My oven is stuck at 350F. I need to cook a lasagna that requires 400F for 1:55 (one hour 55 minutes). I also need to cook a turkey at 375F for 4:30 (separately)
Distilling the concentrate from juice and then adding water again seems an energy intensive process. If the supply chain is long this might ma
I ended up buying some ground beef that was 50% off, I left it in the refrigerator one day, and now when I was cutting it into 500g (1.1 pound) pieces to freeze
I was a vegetarian for several years and still live in a vegetarian household, thus all of my cooking experience is with vegetarian food. My partner and I have
I am looking for information on how to extend the shelf life of the fudge that I make for my business. Currently it is only lasting about 2 weeks, even when we
What are these crispy bits on top of rice that look something like this, but are perhaps a bit smaller: (Picture taken from this blog post.)
Cleaner / Stripper Note - If this question requires more information to be a better fit for the website, please comment so that I can make it a better question
A friend of mine is coming back into town tomorrow and I have been planning a dinner for the occasion. I have been planning on making tamales out of leftover tu
I'm a huge fan of Gouda and I've always wondered how it would be going into a cheese soufflé. But has anyone ever tired it? All these recipes call fo
I'm reheating 2 9.8# spiral hams in 1 oven. Do I need to change the cooking times and if I do how much time do I add?
I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one
I have some new plastic "Thermos" brand drink ware that says "Dishwasher Safe". If it doesn't Say "Top Rack Only", can I put on the bottom if the top rack is fu
In the age of molecular gastronomy I am surprised that it seems to be impossible to purchase HFCS (High Fructose Corn Syrup) as an ingredient.
I'm looking to make some of these DIY pot noodles or "pot ramen" or whatever folk might call them. I've got a load of ideas for what to put in them but no idea
To resurrect an 1-2 year old English Christmas dark fruitcake, I removed the icing and marzipan, infused it liberally with whiskey liqueur - then cut it into cu
Tofu, in Korea, is known as 'dubu'. This product is very similar to (possibly exactly the same as) the Japanese counterpart. What is used in the process of ma
Say I have something like a pork shoulder that I want to serve whole, with the layer of fat nicely browned under the broiler, but the fat is much thicker than I
Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat
I want to attempt making marzipan, and the recipe I'm considering calls for 200 grams ground almonds (link to full recipe). How fine should the almonds be groun
I recently opened a tin can of tangerine segments, only to find that the segments contained little white spots throughout the segments. Can anyone tell me more
I can't stand the pith on citrus fruit. Canned mandarin oranges seem to have their segments magically removed from the outer membrane that surrounds it. I know
I often see sourdough bread loaves with a white powder/dust on the crust. What is this white powder?
I would like to make Nigella's steak and kidney pudding on New Year's Day. I've successfully made it before lots of times by following her recipe to steam it in
As the title says... I personally heat up the pan first, then put the oil in and after it's heated up add the ingredients. I go with the line of reasoning tha
After all water in teapot was boiled, an empty teapot was left on the surface and stove was turned on. You can see the spot on the photo. Is there some ways to
I am considering adding water to my fresh-squeezed orange juice. The purpose is mainly to obtain a juice that is less acidic and easier to dig
Are sprigs of plants decorating meat dishes, or the slice of lemon/olive in drinks meant to be consumed? Are they at least safe to eat?
I have recently heard from a friend who is a chef, that removing the germ in a garlic clove helps with reducing the garlic breath and also avoids digestive prob
I just moved out of my parents house and I'm fairly new to cooking and how to store stuff. I bought a package of shredded mozzarella like a week or so ago and
Last spring I discovered this recipe for roast chicken. It's a winner: simple, reliable, and tasty. I have two quibbles: It produces enough smoke to set off th