How long can I leave the fridge open without it affecting the food inside? How often? Is it just the temperature or are there other factors (moisture?) as well
I recently noticed that an organic bigelow tea(teabag) starts brewing at room/cold temperature water. Not sure if it is brewing or not but the water starts to g
I cooked a pork tenderloin to at least 165 degrees F, maybe 180. The thermometer was in a pretty thick part of the meat and it was pretty much grey. Two days la
I have a cheap $15 rice cooker from my undergrad days (link). It has a metal pad on the bottom attached to a spring, a "Cook" switch (feels like a toaster lever
A lot of recipes for biryani involve sealing the edges of the pot with dough. I generally used a kitchen towel and weigh down the lid with something heavy and d
For the past couple years I can't ever seem to pick my figs when they're ripe. Not sure if it's the breed of fig or if I'm missing something else. I just picked
I've been fermenting sauerkraut in a quart jar and for some reason forgot to keep an outer piece of cabbage to help keep the kraut submerged. For day 1-2 it was
In my local supermarket, they have 2 kinds of duck breast meat: something called magret and something called filet. If you'd ask me to recognize which is which
This is one of those statements I frequently encounter, but I've never really seen evidence to support it. The advice often goes even further to say that if yo
I recently went to the supermarket and bought a carton of eggs and some fish (for dinner). I left both right next to each other in the fridge for a little over
Is it okay to refrigerate kefir whey for a few days before fermenting other foods with it (i.e., almond butter http://www.thecandidadiet.com/forums/topic/ferme
If I dont drink my smoothie straight away the amount of smoothie in my bottle seems to decrease by almost half. I normally make the smoothie in the morning and
While baking at 350 yesterday part way through cooking the broiler element came on and burned the top of my cake. Any ideas on why that would happen?
I'm looking for a source for "tara gum" powder. It is used like xanthan and guar gum, but reportedly increases the general benefits and adds a "creamy" taste. T
I quite like lime-infused raisins (like these), but they're kind of pricey compared to regular raisins. Are they made by some process I can emulate at home? Is
I've seen both boneless pork sirloin chops and pork sirloin roasts in the grocery store, for different prices. From their names, I would think the chop is inte
I'm currently not TOO excited to spend $100-200+ for a propane grill. Is it possible to cook brats with a small budget (preferably around $20-30, but as high as
My wife is in the habit of making ice cream easier to serve up by defrosting it in the microwave for 20 seconds or so to soften it. After serving, the ice crea
If I had one whole egg (my understanding being that the white has more 'setting power' than the yolk), how much milk would I be able to set? If I tried to set
The recipe says that the sugar syrup must reach 120C, but I have no sugar thermometer. Can it be done without a thermometer? Dissolve the sugar in a medium
How are mass-produced maraschino cherries pitted? I looked on wikipedia, but it doesn't mention much about pitting.
I eat instant oatmeal at my office desk every morning. I think I can also get instant grits and maybe cream of wheat or something, but what other hot cereals ca
I have a gas grill which I use once a week or so. Today I put some peppers and onions as usual, but I also put chicken wings (first time). After a few minutes
All the recipes I'm finding are for pies where you put the layer of thinly rolled almond paste on the pie shell, add the filling and then bake. I'm wanting to
I've recently bought a Thermoworks IR thermometer. I'm hoping to use it with my pan when frying meats, to get more ideal temperatures. There's plenty of conten
I'm sure everyone's seen this - that brownish stuff left behind when you grease an area of a baking dish that gets left exposed to the heat. Soap doesn't bother
Whenever I make aioli with the traditional recipe of egg and oil it always turns out yellowish. It's obviously because of the color of the egg yolks. However, r
When thawing frozen beef in hot water (meat in sealed bag / container in water), what is the maximum temperature that the water can be to not inadvertently star
Can thawing meat more quickly (e.g. warm water, microwave, warm oven) than normal (leaving out at room temperature) affect the taste / texture of the meat? Is t
I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of glu