Several months ago I dried some vegetables, mainly cabbage and carrot. I cut them to thin small slices using a slicer, dried them in about 50 C, and stored in g
I forgot to add the brown sugar to a cookie mix. I have added all the ingredients including the flour. Can I still add the sugar to the mix?
I know most parts of a lobster are edible except for what was afore mentioned in your content. But there is no mention of the hemolymph, the white substance tha
So I just heard about putting a carrot in the deep fryer so as to pick up the burnt junk and keep the oil clean for longer. I tried it. It works! Now I'm wonder
Every chocolate-based recipe I've seen either requires tempered chocolate or can use either tempered or untempered chocolate. Are there any recipes or technique
As the title says, can I use semifreddo instead of ice cream in a fried ice cream recipe?
I have a standard long-raising bread I use to make and bake in a cassarole. During this holiday I wanted to bake a double-sized bread. However,I ended up only g
One of my friends is in Paris (France), and he posted this photo from a restaurant there . Does anyone know the name of this dish ?
I made a chocolate malt cake for the first time the other day. I let the cake sit overnight to cool. I made the frosting while the cake was baking and put it
I use Nestle's Everyday Whitener to make coffee. But with some brands of coffee (eg: Davidoff) the creamer doesn't seem to dissolve. It instead remains suspende
I need to cook a 9 pound pork roast in a crock pot/slow cooker. How long do I need to cook it? I have a recipe for a 3-4 pound roast; is there any way to adjust
I have been searching for fat and calorie content per volume of ground bison meat, and I have found various conflicting sources. BisonCentral.com lists it as
I am in the process of making a ballotine of foie gras. The liver has been cleaned of veins and is currently in 2 large pieces. It has been marinading in Saut
I've been told in one form or another: "no colour, no flavour", so when cooking Spaghetti Bolognese I always brown the meat (after chucking in the onions, carro
Intention is to make peanut butter. What is the easiest way to achieve the said aim?
How much full cream milk do I need to make 100 g Paneer (Cottage cheese) at home?
I'm not sure how much of the fat to leave on the meat before I grind whether it be chicken, beef or Turkey What's the best method for grinding chicken vs beef
I'm from Mexico, and every time either my grandmother or mother bought a new clay pot, they started "healed" the clay pot by boiling water with vinegar, rub gar
This is a two part question, both relating to Chow Mein: When ordering Vegetable Chow Mein from various Chinese restaurants in New York and New Jersey, I find
There is a technique of making bathed bread. For it, the dough is kneaded as usual, then shaped into a boule, bound in cheesecloth, and submerged in water for t
I have a mustard-crusted pork tenderloin recipe that I really like, but I have a presentation problem. Basically coat the tenderloins in a honey mustard sauce,
How much xanthan gum should be used to thicken a large 24 quart pot of hot tamrind chutney to get a smooth pourable tamrind chutney when we cool? Currently use
I intend on cooking a lamb moussaka (having never eaten one before); in planning to do this I've referred to numerous recipes. The meat filling of the moussaka
I found a recipe in a 1971 Russian booklet on holiday recipes, (see it below). I translated it to English. My questions about the recipe will be these: are t
I plan to make soup out of fully cured ham that was left out overnight-since it will cook another two hours, should it be safe to eat ?
We've had the same knives for a very long time now, and we need a new set. What should I look for (or avoid) in a new kitchen knife set?
So, the wife and I are in charge of New Years dinner. That involves 2 5-lb boston butts. One dutch oven is allclad, the other dutch oven is cast iron. The brai
When turkey gravy sits undisturbed for hours in a clear jar, a dark layer develops at the top. This layer contains a lot of flavour but it is not fat because th
I want to make a huge batch of bolognese ragu sauce, and would like to do some of the prep the night before. I'm going to finely chop these ingredients: Beef P
I know from experience and Googling that day-old carrot cake can result in green carrot bits due to oxidation but remains perfectly edible. Has the same thing h