I got a Nordic Ware "microwave popcorn bowl" for Christmas, that my dad and sister had been raving about. I usually make stovetop popcorn in my Whirley Pop popp
In my quest for a perfect shakeshouka (eggs in poultry) I figured out I need less acidity in the dish, and have read that acidity in tomatoes varies widely. I h
When I try to make small dots on my cookie decorations, sometimes the royal or syrup icing gets stringy so it leaves a trail instead of coming off the dot clean
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I accidentally froze a whole uncut green pepper. I haven't tried anything with it except take it out of freezer. Is this still usable or is it now garbage?
I am about to start making clarified butter and I want to know how removing the milk solids affects the end result when sauteing, making flavor bases and other
I am looking to bottle my father-in-law's peri peri sauce and sell it at markets. The ingredients consist of fresh and dried herbs, garlic, salt, lemons and oil
I'm a fan of James Martin and have no problem with the amount of butter that he uses. However, I'm totally unsure what type of butter to use!
I was following a recipe and it stated: In a mixing bowl add soft butter Make it promade. What does that mean?
I made some cold rolls with carrot, cucumber, capsicum and chicken in rice paper rolls. we ate some yesterday but had some leftover. We put damp kitchen towel i
After reading this question regarding how to make a Cantonese fish soup I was considering adding an answer expounding on the fact that fish stock shouldn't be l
HELP! My darling husband has started dinner for us, but upon tasting the tomato sauce for our lasagne, it seems the garlic was off! It tastes like damp, wet, mi
For some reason everone seems to love the standard pie crusts and want to get it either flaky or crumbly. For me, both are equivalent to "dry and floury, and g
I want to cook them, then keep them in the fridge and eat them cold one day later. I have heard of some mushrooms becoming poisonous one day after heating, and
I've got a bunch of papaya seeds left over from a ripe fresh papaya and I'm trying to work out what I can do with them. Pic from Livestrong Researching thi
I wish to calculate how economic a breadmaker is compared to store bought bread. Does anyone know how many kilos of bread can be made from one kilogram of flour
Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt. Anyone knows who could be the possible cu
Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the reci
When I make chicken stock at home by cooking meat and bones, the resulting fluid contains a considerable amount of gelatin, as observed in Why did my Turkey Sto
Hating having to peel each individual garbanzo bean/chick pea by hand to make hummus, I read online that a food mill will press out the "meat"
I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe fo
I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right.
I have an issue with the bread we make in our bread maker. My wife claims it is not fresh enough to eat if it is more than 1 day old; however, she will eat shop
I am now typing this with 1.5 hands because like a moron I cleared parsley that stuck to the knife with the edge towards my hand. After a quarter cup of blood i
Are there machines that maintain optimal temperature for dough to rise?
I am in the process of making the cook's illustrated recipe for pork pernil. For the first hour, you heat marinated pork at 450, covered tightly in a roasting p
I have about a dozen eggs which are very near the expiration date and about half a dozen week or so old eggs. Now I thought I could either take advantage and
Spices create aromatics so it is important when to add them. But what about salt? Is it critical if you add salt to the flavor base instead of
I find it easier to just rub the stick of butter onto a hot pan to grease the pan instead of cutting off a piece and putting it in. However this would heat up
I like having anchovies in some form or another around, and whenever I buy them (in paste or jarred form), I end up with extras and store them in the fridge. S