Fudge shops don't seem to refrigerate their fudge they leave it out - is that what gives it is firm texture and how long should it be left out?
I can understand that an electric/gas BBQ is very practical for outdoor events because you can cook a large amount of food in a relatively short amount of time,
I don't know if I can replace the brown sugar with white sugar because the recipe already calls for white sugar too.
Frozen sorbet recipes are generally simple, with only a few ingredients. For example: fruit puree water sugar egg white! Why is the egg white present? And why
Recipe in question Ingredients 1/3 cup granulated sugar 2 tablespoons cornstarch1/4 teaspoon fine salt 2 1/4 cups whole milk 3 large egg yolks, ligh
A lot of recipes tell you to skim the foam/scum. What if I'm making one of those recipes and there doesn't end up being any? Does that mean I did something wron
I was recently looking for a recipe to pickle onions, and among several others I found this one. Skimming through the comments I came across the same question a
There's many types of pots and pans: from copper to stainless steel. I own several different types at home. I have been using them, and I've noticed a slightly
I've been trying to make southern style chicken in the oven. I firstly soak my chicken in buttermilk, I then dredge it in flour, leave to stand for half an hour
I just read about Charles Darwin's attempt to boil potatoes while at high altitudes. In The Voyage of the Beagle you can read: Having crossed the Peuquenes
I followed all the rules to a tee. Unfortunately, before immersing jars for final boiling, I apparently did not tighten the lids enough. I just took them out
I would like to know whether there is any solution to avoid the stiffness and crispness of bread of oven baked sandwiches which uses normal white bread as the b
What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean? Seed (as in apple) Grain (as in wheat), fruit Nut (as in almond) Kernel (as in corn) Pit (
The image isn't my exact coffee cup, but it is similar. I didn't read the label and microwaved it until I smelled something strange (probably a minute and a h
I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute hea
I know the pan will not suffer for just a glass of wine, but wine is acid, and I know I shouldn't use any acid into it. Also, water is not advisable in a fryin
I have to prepare a meal for a group of 60 people. I already have a recipe (Japanese curry with rice) but I have no clue how many of all the ingredients I need,
I have to cook for 60 people, and one of the things I am going to make is (japanese) rice. Normally I cook it in a rice cooker, or in a pan with an amount of wa
I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, o
Here is the rice cooker I own: There is a removable pan which is Teflon coated. A few days ago, cooking 2 cups of rice I thought it was too slow so I put i
Does anyone make bottles that can be sealed by canning method? I'll be making sauce in a few weeks and I'm looking for long term storage ideas without freezing
When going to Michelin three star French restaurant in Paris, should I first find out if the star chef is actually cooking or at least present
Okay.. so I watch this video in youtube where this guys seem to have done their homework. They have this fried egg dancing on the pan like skates on ice: https
I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings
I just realized that I added about 4 cups of water to 4 cups of flour for my ciabatta dough. It only calls for 2 cups, but I added 4 for some reason. It’s
We found a "wet" rub marinade and love how it flavors steak. But, watching a recent cooking show Chef Michael said you should not "rub" your steak but rather sp
I followed this recipe over the weekend to try out something new: Eric Ripert's Red Snapper and Morels in Port Reduction My biggest issue was the sauce. It was
I am working on puffed rice cakes, but I can not find how they are flavoured. Is the oil sprayed on it and seasoning sprinkled after? Or is an oil-seasoning s
We have 3 nice heads of red cabbage to pick soon. We are most likely going to can it all as sweet and sour cabbage but before we do that I was
Can a dish prepared with too much salt be overcome without changing the water or ingredient content? Or least in a drastic way.