I want to ask the best way to make hazelnut oil using an oven, a blender, and...cheesecloth? (At this point no online article seems helpful). My plan is to ba
My father is a retired chef so he is kind of picky with the quality of his ingredients. In most cases it causes no problem, but there is a single exception. The
I made a ciabatta using this recipe: 500g bread flour 475g water 2 tsp. yeast 15g salt In the end my dough was like a pancake mix the entire time until I add
As I gather, there are various methods of making Dulce de leche from a can of sweetened condensed milk. I've actually tried boiling the can for 3-4 hours twice,
A dill pickle recipe called for 1.5 cups vinegar, 1.5 cups water, and 2 tablespoons salt. I doubled the bring, but forgot to double the salt before canning my p
I was at a restaurant for brunch this past weekend and had a pastry basket that included, among other things, a dried fruit focaccia. It was much lighter than a
I have been trying to bake my own Italian bread, French bread and Rolls. I have found many tasty recipes but I keep having the same problem so I'm guessing it's
Is it safe to use calphalon if the anodized coating is beginning to wear?
After baking cookies with greek yogurt, How long would they be good if stored in the freezer or fridge? Will they still be safe to enjoy? Is this the same with
It's a NY Strip part of a 12 month old calf. Hasn't been dry aged but I keep it 5 days in olive oil in a fridge. It has a bit of marble but way less than usual
Sometimes I get some "dry" clementines with barely any juice, and sometimes they are juicy but bitter. How do I make sure they're juicy and not bitter?
What kind of shaoxing wine should I be looking to buy? My supermarket has shaohsing rice cooking wine which has salt added. After looking online, there seem t
I love cheddar cheese. One of my favorite types is Cabot Clothbound which is made by Jasper Hill Farm. Usually when I get it, the cheese is nice and flaky, but
Hi all, I am new here; so first of all, NICE TO MEET YOU! I want to ask for potatoes storage; as the title said. I usually fry potatoes with the following st
I am using the spatchcock method of roasting a turkey breast. I have found cooking time per pound for a whole turkey. I thought roasting a turkey breast was les
I have a box of Super Moist cake mix, butter recipe Yellow. It calls for 1 cup of water, 1/3 cup butter, softened, and 3 eggs. I also have a 15 ounce can of Sl
A coffee cup that is described as a 8 ounce (for example) will hold this amount filled to the top of the cup's lip or to some other arbitrary level?
I've bought some beer called Hobgoblin. I was going to buy Newcastle Brown as the ingredients in my recipe say brown ale. However, someone in the supermarket sa
I've seen many jelly and jam recipes. Some with and without gelatin, generally all with sugar and in varying amounts. However, I am wondering what is most impor
The recipe is for crockpot turkey, with turkey breast, merlot, onions, cranberry sauce and 1 oz knorr peppercorn sauce mix. I used 1oz peppercorn marinade mix.
When cooking steak on my grill it seems that even at a steady temp of 350 Degrees F and for 20 minutes the steak seems to change in the way of texture. I get my
I would like to make vegetarian meatballs out of green lentils. Will I get better results by grinding the lentils first into lentil flour and then forming into
I recently tried to make orange chicken and the recipe required the zest of one orange. Well I added too much zest and the orange peel flavor is overpowering.
first post here on Seasoned Advice and I'm just after a wee bit of insight in to the elements of a chilli sauce. I've been looking in to making chilli sauces a
I placed limes in with my roast and now it tastes like Limes. How do I get rid of this over the top Lime Flavor. Any suggestions?
I've made the same cake recipe for years, no changes but suddenly my cakes look fine on top but when I turn them out there's a big hollow underneath! Help!
I always use the same spice mix for dal. Instead of taking 1-2 tsp of each, I would rather keep a special container for the dal of the ready made mix in the pro
I'm looking at some recipes for roasted root vegetables and there appears to be a split between those that par boil then roast for ~30 minutes versus those that
The title says it all. Context: food preservation
I have a wonderful mousaka recipe which involves layers of baked potato, eggplant, and beef. It is topped with a cheesy bachamel and cooked until golden brown o