I got into an argument about liver when I saw someone boil a tub of chicken livers by pouring the entire contents of the tub (blood) into a pot without rinsing
I wash breakfast plates for about 800 people every morning, I scrub the plates before putting them in the dishwashe, is there some kind of chemical I can use to
It is possible to just eat porridge (oats) after soaking in water for a couple minutes. However, cooking it makes it creamier and softer. I'm interested in
Every time I get my cappuccino in the morning, the guy that makes it takes the cup of milk, shakes it, then hits on the table a few times, then does the same th
I cracked and egg to make scrambled eggs. the egg looked weird. The yolk was sort of orange, and looked kind of mosaic like, and seemed to be sort of congealed.
I was making a beefstew, but didn't have any beef broth, so I used some chicken broth I had in the fridge. It smelled bad and thought it must be old. I rinsed
We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould
Poutine is a simple dish from Québec, Canada. It is traditionally made with French fries, topped with fresh mild white cheddar curds (quite unlike Americ
Why does my Yorkshire Pudding always flatten within minutes after I remove it from the oven? I always use a very hot oven and make sure the batter is at room te
I'm planning on smoking a turkey for the holidays. I have done that before, and it turned out good on the tenderness and flavor, but still had a very "gamy" fla
I want to know more about how to correlate the color of meat to its level of doneness. How do I recognize how cooked my meat is based solely on color?
I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F.
I have a recipe that calls for rice and green lentils to be cooked at the same time in a rice cooker. I do this and everything cooks nicely, then I add the rest
I have a cheesecake recipe that I have used for years, It is as close to perfect as I need it to be...except, sometimes it cracks (maybe 1 of 5). I have never u
I have 60 creme brulees set in mason jars. The idea is to serve this to a group of 60 people at once. How do I ensure my crust for the first one doesn't get sog
I am using Onida's microwave oven. There is no option to preheat on that. Please give me some advice how should I bake things without preheating the oven. It's
I have a cake recipe that calls for egg yolks and separately folding in egg whites. What would be the difference in eliminating folding in the whipped egg white
I am looking for a substitute for ground pork in Swedish meatballs. For religious reasons, I don't eat any kind of pork (I adhere to the Bible clean and unclean
Sorry if this question is slightly gross. I happen to have a significant amount of hair on my arms and the back of my hands. When preparing food using my hand
I bought a package of these Delverde "no-precooking" lasagna sheets and used half a dozen to make a lasagna. Now I've got nine sheets leftover—and I don't
The warning label on each coconut describes how to treat the water within each. The water on the brown coconut is to be discarded; the water on the white co
Nothing Bundt Cakes makes delicious dark chocolate and white chocolate with a raspberry center. Thrilled to find copycat recipes online, both call for imitation
So what should I build my dishes out from to have an energized, successful day?Rephrased: What do I choose for a dish? By energy I mean like
I'm not talking about taste, I'm talking about them not being a health hazard. I cooked unsoaked adzuki beans for maybe a little less than 20 minutes on the
About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old
I wanted to try creating a type of curry filled pastry, but I am curious if there are any good doughs I could utilize that don't need the large waiting times/kn
This is my ciabatta recipe: 4 cups flour 2 cups warm water 1 teaspoon salt 1/4 teaspoon yeast Mix water and yeast Add flour and salt Stir into a heavy batter
I took out an unbaked apple pie from the freezer, thawed it out and baked it. I was wondering if I could refreeze it now.
I made a mistake and put the baking soda in the pretzel dough! Instead of using it for its intended purpose ( Boiling the pretzel dough in it before baking.) It
I like the taste of sunflower seeds, however I really dislike the process of shelling them. The bags say "Eat. Spit. Be happy." But I have found that shelling i