I was thinking about getting plate that can be safely heated by microwave. What material should I look for? My point is to (partialy) turn microwave into induct
My wife and I like Asian meals (Curry, Niku Jaga, et cetera) and without fail we tend to make more rice than we need. I would encourage her
I keep trying to use my slow cooker. I follow the recipes...put pulled pork in for the recommended 8 - 10 hours on slow....and then...it's sti
I was wondering how successfully the formula of wasabi peas can be applied to other green vegetables? I'm familiar with them as a snack in some pubs in England
Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
What is the best temperature and time to cook a 9" round frozen chicken pot pie.
I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is
We made this Yakisoba recipe last week, but the noodles came out tasting more bitter than we'd like. I added soy sauce to mine, but that mostly just drowned ou
My husband just found out he's allergic to mustard. Are there any substitutes for it? It's a staples in my kitchen and he loves it. Edit for clarification (w
I bought a bag of oranges a couple of days ago and on a couple of oranges the peel was baggy and loose around the orange. Are those particular oranges any good?
I have never used San Marzano tomatoes yet. I recently bought a cookbook and most of the recipes call for San Marzano Tomatoes. They are more expensive. Is it r
I have a 250g block of black Regalice from Redshaws. I want to flavor the icing with a concentrated peppermint flavoring. Only a very small amount to achieve a
I tried making a dairy free pastry cream but it came out with a strong eggy smell at the end. I may not want to use it depending how bad the smell is after is
Is there cultural variations on what is consider offal? My mother bemoaned to me the other day that when she was young ox tail was not considered 'real' meat a
Olives are in 10% saline solution for 4 weeks. They are black kalamatas. Notice they are losing the black colour and are now splochy. Why is this occurring? Th
I manufacture commercial chapatis. It is packed in 25nos together in a butter paper and lastly in a polybag. These are marketed. However, the chapati becomes br
I live in a rural area and don't have transport so when I get chance to shop I tend to buy in semi bulk and I bought several packs of rice noodles (not the drie
Making chocolate cake and frosting per recipe below from Hershey's recipe. The frosting we made is a bit too liquidy to put on the cake, more like icing. is the
I do a lot of cooking with 100% freshly ground whole wheat, and have noticed that it often is not very well conditioned. For example: My whole wheat tortillas a
I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why w
I like making fry-bread to go with my chili, but they always seem to be really oily. I like having well browned scones, but I can't seem to do that without plen
Our gas range oven gives us only the option to choose high or low and I'm not sure how to use it and the recipes online are hard to do because they specify the
I happened upon an article entitled "Please Pass the Scavenged Bone Stock" and discovered that there are many different opinions out there about the propriety o
What is the technical difference between fermentation and leavening? Both cause bread to rise. Does fermentation only refer to the chemical process of one su
I made candy melt modeling chocolate for the first time and it is just a bit too oily. Is there a way to fix it? I don't think I stirred it too long but my me
The German restaurant where I worked was famous for their 'giant' cream puffs. The shells are at least 6" in diameter and 4" high. I know they used commercial
We made dough using the below recipe last night, and realised this morning that we had left it at ~70°F (covered) for ~15 hours. Questions: What would be
I've been sprouting my beans for three days now; yesterday I noticed some had developed a slight purple coloration while rinsing them, photo attached. One of th
I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stor
This may be a basic question but I have never done it before (I have slow cooked meat before just not for the next day): I want to prepare different slow cooked