I boiled beef bones that had a good bit of marrow in them and the marrow turned green. Can I still use as a soup base?
I like to use green finger chillies in my curries more for the flavour than for the heat, but in order for me to be able to cook out the rawness of the chillies
I like making sauces from scratch, starting with a roux. Today, I discovered there's no flour in the kitchen. A quick trip to the store is not possible. What
I made a shoofly pie using the recipe from Joy of Cooking. That recipe instructed to mix 1 cup of boiling water into the mixture (of eggs and molasses) before p
I suppose it could also be considered "earthy". There is an ingredient that is often added to "authentic" salsas that often ends up making it taste too "earth
I know you can use pink Himalayan salt for cooking, but I'm wondering if you can use it directly on food after it has been cooked, can you put it on steak or fr
Fresh bought chicken, marinated for about 3-4 hours in fresh cream and spices when baked in the oven comes out as chewy at times. We have also tried marinating
I have a 5.5 turkey breast I'm marinating overnight do I judge the cooking time on the original weight of meat or on the weight of it after it comes out of the
We've been given an old bottle of alcohol, an amaretto. At the top of the bottle, where the lid and bottle rim meet, a few crystals have formed. I'm guessing
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?
I've tried a lovely chocolate milk (cold, not to be confused with hot chocolate) from Marks and Spencer (a supermarket in the UK) and I'm trying to emulate it's
I'm making pork shoulder, slow-roasted in the oven, but I don't have a roasting pan. I have a baking sheet, a glass casserole dish, a large, high-sided cast-iro
just bought an Intellichef by Morphy Richards,instructions state boil temperature is 240 degrees C,slow cook temp 120 degrees C;this seems to be too high for sl
Would the meat still be ok to eat if I cooked it on low for another 8 hrs after being on warm for 7 hrs?
I have a recipe for a homemade salad dressing, with the following ingredients: 1 teaspoon salt 1/2 teaspoon paprika 1 tablespoon dry mustard 2 teaspoons celery
I had my corned beef in the slow cooker on warm for 2 and a quarter hours before I saw it was not on high. I then turned it to high and conti
I once heard that it is possible to make coffee from seeds of dates. I heard that you have to bake them in a low temperature. So, I took seeds of dates, baked
I recently saw a recipe for vatapa, a Brazilian shrimp stew that looks kind of like a curry gravy in texture. The recipe calls for a reconstituting handful of d
I use a fair bit of Soy Sauce for cooking as well as the occasional Chinese take away. My question is fairly simple. Can I store Soy Sauce in a glass vinegar ty
I typically just pan fry my fish (typically cod, rockfish or salmon). For cod I dip it in batter (egg+flour) and for salmon, I marinate it in
I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I
I mistakenly baked my Carrot Cake at 375 degrees for 35 minutes as opposed to the correct temperature of 325 degrees for the same amount of time. What will hap
How do I add back in the taste and fat to low fat alfredo sauce?
Having recently invested in an airfryer, I was wondering if it would be suitable for roasting coffee beans? The model I have is this one and goes up to 200C.
I did beef stock for two times, with more-or-less same ingredients/steps, but the resulting color was different. For the first time, the color was amber, for th
It's time for me to buy a charcoal grill. I am looking into the Weber 22.5 inch. I hope I will be able to use it to get smokey flavor as well with Alton Brown
I have had red kidney beans (dried) soaking for 2 days now as I didn't get around to cooking them yesterday. Will they still be safe to eat if I cook them up to
I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong
When i get my Pâté out of the fridge, and try to spread it on bread, I notice it gets really chunky and hard to spread all over the slice. I have
I saw a recipe on the web (via reddit) of someone making cupcakes in a sandwich bag, and then piping it out by snipping off the corners. The main reason was to