I bought a different brand of frozen broccoli and the package says, "For food safety, cook to an internal temperature of 165 degrees". The previous brand didn'
I got a can of "chickpea purée with sesame paste" (though the English name on the can seems to be "chickpeas with sesame purée"), produced by Bakt
I am making ice cream from this recipe:http://www.seriouseats.com/recipes/2010/10/apple-browned-butter-sour-cream-ice-cream-recipe.html (the first variation) Up
Hopefully this is a quick, simple question. What is the effective difference between a traditional cleaver (something like this) and a straight back cleaver (li
How long should I plan on cooking a 16 pound spatchcocked turkey? What temperature would be best to cook a 16 pound spatchcocked turkey?
Vegetarian here (who doesn't eat fish), I love sushi and I've made it a few times at home and the technique is relatively pain free but the taste is just... off
I have a gingerbread recipe (http://www.tasteofhome.com/recipes/gingerbread-loaf) I recently made with gluten free flour and honey instead of white sugar. Whil
I use refined sun flower oil (Fortune brand). Now I am realising that there is a glue like substance in the oil, also, it is so sticky that, the container in
I have a recipe for a cheesecake that I'd like to double. Of course I would have to use a 9 X 13 pan and make it into bars (which I don't mind). It will event
I want to offer a veggie and a meat strata at a brunch for a large group. They both require the same oven temperature. Can I bake them at the same time, and if
The recipe calls for evaporated milk, but I only have sweetened condensed. Can I use it instead?
I have two 6"x2" cake pans, and am wondering how many cups of a box cake mix batter I need to put into each pan? Thank you!!
My Apple Dumpling Recipe calls for Sprite or Ginger Ale to be added around dumplings before baking. What is the effect of the Sprite?
I made a pizza dough with a recipe containing: 20 ounces of wheat, 2.25 teaspoon of Salt, 1/2 teaspoon of active yeast, 12 ounces water. After a good time of k
I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have
I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citru
If I slow-cook a turkey over low, low heat for 12-18 hours, how does it stay "safe" when the turkey has been in the danger zone for a large majority of the cook
I just finished making a beef broth stew with a big ol' soup bone. I left the random scraps of muscle and stuff attached to the bone while it cooked, and now I'
When using only half of a cucumber, which end of the cucumber should I save for later use - the stem end or the blossom end?
I'm making a cranberry sauce from fresh cranberries and want to substitute brown sugar for the 1 cup of white sugar without making the sauce s
I want to make my dough for dinner rolls tonight in my bread maker and bake in the morning. Will this work? Also do I cut and shape before put
I have a store-bought frozen pie crust but no directions. Do I need to do anything to the crust (pre-bake?) to use it for a pumpkin pie?
I am making pumpkin pie from scratch, the filling is way thicker than in the video recipe I followed. Will it still cook properly? I used 2 cups of fresh pumpk
My mom is asking. Not sure if she's brining the turkey, but probably. Also, she probably knows the answer but is just testing me.
I'm looking for something maybe from a really old recipe book, be it fish, chicken or beef. I've been searching all over and obviously most people's opinions ar
I made pizza yesterday and encountered an issue. My dough was not very sticky, it was sliding well when adding flour to the surface. However, after I added to
I often cook takeaway dishes at home. Some of these dishes ask for 4 minutes at 850 Watt (for example, ravioli with mascarpone sauce). My microwave oven support
Should you deep fry two turkeys in the same oil or is it better to use fresh oil for the second turkey?
I was wondering if there’s a downside in cooking ramen noodles directly in the broth it will served in. From the recipes I see, ramen noodles are cooked i
I've really been getting into capers lately - mostly just the ones you buy from the store in the little jars that cured in either brine or lye. I didn't even kn