When I was young, my mother had us on a non-wheat non-sugar diet for reasons. So she made some sweet biscuits that were sugar-free (had honey
Today, when I was rolling the dough for my Podpłomyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the
The recipe calls for pastry flour which I can't find here. I would like a substitution which results exactly the same dough as they show in the video.
In the 1939 illustrated book Madeline is a kitchen scene. On the counter are plates (or bowls), a colander, a ladle, a saucepan, a large knife — and a han
I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk an
I work at a nice restaurant and bar. We sometimes make pork loin roasts and gravy for our banquets. The pork is cooked to 145 degrees internally and is very ten
My tarragon plant has gone nuts and I need ideas for using it.
I am picking up a full packers cut brisket tomorrow, weighing in at about 15 lbs. I am going to be making my very first pastrami. For the Corning brine, all rec
I am an allium lover with a strong allergy to all alliums. It is technically a sensitivity, as it isn't an instant reaction, but spending an h
The few times I've placed a standard muffin pan (or other bakeware) in the dishwasher I've regretted it. The pans end up with spots of rust remarkably quickly.
I have had some dry chickpeas for quite some time (~6-12 months) in my pantry and now I'm looking to cook them. Most of them have some orange spots, which I'm
How can eggplant be preserved? I would like to preserve it for a month or more, if possible.
I get the full cream milk, boil it, and then let it cool down. I collect the thick layer of cream that gathers on its top and put it in the freezer in a vessel.
Settle a longstanding feud in our household for me: is it safe to put pots and pans in the dishwasher? Assume we have both stainless steel and various non-stic
An answer to a question of mine suggests that a non-stick (bundt) pan plus the cake release will be enough. The suggested formula is 1 part vegetable oil,
i took some frozen fish out the freezer Tuesday night and sat it in a sink of water, how ever my parents decided to get pizza and i thought th
I purchased 2 pound of meat, and the same day cooked it into a stew. For dinner I had a small amount of it, and then put the pot into the refrigerator. The ne
What will happen if I fry an egg in soy sauce instead of oil? Has this been done before? I am aware soy sauce is not a fat thus not ideal for this task, but I
I was given 3 different jars of preserves. They left the jars in the car for 2 days in the heat of Nevada and when they gave to me you could see the jams had t
Occasionally, I go camping and cook beans over a fire inside of the [what I am assuming is tin] can it comes packaged in (after opening the lid). Does heating
Just learned how to make aioli a while back and I'm curious if it can be heated while cooking or if it is something intended for the end while plating.
What is the origin of fried potato? Is it France that introduced it through French fries to the world? EDIT: By origin I mean the first most popular amongst th
I wrapped some buttermilk biscuits in a kitchen towel and kept them in the pantry (they were baked two days ago) but now they dried out and turned to some teeth
I wanted to make a mushroom risotto with some very nice mushrooms I had acquired. I have made risotto countless times, using traditional methods and "cheater" m
I've spotted a couple of articles (http://www.thekitchn.com/how-to-make-homemade-mozzarella-cooking-lessons-from-the-kitchn-174355, http://www.simplebites.net/t
At what point the temperature of refrigerator/frig going high or low ? For example the numbers are given 1 ,2 ,3 ,4 ,5 some people set at
I'm doing a food tech assignment and I need to know how adding sugar to the water effects the coagulation of protein when poaching eggs.
This recipe requires 1 cup milk and 1 cup oats. What is the measurement of 1 cup in milliliters?
When they (recipes) say 1 tbsp of flour (example), do they mean heaped or leveled? What's the standard guess?
When a recipe asks (without clearly specifying) for 1 cup of sugar, should I assume powdered or tiny crystals form?