Cooking baby potatoes and small carrots with it. It is only about 2 pounds. Hoo Honestly never cooked a pork roast beforeand there are so many different way
I'm trying to get a crunchy crust on a thin steak - is this possible? Online recipes on pan-searing steaks and basting require a 3/4" inch steak at minimum, but
I'm baking some apple roses as described here https://www.youtube.com/watch?v=5rGrwvEjZIQ and https://www.youtube.com/watch?v=QKOla0-aW5o. Basically, it's apple
I am cooking a pork sirloin stuffed roast. It's been in the oven for 20 minutes but I have to leave the house for no longer then 1 hour and a half. Can I contin
Most chocolate bars have trans fat, usually less than 1g per 100g of chocolate. Even dark chocolate and even expensive brands such as Lindt. Where is this trans
I wanted to scramble some eggs and when I cracked them they were frozen solid. Could I have cooked them? I just threw them out. Can you thaw frozen eggs and c
I did an online shop last week and when it arrived the cod fillet that I had asked for looked slightly red so I asked for another packet but that was slightly o
What biological factors affect a meat's taste? Does the relatedness of species affect their meat's taste? For example would the meat from two different placent
I didn't put the lid on the slow cooker (crockpot) properly for first hour of beef stew. It's on high now with the lid on, will it still be safe to eat?
I've got some bread flour that has been in the refrigerator that has a best use date of Sept. 2015, and it's now Nov. 2015, is it okay to stil
I have a Cuisinart cast iron enamelware dutch oven that I purchased recently to bake bread in the oven. I am supposed to bake at 450 degrees. The pot states i
Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère th
I am going to make maple roasted Brussels sprouts for a party tomorrow with toasted almonds and cranberries. However, I wanted to add a sauce
When you are using a roux, the darker it is, the less it acts as a thickening agent in a sauce and, vice versa, if the roux is quite light, it has more of a thi
I like to cook from scratch and I like to make my tomato-based pasta sauce (marinara) by cooking fresh tomatoes with herbs etc. However, the cooked tomatoes ar
I have a 25 lb. fresh turkey and would like to store it in my garage if possible. It's 43F during the day, and 33F at night - will it be safe to do that?
I have a 14 lb. frozen turkey. It has been in the refrigerator for 12 hours now but there is not enough time to thaw it completely in the fridge before cooking
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
Do I need to adjust the oven temperature in a roast duck recipe if I want to put more than one duck in the oven at a time. I suspect I should keep the same te
I put some uncooked stew meat and veggies on this morning and left for 5 hours. When I came home I realized it was only set on warm. Is my mea
Is there a difference between ground cloves and clove powder? Can I easily substitute one for the other?
Can a sour dough starter be too active? My starter almost tripled in 4 hours. Should I keep feeding it and when do you know that it is ready?.
I want to make a chocolate cake for my birthday BUT since it's only for me I want to halve the recipe: http://sallysbakingaddiction.com/2013/04/08/triple-chocol
With respect to pickled herring, is the herring cooked before being put into the pickling solution? If not, what safety measures are in place to ensure bacter
I am interested in sourcing a turkey and cooking it. It's not that easy to get a turkey from where I am. I am only wondering if it would be worthwhile to do so.
I recently prepared a pork roast, but it wasn't ready in time for supper. Once it was fully cooked, I switched it over to "warm" for the night to be ready for t
I am cooking a brisket in a pot with water and vegetables, on a stove top. I meant to leave it on a slow simmer, so that it would get very soft. About 2 hours
I have no butter for my chocolate chip cookies. What can I use instead? And how much? My cookies calls for one cup of butter.
I'm trying to make a butternut squash bisque, specifically, which by its least-strict definition involves a seafood stock/broth. All the recipes I've found are
How long can I store Cooked Turkey in Refrig before Freezing? I bought an Organic Turkey early for Thanksgiving and cooked it. It's been in