I'm planning to make croissants for thanksgiving this year, I've made them before but found it nearly impossible to roll out after keeping the laminated dough i
I have a friend who really wants me to make then a cheesecake that has a layer of lemon curd that is then covered in a layer of lemon mousse. I think this sound
I've made some very tasty steaks on the grill. I use an entire chimney's worth of charcoal, probably 3-4lbs, let the grill get extremely hot, thrown on the stea
I eat 2-3 apples a day and use them in various recipes - usually desert or pork related. I have found that I am literally terrible at picking out apples thou
Late Friday night, I prepared tiramisù and refrigerated it until serving it the next day, I guess about 20 hours or so later. The texture of the cream la
I received a cast-aluminum pan as a hand-me-down from my mother's grandmother. As far as I know it was never seasoned while in my mother's possession. A little
I am trying to par cook shredded red potatoes with the skins on and then freeze them until baking at a later date. My concern is keeping the potatoes from turni
We ate at BURGR a few weeks ago. And we had a burger and fries. The burgers were good - 7 out of 10. The fries were served in a cone. Now when my wife and I
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
This is what I am talking about: https://en.m.wikipedia.org/wiki/Panipuri I want to know what is the way to make the puris that fluffy and that crispy such tha
I don't know much about the difference between cooking range and oven. But I just want to know what difference must be made to bake a cake using a cooking range
We had a cake which was made for our school opening and we need to find something to spray on to preserve the cake? For the future. We called other cake shops
My goal is to transfer the taste of chocolate chip cookies to milk, as a milk drink. I normally bake cookies with eggs of course. But the taste I want to achie
I've read that an effective dry brine takes 3 day on a thawed turkey, however, i read that you should not keep a thawed turkey for longer than 3 days?
We have a jar of sweet miso that has been in our fridge for several months. I know that miso keeps practically forever, and that is naturally fermented. But I
Hi cookie perfectionists! What is the best way to preserve chocolate chip cookies for one-week? Here's my short-list: Vacuum-sealed mason jars? Vacuum-sealed
I recently tried to make some crispy bacon, and failed. I prepared half of it in a frying pan, half of it in the oven. Half the strips were still chewy, some w
5 minutes ago I cracked an egg and was surprised with an orange, reddish egg white. It has the color of light fish sauce. The chalazae is red. I would assume th
I bought a carbon steel paella pan. I've looked up if people season it (link) but on Wikipedia I've read: As with other cast iron vessels, a seasoned pan or
I like fried chicken livers with onions quite a bit, and they are very quick and easy to make... unfortunately quick and easy doesn't translate to safe. These
So I want make a Swedish meatball style meatloaf. When I make Swedish meatballs I usually use veal and ground pork, but I've always wanted to throw in some grou
I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the cl
What are the white tendrils at the bottom of these garlic cloves? Are they the beginning of new roots? I'm afraid they are indications of fungus or mold.
I am making molasses cookies. I accidentally put a cup of sugar in the dry ingredients, when I was only supposed to have a cup of sugar creamed with shortening.
For a science project I need to know how much juice is in 1 pear or apple. I looked on the internet, but didn't find anything that answered my question.
As it is known that boiling the tea for a quite some time extracts tannins. But, that is the only way I know of making strong tea. Cup size: 150 ml. I put 3/4
Frying eggplant is somewhat tricky, as it absorbs oil like a sponge. I read some tricks like brushing egg white or flour on the eggplant slices before frying. N
I am amateur and novice baker. I cannot differentiate the two recipes. Are they only different in proportion? I know that the two are egg-based, mixed with sug
Someone sent me tuna in olive oil from a delicatessen shop via post in a box. When I received the package the safety button of the jar was off (you could squeez
I recently made a no bake blueberry cheesecake with its crust made of cookie crumbs(Used Digestive Biscuits as cookies), Brown sugar and melted butter. After ke