I recently got a Lodge cast iron pan. I've never worked with cast iron before, and I've read that it needs seasoning before use. However, the Lodge one says it'
I'm currently trying to learn how to cook and my main problem are the lack of precise recipes. Most of them tell you what to do in very abstract steps but lack
I have an ice cream scoop that is labeled with something like: Do not immerse in water hotter than 140 °F / 60 °C. Do not wash this item in the dish
Sometimes I have suggested that food that sat out a little longer than optimal may be safe to eat. Granted, this is based on my experience, and I always qual
I have read recipies that suggest letting the pressure naturally release when cooking grains in a pressure cooker. I've always just released the pressure quickl
I recently brought a whole 2KG bag of carrots. They seemed fine the day I brought, but eventually, the skin of the carrot evolved to a black layer. However, whe
From where do the most of the calories in a chocolate lava crunch cake come from? From the crust or the molten chocolate that's inside?
Eggs are great. You see eggs in lots of dishes in American cuisine. Egg salad made from hard-boiled eggs is an American cookout standard. Fr
I have no problem cooking fried eggs to my desired doneness or keeping them intact while cooking and serving. But eggs cooked by professional chefs and diner
I bought a new 1-pound bread machine. After many tries, the machine has yet to make any bread. I am using all raw ingredients, as the local supermarket does not
I'm not sure how to ask this question so bear with me. This shawarma place nearby has this amazing hot sauce but I have no clue whats in it! I want to re-create
I repeat: Which nuts go well with raspberry and white chocolate? I was just wondering about typical combinations that are known to go well wi
How can I clean the brush that I am using for burnt pots? It is black and greasy..
I've got a bunch of cucumbers from my CSA and one can only make so many pickles in a season :) Can we prepare a large batch of tzatziki sauce and freeze it to u
So I was a cook and now I can be and have to reshape how I cook I became highly allergic to onions about 4 months ago and I'm having a hard ti
I have been searching and searching online but can't get the answer. Inside cup cakes, without the frosting, you can find some coloured sweet pieces of "I am no
if a recipe says Asian toasting seeds how can I find out what is in the mix? Is there a definite selection of seeds and in what ratio? I have seen pouches for s
The question How do you grill a perfect burger? tells me the best solution is to fry not grill, but I find frying makes such a mess I spend ages cleaning up aft
Nearly all "good" bread (from a traditional bakery, made at home by a competent baker) comes with a thick, hard crust. However in every supermarket there are sh
I have a souffle egg recipe that calls for grated Parmesan cheese on the top. I want to also have the cheese slightly burnt without having the souffle collapse
There is a curry recipe I am following right now and it says i need black cardamon. I live in an area that is a little difficult to buy all the indian spices.
I eat every morning fresh fruit, so every morning I peel and cut it. What can I do to prepare a big bowl and the fruit will stay fresh for a few days and which
Went to can my peaches and it's seven miles to the store....can I used lemon juice in place of ascorbic acid?
If a recipe calls for tamarind pulp/paste/concentrate, can I substitute powder? If so, how much tamarind powder should I use?
Here is my one month old De Buyer pan: I've seasoned it off and on in the last month at least 10 times, using thin layers of oil and on the stove top. It's
Sometimes when I have noodles in broth, there is little or no taste to the noodles. It's almost like the noodles were already "saturated" before they were put i
I have come to know fiber as either insoluble fiber, which doesn't disolve completely in water, and therefore doesn't make a homogenous solution, or soluble fib
I have a moka pot I'm really happy with the coffee from this. However, after I've poured the first cup out, if I leave the heat on (however low), the coffee
Given a typical recipe for frosting (preferably cream cheese), what can be done to make it fluffy and shiny -- even in a chilled state? I've noticed that my c
Hello Turkish coffee lovers, Could anyone tell me how I can have a lot of good coffee foam? When I boil it 3 times, all the foam is gone. I want to make a c