I am making flan for a dinner party this evening. The recipe indicates the flan should be baked for an hour before chilling. However, having never cooked flan b
There are only 3 rack settings in my gas oven. I have baked on the top rack and my bread is raw. Which one should I use to cook at 350f for 35-40 min.
As I understand it, tangzhong in relation to bread making is an Asian technique in which a portion of the flour in the recipe is pre-cooked with water to make a
The recipe I have for a manhattan cocktail calls for 2.5:.5:.5 Bourbon:dry vermouth:red vermouth. Will mixing the dry and red vermouth together and storing bef
I have to bake 3 small white cholocate mudcakes and put them together to make the final butt shaped cake, which I will ganache and fondant. I have to bake 1 rec
How do you get even small pieces when you brown ground beef? It always seems to come out chunkier than I would like.
I am making a no bake cheesecake. It calls for milk but I just ran out. Can I substitute with sweetened condensed milk?
How do I stop my sous vide steak drying out? I have tried various temperatures and times from 55°C to 60°C and from 40 minutes to 4 hours. The colour an
I am cooking for a dinner party in a couple of days and one of the friends is allergic to egg but the 2 recipes I found and like ask for eggs. The recipe that m
I made delicious cranberry sauce with fresh berries, sugar and brandy. Can I freeze it?
Sometimes when I finish making a recipe, I wash it and want to straight away start making a new one. I usually take care to dry the inside of the pan to prevent
I have an aluminium hard anodized non stick pans. When I use oil for sauteing, it many times disappears - For example when i fry shallots or eggplants. Is this
I am attempting to make homemade eggnog. My recipe requires you to cook your mixture (which is good, as I am pregnant and can't have raw eggs but would love to
I'm making a bunch of cookies, but I only have one cookie sheet that I like and I'd just assume do it it one tray at a time anyway, so I'll be baking the cookie
I'd like to make panna cotta, but all of the recipes I've seen call for unflavored gelatin, and the closest thing I have on hand is a product (Gefen brand Straw
I have been using my cast-iron skillet for some time with good results. Essentially, I bring out the meat from the fridge with time so it gets at room temperat
What differences are, besides speed, when cooking omelettes in oven versus in the frying pan? I have traditionally always used pan but i see now some recipes r
I have a 1.5 liter plastic water bottle (the disposable kind) that I keep on a shelf by my bed. I fill it every night before bed, and generally nearly finish it
I have a piece of cold smoked salmon, vacuum packed, in my fridge. Unfortunately when leaving the house I turned the fridge off accidentally and left the house
We have two types of sauce we put on our sausages. Tomato Sauce (Australian - ketchup equivalent) and Barbecue Sauce (Australian - mix of ketchup and Worcesters
I've been working on this riff on an Asian noodle soup. As the final garnish, I want to drop an egg yolk in the middle of the individual serving bowls of soup,
I have reviewed various recipes for copycat sonic shake recipe and they all use vanilla flavor. But I don't like vanilla flavor. Can I add any other flavor to
I frequently make yogurt at home, and I decided to try to make Shankgleesh, a spicy Middle Eastern cheese that is difficult for me to find at local markets. Sev
I found a make-ahead chocolate souffle recipe that calls for freezing prepared ramekins and then pulling them out (without thawing) and baking in a preheated 40
A recipe I have been learning requires acorn squash wedges. I have been using my 8" chef knife to make a shallow cut in the outside, then kind of jabbing it wit
I'd like to try an English Muffin Bread recipe, which makes two loaves, but I only have one pan. I assume that I can simply cut the ingredients in half, but the
I recently made fresh egg noodle pasta. I made too much! Can I freeze it? I have tried freezing other kinds of pasta but am skeptical of freezing egg noodle pas
I have a 30 Oz plastic jar of Roasted, Unsalted Archer Farms Cashew Nuts. I've noticed that after having it 'open' for a week or two (i.e. the lid is tightly sc
I made a baked apple recipe with a crumb stuffing (recipe here), and then accidentally left one of them out in the dish overnight. Is it safe to eat? (Checked s
I understand that sugar serves several different purposes in cooking so it's often not okay to replace with natural sweeteners like stevia. However, when signi