The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
What is the correct ratio of milk, oil and vinegar to make egg-less mayonnaise?
I have noticed that there is a large difference between French baguettes with chewy crust and consistent airy and chewy inside. Baguettes in the US are a diff
I have a vacuum sealed 8 lb. beef tenderloin that was in my refrigerator. The door was not closed completely and the refrigerator warmed to 4
I accidentally left a vacuum sealed ham steak out on the counter for 9 hours. If I reheat it is it still safe to eat?
I have tried to make coffee jelly with agar, but that was disappointing. Even high-quality beans did not get me any good result, compared with gelatin-based rec
This morning, as with many, I let my skillet dry by leaving it on the burner. Unfortunately, my attention was drawn away and I forgot to take it off the burner!
I've got a piece (of about 300 grams) dry-aged rib-eye in the fridge, at around 6 degrees Celsius. I want to let it "get to room temperature" (which technically
After looking through cheesecake recipes with a co-worker we discovered that many cheesecake recipes include ~1/4 cup of flour while other recipes contain none
If molasses and pineapple juice can be used as a non-alcoholic substitute for rum in baking, what is the ratio to use?
I made some fresh ravioli to take into an office potluck. I only have access to a microwave at work to reheat the food. I also don't want my ravioli to stick to
There have been many occasions when I've bought eggs and on breaking them, they have little specks of dark solids inside (sometimes a lot and sometimes too much
Tried a pork loin that had been well marinated. Cooked it at 140 for 3 hours. Was very tender and did not have any character and no taste of marinade. Next try
I heard Alton Brown say that on Next Food Network Star. Is it true? What about salt that is mined, or salt from salty lakes?
I would like to know why it is not recommended to put an egg in the microwave. Where does this "legend" comes from ?
I am a big fan of avocados but I usually don't eat a full one in one sitting. I usually cut them in half, leave the pit in the side I don't eat, and use the ot
I read most of the already existing threads about seasoning a cast-iron pan, but non quite covers my weird case. The thing is, this pan I got seems to be season
Imagine you're making someone a tea, but for whatever reason they have to leave soon. How can I cool the tea so that they don't have to choose between leaving i
With Fleischmann's bread yeast, how much regular yeast in a packet is required for a recipe calling for a packet of breadmaker yeast? We have three at least
What is the estimated shelf life (assuming you keep it in a dark place) for: 1)herbal infused olive oil? coconut oil? 2)herbal infused vinegar 3)herbal extract
I usually clean my microwave with a surface kitchen spray and was wondering what other tips and tricks do people use to clean their microwaves. Is there anythin
Can I use Pillsbury premade pie crust for cookie dough? If so, does it need to be flatten and add a little sugar? Want to make some fruit filled cookies witho
Whenever I make chicken strips with bread crumbs it comes out rather moist and soggy and not crisp and crunchy. I cut the boneless skinless chicken breast into
I love using molasses in many different recipes, but I have found it difficult to avoid making a mess when using it. Both spooning molasses from the jar and try
I found a partial (ingredients only) recipe of my Mother's that called for 3 eggs separated for an "Italian Cookies" recipe. I would love to try it but without
About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour
Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out g
I have a small 1.3-pound brown bear roast and don't know what to do with it. It looks pretty lean thru the plastic wrapper. I am certain it was handled and prep
I have some spare egg yolks that I want to use and not throw away and I've decided to make some vanilla custard. But I have no use for the custard right now and
My wife is making a cake for some kid, and she asked me to come up with something brilliant to project an image of the Paw Patrol dog (like this guy) she needs