When sautéing vegetables in oil – for example carrots, should I wait for the oil to heat up and then add the vegetables, or should I put the vegeta
can I substitute parchment paper for the foil in a bar cookie recipe
In reading through a LOT of different approaches to making fudge, I am wondering about how the non-sugar ingredients affect the issue of temperature control (bo
I watched a demo clip of a guy who simply tossed a tbsp of guar gum powder into a cup of cold water and 5 minutes later, it looked and acted like a glass of sli
The manual for my oven states that only warm water should be used for cleaning. I've followed this so far but it is becoming increasingly difficult to keep the
I have a Cuisinart grind and brew coffee maker. The grinder basket is very hard to remove. I have cleaned it as well as I could and Cuisinart just offered t
I have my garlic in the skins in a rice cooker on the warming setting after 7 days the garlic was brown dried out and hard, is it over cooked and not slowly car
I made candied almonds In a crock pot according to a recipe. They did not get a candy coating on them. Now I have a large bowl of gooey nuts and don't know what
Our last stove broke and our landlord had to replace it. We got one from GE Hotpoint and it seems like an OK stove. It's a gas model. We have had it for a fe
I've been looking for information about the difference between cast iron Dutch ovens and ceramic casseroles. I use my Dutch oven for baking bread and would li
I want a chocolate chip cookie like the ones Subway has. Those cookies have a smooth top and chewy texture. I have a recipe for 3/4 cup fat, 0.5 cup sugar 0,5
I'm making a venison sausage using the front shoulder of the animal. It appears to be a very lean meat; how much pork belly should I add to the grind?
There is a family recipe which calls for either canned or fresh sweet potatoes or yams. Is there any practical difference in preparation? Sweetness level? Does
There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear
I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when fro
I am an amateur caramel maker! I have made caramels for years, but recently my caramels have started turning really hard. I have a new pot,
We tend to aim for large Thanksgiving gatherings, and thus tend to roast the largest turkey we can find. Last year, we ended up roasting a couple extra turkey
I made a coulis from fresh blackberries by simply using a fork and sieve. I did not cook, neither added sugar to the final juice. The creamy coulis had beautifu
Can anyone tell me the interior oven dimensions needed to comfortably fit an 18 lbs turkey? I've searched around on the internet, but seeing as Thanksgiving is
I am wondering which, if any, prepared sauces would work as a soup base. After several experiments I have found that none of the many (mostly Asian) sauces I ha
I cooked a whole chicken in the crockpot today and then put all of the veggies/herbs in to make stock from the bones. I just realized I forgot to turn it on for
I'm contemplating buying a dutch oven to make tartine bread. It would be a strict unitasker for my purposes. It's bulky and if I get a bare one, I might not b
I'm having sand in the cooked amaranth and teff if the package has some in it. Is there a way, how to filter it out before cooking it? Or I just need to find a
I'm trying to make chocolate nut toffee and all the recipes I've found tells you to boil the toffee until it's dark brown. What temperature does it have to reac
Recipe from Great Grandma say's to sponge on 2 cups warm milk and 1 cup warm water. What does this mean?
A 6 to 7 lbs Whole Snapper with head. Broil or Bake is the first is part of the question? With a convection oven what temperature should it be cooked at? What t
I am making a pasta dish at school that has courgette in it. The recipe says grate the courgette and because I don't have much time at school to do it, I want t
What is in the broth injected into the Heritage Farms boneless skinless chicken breast I feed my dogs. Dogs can't eat onions or garlic.
I ordered a duck to roast for Thanksgiving. When I picked it up, it was much larger than I had expected. Since there will only be two of us eating, I was wonder
I am not much of a cook, but about this time every year, I pull out a favorite family recipe for cookies. My grandmother made these cookies for me when I was a