I enjoy snacking on popcorn, and i recently found out you can pop it without losing flavour in the microwave. I have always seasoned my popcorn after popping,
Where can I purchase the Mastrad Orka pancake spatula? It has a curved silicone blade about 8" long and 1" to 1 1/2" wide with a nice silicone handle. Some we
My husband and I will be catering our daughters wedding. It's a very simple ceremony with about 120 to 130 people. An afternoon wedding with t
I've purchased a sustainable brand and have read about it's nutrition and use. It was stored in a cool, dark cupboard and I haven't used any yet. I opened the
I make sushi often, and i never use sushi-grade fish...i simply buy fresh fish from the market. I know the requisites of frozen for 20 hours etc., but I know f
Gordon Ramsay's number two complaint (we know the first...) is that the food was frozen. But I am confused about the specifics. Does he mean the meat was not th
I'm making ice cream tonight and chiffon cake tomorrow. I need egg yolks for the ice cream and whites for the chiffon cake, will my egg whites still whip if the
I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long. Other online discussions suggest it's reasonably safe and the majo
I got some unopened meal bars, which are best used by today. It's package doesn't say keep in fridge. Is it ok to put it in bedroom with heating? Or keep it in
I'm interested to try to make waffles using a concentrated lye water instead of baking soda as a leavening agent. I have three questions related to this subject
Here in Poland, I have no trouble buying both tartaric acid and potassium hydroxide. I'm having trouble sourcing cream of tartar though, so would it be enough t
We have been making pickled eggs recently. To do that we buy cans of cooked beets and just use the juice in the recipe. It is a waste of the beets (you can on
I have seen many people having problem with dry clumps of brown sugar, while I am having a problem of wet clumps of brown sugar. The sugar is in very moist clum
My mum has always liked making home made yoghurt, but the major problem with it has been the fact that it gets more sour over time. The night after she makes it
I cooked a pot of beef stew...I slow cook the roast and vegetables until 2am I fell a sleep and woke up around 9am is it safe to eat?
I have been cooking Chick Peas for 2 hours, and they still feel too hard to enjoy. (I did soak them for 24 hours before that). Can that be? They have been sitt
I'm tweaking the recipe I have for bread, as I'm always trying to make it better. It calls for 4c of ap flour, and uses honey rather than white sugar (there is
I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so m
I suspect that if one cooks a whole fish with the guts still in, the result wouldn't be good. Other than gutting it first, is any other preparation needed for
I saw so many recipes but in every recipe simple cooker is used.
I already know basic cutting skills. But I am confused about the order of things and thus while I have an OK technique, my board and the surroundings are in ana
First of all, I'm in Korea, and sorry for my bad English. I'm trying to make yogurt at home, so I've searched out the best yogurt machine on the internet. Som
So I am making some chili for a work contest, and I decided to use a new recipe/approach for some reason. It was largely based on the food lab's chili. http://
I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alte
I'm dairy intolerant but I really love to bake. I've found success by substituting butter with either lard or coconut oil. The other night, I made a short pas
I cooked chicken soup and freeze it.For how long I can eat it
While figuring out how to create clear ice cubes at home, I found some instructions that require handling of the ice for several minutes outside of the freezer.
Is the part I indicated in the picture safe to eat? It looks like mold? Sometimes the mushrooms I buy have it, sometimes they don't. I wonder what it is! And
US recommendations always go for +4°C at most, and this would correlate with how the danger zone is defined in the pertinent literature. In Germany, most l
I am a novice at making bread from freshly milled flour. I have a kitchen aid mixer and am using the dough hook to knead bread. Do I need to: Knead it more by