
Some recipes I have seen call for demerera sugar, rather than what I would normally use, which is brown sugar. Is there a noticeable difference in taste or outc
I bought this the other day for making shabu shabu (샤부샤부) as well as for camping. The pot itself is made of cast iron which I know
When "slow cooking" a certain recipe, I need to keep a lid on the pot, or the sauce slowly but surely splashes all over the place. However, with the lid on, th
I've been looking for a chicken soup with matzo balls recipe that would duplicate my grandma's (she died without passing on the recipe.) This
I am developing a recipe for a taffy, and the candy itself is turning out perfectly. The major problem that I'm encountering is that the wax paper squares I am
Has anyone tried using a food processor to make ice cream with liquid nitrogen? Since the container is not made of steel but hard plastic, I am wondering if it
I have not actually read Michael Ruhlman's Ratio. I know that he describes a basic muffin as 2:2:1:1 of flour, liquid, egg and fat. Prior to discovering Ratio
I purchased a big roast and accidentially left it out for 3+ hours from the refrigerator. It was still cool in the wrapped package. Is this ok
How long can you keep sweet pickle brine without cucumbers in it? Or can you even do this? I use sweet pickle brine in many of my recipes.
What would be the procedure for this pie recipe from a 50 year-old cookbook? 1 1/2 c. mashed, cooked pumpkin 1/2 c. sugar 1/2 t. salt 1 1/4 t. cinnamon 1 t. gi
Surely, it can't be equally difficult to obtain juice from different fruits, but surprisingly, they usually cost the same at the store. One ex
I separate eggs with my hands, I'm pretty good at whites going one place and yolks going another. What's got me stumped is the chord. It seems to want to stay w
We made a mango pickle with green mangoes. Below is the typical recipe that was used: 20 small tender green mangoes 200g salt 2tsp. turmeric
I'm trying to identify what kind of sushi is featured at the bottom right of this picture of a display of what seems to be mainly nigiri sushi. The yellow, spon
Why does the taste of tea change after watering it down after it's ready for drinking? If you use 100% of water to make a cup of tea and then add 50% more wate
One day when I was young, we went to the doctor’s office for a checkup. While we sat in the waiting room, I was struck with curiosity by another family th
I was just putting away my cornstarch when I saw this on the label: To make cake flour: For 1 cup cake flour combine 3/4 cup plus 2 Tbsp. all-purpose flour with