I usually make my hamburgers at home by putting a little oil in a pan and then just placing the patty in it on medium heat for 10-15 minutes. Inevitably, while
When it comes to "putting the pie together" before baking, the recipe handed down by my great aunt states to pour liquid in bottom of uncooked pie shell, THEN "
I want to make soup, a random soup. suppose that I want to to give it a deep taste, like a caramelized onion taste. because I only need the taste, I don't car
I want to be able to use Nerds and/or Pop rocks in cooking. However, unless the food is ultra dry, the food itself activates / dissolves it; I want it activated
I'm trying to make chocolate fondue for dessert to serve in a restaurant on Valentines Day. What should I do to prevent the chocolate fondue from burning during
Is there some cheaper alternative to real icing so I can avoid wasting good icing and money while practicing? Or can I avoid having to throw the practice icing
I'm terribly impatient but I love cooking on a charcoal grill. How can I get the charcoal ready faster? Currently I have a chimney starter, I use lump charcoa
I'm making a tonkotsu ramen dish, but I feel it could use a porky boost. The broth is done now but there's about six hours until serving time. Would it be oka
I live with three long haired cats that shed in the winter, and my place gets dusty at times too. I have a fairly new cast iron skillet that I use once every on
Vanilla beans are quite expensive, and I can buy cheap vanillin ($0.3). So I'm wondering whether I can use vanillin instead of real vanilla for savory dishes:
I intend to make several kilograms of pickled onions. Last time I made them, I just dumped in basically what ever vinegar i had to hand. A combination of white
I have seen a few examples of dehydrating scrambled eggs, and reconstituting them later. It got me wondering if there is a way to dehydrate raw eggs in a way th
After a nasty bout of food poisoning lasting nearly 5 days (rare I know) my trust levels and appetite for certain foods have dropped considerably however my inq
For reasons of time, I like to cook more than one portion of a meal and then reheat a portion in the microwave whenever it's needed. Aiming for maximum energy
The package says cook from frozen, do not thaw first, but the lasagne is thawed (my daughter brought it up for us) and has been refrigerated for a couple of day
Does anyone know of a champagne cocktail with vodka and Grand Marnier called a Wild Mustang. We used to get it is Whistler but the bar has closed and we can't f
Good day. I recently made a homemade double cream using 1.5 cups of whole milk and 150 grams of unsalted butter. I followed most recipes I saw online which star
This is the first time I have been on the internet for over 5 years so please excuse my slowness with this site. I have been successful using heaving whipping
I've been testing out cake recipes, and I'm having a bit of difficulty creating a chocolate cake that doesn't taste like a brownie. What I want is a light, mo
Can a dough of only flour and water stay usable indefinitely (as in between a few days and a few weeks) when stored covered at room temperature? I made a batch
My recipe for whoopie pies calls to grease and flour a baking sheet. Can I simply use parchment paper on the baking sheet instead?
I tried making Malva pudding today using this recipe and the results were decidedly off. I don't know if it was too acidy or basey but definitely didn't taste r
Ingredient lists on packaged foods sometimes list "lime". Does this refer to the citrus fruit, or to the chemical calcium hydroxide? As an example, Mission Or
One of the combinations I've missed since becoming dairy-free is grated cheese on baked potatoes. Is there any good substitution for this topping that would pro
Traditionally, milk is defined as (from Merriam-Webster): 1: a white liquid produced by a woman to feed her baby or by female animals to feed their young; espe
I bought a Seal-a-Meal for sous-vide cooking. It felt like a bargain at the time, it was very inexpensive because it was a close-out model. It seals great, I'm
I'm trying to "catch" wild yeast for the first time. 36 hours ago I mixed a cup of flour and a cup of water and left it out on a shelf with a paper towel over t
When I put strawberries onto a sponge covered in cream, how can I prevent the strawberries from discolouring the surrounding cream?
Is it possible to store fruits and vegetables (like apples, beetroot, pomegranate, etc.) for days, after they're cut? Here are some things I've read, but I don
I bought a pack of 'Custard Power' around 4 year ago. I placed the pack in my store room and completely forgot about it until now. The packet was 100% unopened