I bought Red Hook Bratwurts today, and I'm making them tomorrow. Does anyone know if I could boil them in beer since it already was pre made with beer (Red Hook
I've found that pre-soaking my beef in brine helps to break down the fibres, making the subsequent roast tender. I've found a recipe for slo
I am trying to increase the level of caffeine in everyday tea to 150mg. I am using powder caffeine with L-theane. The powdered caffeine is obviously very bitter
I have a bread proofer machine and would love to make Sourdough bread. I have no idea if I'm supposed to use active yeast or follow a recipe that calls for ba
I purchased a Corned Beef Brisket from the store and forgot to put it in the refrigerator. It was sealed. The package was cool in the morning.
I recently ran into this (put your pans etc in a closed container {a garbage bag will do}, pour in a bit of household ammonia and let it sit for many hours) and
I have come into the possession of a couple of naga varieties. We don't know which ones exactly, but google search seems to confirm that I do have some very hot
How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when
You always hear people talk about old cast iron vs. new cast iron: the old stuff is lighter, smoother, and generally better, while the new stuff is heavy, pebbl
I want to make a turkish delight syrup for topping purposes! So i can pour it over my ice cream! Any idea on how to make this?
I put some wings in the oven last night and then forgot about them and my roommate turned the oven off. They weren't fully cooked but is it st
The answers here Dissolving cocoa powder in milk tell us to manually dissolve the Cocoa powder in the liquid. Will it not be a good idea to put the Cocoa powde
I am making a Guinness chocolate cake and I need the color of it to turn out lighter to match the colors for a wedding. I have already used non Dutch processed
I don't know how old it is, but I inherited it from my mother-in-law and she always bought good quality stuff, so it could be 40 years old, but it is still in g
The last year I was in culinary school (2014) my chef instructor was really excited about culinology and the new innovations that were emerging and becoming to
I know it sounds like an obvious question. At work, my colleague has a drip-filter machine he uses to brew his tea. He puts about two table spoons for an eigh
I don't know what temperatures I have to be using to bake cookies but I am following a European cookie recipe: http://www.youtube.com/watch?v=LON4tuXR93A The
When I looked this up, this is the information that is first presented to me- Gliadin is a class of proteins present in wheat and several other cereals within
My husband is making barbecue sauce and putting chopped cooked onion in it. He made large amounts and stored some in mason jars and put them in the pantry; he p
I've seen this in mostly chain supermarket and Costco. When they make sushi, they would brush this clear gel like substance on the sushi maki roll either to k
I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work The recipe only calls for a tablespoon of vinegar so it doesn'
I have a jar containing yeast but I'm not sure whether it is instant or active dry. Is there any way to tell the difference? Thanks.
I have 2 baking pans that are clean but have a haze on the bottom and sides. these are Rival roaster ovens and I think they are ceramic inserts. Can I get this
If I need to cook salmon in the oven at 375° for 15 to 20 minutes and crab cakes at 400° for 20 to 25 minutes, what do I do?
I was looking at the menu of Candle 79 - a vegan, organic restaurant in Manhattan. One of the items on the menu is titled: Live Tomato Zucchini Lasagna - cas
I had a bit of a cooking disaster last night, where I was trying to make a tiramisu using a recipe I'd never used before. The recipe called for mixing marscap
Chemically speaking, what happens when you temper an egg? Why doesn't it simply cause the eggs to solidify or scramble?
Is there a reason why, at least in the US, that: 1) on dry bread, we typically eat peanut butter AND jelly, not one or the other; 2) but on toast, we typicall
I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum