I bought a new unopened package of mascarpone cheese yesterday and forgot to put it in the refrigerator overnight. Is it still good to use?
My inclination is to think that red wine would go well in a beef stock and white wine in the making of a chicken stock but I rarely, if ever, see it as an ingre
I have a glass-ceramic stove (Ceran), and I did spill some milk on it, which of course instantly burnt itself onto the surface. It seems resistant to any mild
When making chili in the crockpot, must the ground beef or turkey be precooked, or can I just throw everything in and cook it all day?
My research(basically wikipedia) shows that natural sausage casing is made from a layer from the intestines of animals such as sheep and cows. The alternative t
I have been using microwaves for a long time and just a few weeks ago, I saw a convection microwave combo in my office. I didn't know before that it existed. I
I know that a rice cooker is the easiest way to make sticky rice, because of the way it is steamed. However, I don't have a rice cooker: what is the most effect
Today for lunch at the office I have a package of gnocchi and a jar of tomato sauce. We have a microwave and a water cooler/heater. Is it possible for me to act
I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for fre
My Silpat baking mat came with very clear instructions to throw out the mat as soon as it becomes scratched. It now has a few very light surface scratches that
This is the strangest thing I've ever experienced with food. I have a salad, a kale and green leaf lettuce salad, sprinkled with lemon juice. As I'm eating it
In normal eggplant preparation, you salt and rinse first. However, when the eggplant is baked, it continues to release water. This leads me to believe that I co
Since we have to make bread in cooking class, there is only one and a half hour. Should I use more time to knead, or rise?
I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As
I put roasted almonds through a food grinder — first on coarse grind then on fine[1] — thinking I would wind up with almond butter. I wound up with
I've been baking for not that long now and I usually peruse the web and the hundreds of books I have at home before I attempt a recipe. However there is one thi
I've gone through the process of immersing my garlic in boiled water 3 times to remove that bitter taste. But how do I store it? I've blanched close to 5 heads
So I like to cook food in advance so its quicker to make dishes when I come back from work. After blanching a few tomatoes, how can I store them so I can use th
I have a Jubliee bundt pan that is only 10 cups, but my recipe is for a bundt pan at least 12 cups. I've only made the recipe once and it turned out great. Bu
Please can someone help or give advice to solve my problem. I have tried using sorbex but with no advantage
I knew that the point of the creaming method for cookies is to use granulated sugar to create small air pockets in butter. But what happens if I overdo it. I u
The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle
I made a soup in a Crock-Pot and placed rosemary directly in it. Once the soup was finished the rosemary had dispersed all over the soup. The process I used:
I have some recipes, that took quite long to cook, for example 8 hours. I want to start cooking those in the morning, so it is ready after I come from work in t
I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and
I recently found a piece of black substance in my Navel Orange. When I rubbed it against my finger, the blacked thing smeared on my finger like coal. It was les
In last few years I have eaten a few cordon blue like variations which were quite delicious. I have tried replicating some of them at home, and while they were
It is well known that food expiration dates are somewhat arbitrary. For some foods, they are much more important than others -- for example, you can pretty easi
I have a recipe for Mississippi Mud cake that calls for a 3.5 qt slow cooker. I own a 6 qt. Do I need to double the recipe?
I was given a set of mini-pizza pans for making personal sized pizzas, but I noticed these pans don't have handles or ridges around the edge like my larger pizz