I accidentally left the meat diaper underneath my roast in a slow cooker. After 8 hours, the diaper is mostly disintegrated. I am able to fish out fragments, bu
There are many excellent explanations here (and elsewhere) of what gluten "does." What I haven't seen anywhere is an explanation of what makes gluten so specia
I want to make green tomato soup but the recipe I have calls for creme fraiche. I cannot get creme fraiche. Will using heavy cream as a substitute smooth out th
I have often had "cream of tomato" or "cream of mushroom" soup. But I still have no idea how the recipe or preparation differs from "normal" soup. What is the
Whenever I cook steak at home I usually grill it, but is this as good as frying? I have usually grilled so it is not cooking in the juices a
My freezer recently warmed to -6 degrees Centigrade during a long power outage from its usual -18C. It's now on its super freeze cycle and cooling back down aga
I am making a corned beef with a glaze to be eaten next week. Is it better for me to freeze the meat + gravy together, or to freeze the meat in one container an
What is the difference in measurements when using flavoring vs. extract? I.e.: orange flavoring vs. orange extract. I've used the extract but there is an alcoho
My partner works at a restaurant where they serve sourdough as the bread you snack on to tide you over while perusing the menu. They are closed Sundays, which m
Roller pasta makers require you to work the dough by hand and then run it through the roller multiple times. Some extrusion pasta makers don't even require mixi
At the weekend I made some Turkish Delight based on the recipe featured in a recent BBC series called "Sweets Made Simple". Simple maybe, but highly effortful.
Can I soak fruits in fruit juice for a fruit cake? If yes, do I need to boil the juice? Thanks a lot.
The Japanese term カステラ (kasutera) and the Korean term 카스테라 (kastera) are etymologically derived from the
Making ordinary fried eggs, I heat up the (soy bean) vegetable oil. I usually use the smoke as an indicator of being in enough temperature to pour the eggs in.
For a long time, before browning meat that would then braise, I've coated it in flour as to ensure the right consistency for the resulting sauce. Are the downsi
I recently made some lemon oil. Here's how I made it (question at the bottom): I took the zest of about 12 lemons, packed it in a half pint jar, filled it to t
For the first time in many years, there are enough red bell peppers in the harvest for me to make this recipe for roasted red pepper mustard, which I have made
I have been marinating a large batch of chicken breast in eggs and spices. I'm going to put bread crumbs on them before cooking. I'm wondering, if I were to bre
Roasted Peanut Cookies It is raining outside and the water drops are pelting my window.Warmed some milk and gathered some pots to bake some cookies Flour
I typically cook my beans a total of 1:45h - 2h after soaking them overnight. On a couple of occasions, I noticed that did not make fava beans as tender as oth
I've read in several places that oil should not be used on Japanese waterstones, but none of the sources explain the reasoning behind this. What, if any, damage
I am attempting to make Sea Buckthorn jelly (as in jam jelly rather than gelatin jelly), but am having an issue with straining the juice. Here's what I have do
I've always been a charcoal guy, but as I'm thinking about buying a new grill I've looked at gas grills, with the convenience of cleaning, speed etc. But I st
I'm making sourdough bread and am pleased with the results except that the crust is too hard and crunchy. Inside it's great, moist and a good even crumb. It mak
Whenever I cut semi thawed frozen puff pastry dough with a round cookie cutter, the shapes turns oval when I bake them. How can I prevent this?
They seem a bit similar to me, but a lot of people argue that the answer is "stuffing" and that you can't call it "filling".
What is the smoking point of salmon fillet oil cooking in oven (baked in a foil parcel)? (could be a range) There is one Q&A at What is the best time and t
At some restaurants, I've often seen the cook place something like vegetables onto the grill top, ladle a small amount of liquid on top of them and then cover i
I recently made a jar of bread and butter pickles. I understood most of the rationale behind the ingredients and directions in the recipe - the cucumbers are sa
I want to keep my dough where one of it's ingredients is powdered skim milk, as long as I could out side fridge before the milk goes off. How many hours are pos