At the vegetable market, I noticed some sellers cutting away the wilted parts of lettuce, to sell much smaller, but green portions. I wonder if they are cheatin
I caught 4 small shore crabs (green crabs) yesterday and took them home to eat. They were alive in the bag until I got home and I out them straight into the fre
We haven't got an oven/hob at the moment due to kitchen refurbishments and I'm currently slow cooking sausage casserole in a 2.5L slow cooker. There's about 6-8
Someone1 didn't re-close the Oreo bag properly, and now the remaining cookies are kinda... not-quite-crispy. They're not soft, but they have this chewy side to
I fried up some yummy doughnuts and let them cool. Shortly after glazing them, I noticed that the glaze has soaked into the doughnuts. How can I prevent this fr
I've heard mention of cold-pressed honey - what does that actually mean? Would it make the honey any different? Honey isn't pressed like olive oil.
I made a pie according to the following instructions. While it did turn out good, I'm not sure if the mixing method is sound. It called for beating two eggs wi
My refrigerator is small, so often I have to keep some vegetables outside the refrigerator, in room temperature. I was wondering, whether spraying alcohol and/o
I have no baking powder, but I do have baking soda and powdered citric acid. Can these be combined to substitute for 1 teaspoon of baking powder? If so, how mu
I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of
Back in the early 1980's I received a very nice coffeemaker as a gift. (Okay - it was very nice for the 1980's.) There was a small recipe booklet that came with
Many preparation techniques rely on controlled temperature. Sous Vide, Chocolate making, etc. I am trying to identify specific techniques that have their range
For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it reall
What are the benefits of whisking when making muffins?
What are the effects of salting a thin (1/4" to 1/2") beef steak right before being seared on a pan, compared to not salting at all? (there are no other spice
The temperature in my refrigerator has suddenly increased and seems stuck at 55 degrees (12ºC) no matter how I set it. Clearly something is wrong but it's
I was trying to make the scrambled eggs based on the answer found here. I set my stainless-steel pan on the burner and set the burner about halfway between medi
I'm mot a noob cook, but it's the first time I'm buying myself a proper kitchenware. I have a hard time deciding which frying pan would be the best form me. In
When cold-brewing coffee (such as a Toddy) at room temperature, what is the best steep time. Would a 1 or 2-hour steep time yield a decent cup of coffee? Does
Mazarin is a classic Swedish pastry, well known in neighbouring countries as well in lots of variations. It seems that - as one with a bit of historic backgroun
I like to saute green beans. In case it matters for answering, I saute them in canola oil and soy sauce. I always end up with some of my green beans perfectly
I'm actually in china and here olive oil is expensive and difficult to be found. I need it to fry slightly onion/garlic for ex. to prepare tomato sauce. What c
I watched some cooking videos and sometimes I see that in order for the pepper, salt, sake, or whatever go into the meat, the meat needs to be put in the fridge
While reading a thread on cooking, an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish.” But
At the weekend I made Toad in the Hole. I put some sausages in a glass dish in the oven at about 180 centigrade. Then I followed my usual batter recipe which is
I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew.
Peeling the cactus pear fruit, or better in known in some grocery stores as the prickly pear (or Tuna, Indian fig) can be painful, because of thorns on it. The
I brined chicken breasts overnight. When I grilled them they were too salty to eat. Any suggestions for the ones I brined and froze?
I make home made mustard and sell at market stalls. It's been interesting - and growing. I am trying to fine tune my process. The mustard is a fermented prod
I have a bread recipe that calls for lard. Is it possible to replace it with shortening and still get the same soft texture in the bread.