Naturally steaks will be thinner than 4 inches like thermometer needle, at least the one I have. So it will absorb less heat in total, and maybe show lesser val
A quote from the Live Strong website Just like with salt, some forms of sugar can draw water out of food and tie up water within the food so it is not avail
Last night, I was making chili and realized I'd forgotten to thaw the meat. I was most of the way through putting the veggies and sweet potatoes in, so I put th
If I use cast iron pan to sear it, and then put in the oven I have some questions: If I sear it from both sides, one side 2 minutes, other 1 minute, and then p
I inherited a very large collection of glassware, most of it I recognised, some very esoteric (specific vessels for specific kinds of alcohol etc). I've been ab
Something like http://www.food.com/recipe/perfect-popovers-189284 but all in one baking pan?
This is the second avocado from the same bag that is tough and rubbery. The pit won't come out without leaving a skin, and it won't peel out of it's skin withou
I mean it's gas - an open fire - and heats up in less than a minute. Does preheating making any difference when baking with gas?
How come with I follow the instructions to the letter on the Nasbisco Graham box for the cheesecake recipe that my crust come out so hard to cut upon serving? I
Is there a way to tell if the insides of my pumpkins are still okay to cook with? Assuming the innards smell okay, is it fine to eat? Is it possible for the p
I make different kinds of non dairy milks (nut, rice, etc). I rather like coconut milk, but would like to reduce the natural tangy coconutty flavor. I was loo
My mom read a Rachel Ray magazine, and is planning a craft project with my nephews where they make a log cabin out of pretzel rods. The problem is that it like
I would like to know of roasting and crushing hazelnuts, then mixing them with chocolate sauce, is enough to create a nice choco-hazelnut syrup? (I recently as
I washed my cooking pot and put some water in it, and put it on the stove. When the water came close to boiling, I started hearing crackling sounds and there wa
I have always breadcrumbed meat in a certain way (cordon bleus, schnitzels). But the crumbs on the food are nowhere near a standard that I would make this for g
Standard recipes for brownies have a teaspoon of salt in them. Questions like this one and this one explain that it's only for taste. Can you just put some salt
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
I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: b
I use an old time recipe that uses high-gluten flour, mashed potatoes flakes, sugar, salt, oil, yeast, eggs - I make them very often and lots of times have no i
How can I remove salt from a saline infused pork roast. I purchased 4 of them. After making the first one I could not eat it. I am on a low sodium diet.
Why is the handle of a saucepan tilted upwards now-a-days rather than the old fashioned horizontal handles?
I make a lot of beef jerky. I always marinade in for at least a day in a Ziploc bag. After marinade, I leave it in a colander for several hours to drain and spe
I am preparing cupcakes as I have bought new electric tandoor. Now I am confused, can silicone moulds be used in electric tandoor or not?
I've watched several YouTube videos now to learn how to make vegetable stock. Most of these videos show the vegetables being chopped into relatively large chunk
Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes
What's the best way to incorporate prepacked oreo bits into a tested chocolate chip cookie recipe? Mix with dry ingredients or wet ingredients? Consider weig
I am cooking spaghetti meat sauce for approximately 150 people. I can cook the sauce, but I have never cooked for such a large group before, what size pot is re
I bought some really fresh live scallops from the pier today. I was planning on making something with them immediately as it is best when absolutely fresh. Howe
When making a pie, you almost always have to make holes in the dough with a fork. This is called docking. What is the exact reason for doing this? Are there ki
I recently bought a couple of these from a fruit seller in Sierra Leone. On the right is the stone after eating the fruit. They're small-ish, a similar size to