I've made 3 batches of this recipe for "The Best Soft Chocolate Chip Cookies" but I can't figure out how to keep them soft and have them fully baked. I baked t
I have heard that using spray-oils with hydrocarbon-based propellants (e.g. butane, isobutane or propane) can, over time, be detrimental to the effectiveness of
I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook
Here's a typical small-cheap charcoal grill ... These are only about 20 dollars (the "Weber" branded items are popular). Regarding the lower wire grate that
Currently I use the "shake" method of carbonation to carbonate beverages. You pressurize the bottle with CO2 at about 35 PSI then shake it vigorously for about
When putting marzipan on a fruit cake recipes sometimes state that we should first boil and cool the apricot jam used to coat the cake and make the marzipan sti
I opened a recently purchased wine (a Grenache 2012), and the part of the cork that was in contact with the wine looked like the picture Part of the residue
How can you tell if your cashew milk has gone bad? If it is past the freshness code on package?
I ask this knowing that it's possibly borderline off-topic, but I don't see a Botany SE site where I could ask, so... A few days ago I stumbl
I have found a cheesecake recipe which says, for the cooking phase: Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake
To speed up lunch cooking, I'm considering pre-cutting some veggies the day before. I often do quick meals with zucchini and eggplant and both do seem to be no
When I add my ingredients like my bread machine manual says I'm getting this tangled ugly mass of bread. It rises some but when it mixes it breaks apart and doe
I have trouble cooking the St-Hubert à la King Sauce, though I was able to cook it right with another stove and saucepan. The issue I have is that the s
I'm quite suspicious that my electric stove runs hot. Recipes that suggest medium-high on my stove are incredibly, incredibly hot and you can feel 'high' radia
I was baking cookies last week using granulated sugar (white and brown) and they were great. The recipe says to put all 3 sugars into the molten butter and to
I have been buying grass-fed beef straight from the farm both in Germany and in Poland. The beef I bought in Germany was invariably tender, regardless of the cu
My father insists on "burning off" the grill by letting it run on high after each use. Is there any advantage to doing so?
I love the weak tomatoes that you get at fast food restaurants like Subway. Whenever I buy tomatoes from the grocery store or the farmer's market, they're too s
I tried a silicone cutting board, and I noticed two problems so far. First, it had a strong smell, it only disappeared after two weeks of use. Second, I notic
If you buy a pot pie at the store, the cooking instructions say to fold a strip of tinfoil around the edge before putting it in the oven. I've seen what happen
I like BBQ Beef Super Noodles, but they don't taste the same as they used to. The flavour sachet is not as strong as it used to be (maybe they use more filler n
I have a great idea for a unique candy recipe, but to achieve this I need to be able to make pop rocks. The pop rocks would be inside the candy. Doing some re
Newbie cook here. I use a small inexpensive rice cooker to cook my rice. Are you supposed to add your various spices to the water when you put the rice in the
I tried to make my own tea essentials oil by putting small pieces of tea leaves (dehydrated) into my local alcohol (29% vol). After 1 week, the leaves turned b
I use a recipe that calls for removing the top third or more of Cayenne peppers in order to remove most of the seeds. Seems like a waste to me. Aside from havin
If anyone has noticed - recently I have been fascinated with pudding. And I mean the creamy dessert (sample picture). Since I encountered a myriad of recipes -
I've had some raw green beans in a brine solution for about one week at room temperature. Are they at risk for botulism? Can I put them into a vinegar solution
I have added yeast to a recipe that also calls for baking soda and baking powder. I am curious what will happen to the bread? I combined a br
My job is having a potluck soon. I plan on making 2 Buffalo NY style pizzas, 2 Papa Johns clones, and 2 Traditional NY style pizzas. How should I store the piz
I remember some eggs which the egg yolk is solid and black, but forgot the source(seems like preserved), what is it?(if any)