I made puff pastry but there's extra dough in my kitchen that I don't want to make more Torte Milanese for which I needed puff pastry. The extra dough doesn't c
I made puff pastry dough, but I figured I've added too much butter to it and now that it is in the oven, the butter has melted and covered the dough! (I need yo
Every time we get a extra large block of cheese, by the time we get to the end of the brick, what's left gets an off taste, from being in the refrigerator so lo
I started baking pork chops at about 2pm. 30 mins into cooking I had to leave. I turned off oven and left. It's now 640pm and I'm just getting home. The pan is
This recipe (scroll down to the bottom of the page) calls for apricot to use on the topping of the pastries. What fruit do you recommend to use that will be as
I have long struggled with pan-frying cube-shaped foods to try to get them evenly browned on all sides. I have this struggle with potatoes and tofu, and there
I made puff pastry with Gouda cheese inside and it turned out really good. The only problem I had was the amount of butter and it was too buttery. I'd like to k
I love fried potatoes, and I love them even more when there are some delicious vegetables mixed in, like onions and bell peppers. The problem is that I can't f
I'v been given some prawns from parents where they bought in bulk. The prawns leak a blue dye? Does anyone know if this is normal?
I've been trying to fry panko coated pork chops. Followed standard recipe which includes seasoning, dipping it in egg wash and milk, coating it with panko bread
I have been making bread at home over the past month or two using a simple 4 ingredient recipe with 60 - 75% hydration and have become familiar with the soft, l
I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high prote
I wanted to try something new so I had the idea of putting radish in with my tuna salad. I really like the spicy punch of radishes so I was excited to taste the
The internet says swirling is fine, but not stirring. Why is that so?
I asked all 4 employees but nobody could tell me. It is heavy, and it doesn't look like the same material as my cast iron pan. A magnet sticks to it. There
These are my first experiences with the lovely pastry, puff pastry. I loved it so much that I'd bake more and more of it everyday. The only problem I encounte
While having a (good) bootle of wine at a friends place I've been told the following: The bottle should be uncorked slowly and silently, not to spoil its bo
I'm recently the proud new owner of what I appears to be a Le Creuset "Skinny Grill" which is an enameled cast iron grill pan. I fairly new to cast iron but I'
I have always cooked brisket in a slow cooker, to beautiful effect, but I'm going to be cooking for a crowd this week, and a slow cooker won't be available to m
How relevant is the expiration date on uncooked Rice (different varieties)? Are there ways to store rice to prolong it life?
There are three types of sauce, which is 1. roux, 2. blended, and 3. all-in-one. I get what the all-in-one and roux sauce are and what steps to take to achieve
I have some left over boiled Basmati Rice in the fridge and I was wondering if anyone has ever used it to make Chinese Fried Rice given that the recipes general
Are prawns and shrimps the same thing or are they different? Basically, I think they're the same but one of my friends was arguing that they're similar but defi
I want to make a bunch of meringue cookies, but I don't want to waste a bunch of eggs. If I buy something like Egg Beaters Whites, would that work?
Just bought these cups from IKEA. Beside from being dusty, I asked myself whether I should put these once before usage into the dishwasher to "wash away toxi
Recently, I bought a pack of miso paste. It contains 1kg, far more than I actually need. Is it ok to freeze what I don't need? If so, how long could I keep it f
Recently I've attempted to make iced buns and as a first attempt, they went well. However, after one night my icing began to slide off the top of the buns, leav
I've been wondering how restaurants are able to serve food so fast. How are they able to serve thick steaks in 20 - 30 minutes? Here's the process that I know
I read that in the north of Italy they would use eggs in their recipes (the recipe to make the pasta itself). Is it an actual tradition or is it just a recent t
I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used: