How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I would like to make smoked chicken as it is not available here in UK - I used to be able to get it in S.A. and I think it is fab. I live in a small flat in col
I am making granola and just realized I do not have vegetable oil. Can either canola oil or safflower oil be substituted without compromising the flavor?
Say you want to make a lot (>4) yorkshire puddings, but your form only has 4 molds. What is your choreography? Do you ... stack several forms in the oven u
I have a SodaStream which I use to make soda water. My wife recently started purchasing very tasty, but relatively expensive soda drinks from the store, includ
I'd like to use fresh homemade pasta tonight in place of bagged egg noodles. My question is, should I prep the noodles in boiling water in anyway, or should I s
Obviously this will vary depending on the size/shape and ingredients used. But how hot does it get inside, say, a loaf of bread? A cake? How wide is the variati
I made some pasta dough this morning and put it in the fridge. When I ran the first batches thru the roller there were some holes in the pasta after it came out
Where to place an oven thermometer in a gas oven? Should it be left hanging from the rack or should it be placed on the rack?
When making lemon lime and bitters at home, I decided to try the bitters by itself (the one with the classic oversized label, I think it's Angostura). It tast
I have a bag of loose sage tea, that I do not use for tea. I was wondering whether or not I could use these leaves in my dishes. At first sight, it seems all sa
I have a carvery shoulder of lamb joint weighing 1.906 kg. How long and at what temperature should I cook it?
I want to make ice cream at home for diabetics without a machine. I'd want it to be sugar-free. What kind of base ingredients should I use? Will the any of the
I haven't done this for a very long time. I am following Alton Brown's recipe, which conveniently fits perfectly into a little hack-job of containers I already
A little background: I'm going to build a chicken congee business. In my country, generally, it's a coconut rice congee poured with turmeric chicken broth. (T
Stupid me forgot to take out two, unpeeled hard boiled eggs still in the water before leaving on a 4-week long vacation. If I just leave them be, will they sti
I have Elderberry extract and want to make elderberry syrup. Does anyone know how go from extract to syrup?
So, how do I do it? It's delicious and adds a bit of class. Any suggestions as to what I should compose it out of?
I used to have a very simple egg scrambler, metal, a kind of flexible wire spiral with a handle. As you beat with it, the flexible spiral would somewhat amplif
I left cooked pork out overnight. Will this present a danger? Since this morning when we realized it was out still, we have been refrigerating
Often I cook frozen oven chips and frozen fish (in batter) in the oven at the same time. The cooking instructions for the chips usually say 20 minutes (or less)
I roast the peanuts on a tawa and gas stove, after taking them out of their shells. Have noticed that after roasting, peanuts taste great as compared to when
I'm making a fruit-laden very dense fruitcake. The original recipe is for 2 standard loaf pans but I'm using 4 small loaf pans (all I know is external dimensio
I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, th
I'm new to this cooking thing and I would like to stock my cabinet with the general spices and different season's that someone might use every
I've seen and read online, and experienced firsthand, that refrigerating a tomato is an awful idea. Not only does it lose freshness, it does little to prevent
I have NO idea what I'm doing :). I'm looking to buy some pots/pans for my appartment (just moved out). Considering these: http://www.amazon.com/Cuisinart-MCP-
There's a question with answers detailing the difference between pure cocoa powder and chocolate; it boils down to the 'raw' cocoa powder being a very ungratefu
If I wanted to put parmesan cheese and garlic into sourdough bread dough (mixed into the dough, not just a filling), should I do it before or after first rising
My first question on here, so please go easy on me. I have recently got a slow cooker and have been very pleased with the results, but that was using ready-