I took a piece of beef steak out of the freezer yesterday at 4pm. I left it on the windowsill until 11am this morning. It stayed pretty chilled because the temp
I would like to make a vegan "egg roll". In a normal egg roll, the filling is cooked and then placed in a wrapper, which is folded and sealed with egg before fr
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to b
I use the cup that came with my rice cooker to measure the rice for each meal. I often eat 120ml~160ml rice (before cooking) measured in the cup at a time. Ho
I am baking a canned sweet potato casserole for Thanksgiving. The recipe calls for the dish to be baked at 400 degrees for 25 minutes. Problem is my other sides
I'm making pecan bars in the morning and I was thinking I'd get a jump on the work by toasting the nuts tonight. Is there a downside to toasting the pecans and
Aside from water, are there any other liquids I can use to stew tomatoes to make a purée? I was thinking maybe chicken stock or vegetable but don't kno
I recently bought a small glass teapot. I want to use it at work. On the box there's a warning that 80 degrees Celsius is maximum for this teapot. I know that
How does powdered sugar stack up to regular sugar and artificial sweeteners in terms of sugar/carbohydrate content?
Yogurt cultures seem to come in two varieties: heirloom and direct-set. The difference between the varieties is that one is a carefully selected mix of bacter
I am making a recipe today that is basically fried mashed potato bites: Take cold mashed potatoes and mix in a whole egg. Form a little ball of potato around a
I want to know if an aluminium lasagna pan can be used in an oven for baking a cake?
Just as every year, I have been baking spicy Christmas cookies with my Granny. And like always, they have expanded nicely in the oven, but collapsed afterwards.
I've heard and old wives tales that when you try to make fudge or candy when it's raining or snowing outside that the fudge or candy will not set. What is the
I'm using an electric fryer. After pre heating the fryer to 375 F and putting the thawed bird in, the temp will drop to 275 F and stay there. So my question is
I have a bag of Bridgeford frozen rolls. Defrosted the whole bag and realized it's too much. Can I refreeze it before it rises? It's still in the refrigerat
I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what po
I placed a 14 lb young Round Hill Frozen Basted Turkey in a pan, and roasted it inside an oven. After it was roasted, there was quite an amount of oily liquid
I have seen mushroom and wakame as ingredients in fish sauce substitutes but does pineapple just take the cake? A number of recipes are simmering fresh chopped
I need help please, I have just made my first batch of truffles. I decided to coat them in chocolate (untempered) but after I had dipped about 8 the chocolate s
Many sugar candy recipes ask for corn syrup to add polymerization to the final candy and prevent crystallization. Body sugaring recipes call for lemon juice to
Can you freeze yogurt? It was on sale, and I am going to use it to make smoothies.
I've been following a recipe for cinnamon biscuits which states to mix butter and sugar together until it forms a breadcrumb like consistency. Every time I atte
I own a small food truck serving fried chicken wings, fries and fish and tenders. Serving food fast is the key. I want to give customers a hot meal but, made t
I bought my first enameled Dutch oven and I've been trying to do some research on whether or not I can use it on the older electric ring burner stove tops witho
I bought a chicken that you cook in the bag. I put it in the freezer, when I took it out to thaw, I read on bag "Do not freeze". Will it be safe to eat?
I buy pure sucralose and acesulfame potassium which I mix half-and-half and use in my iced coffee. A scant 1/8 teaspoon of the sweetener sweetens an entire pot
I don't like any sweet food except for dessert. For example I would not like stuffing with raisins. Is there any cooking / foodie term for this type of taste?
I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricott
Help Please. I live in Ecuador, in a small coastal fishing village, so ingredients are limited. I purchased a big fresh ham at the market today and want to cu