As from the title, what is Bearnaise sauce thickened by? There are a few different ingredients in bearnaise sauce that helps in thickening such as egg yolks, bu
I have four bags of lettuce that have gone brown. A nice fresh salad is obviously out of the question. Is there anything I can do with it?
Is there any noticeable difference in taste and texture when making caramel on a non-stick pan versus a normal pan? I have seen a few cooks making caramel on a
Previous questions here have addressed the reasons why water or milk is added to scrambled egg mixtures in cooking. However, the two questions I've linked seem
We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Iss
I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican r
I'm trying to get a temperature range for knowing when food is too hot to eat. Most of what I am finding is temperature ranges for food to kill bacteria instea
Are there any scales that have been applied to any of the five basic tastes or other types of food sensations that have been quantified based on their affect on
I've never broken down a duck before, so I found myself briefly watching this video: https://www.youtube.com/watch?v=YTJR6-HU6OY At the end, the chef mentions
I want to make alcohol free and fizz free mojito. Is this possible? I don't mind carbonated water; but my family does not drink alcohol for religious reasons. W
It's pretty common to find cake recipes with pans that don't match the size of pans you have. I know ideally you would make sure total area of the pans is the s
I made a cheese souffle recipe that called for 1 tsp of dry mustard. I used ground mustard that was 40% yellow and 60% black.(And it wasn't fine like powder) E
My cake mix calls for 1/2 cup of vegetable oil and I am out of it. Can I use Blue Bonnet 53% vegetable oil spread in the place of the oil? Thanks!
I have a Kenwood Chef Major and while it's great, I find the mixing bowl to be a bit on the large size for simple jobs. I'm wondering if there is any reason why
The package of sugar cubes I use has an expiry date. Even 2 months after the expiry, I can't taste any difference. Does sugar actually go bad, and should I thro
I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. Th
Most of the recipes I'm finding on reputable websites for canning pickles (or banana peppers) are designed for pint-sized jars. So, naturally, I have a full doz
I bought a natural vanilla extract, but it had a strong aroma somewhat like spirit or what you get in almond essence? Is that normal? I've only used artificial
In winter my cake batter turns into a hard ball as opposed to in warmer months. I always add more milk and try to bring it to the right consistency for baking.
I'm making an stir fry Hawaiian rice recipe and would like to prepare the rice ahead of time. I'm reading about the dangers of warming rice. Can I safety put th
Is it doable to cook over the flame of a cooking gas stove at home. Is it dangerous? Couldn't it be even better as an open fire over coal or wood, since gas is
One of the most popular advices about cooking, is about pastas (specifically spaghetti), which tell us to throw the spaghetti to the wall and if it sticks, it's
Years ago Koobz asked "Oxidized Avocado: What's Going on & How to Prevent It?" That question has been merged with this one because it's dealing with the sam
Is there any technique to prevent ants from getting into a honey jar? The outside of the jar is covered with dead ants every day. Currently, I am wiping the su
I have a recipe that calls for garlic powder, but I only have fresh garlic on hand. What ratio should I use to substitute?
I don't have all-purpose flour at hand right now, so I'm thinking of making chocolate chip cookies with whole wheat flour. What difference will this make in te
If I'm doing salmon fillets then I'll normally do 50c for 25 minutes, but a whole salmon is a different kettle of fish. I've done sous vide whole salmon on seve
So after I "cook" my salsa ingredients for 30 min, then blend and place it in the jar, does boiling the jar for another 30 min affect the taste? I don't notice
I recently toasted some acorn squash seeds in my toaster and, to my surprise, when I opened the toaster I got the unmistakable aroma of chocolate. A friend read
Should you make horizontal cuts (parallel to the board) through the halves of an onion before dicing?