I was grating lemon rind for a lemon cake and noticed that it left a sort of sticky film on my hand. Is this normal or does it suggest that the lemon was not fr
Good day! I've been wondering this for years. I'm from Nova Scotia and we cook a Traditional meal called Rapure. The way it's made is by taking about 15 lbs
I tried baking a cake for the first time. The brief procedure I followed was: Mashed 4 eggs. Added to it 1 cup sugar, 200g butter. Mixed it using an electric m
I've never used a water bath when baking, but I know that people use it for baking cheese cakes (i.e., placing the cheese-cake form in a container with water),
I can't have any acid in my diet, so I need a good substitute for it for my dishes. Like lemon, orange, citric acids and vinegar. Thank you
Commonly, wine is defined as an alcoholic beverage made from fermented grapes. In contrast to this, wines made from other fruits are called fruit wine (except m
I am wondering how are the little figures on this cute cake are made? Whats the material and where can you buy molds and casts to shape them? and how are they s
Hope this question isn't too broad, but one area I have struggled with is developing the ability to identify and isolate flavors in dishes. How do you train
When does it seem to be OK to eat burgers cooked medium and sometimes not? I live in the UK and for many years it has been well-instructed that you cook your b
I have some sort of digestive intolerance towards eggs that are not fully cooked, although I can handle some softness in egg yolks. In the case of fried or boil
We all know that besides what vegetarians don't eat (meat and fish), vegans also don't eat eggs. But do vegans eat honey, and, if not, then wh
I'm interested in slowly getting started with Indian cooking and building up my store of spices. However, I generally don't have as much time to cook as I would
Is it proper to identify people who eat fish but not meat as a class of vegetarians, or is there a better word to describe these group of people (who generally
Last night we cooked the lentils in a pressure cooker 20:00. They were on the kitchen shelf for about 3 hours before I put them in fridge. I took them out in t
When I was in Switzerland, the cooks prepared a special Swiss type of cheese and I've been wondering how this was called. It looks a bit like doner kebab(in the
I'm currently on a no-dairy and low sugar diet. I thought to marinate lamb in yogurt, but some of the yogurt got stuck to the lamb afterward and I cooked it any
I cooked a large crock pot of beef bone broth. I didn't have any veggies so I used garlic salt, onion powder, celery seed and bay leaves with my beef bones and
I recently bought tartar sauce instead of cream of tartar as my recipe said. The thing is I can't decide if tartar sauce is the same thing as cream of tartar.
My freezer went without power for 70 hours while we were out of town. The power was restored before we returned and refroze everything. The
I've a factory of 300 people and I serve them lunch everyday. At the moment the kitchen is adjust-en with the factory but I have to move the k
I have this recipe that is of the cake family. The base is canola oil and sugar. Whenever I cook this pan in a square glass pan it cooks perfectly. However,
I'm making broth using beef bones and vegetables. I started by roasting 3lbs of bones with a bit of meat on them in the oven. Then I added them to a large stock
Being mostly made of salt, I often used soy sauce well beyond (as in "two years and more") its expiration date without ever having a problem. Is that a bad ide
I know freezing is supposed to make foods expand but it seems that two pre-packaged sealed food items that I have in my freezer seem a bit puffy (chicken curry
The Chicken Korma recipe that I've been making always seems to separate near the end of preparation. This ranges from small lumps forming too yellow water raisi
I would like to bottle my home made salad dressing that is mayo- and cream-based. I was wondering what kind of preservatives I could use to lengthen shelf life.
I've read recommendations on cutting down the spice of a sauce using butter, oil, fat, yogurt, and cream; however, I've tried all those and they don't seem to d
When I cook hamburgers inside, I do it in a pan on stove top. I usually use worcestershire sauce, but it seems that when I do it gets cooked onto the bottom of
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
It's common to see vague statements about how people with limited lactose tolerance may be able to eat yogurt, because the bacterial fermentation eliminates som