Does it matter what kind of pan you use when flambéing something? I want to flambé something and I was planning on using a non-stick pan.
I own a Kitchenaid Artisan Stand Mixer and everytime I try to use the dough hooks to make bread, I always end up using WAYY more flour than the recipe calls for
How can I save a batch of truffles when I realized I only used 7 oz of chocolate instead of 9 oz and it doesn't seem to be thickening up enough?
When my mayonnaise splits I add a little water or lemon juice to fix it. Works all the time. But this time my hand slipped and I ended up adding way to much wat
I am following Alton Brown's Eggnog Recipie (following the procedure for cooked eggnog). Currently the bowl has Egg Yolk, Sugar, (non-pasturized) Milk & Cr
Can you make your dough and stuff it/roll it with meat or whatever you choose, then place it in fridge overnight to be cooked the next day? What I mean is, do
I've heard that good polenta can be made in the oven, without the stirring. Has anyone else heard of this? Does anyone know how to?
Given the advances in technology regarding non-stick pans, do they still give off fumes if they are heated with nothing in them? I never pre-heat my non-stick
The recipe/picture that I'm following calls for cutting out Christmas stars from marzipan and for the stars to be browned somewhat (does look nice). Last time
I have prepared a Christmas pudding but it came out too wet to our taste. What is the best way to store it to make it drier but without spoiling it?
Suppose I left some chicken in the freezer for 8 days and the freezer was set to go from 0c to -5c over those 8 days. Since the air temperatur
in a few days, I will be trying to create a buttock shaped cake (back and buttocks). I want the fondant to look very smooth and want to ganache the cake to have
So I was making a little holiday drink. Little nutmeg, cinnamon, a shot of brandy, and eggnog. The eggnog was brand new, but when I poured it, I noticed it was
How long does it take to slow roast a 13 pound bone-in fresh ham? We want to bring it to 190 degrees F to break down the collagen.
I am planning to make a white chocolate mud cake with pistachios, white chocolate chips and dark chocolate chips. I know that there are several methods to preve
I always make my own custard when I bake Portuguese Tarts but want to take a shortcut. Can I use store-bought custard to make Portuguese Tarts? What kind of cus
I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is
I use this fondant recipe to make Peppermint creams. The mixture uses one egg white to make 35 candies. The candies are left in the fridge for 24 hours to set.
I've just started buying rockmelons and they were only sweet a couple of times. The other times, they've been very low in sweetness and it felt like a waste of
I know how to roast beef in the correct way and let it rest before slicing, without wrapping it and making it sweat etc. etc. My question is though that I'm ro
I made some beef jerky, and I am wanting to mail some to family and friends. I don't have any of those silica gel packets to absorb moisture - is there anythin
I am looking for a new microwave. I heard a lot of good things about convection microwave ovens. I am wondering if I could also use one for ro
I have a recipe for a mascarpone substitute. How much does that recipe make? I need a pound's worth, so I don't know if that will be a enough or is too much. H
Many Indian recipes call for a quick frying of mustard seeds until they start popping. If the oil is really hot the mustard seeds pop right away - But as I'm al
I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream?
I've noticed that many foods, such as cabbage, garlic, and ginger, either turn blue or purple in certain conditions, or that, like purple string beans, they los
One day I finished cooking a beef stock. When I poured the stock into a glass bowl and added some vinegar, a cloudy precipitate formed and remained suspended in
A recipe for a spinach casserole / gratin calls for topping it off with Appenzeller before putting it in the oven. I cannot find Appenzeller in the store. htt
Last week I bought a packet of green chilli from an Asian store, the really hot ones. I only used 5 of those and had about 20-25 still left in the little plasti
When I used to work for a grocer a senior employee told me that the broccoli suppliers tried not to freeze or pack the broccoli in too much ice to prevent it fr