I am making manwiches for Halloween, how long can I keep it warm on the stove so that the kids can eat off and on during the day?
My mom wants to do baking but her oven doesn't have bottom heating element. It only has an element on top, with a fan at the back. She told me that she can't m
I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With ma
In doubling a squash soup recipe, I've got all the ingredients in the pot except for the doubled amount of liquids (broth and water). I wonder whether I can wai
I am looking for a way to prepare fast steel-cut oats. I do not have a microwave, and I would like to have them for breakfast but I can not cook for ~40 mins to
I have tried many pie crust recipes, it either sticks to the cutting board or rolling pin. I've even tried wax paper or plastic wrap with a generous amount of f
I have tried different methods of cooking Beansprouts but I just never seem to get a consistent crunchy tasty end product. Can somebody please share a recipe or
I baked a Victoria chocolate sponge cake. It did not turn to be a sponge cake at all. I wouldn't call it hard, but it was definitely not a moist cake. It was ki
In Finland, the tree of choice for smoking is alder (leppä), but this is difficult to find in Australia and close to impossible to import due to biosecurit
Advice needed please. My son has a small pizzeria, a family run affair. Since 2011 we have made several thousand pizza, one size fits all. A problem we are hi
I have an isi gourmet whip, 1/2 liter. I prepare a standard preparation of whipped cream, meaning cream, some sugar, and a bit of vanilla extract, pressurize th
Yes, obviously it can vary. I'm just looking for an approximate range, as a good place to start for my first time making a batch. A good answer would be someth
I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
Yesterday, for the first time ever, I tried baking some biscuits. I found a suitable recipe for some malted milk biscuits (I love malt), and followed it almost
Is it necessary to first remove the stems from fresh cilantro when chopping it for a recipe? If so, how much of the stem should be removed?
When I was making a focaccia earlier today, I realised that I've never been told why we dimple them before baking. A quick Googling didn't reveal anything, so I
Cooked in water, they of course absorb some of it. Looking for weight, not volume conversion. If it varies by type, this is for Red Kidney Beans, but I'm guessi
I scrub waxed citrus fruit under hot water with a little washing up liquid added as I have been advised. Can I clean up unwaxed citrus fruit coated with imazal
If I'm using amchur primarily just for the tanginess, are there any good substitutes? I'd rather avoid things like lemon juice, since often it's very convenient
I've been searching all over the stores in my area for clam juice so I can make some gumbo or clam chowder, and can't find a single can of it anywhere. What's
In the United States, virtually every food that I buy from a grocery store has Nutrition Facts on it that contain the calorie count on it. For instance, the lab
How do we keep the medu vada batter fluffy without adding baking soda? I would like to use it less, hence trying to find a substitute for the ingredient, or b
Almost every bread recipe I came across says to let the dough proof in a draft-free place. I was wondering what does "draft-free" actually mean? Looking at the
I've been thinking about the fact that although many recipes specify volume, measuring by weight is much more accurate. Are there any cases where it would be o
Last time I made a chocolate chip cookies, my cookies became black because I did not know which side of heat to use. Should I heat the oven from the top or the
Our gas cooker has started leaking gas. It is likely that it is because mice have been living in the cladding for a good few months and they have finally got ar
I am very proud that I have managed to grow a healthy crop of Winged Beans ( Psophocarpus tetragonolobus) in my small backyard garden. And the crop is quite rea
We have about 13 whole chickens that we raised and butchered (first time). Unfortunately after hearing advice from countless friends and reading about how to, e
I recently purchased what I believed to be a balti dish. It turned out, it was just a serving dish. It is described as A Quality Stainless Steel Balti D
We're hosting a fondue-gluttony outside in the snow with friends, and one of them doesn't like cheese at all. Do you have any ideas what we co