I'm having trouble with some enamel-coated cast iron grill grates. I've only had this grill for a few years, I don't live on the beach (salt), we don't get much
When opening a store bought can of pineapple, it popped loudly. Is it safe to eat?
I am a great fan of some cold meats typical to Germany, Italy, and Romania. Surprisingly, I was unable to find a definition of how they are made which is suffic
So I love cooked sweetened condensed milk (caramel, dulce de leche, all that). It's really simple to make - just cook the stuff for a while - and it tastes awe
I just tried eating kale for the first time, raw, in a salad without any dressings, and to my surprise it did not taste bitter at all unlike descriptions of its
Oil is almost always used when cooking vegetables or meat at high temperatures in the oven, but I'm not sure what it actually does - it obviously provides flavo
So, I recently bought some Spearmint plants, and the yield has been pretty nice. However, I've hit a bit of a snag. I've tried a few different Drying and Brewin
i want to give 4oz jars of syrup to my wedding guests as favors. Due to the cost I'm buying it in bulk and filling the jars myself. How far in advance can I fil
I've recently moved into a new flat and the oven has very rusty iron hobs. I've bought some stainless steel hob covers to hopefully protect them and keep them c
Earlier today, I defrosted two different sticks of butter from my freezer. Both tasted sour. Neither had expired. The manufacturers were different, so it wasn't
I saw in a recipe book by the Grill company Weber where they claimed that if you roast a garlic over medium heat in the grill, until it becomes pulp, and then s
Catering a small event tomorrow for twenty people. Serving beef brisket, pulled pork, and veggie lasagna. Question is how much brisket & pork should allow
A month ago I made a mango/lime/cilantro sorbet that is delicious. The problem is I put the sorbet into a quart sized container and it's frozen solid (I keep m
I dined at a sushi restaurant recently that had an appetizer called buffalo rock shrimp. Essentially its fried shrimp in a buffalo sauce. To describe the dish
I have been a jam maker for years. We live in an area of fresh fruit so it's always naturally sweet. I decrease the sugar in each recipe by at least 1 cup and
I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" y
What do I use to create forms and decorate a cake? Like the minions seen here:
Can I keep the dripping and meat juices to cook with at a later date?
Recently I went to a couple of restaurants. I had a burger at one and a steak at the other, both had a distinct taste that I can't describe. Kind of a charcoal
I am trying to develop a white chocolate cake formula. The recipes that we tried were dry or did not have the right flavor or consistency. I found no guide line
As a beginner baker, I have always wanted to try whipping eggs to different stages so that I can grasp at which point egg whites goes over the stiff peak and be
I'm trying to find a good recipe for a wedding cake. I'm going to keep it fairly simple, one or two tiers, plain icing with some small decorations. Many recip
I have some bacon I took out of the freezer and put directly into the fridge to use this past weekend. Unfortunately, the weekend came and went without me cooki
I am Gluten free and I thought these looked good for peanut butter cookies: peanut butter, maple syrup salt. They really do bake up beautifully. However, th
I don't have a good cookie sheet available. Can I use a nice piece of tempered glass as a cookie sheet?
What is the best way to store simple syrup, made from equal parts of sugar and water? Do I store it on the counter, or in the refrigerator?
I have powdered white sugar and stored it in a glass bottle. I see the next day that the sugar had crystallized and i cant seem to take it out or anything. Trie
When frying filets with skin on, the piece of fish curls and doesn't cook evenly. I've been told to score the skin with a paring knife. Will this work to stop
I was given a sourdough starter a week ago and I kept it in the fridge. Yesterday I added the flour and warm water and left it at room temp. The recipe said lea
I tried canning spiced peach jam last night with a friend, and the recipe she found called for the inversion canning method to seal the jars. I should have rese