I'm wanting to jar up my favorite House dressing made with miracle whip, so I can sell it and give it away. I want to make sure I do it safely!
So I've made stock a couple of times in the last couple of months - one batch of chicken stock and one of beef neckbone stock - and I've come across a problem I
I am a complete amateur when it comes to the world of cooking. My recent attempts to teach myself have unfortunately lead to me needing to ask: How did I expl
I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As m
Today, I accidentally forgot that I had brought my lunch in - leftover spaghetti noodles and a meat sauce (sauce from a jar, meat cooked fresh
I'm trying to sell an Aroma 5 tray dehydrator and want to make sure it's working correctly. What temperature should it be getting to and how do I test for it?
So a number of dishes I've constructed have called for me to garnish the final dish with a bit of parsley or mint or something similar for color or taste or ove
I was trying to mix cocoa powder into melted butter but instead of mixing in it had a grainy texture and wouldn't dissolve. The butter was still hot and it was
I followed a sourdough recipe that said to use bread flour, I thought a hard red winter wheat ran through our grain mill would suffice if I sifted out the bran.
What could be used to de-oreganate a sauce with too much oregano and tomato paste? I used a store bought sauce to increase the volume of the sauce that I had st
I'm following this recipe for making cheese sauce: (text) https://www.allrecipes.com/recipe/229731/homemade-nacho-cheese-sauce/ (video) https://www.youtube.com
My recipe calls for a 10 oz bag of miniature marshmallows. I only have a 10oz bag of regular marshmallows (not jet-puffed), will that work? Thank you.
I am baking some cinnamon rolls for a party. The glaze consists of cream cheese, powdered sugar and buttermilk. Since the party will be held outside, I am a
Can I substitute red wine vinegar for white wine vinegar when preparing a vinaigrette with grilled salmon?
Recently I stumbled across a recipe that uses corn starch to thicken scrambled eggs and was wondering if there was any advice on tweaking the recipe to try and
I grow sauce tomatoes, roma and others. When they come in I blanch them, then run the thru a food mill. I then freeze the sauce in plastic freezer bags or cook
I cooked a couple pork roasts earlier and took them out of the crock pot and then added two more in the still hot water/ juices etc.. Went to
I defrosted a package of unopened sealed ribs outside for an hour and a half because I was short on time. I did not think it would be a proble
I would like to be able to cut peanut brittle into neat squares. Everything I have tried does not result in a 'neat, straight cut', a quick Google search shows
I don't have an oven and I am not planning to purchase one but there are lots of recipe that need an oven. My question is, is there any way I can get the same f
In France, just bought a beef cut of meat named "nerveux gite a bourguignon", planning to cook it in the slow cooker. However, it seems incredibly tough! What
I made a no-oil sponge cake for a swiss roll. I filled it with fresh whipped cream and then stored the cake in the fridge. It has gone moldy within 4 days of fi
Two avocadoes may look the same size from the outside, but the one with a smaller seed will have more flesh and may thus be more desirable. So how do I tell whi
Bread machine calls for active dry yeast. I have quick rise yeast can I still use it.The recipe calls for 1/4 cup water.Do I need to add the water to the recipe
Hi I have a similar pot (SS Stovetop Espresso Maker) and have been using it extensively. Recently I have noticed a few rust spots in the section where you nee
So, I've worked with Thai curry before and reviewed the post about "When to prefer yogurt, cream, and coconut milk in an Indian vegetarian dish to make it cream
I am wondering if my latest batch of vinegar is either too sweet or too alcoholic for the acetobacter to flourish. Are there well known thresholds for alcohol a
I am using the recipe here to make oven baked cornbread. The image in the recipe shows a nice brown/burned texture. I was wondering if I have to brush the top w
Wine, especially combined with the right food, seems to be a great deal among gourmets. I'd love to enjoy those highly-praised combinations too, but unfortunate
As per the title. How strong does a brine have to be before it will completely inhibit growth of the bacteria that are traditionally employed to create pickled