Recipe calls for white vinegar Can I use white wine vinegar diluted to 5 % acidity?
I have baked the layers of a wedding cake and am left wondering as to my best stacking approach. It is a fairly dense sweet potato cake with buttercream frostin
I'm trying to make blueberry muffins, and I will be folding the blueberries into the batter as well. How can I turn the batter slightly blue without adding exce
Everyone seems to say "low and slow" for pork shoulder. 225f or 250f for 8 or more hours. What is the longest / lowest you can do? (without big risk of illnes
I made a blackberry/blueberry jam about 3 1/2 weeks ago. Due to work and school, I lost track of time. The jam came out a little thin (and flavorless). Is it
I'm a huge fan of cooking up grilled onions, peppers, mushrooms, and many other toppings. When I worked at a local sub shop I was always the one volunteering t
I want to make broccoli cheddar soup tonight and it says to blend the stuff after you add the broccoli. I have a blender but it sucks and woul
Light snow is in the forecast for Thanksgiving. I plan on deep frying the turkey. I have deep fried turkey before. I know what to do and what not to do: I wear
Is it possible to brew a good cup of coffee by steeping freshly ground coffee in a tea basket? Would the time amount be the same as for a french press (4 minute
I want to make a Dr. Pepper glazed ham, which calls for pineapple juice. Unfortunately, my child is allergic to pineapple. What can I use to replace the pineapp
In a conventional oven, I need to warm up a turkey for 1 1/2 - 2 hours at 300 degrees, and a sweet potato casserole for one hour at 375 degrees. How long should
I love cooking especially sweets but I'm not a professional. This time I tried to make ready-to-roll icing for the first time to decorate cupcakes but it was h
When I'm baking regular white bread: wheat flour+water+yeast. I often find my first rise to do well, but my second rise halts prematurely. It does not double.
Recently I made some cupcakes that turned out mostly great. However, even other people than me – I have an aversion towards overly "sugary" desserts &ndas
I significantly over-baked my cheesecake today (I forgot to check the temp extra early to compensate for the fact that there was a baking stone in the oven). N
I made an oxtail stew in the crockpot/slow-cooker today, and 6 hours later I added the vegetables (carrots, onions, celery) which was also one hour before dinne
Specifically, I have a recipe that calls for toasted peanuts. What is the difference between roasting a peanut and toasting a peanut? I can find roasted peanuts
I followed the recipe below but I'm concerned that it seems like a lot of cream - it's very runny. I've already mixed it up, poured one pie, and have a ton of m
In this case it is a banana cream pie, but also in candies. The simple argument I've heard is that the alcohol in it will boil off, but in my case my imitation
I'm trying to make Kool-Aid Pickles (koolickles). I've tried with quartered Ba-Tampte pickles and I seem to get it right, but I'm not seeing the results I expe
When cooking bacon on a sheet rack in the oven (for about 25 minutes at 400 ° F), it's common to put the bacon in the oven when the oven is cold, so that th
Recently, I have started to eat healthy and got into bodybuilding. I see a lot of videos of people cooking in bulk for the week online; this would save time for
I found a recipe for cornbread that I want to try, but it calls for "1 cup Goya coconut cream". Two problems with this: one, I don't have any such creature (I'm
Halo! We are in the midst of our honeymoon, and are traveling from Amsterdam to Brugges to Paris. Upon our first breakfast in Amsterdam we were presented with
What is the cooking time for a stuffed turkey at 350 degrees? I read that it should be 20 minutes per pound, is this correct?
I have risen my dinner rolls a second time. Now they have plumped up in their baking pan. How quickly do I need to bake the bread once the bread has risen a sec
I was wondering if there was an exotic pop corn receipe, something different that you find on theaters and circus. Does anyone know any receip
I assume this question generalizes to items such as flour. I kept brown sugar in the plastic bag it came in, in the refrigerator. Due to frequent use, it has
I don't have much cooking experience, and I want to contribute to our Thanksgiving dinner. I've just popped some popcorn but don't know what t
I have lots of great recipes that call for crème fraîche, but for some reason, it's very difficult to find it in my neighborhood. I hear that sour