I'm interested in curing meat, and most recipes require pink salt (which contains nitrites to help cure the meat). Is Himalayan pink salt the same thing?
One of our favorite dishes involves rolling a piece of cod in corn and then sautéing it until the corn is somewhat caramelized. Then it bakes until the f
I'm new to bakery and I can bake chiffon and angel food cake alright, but everytime(3 times) I bake chocolate sponge, I always end up with something with good m
I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the
I have modeling chocolate panels I am using for a cake. They have a very soft shine from being smooth, but I was hoping to bring them to a higher shine. I had w
How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to
It strikes me as an unsafe food practice to follow Cook's Illustrated's advice for soaking dried beans for 24 hours unrefrigerated. I've also seen them suggest
What would be the best way for replacing egg wash when baking bread? I've tried unsweetened soy milk but it didn't brown that well.
I recently purchased a pre made casserole and the instructions stated that it should be placed in a 440* oven for 55 minutes. This seems like a very hot cooking
What precautions should I follow to avoid imparting a bitter taste when infusing orange into my tea by placing the rind in the teapot?
My girlfriend and I have been experimenting with making different flavors of chocolate truffles. One difficulty with this is that different flavorings have diff
I just baked a sponge cake, its sides are fluffy and fine but in the middle it's a bit stiff. When I stick a toothpick in the center it comes out clean and when
How to fix food that got extra salty? I imagine this depends on what the food is. With spaghetti, you can add water or change water if you detect it on time. Bu
I've noticed that a lot of Thai dishes call for thick black soy sauce, but they rarely specify the type. Occasionally, a recipe will specify a certain brand, an
I was making homemade vegetable soup. I had used 2 pint jars of home-canned tomatoes then accidentally added a jar of home made salsa. My daughter hates salsa s
My question is this: Can you reuse the left over scone dough to make a loaf of bread? And how would you go about doing so?
Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 differ
I am baking a 3 tier wedding cake for August. It will consist of 2 white layers and 1 chocolate layer in the middle. I am covering these layers with white fonda
I was trying to think of a way to more efficiently storing parmesan for quick access. I realized I could shred a batch and vacuum seal it in a jar to better pre
I have a rice cooker with brown rice setting. I struggle getting the brown rice cooked properly. I get it either too soft or too dry once it is done cooking. I
I'm using chicken wings to make a stock, but they want to float up to the top above the water line. Any kitchen hacks to keep them submerged??
I recently purchased a jar of Very Raw Honey from my local market. I purchased it because it was on sale, but eventually I looked up whether it was safe or not
I would like help on how to know which baking pan to use if the recipe does not specify. I have tried measuring the pan using water to ascertain the quantity b
I just made sunflower seed cheddar crackers. The dough is spread all over a layer of parchment on a cookie sheet . I baked for the required time but the parchme
I only have a blender, and was wondering if you could make cake batter in a blender. Till now I've been mixing by hand, but I have a recipe that calls for cream
I have no trouble preparing the seitan dough, or at least, that is what troubles me the least and can be fixed easily. However, I can't get the texture right. I
I observe lots of bubbles on the noodle surface after frying. What causes this and how can I control it?
I made a lamb based Japanese curry in a slow cooker and unlike my previous efforts (using many of the same ingredients, though in different proportions), it tur
When making treats, I try to make them as appealing as possible and like to decorate them. I have been looking for an icing recipe that can be used for decorat
A co-worker and I are having a disagreement on whether or not it's okay to put unopened cans of pizza sauce in a refrigerator. I say it's not, because the acidi