I can never get potatoes boiled just right. They're either over or under cooked. When I think they could be about done, I poke one or two with a knife but then
A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I hav
I have a recipe for a pumpkin french toast bake (think pumpkin bread pudding) that calls for 30oz. canned pumpkin pie filling. I have all of the ingredients fo
I find that roast beef in the refrigerator starts going bad within 24 hours and after a couple of days, it is noticeably bad smelling. How can I keep the roast
Can I safely refreeze stock that I have brought to the boiling point? If so, should I boil it or bring it above a certain temperature for a certain length of
We used to do different pâtés in one oven, they are always great. For Christmas we can use different oven and, so far, three pâtés wer
When making a simple syrup, my ratio was four cups water to three cups sugar, what is the end volume? I ask because i messed up a drink recipe by measuring th
I've tried various pancake mixes, and they always taste "healthy" and dry compared with the ones at a good cafe, and I don't mean greasy like iHOP's. What am I
We are hosting Xmas for the first time this year, and our oven is going to be full with turkey and vegetables, so I am hoping to do the ham (half a leg) on the
I need to bake a cake and send it over to a friend. It might take 5-7 days for the cake to reach him. What are the possible ways available to extend shelf life
I had an interesting discussion today during lunch on when a food can actually be 'declared' a delicacy. Is there someone saying "this is hereby to be put on th
How long past the "Use by date" is cooking oil good for if it has never been opened?
I am attempting to bulk prep some frozen convenience food and have determined that a standard Pyrex glass container would be ideal for freezing (non-liquid) mea
I am making a crown rack of lamb tomorrow, and today to prep I plan on getting some of the trimming done. I went to a new butcher this time around and sadly the
I've made some fudge from a paleo recipe using almond butter, coconut oil, honey and cocoa powder. Following this recipe, I find the fudge far too rich to eat
I made chili and it's too hot! If I cook it longer will the heat calm down?
Want to make cream of mushroom soup for Boxing Day (26th Dec). How long can I prepare in advance? Planning to cook the mushrooms in white wine and garlic. Boil
I recently acquired a cheaply made offset smoker, and-- ahead of the big event-- did a 'dry run' to get a feel for how it behaves. I think my biggest issue wil
I am reading an American Pastry & Pies cookbook and they say the sugar granules in sweet short crust pastry stabilize it and recommend using granulated suga
I've peeled my button mushrooms since cooking with a friend once, who did it, but I've never understood why, if at all, it's advisable. Searching shows a fairl
Do you add any flavor of British breakfast tea? I need to know how it is prepared; either with or without additional flavor.
I'm looking into the technique of 'hanging' meat, and whether there are 'home' applications that would be safe and have a beneficial effect. Now, there are a l
I am making clam chowder and the recipe calls for black pepper, salt, parsley and red pepper (1/2 t). SHould I use ground cayanne pepper or red pepper flakes?
I last made sauerkraut over 20 years ago, so embarking on it again I did some reading and chose an Alton Brown recipe. He specifically calls for the fermentatio
To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender on the inside, which is a better approach: Cook it on high heat un
I've been experimenting with Neapolitan pizza dough(recipe) and what I would call a normal wooden peel(here). I have run into trouble transferring the pizza fro
In Great Britain, recipes often call for a "pot" of something. Is a "pot" of whipping cream whipped or un-whipped?
It calls for wheat. is wheat germ the same? If I can use wheat germ - the recipe says to soak the wheat in cold water overnight, would this be necessary with
I am intending to purchase some Jamon Iberico, but I am not confident in my ability to use the knife correctly on the jamonera to produce sufficiently thin slic
I have a ham that needs to be in a 275 degree oven for 2 hrs. My scalloped potatoes call for a 350 degree oven for 1 hr. Since I only have 1 oven, will the pota