I'm on a somewhat restricted diet right now in which I'm not allowed to eat any grains of any kind. It turns out that the Yehuda gluten-free matzo and Manischew
Can shortening (Sweetex or something similar) be added to a swiss buttercream? If so, at what ratio? Thanks!
I use caper berries in salad sometimes, but honestly I mainly like to just eat them straight out of the jar. I've noticed that in a single jar, each berry has 1
This morning, I found some sausages in the fridge that had been there all week. The top of the sausage (that is, the surface of the skin facing upwards) had tu
I have a very old pound cake recipe that calls for a “round” of butter. How much is that? I have no idea.
I made a beef stock the way I always do, except that I added parnsips. Then I put the stock in the freezer and when I took it out, the stock was not frozen. It
Where I live I do not have access to great quality bakery breads. Is there a way to heat up an already baked french sandwich baguette in oven to get a crispy ou
can I use semi-sweet or unsweetened chocolate squares for dark chocolate in a brownie recipe
I bought a new set of knives and my dad used the chopping knives to cut onions. Instead of chopping by slicing the onions with the usual technique, he was usi
Can I put royal icing snowflakes and hard candy shards on top of buttercream icing one day ahead or will the buttercream dissolve the royal icing and hard candy
Anyone familiar with Turkish cuisine know what this is? I had this in Istanbul. All I could gather from the owner was that it is made of milk. The texture wa
I usually leave my cookie dough in the fridge overnight. After taking it out, should I leave it at room temperature for a while or should I scoop it and go st
The bags of frozen mushrooms and okra that I just bought got mistakenly put into the refrigerator for a few days instead of frozen. I want to eat them now. Wha
I opened Adirondack pure maple syrup a few days ago. It didn't say to refrigerate, so I didn't. When I googled it, it said that it should be refrigerated. Ca
A while back, I bought an ordinary-looking pizza cutter with a dull grey handle. However, I soon found out the hard way that the handle is made from some weird
Is there a drink out there that is made identically to coffee except with cocoa beans? I would be interested in finding either a drink with the exact roasting
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
My wife does not like alternating textures, or "surprises" in sauces. Thus I need to make certain concessions when cooking for her. She does not like crushed
I've noticed this discoloration on or near the bottom of my saucepan, which stays even after cleaning. When dry, parts of the pan will appear
I was reading a post earlier regarding maple syrup being left out overnight. They were asking if their beloved Maple syrup was still safe to consume. In the c
Is it Okay to have whipped cream icing before covering the cake with fondant? I don't have enough time to make butter cream so I would know other alternatives t
Its stainless steel dish so can I put it in the oven at 250c/482f ?
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 left my teapot on the stove for about 30 minutes by accident. By the time I noticed, all the water had boiled out. So, I turned off the stove and let it cool.
Got a electric smoker recently. Are there any differences that one should consider in terms of recipes when using an electric smoker? Or are there any process
Occasionally I'll get a clove of garlic that has small brown spots on it. When there are a couple spots, I cut them off and use the rest of the garlic. Someti
This morning, I was supposed to prepare our chili recipe for tonight in the slow cooker, but I have forgotten. Now it's too late to start the recipe as usual a
I would like to cook a couple steaks using the "reverse sear" technique (e.g. this Youtube video). The general instructions are: Preheat the oven to 275F. Put
thought I'd ask more experienced cooks on their advice for this recipe. Found it a while back on a Suhana sabji masala box. I made it and turned out fantastic.
Is "aftertaste" always a bad thing, and are there food products that are supposed to have some (specific) aftertaste?