I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well
I generally sous vide more food than I can eat at one time, so I put the extra food in a water bath and then freeze. I'm wondering how long and at what tempera
Why do sweet Mini bell peppers turn bitter when cooked in a crockpot? I make chicken with tomatoes and put some Mini peppers in and they were horribly bitter
One of my friends recently went to India and brought back some sweets today. These sweets have a silver layer on top. Therefore, I'm quite curious as to whether
I bought some prime trimmed beef brisket on March 9 with a sell by date of Mar. 12. It was kept in the frig in its foam/plastic wrap container
I recently bought a rutabaga from the store, having never done so before, and every single one on display had an oily feel to it - not sticky, but slick like it
I am thinking of getting a 2 quart Le Creuset Tagine for braising. I'm at around 5000 feet, and so am stuck with a lower boiling temperature for water - 9 degr
I had a 3lb roast on a bed of baby potatoes (smaller than a ping-pong ball but larger than a grape) and onions at 375F for almost 3 hours. The roast came out gr
We bought a box/carton of whipping cream a few months ago and it sat on the freezer for some time and we used it earlier to create a chocolate sauce/syrup for a
I have to serve a 'carpaccio' of roasted duck breast tomorrow, but I'd like to prepare it today. I want to serve the duck breast on room temperature, after cook
I only have a microwave in my room and I'm moving away in a month, so I don't want to buy an oven or any kitchen appliances, but I still want a steak, is it saf
I've been on a quest for a while now to make my own root beer. I've tried all sorts of recipes using all sorts of ingredients, and I now have this huge collecti
I find that sodium bicarbonate ruins the taste of many cakes and cookies. If I'm using double acting baking powder, do I need to add the sodium bicarbonate as w
Why is my cake burning on the bottom and the top is not done. I must not have the oven rack in the right place. If I want the cake to bake less on the bottom,
Can I sub white wine vinegar for white vinegar in sweet and sour sauce? Answer much appreciated!
I am talking especially about Cadbury Bournvita. That powder has tiny and somewhat hard chunks in it which don't get dissolved easily. How do dissolve it compl
I have a few ceramic bowls that are oven, microwave, and dishwasher safe (I normally hand-wash them, though). I was looking at recipes for lemon curd and some o
How do I make Fresh Asian Noodle (similar to Egg Noodle)? What are the ingredients and the steps to make them? I am asking about noodles, not
How long should I braise a small beef chuck roast, about 1 pound, on top the stove? Does it need to be totally immersed in liquid?
We're going on a long flight with our family tonight. I prepared peanut butter sandwiches for the kids, and would like to pack it already to avoid the last minu
Recently, I have been buying ground beef in one pound packages that is red throughout. Last evening I bought a 6 pound bulk package (because of the significant
During the winter, I often leave milk on my porch to make room in my refrigerator. During a recent warm spell, I had an unopened gallon of pasteurized milk on
I hope this is an appropriate question for the site. Today I was cooking pasta. To begin with, I filled a pot of water and placed the lid on top. Then I cran
The word pasteurized is written on the milk packets (like the ones shown here). They have a use before date. Assuming it's been refrigerated the whole time, an
I am making an icing for eclairs and normally use icing sugar, melted chocolate, and corn syrup and refrigerate it overnight. I don't want to buy corn syrup for
I bake them in a 350 degree oven for 45 minutes but it seems the insides refuses to harden and dry any advice? PS: The mixture is (oat flour, baking powder, m
It's irritating to cook any recipe with okra. I love okra, but it always takes a long time to burn off all the goopy stuff. Is there a way to get rid of it more
I would like to try out a recipe for a gratin of beets and potatoes. For this I will need sliced potatoes and beets. I always like to cook vegetables for a bit
in cold basement approximately 40-45 degrees, it was completely frozen about 3 lb. brisket. Discovered it 24 hours later. It was cold to touch
Having only just bought a charcoal fired barbecue/smoker, I am confused about brining times. Having searched the web I found some sites recommend 20 minutes, f