Amazon Link There is a traditional cookie that is pretty much just a thick sugar cookie that is baked and then put in a covered bowl with the candle overnigh
How do I keep my ground venison from having a spongy texture? We have tried making it into burgers, into chili and into patties in gravy. It still has the same
I bought this FARMcurious Fermentation kit on Kickstarter. Once I got it and started making it I found their claims of it being "super easy" were a little exagg
Supposedly, wooden cutting boards should not be submerged in lots of soap and water because too much moisture leads to rot. How can one optimize for cleanliness
I have 3 lbs of butter that has been left at room temperature since, about, December 22nd. Is it still safe to eat?
I would really like to make some homemade butter. Can you make it with a food processor or blender?
I baked a cake which is sweet and moist. I would like to make cake balls with it, but I wonder what should I use as frosting to not make it sweeter! Is it possi
I always try to make custard from scratch and have now used 9 recipes and it always ends up splitting or curdling and I can't get it right. How can you overco
I've read about differing techniques for getting the best flavor, texture, and chewiness in my pizza crust. One of the commonly suggested routes is to include a
So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good por
Is there any way to tell if an acorn squash is ripe before cutting it open to cook it? I keep getting unripe squash from the grocery store, and I don't know the
I regularly make homemade mash using the following ingredients Potatoes Sweet Potatoes Carrots Cabbage (2 varieties) Onion Leek Butter Cream Cayenne Pep
What is a good substitute for egg and wheat flour in baking? I have a friend who is allergic to eggs and I would like to be able to bake for her. I have anoth
I made a spicy margarita jelly that hasn't set up after almost two weeks - even in the refrigerator it's still "loose." I don't have the exact measurements in
I have a blackberry watermelon jelly that I made and it didn't set up. I waited about 3 weeks for it to set up and then reprocessed it, adding more pectin. I
I recently bought a pack of McVitie's Cafe Noir expecting shop junk and for once quite liked it. It's very light and crunchy like a rich tea with a thin icing w
We have a Breville Dual Boiler Coffee Machine, my husband even made a barista course to learn all about it. But when we try to knock the coffee biscuit into a
Do I have to boil canned food, specially tuna can, in water for twenty minutes? I think it's necessary to prevent food poisoning by botulism. However, currently
I recently moved to the US from Sweden, and one thing I sorely miss is idealmjöl. It is a very fine flour that is primarily used to thicken sauces. It has
I'm new to the cooking industry - yay for new pads - and I have a question about oiling wooden utensils (or wooden handles on pots, for that matter). The instr
My brisket doesn't have a lot of flavor on the inside. The outside is full of flavor but when getting to the inside it doesn't have much flavor to wow my guests
Looking for simple tips to improve my curries made from paste. I know of a few answers I've learned, but looking for others... Thanks! Origi
I am a relatively experienced amateur when it comes to making pizza, especially pizza doughs. I recently went to Italy and enjoyed some calzones with super-thin
In much of Eastern Europe, it is common to prepare so called nalewka. The basic idea is to take some fruit (e.g. cherries, blackcurrants) and macerate it in str
I ordered a rice recipe yesterday and stored the left over in the fridge. However the container is not airtight. I was planning to have it today and tomorrow. I
I've heard that it is possible to make the base of broken glass jello with aloe vera jello and milk/cream/vanilla ice cream. I attempted to do it but at first I
I'm looking at slow cooking a beef stew on a workday. The stew includes raw beef. Recipe: http://m.allrecipes.com/recipe/14685/slow-cooker-beef-stew-i/ Is it
So I've bought a store-made pasta salad and I've tried to recreate it at home. It consists of Penne and a tomato dressing, fairly simple, however no matter ho
Many years ago, we brought back from Greece a spice that was suggested to us for preparing the Moussaka. The greek who sold it to us called it "bakari". Now we
I have celiac disease and must eat a gluten free diet. I saw a recipe for creamy chicken and mushroom soup, and it looked delicious! However, it called for 1/