When buying ham slices from supermarket, I get like 10 slices in them. I want to use it for a week. But the packing says when once opened it
I tried to make honey roasted peanuts looking at some blogs. But I didn't come out so well. It was not very crisp and sticking with other peanuts definitely no
I recently started to research into my cookwares and decided a stainless-steel pan was a good budget investment to learn to cook better my steaks and other item
Most of the time when I purchase blue potatoes they have blue flesh. However, once in a while I get some that have a creamy golden flesh. Looking at them I had
I am allergic to Aluminum and have always had a problem with what else I can use to line baking dishes or pans in the oven and toaster oven. Can you give me an
I have recently started poaching some of my sausages. I add a spoon of barbeque spice to the hot water when I poach it. The sausage turns out great but I'm left
I often make hot sandwiches. Usually I just put butter on the outsides of the bread, then put them in the oven just until the cheese melts. I see other people j
I found a recipe calling for ciabatta sandwich rolls. My supermarket sells these, baked in their bakery, however, I found this bread dry and dense, which I do n
I just purchased a chafing pan from Sam's Club by Bakers & Chefs. The second pan in the stack appears to have several black scratches or gouges in the mater
The organic whole wheat flour that I bought is in a sealed thick plastic bag and has never been opened. Should it be refrigerated (or frozen)?
I want to try a recipe for Gyudon (shown below) that calls for thin-sliced "Sukiyaki Beef". My local grocery store doesn't carry anything by that name. I'm comf
Want to make a 3-layer curd tart or pie using layers of blood orange, lime and lemon curd but don't know how to do it. Do I need to heat all three curds, let al
I was picking up some bread and I noticed something moving in the box. After some searching I found the thing and it turned out to be a worm or a larva. Any ide
I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by som
I've recently started transitioning to stainless-clad aluminum-core skillets, and one oft-compared property of various offerings is the thickness - generally a
The knives I have just come from a second hand shop, and are quite blunt. Is it possible to sharpen them using an ordinary sharpening stone/steel, or is there
In online recipes of cheese & onion pasties, they call for raw potato and onion mixed with grated cheddar cheese. I am wondering if the chopped potatoes and
I did my first terrine this weekend. I used this recipe with 300g rabbit meat, 100g rabbit livers, 300g pork cheeks and 300g lard, marinaded in armagnac, white
I have a recipe that the blogger said made 24 mini muffins and had enough batter left for 4 regular sized muffins. If I want to make it into a cake or loaf, wh
I came across What purpose does coffee serve in a chocolate cake recipe? as a similar question to one I'd just asked about baking. Looking at the recipe she p
I've been making traditional German pretzels with a lye bath, but the pretzels tend to bake onto the baking sheets. I've tried a few different kinds of trays, a
Today I tried to make a Tarte Tatin, with mixed results. Everything tasted great, expect that my apples didn't really caramelise. Note: This recipe is more like
I recently discovered that there is an Asian market in my neighborhood. I was thrilled to discover it. I ended up purchasing a bit of pork belly cooked on-site
I have a process that calls for a 6-8 hour slow cooker braising of inside skirt steak. The skirt steak becomes incredibly soft and the connective tissue adds a
When I put a lamb roast on, I rub it in salt, put a few dabs of garlic and pour two glasses of red wine in, and leave it in the slow cooker for 8 hours. Everyon
I am pretty new to baking and having recently just come back from Saudi Arabia I was privileged to visit the Hardees food chain (non in the UK where I live) and
The refrain about non-stick cookware being easy to scratch is well-known, but setting that aside, can the choice between those two types of pans change the end
1. Should anything be boiled in aluminium pans? In general, are there any pans that boiling will damage? 2. What kind of pan is this? I don't know because I n
I have this "weekend meyer lemon cake" recipe: The problem I am facing while making the cake is that I don't get the creamy mixture, mixing sugar and butter.
Almost everywhere on the internet I see that garbanzo beans and chickpeas are the same thing. Here on Seasoned Advice I also see that the tag chickpeas comes up