While researching about pressure cookers, I found a comment in a review that says: As with all aluminum pressure cookers, the metal will react with some foo
Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere.
I'm making sour pickles. A lot of recipes say that the lid should be loose or upside down so that the pickles have room to "breath". I keep the jars out, often
Even if Prime Rib is a popular menu item, a smaller place may not get orders fast enough to sell the beef at the requested doneness while it is still at the app
I grew up in a family where we had mangoes with the skin intact in fruit salad. After I got married, I was exposed to the "fact" that "nobody" eats the skin of
I made liege waffles today and got a very dense crumb. I'm not sure if my waffle iron is not hot enough since it's a old model that only plugs in, no heat contr
I understand that the yeast activates, but why does this happen? Is the water simply absorbed into the yeast?
Can diet soda be substituted for regular soda in recipes such as BBQ ribs, pork roasts, etc? I do not know if different results will occur when heating diet po
I just sliced an onion and found that there is a large section of one of the layers that's black. What is the black substance? Is it safe to eat? If not, is the
I want to cook different kinds of breakfast but I always use eggs because I feel it is easier to digest in the morning. What other kinds of pr
I personally hate the texture, so I avoid shrimp heads. Given that I've only been to a handful of American restaurants that serve shrimp with the heads or shell
When thickening sauces, due to time constraints, my roommate almost always ends up making a cornstarch slurry and dumping that into the sauce instead of letting
Recipe I use: 100g grade AA brown large egg white 50g sugar 200g confectioners sugar 110g almond flour (I grind my almond flour using nutribullet) 5g egg w
I enjoy cooking. In an ideal world, I'd spend some time messing around in the kitchen four or five nights a week. But as it stands, I'm very busy, on a very tig
Any easy ways to identify microwave friendly utensils? I know some basic guidelines like, "no metallic items", but am confused about certain kind of glass dishe
I've heard online that some irradiated food is still being sold and I want some to confirm it with a yes or no and some evidence to prove it
I'm currently involved in a food startup and we're refining our process for product quality. We fry Bone-In breasts, Dark quarters, Wings and Boneless breasts.
I'm used to buying moderately-priced meat from the supermarket, with which I can generally never tell the difference between fresh and frozen - it's maybe a lit
Every time I cook hotcakes, the first one is usually the worst one. It seems like it will take forever to cook and for the bubbles to show up at the surface.
So im going to be making beef stew again, and most recipes call for it to be browned. (This is going in a cast iron OLD dutch oven, so maximum season!) That be
Yes, cuban rice and beans is usually cooked with meat... or at the very least with the broth of it. If I'm cooking for a vegetarian I don't know, should I avoid
I looking to do some basic oil frying in my house. I have a gas stove. What is the best vessel to use and why? I am mainly worried about spilling oil all over
Can one use raw sugar in making tea for kombucha? Most recipes recommend refined sugar, but I wonder if it is for any particular reason.
Not to be confused with the common parsnip that is usually found in regular supermarkets. Either online or in specialty markets that ship via FedEx would be ide
I'm teaching myself to cook and I just tried to make a pan sauce to go with my turkey breast. This failed pretty much completely and I decided to abandon the sa
I am not sure if I am allowed to say the brand & model, but here is the spec Can also be used in the oven since it is made entirely of metal. Thick base wi
I am looking for exact instructions on how to cook chicken. I have bought fresh chicken numerous times and its mostly chewy. It can be in gravy, oven cooked, ta
I'm cooking some pizza with homemade dough, using rice flour. I put all of the toppings on the pizza already, and put it in the oven. It's been there for quite
OK, warning: this is a little "local." Until earlier this week, anyone in New York City's 5 boroughs could follow @phrosties on Instagram, text the phone numbe
I've noticed that american and gruyere are dominant cheeses recommended in mac and cheese recipes. I assume this has to do with their mild flavors and ability t