My recipe said to cook the chicken on high for 1 hour then low for 5-6 hours. I forgot to change to low and it was on high for almost 2 hours. How do I adjust t
I make several different types of breads (apple, banana, etc.). All of them have some commonalities, which includes that they start out life as a batter, don't
I've a Wusthof classic ikon knife which i've had for about 5 months, it seems to be losing it's edge. It's regularly honed with a grooved honing rod, but I'm un
I purchased some dried chile peppers from a local market thinking that I might be able to grind them up in a mortar and pestle. That completely failed - the pep
When I was growing up, my mother had a massive, MASSIVE cleaver that she kept in the kitchen. It was immense and heavy. My father had gotten it when he worked i
What is the proper way to store a pomegranate? How long can they be stored for at room temperature? Would refrigerating pomegranates cause any problems (I'm a
So I took uncooked, frozen chicken burgers and put them in the oven at about 350 and left them for about 15 minutes. But then I had to leave my apartment so I t
I want to brine a turkey but have heard conflicting messages on how much salt to use. I have heard 5% salt mixture and from others I have heard 10 salt mixture.
Potatoes and onions have the same storage guidelines: store them in a a well-ventilated area in the pantry. However, I have read that onions should be kept aw
I have always frozen my bread with no noticeable difference. Some fridge freezers seem to impart a stale freezer burn flavor to lots of things, but I've never h
Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature
I have a striploin steak that's about 2 inches thick. I'm going to sear it in a hot pan on all sides. And then put it in the oven to cook it. I want it to come
A recipe for Mexican rice calls for chicken broth. Where I live, this is difficult to buy and expensive. Is there any alternative?
I am trying to recreate a Cauliflower and Blue Cheese soup I had many years ago (at a ski resort - the private chef wouldn't tell/sell me the secret recipe). A
Can we replace wheat flour totally with gluten and other grain flour like bhajra, oats etc? What is the amount of gluten added ?
I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or collo
I am trying to store parsley safely at room temperature using the following method: I snip off a little from the stem part and put parsley in a jar filled with
I have a cake recipe called oil cake that has been in my family for a long time. It calls for flour and sugar and to make a well and add egg, buttermilk, cocoa,
I have 450g whole wheat white flour and I would like to bake a bread which needs 500g. I have also different types of flour, corn and barley flour, Which one to
I have a 10g precision kitchen scale and I need to measure 7g yeast and 10g salt. So I need to use teaspoon here, the following is the teaspoon I usually use an
I made Cookies and they are burned at the bottom. What can I do to remove the burned layer without destroying the cookies and keeping as much as possible from
I often order from a restaurant supply store for commercial quality items. I just received a new fry pan and on the label it noted that it was safe for electric
I've recently been learning about molecular gastronomy, and I was wondering - what edible substances do not dissolve in water, but do in other liquids (e.g. aci
We were on vacation for a week. The neighbor said we were out of power the whole time. We have a chest freezer full of beef. It thawed but remained in the free
I recently made some potato wedges in the oven. I shared this recipe with my relative, who admonished me for not properly peeling the red potatoes before baking
I was wondering if it makes any difference to the taste, texture, or any other factor. I tried googling but there are very few resources and some of them are c
In recipes for potato gnocchi (potatoes, egg yolk, flour) it is commonly pointed out that you should work quickly, because with time the potatoes expel water an
I tried to prepare my own blueberry quark by blending (about 200g) of (European) blueberries and gently mixing the result with 500g of low-fat quark. Season to
I know you can get tools like the Bonk and MackaWhacka specifically for shelling macadamias but I've very rarely had them handy when I've needed to do it. In t
I was taught the idea that if you let frozen meat thaw out over night then it is better for the end product that defrosting it in the microwave? Does this have