I already have cast iron skillet but I can't find a decent "normal" pan, for eggs and stuff, sometimes steaks, more or less general purpose. Here are some mor
I'm making funny cookies for a friend. They're no-bake refrigerator cookies made with (get this) Capt Crunch cereal, peanut butter, nuts and the aforementioned
I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but
I am wishing to bake smaller loafs of bread. Do I need to decrease time or temperature if dividing single loaf recipe into two smaller loafs?
I am using a kichen Aid dough hook machine. I made some great cinnamon rolls, but after they cool they become somewhat hard to the touch. I can reheat in the mi
I recently moved into an apartment with an induction stove. After the first use with a designated pan, some white bubble marks have appeared. Has anyone had the
I live in Phoenix AZ. Which will be more expensive in the long run, an Induction or propane gas cooktop?
After I bake cookies I let them cool on the pan for 3-5 minutes then move them to a plate. However I have noticed the next day the cookies on the bottom stick
I commonly see charts that recommend brewing green and white teas at lower (140-180 F) temperatures, black and oolong and pu-erh teas at higher temperatures (17
From what I understand, a "simmer" is when you start getting small air bubbles floating up, but only one air bubble breaks through the liquid's surface every 2
My son is infatuated with the movie "Chitty Chitty Bang Bang," and there's a delicious looking bread shown in a breakfast scene. It looks like a giant popover
I'm not a vegetarian but I don't want to use gelatin. I have seen various recipes for making mousse but they seem to be the gooey type. I'm looking for a recip
In response to the "on hold", I'll attempt to make the question more clear and specific. Is there an ingredient or ingredients (or technique)
Twice now I've tried pan frying fillets of white fish (Swai and Flouder) in olive oil and butter. Both times the fish has disintegrated into unsightly mush. I
When I buy apples I tend to buy the Granny Smith variety. I've heard that it's more of a baking variety than one for eating directly, but I like it better than
I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F f
I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can
I'm serving filets mignon with goat cheese and balsamic reduction to guests who don't drink alcohol. I'd like to serve a beverage with our meal that complements
I have about 100 people who will be coming over for a carnival. We wanted to make corn dogs, I made them for the Super Bowl to test it and 16 took me close to 1
I moved into a new home and found these spikes left behind in different drawers in the kitchen. I assume they are for cooking, but they are not items that I hav
I found a beef sausage recipe using ground beef. The flavor is great, but it fries up kind of stiff. I was wondering if I could put oatmeal or something in it t
I absolutely can't stand the flavor of parmesan cheese. Unfortunately, it is a very important ingredient in Italian cooking. What is a good substitute? It c
How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass. Anything else I can do wi
I am going camping and love to drink coffee. How do I make a pot of coffee on a campstove bbq grill? I am a klutz. I think you can boil water in a pan once you
Can I use belgian chocolate as a substitute for semisweet chocolate for baking brownies?
I know ideally when you make cake batter, you want to bake it right away, but could you store it in the fridge for a day or two (like you can pancake batter)?
Does it make a difference if you marinate a steak in a plastic Ziploc bag or just a covered pan?
I have read conflicting things about the volatility and solubility of caffeine, and at what point during the tea brewing process caffeine is released. When tea
I'm currently using a very "rich" whole milk with 3.8% fat. Out of one liter milk, I get 850cc yogurt (as some part of the water will evaporate throughout cooki
I'm trying to dry citrus peels in a jar (I don't want to leave them indefinitely on the counter) without much luck. Any suggestions?