I've made a Cardamom Cream bundt cake twice now and both times it's dense and under baked after an hour baking time. I'm thinking of whipping the egg whites to
I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going ranci
I was hoping to can some food to take backpacking and looking for metal canning jars for home canning, but as far as I can see, they don't exist. Is there any r
I've been experimenting for a while with whole grain pancake recipes that I can make in a blender. This is the best variation I've come up with so far: &frac1
This question is not about the preparation of a food item, so if it does not fit well on this site, please let me know where I might post them instead. I have
It has been told several times in the past that Olive oil cannot be used for Indian cooking. So, I want to use Olive oil as a spread on bread. The raw Extra Vi
I put 1 tablespoon of oil in an iron Kadhai. Then after it gets a bit heated, I put a chopped onion in it, and start moving it with spatula so that it doesn't g
I'm taking my day and a half brined chicken breast out of the brine today. Unfortunately I can't cook them for 2 days since I won't be home.
I've got an old (~1920's) fruit salad recipe that calls for Malaga grapes. My grocery store has "white" and "red" (and occasionally "black") -- which would be t
I make chai concentrate by: Quickly boiling ginger puree twice (each time for about 20-30 minutes). Boiling the spices (bruised/coarse-ground) for about an hour
Citron watermelon (AKA Pie Melon, Tsamma, and Colorado Preserving Melon) is said to be useful for making pies, preserves, jam, pickles and such. It is not used
I came across this at my local hypermarket, and I'm wondering what it is, and what one can do with it. If it isn't obvious from the picture (Bigger version h
When I was much younger, my father would bring home a really good bread about twice a year. He told me the mother of a coworker would make it and her son would
The specific recipe I'm making is http://www.budgetbytes.com/2012/08/spicy-noodles/ (copied at bottom for posterity). I'm a big fan of the spice, but my guest
Does it make any difference in taste when you use Gas stove and Electric Stove? AFAIK, it doesn't but some people I know (amateur cooks) say that it does make a
I've eaten Chicken Pad Khing (Ginger Chicken Stir Fry) many times in Thai restaurants. Really love the dish. I'm a very amateur cook and recently attempted th
I recently bought a dozen eggs. But when I cracked them, they smelled bad, though they didn't float on water (which means they're good). When checking closely,
Do there exist cookbooks, possibly in English, about food from the state of Odisha, India -- preferably written by an author from that region?
I took a trip to the UK last week, and as an avid Coke Zero drinker, was surprised to find that my Coke Zero supposedly expired in March 2016 in most places I w
I have an iron kettle that is pitted with rust in pits. How do I get rid of rust so I can cook chowder in it? We have tried using a wire brush, filled with wate
I like to save vegetable scraps (carrot tops, onion skins and ends, ends of celery etc.) in my freezer and once I have a chicken carcass and a full bag of scrap
My dad has owned the same rice cooker for years and it always worked fine. Recently, every time he makes rice, which is all it has ever been u
When cooking a pudding cream, we need to constantly mix the cream while it is on the fire, in order to prevent chunks from forming and keep the cream smooth. It
Looking for suggestions on how much to serve on meat. They would like pulled pork, ribs, and brisket
I'm trying to make Injera traditionally, without any starter, just teff flour (the white one) and water (tap water). I mixed it and left in a bowl, covered by d
I opened a container of sardines and found loads of little round balls in what appears to be its belly. What are these things? Are they eggs the sardine was
I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
Is there some scientific explanation for why one cooks vegetables? I mean apart from increasing the ability to digest. Are there flavor enhancements going on?
Looking up wooden utensils on amazon, I've found bamboo, maple, olive wood and birch wood spoons/kitchen utensils. Is there any clear benefit to one wood over
Are there any guidelines to the ratio of brown sugar to cinnamon to xanthan gum to get that gooey texture in cinnamon rolls? I'm trying to make cinnamon rolls a