When I make small batches, 1-2 half pints at a time, they turn out perfect with great set and texture. However when I make regular batches of 8 half pints, th
I am making chocolate treats with mini Presley's caramel and chocolate. Can I use a regular Hershey's bar or use baking chocolate or can I mix them to make a ha
I'm looking at vinegar-based BBQ sauce recipes, and a lot of them tell you to let the mixture sit for a day in order for the flavors to balance each other out.
I've heard that some grocery store meats (whole turkeys, ribs, etc) are sold pre-brined so as to avoid toughness. Of course in a lot of situations you'd want to
My pots are WearEver Cook & Strain Stainless Steel 1.5-Quart Saucepan Model No.: A8342264 Tramontina 3-Quart Sauce Pan, Stainless Steel Model No.:
I heard that there are two methods to develop yeast: in cold (which makes the dough taste better) and warm places (makes it develop faster). I also heard that I
I'm making ham balls (with ground pork and ham), but I need something to substitute for milk. This is because of allergies, not just lactose intolerance: lacto
I bought a 1.8 kilogram joint of beef topside (called round in the US, I believe) and I am kicking myself for not buying a rib joint because it had more fat on
I want to make Mandelkipferl and similar cookies. For Vanillekipferl, I tend to use a 3:2:1 ratio of flour:butter:sugar, without an egg. Is there a traditional
Recently made butter in my stand mixer. Squeezed it dry and rinsed it before kneading in sea salt. However, when left out the butter is not softening as store
Is there any way we can make it without it becoming sticky?
It's my understanding that once you add any herbs to Hollandaise that it is no longer Hollandaise but Bearnaise? Is this a correct assumption?
I hope this is the right place to ask this. And sorry for the bad english. I didn't know whether "box" is right for what I have or "case", or "pack" ! I'm a se
My dad asked for picante sauce at the store. I never heard the phrase, and asked if he meant salsa. He told me no, he meant picante sauce. He wanted Pace's pica
I have some waffle batter ready (here is the recipe) but I don't have a waffle iron. Is it okay if I make it the way I make pancakes, by pouring batter in a fry
What is the shelf life of herbal ghee? At room temperature? In the refrigerator? In the freezer? (Does ghee even freeze well?)
How long do you simmer the ghee with the herbs? Does it depend on what herbs I'm using?
When boiling potato gnocchi, I'm told that they should remain in the water until they float to the top. My question is, what happens to them the longer they r
I made kosher dills for a Christmas gift and they turned out great. The jar tipped in transit and leaked all the brine. Can I refill it? With what?
I'm still learning to cook, and yesterday I put too much salt on the meat when I was cooking it. What I can I do to not waste the meat? I still have some raw me
I'm trying to bake a kind of cookies in an oven at 400°F and I need a fruity tasting filling that wouldn't melt at this temp. Any advice? P.S. Just for ref
Lupini beans are an ancient and delicious snack food widely consumed around the Mediterranean and elsewhere. But they naturally contain high levels of toxic al
Found about 5 pounds of Oyster mushrooms today in southern Ohio. First time for me. What is the best method of cleaning and storing for long term? Do these dehy
I see in a lot of recipes for Pizza baking that you need to divide the whole mass into several balls before the first proofing or before you make the pizza. I f
I was making the dough for cookies and was supposed to add just 2 egg yolks and I added 2 whole eggs. What was supposed to form a ball just made a really thick
I use one table spoon of Tata Tea Gold leaves per 125 ml of milk + 25 ml of water. I boil the mixture of milk and water first. Turn the gas off, put the tea i
So here are the ingredients for "Dutch" pancakes (which are much like French crepes, quite flat): Flour Milk Eggs Pinch of salt And for more "American" style I
I have heard it is from an ancient ocean floor's deposits that have since been uplifted by the Himalayan orogeny, but what in that ocean water made the salt pin
I have never cooked for myself and have just tried to cook split pea soup in a slow cooker. I tasted it after 3 hours and it had no taste at all. I simply put d
Love to bake homemade whole wheat bread, but after a few days it becomes moldy. No refrigerator, nor freezer available. I understand that calcium propionate is