I'm at a loss for what these things are for - they came in a bag with some other things I bought at a thrift store.
How long will beet stock be good in the fridge and is it obvious (odor or otherwise) if it's bad. I've had this beet stock for a while and I
I have a large block of cheddar cheese that I would like to use for burgers. But grating is such a pain. I do have a meat grinder. Can I use that for "grating"
I have been trying to prepare rösti a number of times these last few weeks with meager results. I have tried both making fresh rösti from grated potat
I want to make one of my favorite white bread sandwich loaves, but I'm out of sugar. What I do have is honey. How much honey should I use to replace 3 Tbs of gr
since this is my first thread and I'm not a baker myself I hope you can help me as best as possible. I'm visiting my gran on the farm this weekend - she's the
Apple juice unrefrigerated, canned, and unopened lasts 1-1.5 years in the pantry but only .75-1 year in the freezer according to stilltasty.com. Blackberry jui
Has anyone experienced with post-marinade (or seasonings?) meat in the following way? 1) Cook meat in sous vide just with salt. Goal here is allow saltiness to
I've been interested in making some pickles, and a lot of the places I've found say that salt brined or fermented pickles generally taste better than acid-brine
I'm wondering if it's possible to make rice milk at home that's similar in texture/taste to Rice Dream rice milk. Most recipes online are really similar to eac
do you know a tool that can grind hard things like raw chick peas but manually, I mean, without electricity. Maybe a windmill? My goal is to make falafels.
How do I use the oven to dehydrate foods. Do I close the door or leave it open?
For dinner tonight, I am making roasted corn on the cob and some roasted broccoli as well. However, the two recipes I am using call for the corn to be cooked at
In this video about making chocolate chip cookies, eggs are the last ingredient added. This is different from what I've learned so far; what's good about this
I heard a lot about what food goes well with some sauce or drink. Why does someone say that? Based on what? Do they only try those foods together or is there an
I've always wondered why some juices are usually clear (can be seen through, look like tinted water) and some are non-transparent. Examples of clear juices are
I bought some tortellini with meat at a local mall. The problem is I didn't buy prepackaged, but just some 200g out of a big bin, at a stand where you just loa
I almost always forget to take the butter out to soften, and inevitably end up over microwaving it and then putting it back in the fridge for 5 min. Today it
My husband came home from America and proudly Presented me with about 4 cups worth of dried cilantro he bought from pensey's spices. I do love pensey's, but I d
I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few
I am the lucky owner of a George Foreman Multicooker which is essentially a fancy rice cooker with a removable steaming basket. It has a non-stick cooking surfa
It seems to me that although you can find different recipes for each of the dishes described above, the gravy is basically the same, with the only difference fo
I'm making a lemon bars/squares recipe that I've made a few times before, and I keep having trouble deciding when to take it out of the oven. I don't want to ov
Is it normal for flames to come up through the slots on each side of the bottom of the oven? They only come up when the burner is on. If not what do I do about
I've noticed different stores carrying "currants" where some are red and others are black. What's the difference? Do they go by any other names? For putting in
I am buying a refrigerator. Aside from the usual non-culinary criteria (size, style, energy efficiency, cost), are there particular features/designs that will a
Can I hold a corn syrup and sugar and water syrup at 260°F (126°C) for a few hours and still maintain it's soft ball stage. Evaporation of the water wou
I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better mode
Finding soy milk in the States isn't very difficult - it's generally stocked in supermarkets and used as an alternative to dairy. However, I'm not sure if the f
I am looking for a substitute for port wine in a "dessert risotto" that I would like to make. It's not that I'm worried about the alcohol (I would actually pref