I'm an avid tea drinker who drinks several cups of loose-leaf tea every day. My usual steeping technique is to fill a teapot with about 3 cups of boiling water,
I'm wondering whether the blending speed will affect the texture of the yogurt unfavourably. I am making a spinach and artichoke dip, and I want to lower the ca
Every now and then when I use my propane grill my food comes out tasting like propane. I am wondering why this is and how to correct it.
In a couple of weeks I am catering a private dinner for a work relation. I will be prepping everything in my home kitchen and finishing off in their kitchen, me
I unfortunately ended up in situation where I tried to make crepes in a regular pan - needless to say, I was unprepared and it didn't end up well (they would ge
I put ground beef in the fridge 3 days ago and it's still frozen! Why isn't it thawing like normal?
There are a great many variations on the theme of 'Soy sauce'. And whilst there are lots of descriptions of the difference, I can't find the answer to this ques
Is there any reason I can't make a Meyer lemon curd without adding sugar. Is the sugar doing anything structural or is it just taste? Should I adjust the number
I have to have 3 fish items ready at 6:00 PM but they each require different temperature and time and are of different weight. Can someone please help me ...
I have egg coloring kit that suggested using vinegar for darker colors. Only have apple cider vinegar in cupboard. Can I use this instead or am I better off jus
I have a receipe for a 5 lb. standing rib roast but it's 10 lbs. How much do I have the change the cooking time to accomodate the bigger piece of meat?
I am making carrot cake "cupcakes" from a recipe meant for round 9" cake pans (3 layers, if that matters). The cake pans are supposed to cook
I've found a recipe for a lemon tart: http://www.bbcgoodfood.com/recipes/380616/greggs-tangy-lemon-tart Everything looks fine to me and I get what to do exactl
I forgot to add the salt to the dough! I did, however, put olive oil, salt and rosemary on the exterior of the dough when I put it in the pan. I'm wondering wha
I purchased a small boneless leg of lamb roast for my husband and I to enjoy as an Easter meal. It's about 2.5 lbs. (1.3 kg). I have experience dry roasting lar
Is it possible to replace onions with another vegetable on sauces and get a similar flavour?
I kept several potatoes in a box dark cool cellar. Now, after 6 months, I am surprised to see that they grew a lot of sprouts, and among them, many "baby potato
I have seen multiple recipes that ask to cover the pepper after blackening? What is the use for this?
Does anyone know how to make one base cake mix and then make several flavors for cupcakes? I was thinking a basic white cake mix then SPLITTING mix into Vanilla
My ham is 8.5lbs half-ham and was refridgerated, but not frozen. Here are the instructions that were with it. Here's what I did: Preheated the oven to 275.
How do I cook frozen Goya Pizza Empanadas in the microwave?
The last time I used fenugreek seeds, they and mustard seeds were the first into the pan, followed by onions, then other vegetables. I expected them to soften
Does anyone recall when refrigerated eggs became the norm in the US? I seem to remember buying eggs in the large grocery stores off the shelf--not refrigerated
I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings). I have recipes that specifically mention adding salt and
I cut open an onion I had and it had a yellow center. I read online it might be a sign of sprouting but I am uncertain if that's actually the case. Is it safe t
I have marinated chicken overnight, floured it for frying and didn't cook. What is the best way to store it for frying at a later time?
I received a shipment of prefabricated skinned rabbit last week and the shipment seemed unusual. Rabbits have a very close resemblance to cats once their &ldquo
I have a small pizza oven (the round ones, with stone), with whom I make an adequate pizza; according to the manuals, temperatures go from 190 to 400 °C, so
I put 4 raw chicken breasts is a crock pot in the fridge last night around 9pm. This morning at 6:50, not thinking, I removed the crock pot from the fridge and
I tend to mix in some onions when making burger onions, before putting on a rack and letting it sit in the fridge for an hour before cooking. With that said, if