I baked a buttermilk pound cake which was a very thick batter. The recipe said to dice 3-4 fresh peaches and put them on top of the batter ju
I'm Jewish and need to keep foods heated during the Sabbath and holidays. I am thinking of getting 2, 5 quart cast iron dutch ovens for this purpose. Is cast ir
Say I have a hot dish, and I want to keep it hot and safe (i.e. >140F) without any heat source (no electricity, no fire) for as long as possible, say morning
Why does the coffee coming out of my coffee maker appear weaker or stronger, in correlation with the amount of coffee grounds, even from the first few tablespoo
I am steaming clams today and I recall my friend warning me under no circumstances should I eat any of clams that remain unopened after steaming. He told me to
My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can
If I simmer salty pork meatballs in low sodium tomato juice or sauce would it decrease the saltiness in the meatball?
Seasoned Advice-Givers, I make an excellent breakfast, but would like to prepare a 7-day supply in bulk, to eliminate the preparation time I expend every weekn
So this sounds lame, but I have never cooked burgers before. Well my dad came over and since it's my first house I purchased we did the traditional grill out. I
I am going to an Italian restaurant and trying to educate myself a bit about the food before going. I own the oxford companion to Italian food, but it says noth
My wife and I are currently making a slow-cooker brisket taco recipe and decided to substitute black garlic for the garlic it called for. The recipe called for
I found a small list of food additives compiled by the FDA, but it looks rather incomplete and somewhat unspecific. For example, some colors like gold (probabl
I have a cezve I bought some time ago. I've tried making some coffee with it, and after about 30 seconds of heating on the stove, it starts to leak (dripping on
This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and foun
I like to leave a few sprigs of mint leaf in bottled water overnight to give it some extra flavor. It's delicious, but recently I left one in the fridge while
I recently got some of my wisdom teeth out and I'm trying to cook food that is not solid due to my oral surgeon's instructions. I have found a bunch of food I c
I took a corned beef out of the freezer and thawed it in my fridge. How long can I keep it before it has to be cooked.
I have a wedding cake to do this weekend and the bride wants each cake tiers on separate tree stump. The top tier will be a 6 inch layer with a 4 inch layer.
Someone mentioned searing food to "seal in the flavor". My response was that searing was a way to add a delicious crust, and nothing more or less. However, I re
I'm trying to make the pocket/rugby-ball shaped type of omelette, basically the second omelette in this video: https://www.youtube.com/watch?v=s10etP1p2bU . I w
I have a real problem getting good mackerel. What I consider to be "real" mackerel is that served typically in sushi bars, which I assume is Atlantic mackerel o
What sorts of nuts are common in (real) Italian cooking? Looking online it seems that walnuts, almonds and hazelnuts figure heavily but do Italians use cashe
When I go to a korean restaurant and order BeBimBap, there is usually an egg placed on top that is done over-medium/over-soft. How do I know if the food I prepa
I've noticed air bubbles in several things I've purchased recently. From pasta sauce to salad dressings to salsa. All different brands, all different flavors.
I've made a commitment this year to reduce the amount of waste coming out of my home. This includes cooking and buying in smaller portions so less is composted
I have 2 loaves of banana nut bread that are not quite baked completely(they are very dense with lots of banana). What other things could I make with them as I
I've tried a few times to make horchata. My process is as follows: Put 1 cup of long grain rice, one cinnamon stick, and 4 cups of water in the blender. Ble
I just moved into a house with a large quantity of mint growing in the yard. It is late in the season and a lot of the mint is going to seed. I picked two pac
I've been experimenting with making green thai curry paste this week and I have a pretty decent tasting curry resulting right now. However, in all the green cu
I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying th