I'm trying the America's Test Kitchen tweak of No-Knead Bread. The video segment on the website conflicts with the attached written recipe (sorry, paywalled). T
When making a lemon dill sauce will limited ingredients due to Lenten restrictions, we found the sauce broke after simmering. The sauce was v
Many recipes call for a tomato of a certain size. How do you know the difference between small, medium and large tomatoes?
If this was a normal pan I'd be scraping it with a metal spatula right now, but it's a custom shaped pan (for making novelty shape bread/cupcakes). There are no
Proteins from collagen and tissues thicken stock. Fat is rendered too. Since fat settles to the surface after refrigeration, I assume that you can extract most
Have made many fruitcakes in a 7" metal angel food pan, for ease of time and cleaning. I was excited to try the 7" paper tube pans, but what I ended up with was
My tea kettle has a bunch of black dots all over the inside bottom part of it. I tried washing it and using a scrub sponge to scrub it off but it won't come of
Do eggs really need to be refrigerated? If so, how long can they last without refrigeration? Obviously eggs come out of the chicken at body te
I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing pr
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
When I sautee ground turkey or chicken for tacos or sloppy joes, I want the chunks of meat to be smaller and more like ground beef which breaks up easily. But
In some recipes instant pudding mix/cornstarch are called. What is the main point of adding these two ingredients in your dough. Thank you
How many onions are there on average per pound assuming they are average size? I have tried figuring out by number of onions per cup and number of cups per pou
This pack of nuts states 600 calories per 100g. Does this calorie count include the shell?
I have a nicer Zojirushi rice cooker that has a removable pan which reveals a small heating element with a button in the middle. Through my use the element has
I need to soften some cream cheese to room temperature. I forgot to take the cream cheese out of the refrigerator and don't want to offset my bake start time le
I've been unwell for quite awhile now and corn pasta has been a lifer saver because it's fairly easy to digest (for me.) Anyway, i'm curious as to how exactly
I have been experimenting with making bread and pastries and have tried kneading with both oil and flour. I have found that I tend to use flour with bread and y
I have been experimenting with bread recently and today made some really basic white bread with this recipe. I found that the dough was really messy and sticky
I've been starting to bake more cakes and cookies recently, and many recipes say to have some ingredients that are usually stored cold, like milk or eggs, to be
I really don't care for red wine, and I have been told that it's probably the tannins that I object to. If that's the case, what varieties of red wine should I
How do I tell which side of my pizza stone is the top side and is the side to bake a pizza on? I did not buy the stone but was given to me some years ago and I
I wanted to make licorice ice cream, but I don't want to use existing licorice candy (which probably contains preservatives, starch, gum etc which I want to add
I want to learn how to make similar style eggplant roll. I cook eggplant many times, but I have no clue how to make the eggplant moist but not wet. I see the eg
According to this recipe, I did exactly what the author wrote. I ended up with a dough that was too wet and brown. I have several questions about to this recipe
I want chapati and parathas (same dough is used for both) to remain very soft for a long time. I originally asked in the comments here: Why doesn't my whole whe
I have just moved to a kitchen with a electric fan oven and I have always been use to using a gas oven. I have always done a lot of cake baking and have put a
I've heard that some restaurants use a method of cooking steaks (or other meats) called "interval cooking", where rather than cooking the meat to just below the
What is better: drinking cold milk or warm milk? My question is only from the nutrition point of view. I am interested to know which one has
I've been trying to top my homemade bagels with poppy seeds but haven't had much luck getting them to stick. The instructions I've found says to boil the bagel