Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How t
My grandmother-in-law left us a very large collection of carnival glass. This has led to a mild debate over whether it is safe to use. Are there foods that sho
Are those red spots on the chicken ok? or does it mean chicken has got some bacteria or it is not fresh?
Last year we spent our honeymoon in Holland and Belgium, and so for Christmas this year I wanted to surprise my wife with 2 types of cookies we were introduced
The chocolate making recipes usually say Cacao powder and Cacao butter. What if I have nibs? I can process/blitz them, but do I substitute the nibs for powder
I bought some good quality roast beef and turkey carvery style. However they are both cold, so I want to add gravy. I don't know if I should warm the meat be
I am searching for a ways to preserve the banana, and most of the time they said that I need to wrap the stems in a plastic or scotch tape so the gas wont come,
I just happen to have one of those Betty Crocker cookie mixes on hand today, and the ingredients list at the back calls for 1/2 a stick of softened butter. I do
Cooking a leftover turkey. Took it out because it looked done and meat thermometer said it was done. It was sitting on the counter resting for about an hour, an
I have a new world gas cooker bur I am finding following recipes cooking guidelines results in undercooked bases of i.e. scones, fruit pies, or Xmas fruit loaf.
We were given about 8 lbs of frozen goose breasts in a bag. I would think we can defrost it and will then have to cook all of it; slow cooker to be the best opt
I've roasted numerous turkeys numerous ways, but never bought a turkey that was basted with butter. I've always just bought a regular turkey, usually I brine it
We boiled the carcass of the turkey and let it set in the refrigerator for about 5 days. When I took it out to prepare the soup it was like gelatin. I know that
I need to replace my ceramic cooktop which is ten years old, but now most of the cooktops within my budget have smaller elements, so my frypan will be larger th
I have experience in my own kitchen and I can follow a recipe. I was planning on serving roasted long island duck for a Christmas party for about 8-10 people.
I have a question regarding a marinade that I made. It contains juice. How long will it keep in the refrigerator? I have the final marinade in a air tight glass
I want to make my own cheesecloth as to aid the make of Paneer. Is there any type of fabric I should avoid or any other pitfalls to avoid? Can I use just genera
I'm planning to cook pheasant breast this evening and want to know if I can have it rare, as I would with duck breast. I know most government food agencies err
Many recipes online suggest that at some point I should sauté some onions or scallions with vegetable oil and add them to the broth that is meant to go w
After looking at wasabi's Wikipedia page I was shocked to find out that real wasabi loses the majority of its flavor in 15 minutes if left uncovered and that in
I've been using a George Foreman like grill for grilled cheese sandwiches. The problem is the bread seems to burn before the cheese is thoroughly melted. How ca
I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural che
I am trying to make a recipe that calls for squash puree. Unfortunately, I am unable to find any in stores. Is there a good substitute?
I bought some chestnuts in the fall for Christmas but haven't used them all yet. How long do they keep? How would I tell if they 'went bad'? They look just like
Simple question really - why is it I can reuse green tea leaves 2-3 times with minor degradation in the quality of tea, but I can't do the same thing with black
If you make cheese with starter culture and rennet is the whey that is a byproduct of this process safe to drink? I have heard from some that there does exist s
Will brown rice eliminate clumps in the salt shaker as well as white rice? I know white rice works well in a salt shaker to eliminate clumps caused by humidity
I'm wondering what beef roasting joints will come out of the slow cooker best? I'd like to be able to slice it rather than pull it though. I've tried before wit
Some recipes I've seen use an egg + yolk combination. A lot of them just use one egg. Does it make a big difference, as long as there is enoug
I'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, an