I regularly bake bread (1+ times a week). I usually reuse a sheet of baking paper a few times, and for the last 20+ times it has been from the same roll. Now su
I'm in the process of restoring a badly neglected Griswold No. 8 waffle iron (885 886 if it makes any difference). I've got all of the cast iron parts stripped
I'd like to know whether jin jun mei (golden beautiful eyebrow, a Chinese tea) is kosher. To know that, I first need to know its ingredients and how it's proces
have recipe calling for croissant dough. can't find it at our groceries. what can I substitute?
My bread book says that I can store the shaped loaves of white bread with sourdough starter and yeast in the fridge overnight instead of just leaving them to pr
What types of bread and bread substitutes are there for people who are allergic to wheat (and also soy), as a part of breakfast fare (sandwiches etc)? Unfortun
I'm a quick bread kind of guy (pumpkin bread is my fave). I love my teflon-coated steel pans, until they start to flake and rust and I have to buy new ones so I
I have a really good recipe for caramels, everyone raves about them, so I am thinking about selling them to the public. But the recipe I have only makes an 8 x
I was given some food, one of which is named "cr of leek and pot 21814" I am not sure what it is. Can anyone tell me how to cook it? Is it vegetable, staple,
I want to add chopped toasted pecans to my stove top stuffing. How do I toast 1/4 cup of chopped almonds?
The packages of my cheese and hotdogs say "Keep Refrigerated" (see photos below). Does that mean I should put them in the freezer, or the other room of the refr
I saw many people eat cereal by pouring in milk. I don't have milk. Is boiling or microwaving cereal in water a good idea? Or should I cool drinking water to
A lot of good dry cured sausage, especially styles of salami with mold on the casing, has a very specific smell. I'm not sure how to describe it, but in my mind
I bought some pork loin chops and went to open the package and part of the meat was really squishy. I repackaged it and put it in the freezer to throw away late
My newer pans scratch really easily but I noticed that my mother's older, (bought in the 70s I think) heavier stainless pans don't scratch easily at all. The in
I've seen this question about how to alter a chocolate cake recipe to make a plain cake, my question is the other way around, how to alter a vanilla cake recipe
I have a couple of old pots and pans laying around in the house and unfortunately I don't have the original box. Is there an easy way to tell if they are safe t
I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to chang
I'm following the "slit & peel" advice, but I'm not getting consistant results. Sometimes, my ripe plantain (90% black) has a peel that is impossibly ha
Walmart used to carry gold foil wrapped bonbons, inexpensive that were to die for. I've seen other postings. The outer chocolate, the inner peanut butter melt a
I'm organising the sauce recipes I have and I'm uncertain as to where I should place Sauce Messine. I'm inclined to say it belongs in the bechamel category, or
Can sweet potatoes be substituted for pumpkin in a no bake pumpkin pie recipe? It seems there are a lot of no bake pumpkin pie recipes but no bake sweet potato
So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last
Specifically, would it be possible to turn Rice Krispies into rice suitable for serving with chicken teriyaki? One of the main characters of the webcomic Lefto
I made potato gnocchi today but while kneading the dough I noticed that within the 5th minute of kneading the dough suddenly starting excessively sticking to my
I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepida
Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of
As a student, I am (I was) caffeine-dependant. But whenever I drink coffee I get stomach cramps. Is there a biological/biochemical explanatio
Family recipe for Vollinas. 4-5 cups flour 4 egg yolks 1 cup milk 1 pkg yeast 1 stick sweet cream butter 1/2 cup sugar. After mixing & kneading & risi
This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts. Can I mimic t