I bought some frozen Quorn Hot Dogs (Frankfurter style). After boiling some there was a transparent, filmy outer skin/coating that came off when I was cutting t
I have my grandmothers handwritten recipe for banana bread. the paper tore and I lost some of the recipe. it calls for 1 1/2 cup sugar, 2 cups flour, 3/4 tsp ba
I've read in places about using something called the charcoal snake method for slow smoking in a kettle bbq. What is it and how does it even work? Here's an ex
Why did the meringue in my pavlova roll turn out rubbery in consistency. Was it baked for too long. It was baked at 170 deg for 10 min then at 150 deg for an h
I have noticed some foods, such as quick-prepare ravioli, specifically state not to cover the pot when warming them. Why should the pot not be covered? I am es
I have been making the same chocolate-chip cookies for a while. Last week, after baking a batch and removing from the oven, they expanded and became flat. Us
How do I roll or wrap up pasta into a log-like shape for presentation? Example 1, Example 2, Example 3 Do they use some kind of tool to wrap the pasta arou
I've tried several times to make egg pasta from scratch. No matter how much flour I add or how much I knead, the result is the same: the dough is too sticky to
I'm build a recipe app/website, and I'm interested in how to properly classify the sections of an ingredient (as you would find in a cookbook or on a website) w
Recently I attempted once again to pan-saute bone-in pork chops. I have a recipe which calls for 1" thick such chops. I had a choice between selecting 1/3", or
I cook salmon all the time but one issue I'm having lately is burning the skin. I do most of the cooking on the skin, so I know it's going to be little crispy,
I was juicing carrots tonight and was getting rid of (juicing) some older baby carrots that nobody wanted to eat. They felt a bit "slimier" than usual, but sme
I am considering getting a slow-cooker. I leave for work by 8am, return about 4pm and feed my family dinner about 5pm. Can food sit in the slow cooker that lo
I have a piece of venison I want to cook. The package says "hind leg". It is a 1kg piece without bones, in a rather round shape. I want to use sous vide on this
My tea preparation prescriptions says to prepare it using water heated to 96 Celsius degrees. When water heated in standard, typical electric kettle reaches t
What is the difference between venison and veal? I often read about these two things but I'm left wondering what these two things are and what
I made halloumi at the weekend using this process with cows milk. The rennet I used had a best before June 2014 date on it. The cheese came out fine and tastes
What is the function of cream of tarter when it is included in a pavlova recipe. Some receipes do not require it.
A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or shoul
This is an odd question. Are there any suggestions as to what baked items would catch on fire or smoke (possibly from being forgotten for a few extra minutes) a
I accidentally set my crockpot, with raw chicken and broth, on warm for a little less than one hour. I read answers to a similar question, but since this is chi
I have a Hamilton Beach 6 qt Set 'N Forget Programmable slow cooker, and I keep having the same problem-- when I try to make beef stew, the beef comes out almos
This recipe calls for 2 TB tomato paste in the marinade. I assume it is to thicken it so more stays on the meat and veggies. I don't want to open an entire can
I bought some tteok, cylindrical Korean rice cakes, that were displayed on a table. It didn't have a date on it. They seem to need soaking before cooking as the
Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider
I would like build a package with frozen food products (to -18 °C). The products are small balls of pizza dough (diameter of 4 cm). Total dough ball weight
There's this belief in my family that leaving the ladle in the soup is bad, but nobody actually seem to know why it would be bad; it's really just a persistent
My co-workers and I are in a debate. We brought some french fries home from a fast-food restaurant in paper bags and they got soggy. My co-workers maintain that
Forgive the heresy, but I've recently had some pizza delivered. I noticed it was quite oily, and I have seen and heard horror stories of pizza basically drownin
I've read that putting grape leaves with your brine will help pickles stay crunchy. But those are hard to find. I've also heard that Calcium Chloride does the s