I just found out they make fancy devices for pressing garlic. However, I'm unsure of when I should use this. When do chefs press garlic and when do they chop it
I use Maris Piper with butter, milk and seasoning, but I'm wondering if there is a better variety for mashing?
I was wondering about a detail of a recipe I recently read in a magazine. The recipe is for Gnocchi, so basically it's about making a potato mash dough. Inste
I have two questions regarding my home made sausages. 1- They were great after the normal time-period, fermented well and were a great taste. Now, after another
My partner and I are working an entrepreneurial project for school, and we decided to make a sort of edible water bottle. We decided we would make it out of br
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
When cooking cakes (especially lemon cakes for whatever reason; perhaps they're sweeter or have a different type of sugar?), I have trouble with the surface of
I breaded some fish today, and the other day, chicken. Unfortunately, I over-estimated, and fried a whole bunch that we didn't eat. If I nuke it (microwave it)
I've just proofed a sachet of dried yeast and it seems to be fine (it's still foaming up the glass as I type). Can I go ahead and use that very same batch of y
If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are ther
I've cooked a large pot of soup for myself. I know it'll take me at least 3+ days to drink it, and I don't like to drink it after 4 days because it sometimes sm
i purchased sizzler plate last month. I am using it once or twice in a week. However it is getting lots of rust on it. within 5 minutes of was
At the suggestion of certain knowledgeable parties, I plan on dry-brining my turkey crown for Christmas dinner this year. However, I will most likely be buying
I have a 10.95 lb "round sirloin tip knuckle," USDA Select, half of which I want to roast in a conventional electric oven. As few online recipes have this spec
To me a big part of the fun of cooking meals traditional elsewhere is to do it "right". So I'd like to try to approximate using a couscousier as I play with my
When I used a recipe for peanut brittle that worked in a higher altitude in a microwave it burned. Should I use less time or power? How do I know it is the te
Why is alcohol used to prepare extracts, such as mint extract?
Wondering if I have to boil my homemade jars of salsa to seal them if they sealed on their own. (Yes I sterilized them before hand) The salsa went in hot and on
Is there a name in English for the process of turning ingredients of a dish into liquid through boiling them long enough? Usually this happen
It's that time of year, bean soup and split-pea soup are winter favorites of mine. I don't really care if the soups contain actual meat chunks, but I find the f
Does an induction stove require flat bottomed vessels? What materials besides stainless steel works for an induction stove?
I opened my bag of beets and there is a bit of mold on some of them. Are they safe to cook and eat. Also are they safe to use for pickled beets?
I'm doing research for my culminating undergrad project on what kind of knives are appropriate for elderly persons, aged about 65-75 years old, and I've got thr
I've heard of beef, not specifically "veal", where the animal can be older but has had mostly a milk diet and been restricted of physical movement, preventing m
As I understand it, making dough is really the process of hydrating flour so that a gluten network can be formed and the dough structure emerges. Pastry dough u
I was curious to know when baking, such as muffins or corn bread, when you go to add a pepper like a jalapeno is it better to steam the jalapeno or add them raw
My root cellar froze while I was away as we had extended single digit temperatures, which was not normal at all and we broke all temperature records. Now I have
How long should I cook 2 three pound bipork sirloin roasts for? I tried cooking one before for 3 hours at 400° but it came out real tough.
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to
The other day, I was going to roast a butternut squash in the oven to then cube and use in a stew. I noticed on the squash, there was a sticker suggesting to co