Are there any tell tell signs to choosing a red food colouring for red velvet cakes. Having just whipped one up, mine is sadly brown despite a bottle and half (
When I was preparing eggs at my uncle's house, since he was a techie, he insisted on blending the eggs in a miniature food processor as opposed to, say, beating
What are the ingredients, both main and optional, for a classic Ragù Bolognese? I tried getting an answer to this question. First I looked around this s
I have vegetable oil but my recipe calls for olive oil. Will it make a difference to use the vegetable oil? Also, what would the conversion be? I'm trying to ma
I've never made a pork sirloin pork roast before. In your pork sirloin recipe, did you add any liquid to your dutch oven? Did you turn it during cooking or bas
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: Afte
I made a crumbs mixture for chicken breast strips. I coated them in beaten eggs, then coated them in crumbs mixture and fried. I have leftovers and I would like
we are about to decorate some cup cakes and want to know the best way to put sprinkles onto rolled icing without the colours running or the sprinkles falling of
I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simpl
I know that leaving raw fish out of the fridge for more than a couple hours makes it totally unsafe to eat. Most cooked meats are okay to pack in a lunchbox and
If I have several frozen steaks I wish to cook (and eat) is there some easier way to do so than by just waiting for them to defrost?
I have a vegan blueberry muffin recipe. I'm not vegan, but like anything as long as it tastes good. The recipe calls for an avocado to be used as the fat. I
Growing up, my mother always told me that sugar should be added at the end of the cooking process for things like red bean soup or paste. These things are cooke
I am new to canning. I made applesauce this morning and I pulled them out of the water bath and put them on a towel on my counter to seal, but I never heard the
I haven't been able to find a post specifically on fluted knives, so hopefully this isn't a duplicate. I was wondering if fluted knives actually work. I came a
Why do you (most of the time) knead the dough when baking bread? And what does it do with the bread? (I was going to mark this question as Community Wiki, but
I have a 2Kg pork shoulder which I would like to cook in a slow cooker (first time user of a slow cooker) so it tenderizes but I also would like it to be able t
Our family's go-to recipe for celebration cakes is a hazelnut torte with a semi-sweet, cocoa-based chocolate frosting. The torte is completely flourless, and pr
Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
I've been baking French-style bread loaves (not baguettes) for years. The ingredients are flour, salt, water, yeast, and about one tbsp cornstarch per cup of f
I keep a whole hand of ginger in the freezer, not even wrapped. I microplane it into whatever I'm making and it works great. Is it OK to treat galangal the same
I have just started using a glass cooktop and my RACO stainless steel cook pot takes ages to heat and won't boil unless on the highest setting. It makes a scum
I've had a Lodge cast iron skillet for about a year. A few months after I bought it I seasoned it with too much oil (I learnt later) and the surface developed s
My receipe calls for 3 sheets of crushed graham cracker. I bought pre-crushed graham cracker. What is the cup measurement for 3 crushed sheets
I'm very concerned about food safety, but at the same time, I like to keep windows open when I cook to get in a lot of fresh air. Unfortunately, this has the b
In the US, some Mexican restaurants and taco vans offer a choice of black beans served as a topping for tacos or tortilla salads. The black beans are not mashed
I have a set of Global knives and I went ahead and ordered their G-45 ceramic honing steel as well. I cannot find a good picture of it, but the rubber piece on
When I make Eetch, the recipe I use calls for sautéing the onions and then adding the tomato products and simmering for a short time before adding to the
In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific
I defrosted chicken on Saturday. Can I eat it for lunch on Monday?