I reading a new to me bread recipe it calls for a specific brand of nonfat dry milk powder (such as Alba). I wonder if there is a difference in brands/ makers o
What is difference between vegetable shortening and vegetable ghee? Can we use vegetable ghee as its substitute?
This question excludes all added or synthetic sugars (which I abbreviate to AS), and refers only to only natural sugars intrinsic and inherent in food (which I
Key Lime pie filling thickens once the lime juice is added to the sweetened condensed milk and allowed to sit. Why does the filling thin out when it is pumped
In America, foods generally considered to be of foreign origin are referred to by the country or region which they are originally from. For example, "That It
I have an old recipe handed down from my great great grandmother in law, for what she called brown bread. Unfortunately it has a few ingredients that I don't re
I bought a PC stuffed turkey roll. It said keep frozen but I accidently left it in the fridge for two days. Is it still safe to cook from its defrosted state? I
Some recipes call for stiff mashed potatoes, e.g. to help well formed shapes as in this recipe: http://www.tasteofhome.com/recipes/crunch-swiss-and-ham-appetiz
Can a regular cake such as from a cake mix be baked in a springform pan? If so, will the results be the same as a normal cake pan?
I want to start a sourdough culture with wheat flour. I don't want the vinegar taste to be too pronounced. What can I do to create a culture which produces a
I have experience making a roux with butter and flour. If I want to substitute a non-dairy fat (e.g. olive or sunflower oil), will there be any cooking or consi
I'd like to make a soup that uses cashews for much of its flavor. For some reason, I can only use a limited number of cashews, but I can use them in any way I
This question concerns only an induction stove, which I abbreviate to IS (and not an electric oven with coiled elements). I already know that the energy from a
Questions such as Are Non-Stick Bread Pans Destined to Fail? conclude that non-stick pans do not last forever, especially cheaper ones. I am trying to find some
I recently made an orange pomander ball and I want to dry it so that I can use it in the future but I live in a fairly foggy and dreary area s
I've tried baking bread several times and I seem to always have the same problem. The dough seems fine, until I shape it and let it rise a second time, and then
I used a new type of file powder in gumbo that I have made many times. It came out too thick and slimey. I can thin it down with some chicken stock. How can I f
I realize aglio olio is best consumed warm. When it cools it's not as nice as the oil thickens. Am I putting too much oil or should I use a thinner olive oil?
I have some leftover turkey (still) and a jar of pesto, so came up with an idea to make a kind of turkey pasta pesto bake: my thoughts were to end up with somet
I want to squeeze oranges quickly using the screw-type motorized juicers (e.g. Hurom). It would be good if I can have them pre-supremed and ready to be put in t
I know there are government recommendations for foods to reach certain internal temperatures so that they are "safe to eat". But if the meat has spoiled already
I would like to make chocolate decorations with melted chocolate. After searching on the web, however, I am not quite sure I could find acetate sheets. But I ca
I have just been given an Imperia Pasta Roller as a present and have wasted no time in trying to make pasta. As advised in the instruction manual, I have made a
I'm the food manager at a student cooperative residence with 140 residents. A cook crew of 5 residents cook dinner every night, and usually 60-100 people attend
Now that the holidays are over, my local grocery store has a glut of pints of pre-shucked oysters they need to unload. I can't pass that up, so I thought I woul
Not sure if it's ok to mention specific brands or not, so I won't. But I'd like to pick up a stand mixer and the two models i'm considering have either a 325 or
I drink water at work from a plastic bottle, refilled at cooler. I wonder if putting lemon cuts (0.25 lemon/L) in it will preserve it and decent way to keep wat
I added 3/4 cup of oil instead of water to a quick bread mix. Can it be saved?
I have just used dried yeast for a bread in the bread maker but there is still a lot left how long will it still be good to use after opening
Say someone was to remove some eggs from their box to place them in the fridge. Assume this is in Britain(where eggs aren't cleaned before sold, I believe). Is