A bolognese-type sauce recipe I usually do uses ground beef, canned tomatoes, onions, carrots, chilli, garlic and bay leaf. The bay leaf gets cooked with the re
It seems that the Internet has not quite caught up with sous-vide technology, I'm getting a lot of conflicting information by Googling. I am making Gumbo for s
I have some moong dal that I bought at an Indian market a few months ago. I've stored them in a sealed tupperware container. When I opened them today (to make t
I've read up on a fair few recipes for Chinese crispy beef, but they all call for a beef steak to be sliced up, such as topside, rump, sirloin. But I cannot fin
What will happen to chocolate cake if I added one cup of boiling water instead of two, and I did not realize it until it was baking? Will it be edible?
The recipes recommend calasparra or bomba rice. Neither is easy to find. My pantry has long grain Basmati, short grain Kokuho, and some Arborio. Which one is th
Quite recently my world was shaken when I learned that the common button mushroom and the much larger portabello mushroom are both the exact same species, Agari
I'm making my second attempt at a sourdough starter. I tried once in the past and I now know that I just didn't stick with it long enough and had a bad bread re
I completely forgot I soaked the rice on Monday night. It was completely submerged in water. Left at room temperature. If I cook it now, would
Our electric kettle broke. So this morning I used the microwave to boil water for the first cup of coffee. Only thing is - the water in south Africa is not re
I have a problem with a fridge I am converting to a curer, namely high humidity. I have read a similar question on this forum, however my problem is slightly mo
What is the best way to store fresh herbs like parsley or cilantro? I find I have about the same luck with them whether they are left in a plastic bag or I put
Everytime I fry eggs, in any pan, it sticks. If I add oil or butter it helps, BUT if I go to make a second egg, it sticks unless I add more butter or oil. And w
I bought an Instant Pot pressure cooker recently. One of the features is its "Smart Cooking Programs" that can program the settings with the touch of a button.
I bought a frozen ham steak (natural pork from local farm/meat processor), and noticed when I went to cook it that there is a bit of very bright, hot pink on th
I need to cook pork for a large party. Due to price and amount issues I would prefer cooking kassler (pork neck) but the recipes I found for pork discuss almost
I found a recipe for a gelatin desert I'd like to try. But there was one step I don't feel prepared to tackle: In the meantime, in a small sauce pan heat &f
It seemed to me that most hand mixers in the past used centre post beaters. They seemed more sturdy and durable, thicker construction. I saw one recently by K
We've tried this a few times. First time we used an old ceramic container and it started sheding on the inside and ruined it. Next time we used a new metal garb
I was thinking of making mayo for sandwiches to get me through the winter and was wondering if I could make fairly large batches that would keep for a long peri
I know that you're supposed to cook cuts like beef chuck at a low temperature until they reach a high enough internal temp for the collagen to melt, which is wh
I used margarine instead of butter and the margarine was mostly at room temp. So I used a pasty cutter turned the bowl but the mixture just got thicker and thi
The lids sealed well, but I think the apples were not juicy enough (maybe too tart) and the color of the applesauce after canning is slightly green. It's been l
I have a very large jar of dried tomatoes and somehow the lid broke so that broken glass fell into the tomatoes. Is there any safe way to be able to eat them?
I have Nickles brand multigrain bread. 2 slices of it are just stale. The others though smell moldy but I don't see any mold whatsoever on any of the slices. Th
Sometimes I try to make a bread but the texture comes out more like a muffin even when I use a loaf baking pan. I have even tried premixed bread (similar to pre
I have a lot of leftover double cream and I was wondering if I could substitute it instead of butter in a biscuit recipe? I know it's a different consistency, s
Is there a certain cleaner or chemical that will remove a lingering garlic odor from an ice maker or other food processing equipment? About a month ago, my wif
can I process salad dressing for shelf life in a water bath or pressure canner and if I can how long is the process time, I can't find out any
So every time I make a salad dressing, I can't help but rely on mustard (or sometimes mayonnaise) to emulsify the mixture. However, oftentimes, I don't want mu