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?
Lately I've been making a lot of no-knead bread, not out of laziness, just love the crustiness and rich flavor. I was thinking about trying to make a loaf but
Obviously, one should use only clean ingredients. However, especially with game and river/lake fish that's rather difficult. What are parasites that should be
Which kind of oil is best to fry steak in a cast-iron skillet with?? Olive, Canola, almond ?? I'm looking for the best taste profile also. Tha
I have a 4lbs boneless leg of lamb I intend to roast in an oven this weekend. I am thinking of trying very low temperature roasting. I was inspired by Alton B
I have a frying pan and I want to fry 3 sausages. I want to heat them thoroughly, and want to know the most effective way to distribute heat when frying multip
I am making gluten free chocolate chip cookies. The recipe calls for 1/2 cup of grapeseed oil.Can I substitute peanut oil for grapeseed oil?
What's the difference between the flour in the blue bag vs the red? I'm not even sure which one I have since my local Italian shop re-bags it, but I've seen the
I have had a container of off-brand sour-cream I bought from the grocery store in my refrigerator for almost two months. When will it go bad or will is ever go
I have sliced ginger stored in a jar of honey, and another jar of a small ginger knob in vodka. Both were stored in the refrigerator. Both are about 2 to 3 year
I plan on making a raw kale salad for a large group and was wondering if there is another technique besides massaging it with my hands, which will likely get so
The basic recipe for fish-house punch involves cognac, dark rum, peach brandy, sugar, and lemon. I have peach schnapps, which I rather like. However, this blend
I have a ceramic oil bottle that I don't use. It's just not as convenient as I hoped it would be. I'd like to donate it, but it still has an oil residue insid
I'm making pork stock for the first time from raw pork bones I bought at the store, and I just opened a spiral cut ham to cut it up. Can I put the cooked ham bo
Friend of mine had a dry goods mix that included things like flour, salt, sugar... it kept indefinitely and could be used in proper portions for any number of b
Every recipe I can find is for "fluffy" pancakes. I prefer thinner, slightly crispy, (very) slightly chewy, non-fluffy pancakes. Basically, the less "cake-lik
I have been making some yummy sorbets and ice creams. Many recipes call for atomized glucose powder. However, 'atomized glucose powder' is not that readily av
While I was seasoning my stainless steel pan, the bottom turned brown before I added the oil. Why did the bottom of my stainless steel pan burn? Can I remove th
I made beignets and I want to hurry and bake them before going to sleep tonight. Do I have to let them sit overnight or will they be fine if i just put them in
I've just bought a cheap (+-$15) wok from an asian market and I'm unable to determine the type of material it is (the wok had no informative label/instructions)
How can we bake a sponge cake in a grill microwave oven where there no preheating functionality? It's an Electrolux grill microwave oven. Is there any substitut
I often host dinner parties for groups of 6-8 people at my apartment. I usually cook simple meat-based entrees using pan-frying, sauteeing, braising, poaching,
How can you make instant chocolate pudding come out smooth and even consistency instead of having little chocolatey clumps in it? Could something be wrong with
This paella recipe calls for frozen lima beans, but I only have dried baby lima beans. How should I prepare the lima beans beforehand so that I can treat them a
I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by
I am looking cook a breakfast goulash to serve 30 people. It seems like breakfast goulash is usually done in a large frying pan (see this recipe). The quantit
I am battling with rosacea and was recommended by a doctor to not eat starchy things, including starchy vegetables and fruits. I know that starchy vegetables i
I bought several one-inch beef shank cross-sections from the local supermarket. It looks like concentric circles, with a inner circle of bone and an innermost c
Can milk from beans other than soy be curdled to make a tofu-like product? I know that black beans work, but I am wondering about kidney or pinto for example (o
In some recipes for apple and cherry pie, it is suggested to pre-cook the filling at low temperature in order to make pectin heat resistant and so preserve the