We switched from an electric stove to a gas stove. The new stove doesn't seem to get hot enough to scramble eggs. How hot should the pan surface be to scramble
I make a hot sauce with peppers,parsley,garlic,salt and olive oil. I have to freeze it in jars otherwise it ferments. Is there a way to package a raw/ uncooked
how long can I keep uncooked lentils in my pantry?
Do you need to gut sprats before cooking & eating them? i.e. is it safe to eat them (so long as they're cooked). do they taste ok (to the average non-sque
I'm thinking of changing a Mocha-Mint Cheesecake recipe of mine to a more plain Peach Cheesecake. Among the other things that need to be modified, I was thinki
I live in Indonesia now and there is no wholewheat flour in the shops. You can buy a ground husk 'supplement' to blend with white flour. Question is, how much h
There's a strange orange gel-like substance on the surface of a zucchini that's been sitting in my kitchen for a few days. It's a bit like tiny globs of orange
Start with a generic 1/3rd lb patty of ground beef, either frozen or fresh. Normally I follow the advice from How do you grill a perfect burger?, however, I wa
Let's say I'm making a plain vanilla cake in a rectangular shape. If I were to put a solid chocolate bar in the middle of the dough before baking it, what would
I like to drink multivitamin juice similar to this, but it takes me a 3 or 4 days to drink whole carton. How long will these added vitamins last, when kept in
I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding th
I have noticed that when I use either of the three (cinnamon-mint-saffron) spices/herbs in savory dishes they tend to turn them bitter. With the saffron I know
A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all
In Chinese cuisine it's very common to start a vegetable stir fry with a bit of minced meat, typically pork, to give the dish a deeper flavor. To make a vegetar
There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?
I put up two quarts of fresh tomatoes for sauce yesterday. They were in the hot water bath for 45 minutes. This morning they are cold & I thought ready for
I am smoking baby back ribs using an electric vertical smoker. Given that most food absorbs smoke for an hour or two before saturating, what will happen if I s
Can I substitute heavy cream for milk. I am making crepes for manicotti and am wondering if they would be fluffier.
Can I use the pickling brine I made last year for beets this year. I kept it in a sealed mason jar in the refridgerater, but I did not process it in a hot water
Every time I have garlic powder around, it always ends up forming into a hard sticky lump. Is there any way to reconstitute this into a usable form? Placing it
We also make home made sauces especially chillie. And I noticed that the top of the sauce tend to turn a darker colour when it stands on the shelf too long. How
Some days ago I made some "eggplant meatballs" (no meat inside - not sure how you would call them in English). The recipe was quite simple: bake the eggplants
I've successfully home-made gummy sweets -- my preferred flavour currently is scotch bonnet chilli. They are made of sugar -- heated until just below hard-ball
I see a lot of info on overfilled whippers but what about underfilled. Let's say I have a 1/2 liter whipper which is 500cc. I know I can get away with just putt
I wish to know what would be the difference between using only egg yolks in a pudding, compared to using whole eggs? Yes, there are other questions on this sit
I wish to know what would be the difference between using cream or butter in a pudding. I have never used cream instead of butter and do not even know if maybe
So on my second day, my sourdough starter split pretty big and I'm wondering if this is expected behaviour. This is 30/30gr water/fullwheat flour from the first
I really like steak and always manage to cook it right but I haven't got it down to a fine art. I like my steak medium rare and though I always manage to get it
Our family goes in spirts in the banana department. It seems the only time they want them is when there isn't any, leaving the ones in the fruit bowl very lone
I want to buy ceramic pan. The shop keeper told me that ceramic pans are more durable. But they need oil. Here, I found a different info. They claimed PTFE is