I would like to know the ratio for using sodium benzoate as a preservative in our jams and relishes. We state on our product that it's home made and no added pr
I am interested in using a food grade tin (such as this) to store small amounts of food, in particular for storing summer sausage or cheese for short periods of
I made coconut rice yesterday with a simple recipe (coconut milk, water, tsp sugar, pinch of salt, rice, all in the rice cooker). I was a little bit underwhelm
I'm making mini cream pies, in custard cups, and I just need to know how much cream to make to fill them all.
I have a muffin recipe for chocolate zucchini muffins. The recipe calls for a 325 degree oven and a baking time of 20-25 minutes. I want to bake these in a 9
I have some leftover brine that was leftover from making canned pickles, it was heated up to put in the canned pickles to make them. Can I use this brine again
I made pulled pork and added too much brown sugar. What can I add to dilute it so it's not so sweet? Tried not adding barbeque sauce, but that didn't help.
Having eaten broccoli all my life, in the last year or two I have noticed some differences in most any broccoli, either fresh or frozen. The primary differences
1) In my country we have following types of wheat flour - T-400/T-450 and these 2 are white, T-500/T-550 (also white), T-850 (brown) and T-1100/T-1600 (black),
I've been watching some cooking shows, and they seem very keen on there thermometers. They have prob thermometers, oven thermometers, meat thermometers, confect
I ask because I ate a package of Quaker instant oatmeal (maple/brown sugar) at work today, it was just kinda a single package sitting in our "snack pantry". I l
I ask this because I have used a minuscule amount of Xanthan Gum to slightly thicken a chilli sauce I have made. However upon looking at the ingredients of many
I was very excited to use my water bath for the first time, as so far I have only made refrigerator (cucumber) pickles. This was also the first time I did not u
Is there anything I can use as a substitute for hoisin sauce that's less salty or even salt-free? This is for a sauce to go with pork steaks.
I know you have to cut off the ends to make the pickles not soggy when making cucumber spears...but if this is the case how do people pickle whole cucumbers?
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
I have purchased microwave safe cake baking pan but as soon as I use the pan in the microwave the spark is coming. What may be the problem ? In which mode shoul
I forgot to get my mince beef out of the freezer to cook tonight, so it's still frozen...Can I cook it straight from frozen or does it need to
I'm wondering about the origin of souvlaki. Was it only something of a convenience (easy to cook lots of pieces together)? Or does this way of grilling lead to
I hope this isn't off base because I'm not asking for recipes, just suggestions that I might not have thought of. I made a HUGE batch of roasted cherry salsa
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking
I made chocolate eclairs, my second attempt copying exactly from Laura in the Kitchen on YouTube (full recipe here), and the pastry was not all well creamed and
I have a big practically unused bag of raw almonds that's been sitting in my pantry for a couple years. I got them as a gift when I used to munch on them more,
With the process below, why wouldn't the yeast eat all the sugar or explode the bottle whichever comes first? How does the yeast eat the sugar to make carbonati
I am single. When I buy strawberries or blueberries they don't always last until I get to eat them. Would they last longer kept in water? (in Tupperware) I kno
Background -- I made this recipe as part of a group project (in college) that was preparing different foods from around the world. My group had Scandinavia, but
I understand that chefs can gauge the quality of a dish by monitoring its popularity. However, suppose a chef wants to improve an existing rec
I made my own Sous Vide with a crockpot and an Arduino and would like to cook a Filet Mignon cut to medium rare. However, a quick google search of '"sous vide
If you are using pasteurized eggs or pasteurized egg yolks when making mayonnaise is it still necessary to leave the mayo out at room temperature for the recomm
Yes, I know it's a volume unit, but I want to know how many grams does a male or female handful of spinach can hold. You'll see, a recipe calls for 2 handfuls o