I live in a fully metric country. Every single canned vegetable or pulse comes in a nice round number - and generally 400g of it. Except for red kidney beans -
In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes
I had a decanter half full of vodka that has sat in my basement for about a year unused. Now the stopper is stuck on the decanter. How can I get the stopper off
This is antique or at least vintage (family heirloom). It looks like it might be some sort of double-boiler? The bottom part is ~ 9.5" diameter and ~ 2" deep a
I'm trying to get more raw veggies in my diet in general and Kale is such a good one. I recently had a raw kale side dish at a Korean restaurant that may or may
I recently bought a container of what was labeled "Canadian-style sour cream" at a produce market in the Bay Area. Being from Canada, I was curious to see what
I've recently discovered the joy that is baking bacon. It's made me curious: does baked bacon render out more fat than pan-fried? How about microwaved?
How do I remove bugs from the inside and outside of green onions? I don't want to split open the green onion just to remove them, and washing them thoroughly in
I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a m
I was wondering how long cooked garlic (in this case with pasta and a tiny bit of olive oil) keeps in the fridge. I always wonder about garlic (or onion) with o
Is there a way to soften nougat candy (Brach's peppermint)? I live in a dry climate , have had them for a year, and don't want to break any teeth. On the othe
ATK says TMAO binds to casein but is there a dairy-free alternative that can bind to TMA?
I vividly remember molten chocolate was supposed to be stirred in one direction; there was even a name for this procedure. My friend, who used to work (sales) a
I would like to know if I can use parchment paper for any kind of cookie?
There are a number of common cooking lore techniques which revolve around the idea of "pores" in the surface of a pan. Two of the ones I've heard most often:
Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulis
I'm trying to make a pork rib ragu, and the ribs I have got are rather... curled. the recipe doesn't really specify which ribs to get, but in the video they're
I'm trying to find some vintage Cookbooks printed in Spanish from the 30's, 40's and 50's for a present. After many google searches I can only seem to find vint
I have been following instructions from KAF to start my own sourdough. On day 3, some small patches of blue/green mold appeared on the surface. The starter was
I cannot find guava in the grocery stores near me. The only grocery store that was selling guava closed last week and since then I have been to Food Lion, Wegma
I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference
I've seen a few times the suggestion to wrap the stems of bananas to prevent them from ripening. Yet at least one person who was espousing this admitted it was
My daughter has a KitchenAid Architect stand mixer. Through a series of moves, she's misplaced the wire whip and the dough hook and I'd like to get her replacem
I would like to know how long melted chocolate can last in a freezer? My wedding is in 4.5 months and would like to start now to melt chocolate for the party fa
Several of my recipe books call for baking potatoes on a layer of (rock) salt, e.g. I'm currently following one for gnocchi that has this very instruction. Se
Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there
I'm looking to make Georgian Satsivi (example recipe), which has a complex unique flavour that is hard to describe. The recipe asks for marigold as an ingredie
I have several grapefruit trees and get tons of grapefruits almost year round. When I eat the grapefruits, which is fairly regular, I typically eat a good amoun
I'm following a recipe for a pork rib ragu that calls for one onion, 2 carrots and one stick of celery along with 500ml of stock. It suggests that I let this si
My first attempt (RAW BEETS) - large mason jars, 2 tbsp sea salt, water up to 1" below lid. After a week I opened the lid to "burp" the gas out, but there was