Long before the expiration date on my soymilk, I'm having to toss it and buy a new container. I use soymilk only for my morning tea, and it develops this strang
I used vegetables juice for the additional liquid ingredients in milk bread, and it didn't rise. I think there is something in vegetables juice that killed the
Over the Fourth of July weekend, we took steaks camping to BBQ but the ziplock bag I kept them in got water in it. They were kept on constant ice and never got
I have a huge (for me) leg of pork that's 5.9kg/13lb. I'm thawing in the fridge for the next 4 days before cooking. How do slow cook for tenderness/fall off th
A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of someth
I made homemade pizza the other night and it was delicious except for the fact the toppings wouldn't stay on the cooked dough. It was a Chicken Alfredo pizza wi
I recently received a charcoal smoker for my cake day. I attempted to smoke pork ribs, here are the steps I followed. Cured the smoker with 2 Lbs of charcoal.
I usually buy ground turkey at costco, which is labeled ground turkey. However, I asked the local butcher for ground turkey today and when I arrived home, the m
I picked up a package of "pork brisket" at the supermarket today. I have never seen it before but it was inexpensive and fatty, and looked like a good option to
I think I may have added too much cumin in my curry sauce last night and it has this dry seasoning taste in every bite. It may have soaked into the veggies as
At one of my favourite local Mexican haunts they list Flautas and Taquitos as separate meals. One day, they were out of flautas and the waiter suggested I get t
The final challenge for a recent "Master Chef" was to make spring rolls. It seemed to me that they were really making egg rolls, like I've seen at any restauran
I've got a few glass bottles of clear applejuice in the cellar (just pure clear store brand applejuice) that I want to take to my computer room so I don't need
I use my oven a lot to bake things and roast vegetables, usually at 350 or 400 F. It stays hot for a while afterwards, and it seems like such a waste to not som
My mom uses this in India. It is very convenient, has 5 types of detachable blades - some are smooth for mixing, while some sharp for chopping. I haven't been a
I made a rhubarb custard pie that turned out nicely; the custard was flavored with orange zest and 2 tablespoons of orange juice and 1 teaspoon of orange flowe
I looked at the history of Corn Flakes on Wikipedia but it doesn't really tell me how I could go from raw ingredients to the final product. Should I use corn fl
They say that washing your hands with a piece of stainless steel can help remove the smell of garlic and onions from your hands. There are even a number of sta
I'm conscious of this other question, yet this is (veritably) a different question that doesn't duplicate. What are some tools or appliances that peel an entir
I can't pinpoint why, but this method fails for me. At best, shaking only peels two or three garlic cloves. I've ensured that all garlic bulbs and metalware are
Sometimes, golden beads form on my cheesecake with meringue topping. I very much like this effect, but I can't get it to appear consistently. Can anyone give ad
Assuming I buy some chicken thighs, and it would be fine in the fridge for a few days until I'm ready to cook it, if I cut the thighs into pieces and mix with s
Since I found out that I can't use soymilk faster than it expires, I'm looking for a better solution. If I were to portion out the soymilk into containers, coul
I'm told Kohlrabi will soften when cooked, but I cut it in medallions and it still seemed really firm after stir-frying. How soft can I expect it to get?
Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I ofte
I'd like a reusable lightweight cup for the microwave, so I compare the melting temperature of plastics (#1 through #6 in our recycling codes)
I'm thinking of reducing my dairy intake. For ice cream, I'm thinking of using a milk substitute and wondering what works well. I'm thinking of: starch source
These metal tubes are open on one side and hang from the handle suggesting a frying use?
Just for everyday things - frying eggs, making pancakes, steaks, bacon. Also, what is temperature reached by such frying. Teflon decomposes at 250c - does norm
I regularly buy bell peppers from a local supermarket, but unfortunately they don't always have the freshest vegetables. Sometimes I can tell that the peppers h