I've made chicken rice soup several times in the past and I've always ran into an issue of the soup coming out too starchy/thick because of the rice. Or in the
I recently (5 weeks ago), purchased a set of dry salami from a food festival. I kept them in the plastic bag that they came in; however, when I recently checked
I already own two 1 litre ISI siphons but they are too big when I'm developing a new mousse or recipe in general. I don't have a restaurant, I
When preparing dinner, my friend and I sometimes argue over the amount of pepper. It is often ‘too hot’ for him while I enjoy the heat effects (endo
Yesterday, I watched an episode of Good Eats, where Alton Brown made broth by pressure-cooking mirpoix and beef for about 50 minutes. At the
Recently (four days ago), a friend gave me a large chicken leg and some beef chunks for me to use at some point to cook with. Both of them were raw, but totally
If I canned tomato sauce and all the jars sealed perfectly, can I open them, cook the sauce a little more, and do the process over again? I had some of the sa
I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't ex
I remember reading that some scientific researchers in Japan (I think) discovered that when it came to stirring liquids, moving a spoon back and forth was more
I have a fresh ham. Do I need to cure it somehow before I put it in the stove-top smoker?
Some recipes suggest to add carbonated water instead of milk or water. Does this practice accelerate the rising of the dough and why?
Does anyone have guidelines for an appropriate humidity for separating curds and whey to make cheese (I'm doing it from kefir)? Specific temperatures are availa
I've just recently started baking and I'm finding it quite enjoyable. I am now changing some of the recipes a little bit to suit my tastes better. A problem i
I have just made a batch of peanut butter cookies using a recipe based on shortbread. I have left them to cool and they are still slightly doughy in the centre
How come packaged cookies, even those without preservatives, don't go bad after a few days and have such long shelf lives? Is it because of the packaging? Espec
When cutting up the jalapeño, can I leave the seeds in them if I just lay them on a tray, freeze, then put them in my Seal a Meal? Do you think I need to
I've seen cupcake batters that are thick and scoopable with an ice cream scoop and I've seen cupcake batters that are very liquidy in nature. What is the differ
I bought some Black Diamond cheddar today and it came in a large wedge of black wax. By large I mean it was maybe 12" x 8" x 8" thick. A really big wedge. Also,
I'm in a time crunch and I bought pre-made frosting for some cupcakes I'm bringing to a potluck (I know, shame on me. The cupcakes are homemade at least.). Beca
I left a vacuum packed chicken casserole from Whole Food out four hours. Is it safe? The car ride from store is included in the time. Our hou
My meatballs and pasta sauce were left out in 55F temps for 18 hours. I'm guessing I should toss the homemade meatballs with commercial pasta
I have recently opened a air tight package of castella. It, however, is expired by about a year and a half, but, other than being a little bit dry, it tastes fi
How can I tone down the intensity of raw onion? Some onions have a more acute taste and smell than others of the same type, and I would like to avoid them in sa
My grandmother's recipe for cheese filling for kolacky calls for dry cottage cheese. What is that and where might I get some?
I want to know if I can freely substitute coconut milk and/or cream for cow milk in dessert recipes. The reason I wish to substitute is to try new flavors and
Why aren't glass spoons used for eating? It seems it would solve the problem of metallic taste with some foods.
I like to bake chicken breasts in a glass container with a layer of vegetable oil at the bottom. I bake at 500 degrees for about 20 minutes. Once I rubbed a
This is a "soft" question that's been bothering me for a while. When cooking savory dishes, we usually try to balance out the five basic flav
This source claims that adding baking soda is crucial when soaking chickpeas. Is this true, and if so, what is the reason that this works?
I am following a banana bread recipe that calls for you to heat a conventional oven to 350 degrees Fahrenheit and cook the banana bread batter for one hour.