I need to put scalloped potatoes in the oven for 3 hours, what tempterature should I have them on?
Has ammonium chloride have ever been used in any culture/cuisine instead of regular salt for salting fish, or for curing meat in general? How about pickled vege
Four years ago I have harvested some liquorice roots in a field. After a brief cleaning with fresh water I have sun dried these roots for a day. These were very
I've had some bacon in the freezer for a few weeks, got it out and fried it up today, and it tastes like fish. Is it still good to eat? No, there was no fish
I'm entering a bazaar and I currently only have a spare beverage cooler (a Daewoo 123 watt beverage cooler) for my bazaar stall. This being the current circumst
I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. M
I'm looking at this recipe: http://www.chow.com/recipes/30370-cuban-rotisserie-pork-loin-with-peppers-and-onions It says to marinate for 2 hours. Do you think
I keep losing the flavour of garlic when I cook. For example, I chop up a lot of garlic and put it in a baked bean recipe or I make soup. I have been putting an
I chopped up some raw assorted hot peppers, covered them with olive oil and then refrigerated them immediately. How long will they keep in the
I'm converting a cake recipe for a breadmaker that calls for 180g (3/4c) milk and some instant pudding mix. Wanting to convert it all to basic ingredients, I f
One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and
Recently an uncle of mine taught me how to make Γαλακτομπούρεκο, which c
If I am cooking steaks at a grill and one of them accidentally falls down on the floor/ground, is it safe for me to wipe it and cook it for a certain amount of
What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my
First, after adding a little oil in the pot, when do I add the minced meat? Then how long do I leave it? Also, when should I add the sauce? (I use a spaghetti
I like eating a salad for lunch, but would like to somehow optimize the time it takes to cut the vegetables. My salad usually contains tomatoes, cucumbers, bell
Whenever I make burgers (stovetop with cast iron), they produce a high amount of smoke. I usually take extra precautions to ensure adequate ventilation, but I
I am relatively new at canning. Last night I made a batch of peach butter using a trusted recipe that I have made and canned before. I sterilized my jars and
A recipe I'm interested in making asks to bake some vegetables in the oven in a baking dish, afterwards, to reduce any remaining liquid by putting the pan on a
I read the question (and all of the answers) Can I Brown Beef For Slow Cooking the Night Before. I can see how it might be conceived as a duplicate, but I'm no
I work long hours and my commute to work is about 2 hours long, when I get home, I basically grab a bite to eat and sleep. Recently though I have learned to co
Oil that had dripped from a bottle of vegetable oil got on the shelf of my kitchen cupboard. I didn't notice it then put a tray on top, several months later I f
I have had unsalted butter in the fridge for a while and used it from time to time. Now I realize that's it's been there for many, many months
When getting Chinese takeaway, We never eat much of the normal cooked rice that goes with it, always opting for an extra dish of fried rice and/or noodles. My m
I tempered a few bars of chocolate yesterday and it was a successful experience. Then I stored the remaining in the fridge. If I liquefy it, is it tempered choc
I've been looking around for lye to make pretzels and found few solutions for food grade lye. I want to continue using lye in my baking and would like to make
What ingredients (all) are shared between butter and mayonaise?
I routinely pasteurize eggs in batches of 12 so if I don't have time for a full breakfast in the morning, I crack a few open in a glass of milk with some protei
I bought all kinds of bread today (Thursday morning), pitas, whole-wheat rolls, a kind of challa-looking thing. The best before is about five days time. They're
At the supermarket, I found many different brands and varieties of honey. Each came from a different place, but most were marketed based on flower-type. I bough