Specifically in this recipe: Tiramisu-II The reason why I'm asking this is I only have vodka at home, and I rarely drink. So I don't want to buy any kind of li
At Mann Lake you can buy two kinds of honey extractors: Stainless steel Plastic The first is more expensive than the second, and the second is waaay more e
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
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
When I use peanut oil which is one of the highest smoke point oils the oil still burns. Why is this happening? Is it the burner that's too hot? I have used the
I've recently gotten into making mochi and really wanted to try my hand at daifuku (red bean paste-filled mochi) and I'm finding that there is an upsetting lack
My friends brought me a paper bag full of peaches. I set the bag on my fisher cast iron stove, and I forgot about them. Lastnight, I picked up the bag to find t
Please let me know when would we consume payaya. What is the difference between ripe and overripe papaya? I do not like soft but hard papayas which taste sweet.
I have a Wedding Cake and Groom Cake to decorate for the middle of August. The Bride's cake is a 5 tier and the groom cake is Chocolate. The Wedding will be o
I was cooking rice, beans and sausage for my friend and I but since we are living very low budget my only utensils were plastic forks, knives, and spoons (reall
I have this idea of curing fat that comes from my biltong making. I'm wondering if this would be Lardo and whether it is a good idea? I want to take a nice pie
I make very thin crepes using batter made of 500 grams of flour, 3 eggs and 250 ml of milk. They turn out thin, soft and pliable. My wife on the other hand reme
I'm trying to perfect my seared and roasted pork loin chops, and I'm hitting a bit of an obstacle. Part of my recipe involves a very light dusting of smoked pap
While looking around at different ways of cooking nopales and okra that dealt with the mucilage, I found a few references to cooking nopales with a copper coin.
I've discovered that if I eat raw vegetables, I can't digest them well if at all. If I steam, boil, nuke, bake, grill, or otherwise cook the vegetables, I feel
when I first set the sauce to simmer, it's fine, but after simmering for 2 hrs. it's more tart than I like. How can I counteract this tartness?
I would like to increase the amount of zucchini in my zucchini bread recipe. Can I? How much? Does increasing the amount of zucchini make other changes necessar
I have this Rooster A.A.A. Scented Jasmine Rice that I recently bought and after a few days, water starts forming in the middle for some reason. A little back
If my charcoal bbq is too hot and the chicken is turning stiff on the surface, can I close the top vents to cool down the barbecue? What is the best way of co
I want to bake a cake in my gas cooking range, but I can't find any option to set the temperature. I just have the time setting knob and flame adjustable knob.
I melted the salted caramel today and I need it in school on friday. Today is Sunday. I wonder how long can it last beacause I'm scared it wont last more than 3
I'd like to cook something that calls for rice wine, but alcohol is prohibited for me. What can I use as a substitute for it?
I have a 7qt lifter style kitchen aid stand mixer and use it often to make bread and pizza doughs. Generally works great for very large batches, but I find tha
I watched a TV programme that was talking about a particular combination of three spices which are often used together, especially with chicken. The TV present
I used FULLY COOKED frozen bacon inside fresh beef rouladen (thinly sliced beef rolled with onion, mustard and bacon). I then browned the beef rolls, cooled th
When I make a Arm or Chuck Roast always after 5 hours it is still tough, the beef is grass feed. I have give up making them. My wife wants me to make another Ar
I've realized we go through a lot of sour cream in my household, and I want to start making probably about a pint or two a week during the summer months. I've
I am trying to bake gluten free and i find that my baked goods come out bitter. I am using oat flour and rice flour, can the bitterness be from that, what can i
I made up some basic icing for biscuits: icing sugar + water. I have a lot leftover and was wondering whether there was a way to turn it into a buttercream ic
I have a large frozen haggis that I'd like to use for dinner Saturday night. when do i start to thaw it, and whats the safest method of thawi