I'm making Mexican chorizo, but it calls for Aleppo peppers. I'm not able to find them around here, so I looked up the substitutions (four parts sweet paprika t
While planning out our meals for the week, I found this delicious-looking Yakisoba recipe that I would like to try. The recipe looks good, but one thing concer
This question is in relation to my earlier question Recipe calls for Aleppo Peppers, I need the right substitution amounts for cayenne and paprika that I got an
Hi I have some frozen tomatoes and I would like to blend them in my Vita mix and make sauce. My question is can I re-freeze the sauce once it's been cooked.
The top google results for "check fake honey" are all nonsense blogs that say to check based on water content. The problem with this is that real honey can have
We made a simple ice cream by mixing whipping cream, sugar, and Nutella. After 5-6 hours (surely enough time for the ice cream to cool to the temperature of t
I've been looking for a recipe online to replicate the rolls you'd find at a 'Ryans' or 'Golden Corral'. I've tried several that sound promising, only to have t
I am trying to make an orange flavored ganache for an orange hostess cupcake. I'm thinking of using white chocolate chips but I'm afraid the orange flavoring an
I had some cranberries and blueberries that were past their prime, so to preserve them I made them into a liqueur. However I'm not much of an alcohol drinker, s
From where I'm from, I can't find 00 flour or semolina flour. The flours we have from local markets are just bread flour, all-purpose flour, cake flour, and whe
I'd imagine the "slimy" feeling is due to all the starch passing over and through it. But how come it's so hard to clean? Even with repeated scrubbing the slick
When making jams and/or preserves using berries, sometimes you want the jam to be seedless (especially when using raspberries or blackberries). I know often ti
After soaking dry beans, I place beans on heat, so they boil for couple of hours, and they cook pretty well. But if I add just one cup of cold water (at room te
I bought a brand new Lodge 12" cast iron pan, washed it in soap and warm water and dried it with a paper towel thoroughly. Then I applied a thin layer of canola
If I keep meat for a few days after it's use-by date, the packaging starts to look sucked-in, as if the amount of air has been reduced. Since it is a sealed pac
A little context: I make craft chili oils for friends and family. I use a two-step infusion process. First, I infuse the oil for flavor with spices. Second, I a
South indian recipes often seem to call for adding dry/rinsed raw urad dal (or even bigger pulses) straight into the oil with the spices at the beginning, or ad
It's pretty well-known and scientifically established that rather cool temperatures are bad for bread: putting your bread in the refrigerator will tend to dry i
The famous Thai salad "Som Tam" uses raw, crushed string beans in small amounts, and I have seen recipes that suggest raw normal green beans as a substitution.
I have 2 jars of orange marmalade with an expiration date of June 1998 and one jar of apricot preserves with an expiration date of November 2000 and they've nev
Do rice krispie treats need to be refrigerated, or can they be stored at room temperature? I'd like to know both whether leaving them out is safe, and whether r
Our oven is broken and we can only use a frying pan. We have started to defrost a full chicken with the skin on it. We are a little new to cooking. How can I st
I'm looking for any tips for making a meal with dried noodles without needing to actively cook them. My problem is that the kitchen in my office has nothing, n
It seems that every dough recipe that I try ends up needing more liquid than the recipe calls for. This applies to pasta dough as well as bread dough. I don't t
I've seen article about great benefits of eating avocado seeds. And another here. Does it mean avocado seeds are edible? How do you eat it then? On Wikipedia
I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?
Can I use a nonstick pan or a stainless steel pan to bake a cake in a microwave?
I am making 8 chicken pot pies with a double crust in a 9" round aluminum container as gifts for friends to take home and cook themselves or freeze it. I will
I want to marinade some meat to infuse with some flavors. (Ribs as it happens, with liquid smoke, whiskey, orange liqueur, spices) I was about to put in some b
I'm on the Atkins induction week, which means my food choices are limited. One of the recipes I found suggested a recipe which involved Diet Coke chicken. Which