In recipes online I see recommendations for buns such as Martin's Potato Rolls. However it doesn't seem like it's possible to get this kind of
In this article by Kenji from serious eats he discusses forming the patty to a bare minimum so the strands of ground beef are still visible. He also recommends
Where can I buy live yeast? Who sells it? Can I buy it non-commercially? Does anyone sell it online? I've found it difficult to find, at least in the United St
I bought a roto deep fryer recently. But everytime I make yam fries, they end up being soggy. My process: I cut the sweet potato fries to about 1/4 inch. I fo
Can nutritional yeast flakes be used as a bread leavening, or is the yeast really dead (is that what deactivated means?)?
A recipe calls for dry chili peppers for my Moroccan fish. I know sweating fresh chili peppers will release the flavor, but how do you release the flavor of dry
I have tried making meat stuffed Calzones from pizza dough. It came out really crispy, but after 10 minutes or so the bread was kind of rubbery. It was weird be
How much chicken stock should be used when slow cooking 3 boneless,skinless chicken breast? I used a 8 ounce can of chicken stock,and no water.
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 am looking at making a variation of Alain Passard's egg, the Farm Egg with Corriander. The instructions are somewhat clear, with the key exception being the
I'm using this kind of container to add just drops of oil on top of my food or whatever: Problem is it's always oily so after using it I have to clean my ha
I have made simple meatballs with red onions, some eggs, drizzle of olive oil and chopped scallions. Put them into the oven at 220c (440f) and this is what came
I used a new cupcake recipe. It has raving reviews about how moist it is. Mine turned out moist but it's very crumbly. Any suggestions? Ingredients 1 1/2 cups
The baklava filling made with sugar nuts and spices, was harder. Why did this happen? I poured on the syrup mixture, hoping this would soften it up. No luck.
I have purchased a Hamilton Beach 5 qt slow cooker. Made Wild Rice Chicken Soup in it for 7 hrs on low and after 4 hours I checked it and tasted. Delicious. 3
So I scratched my new ceramic pan by trying to cut something in it (definitely regretting that one) and was wondering if it can still be used? They are very sma
I'm making rice krispies cakes, but I just realized I'm out of gelatin and marshmallows. My mate suggested mixing normal granulated sugar with some water and it
So weird situation... beat eggs to stiff peaks with intention of making meringues. Forgot about them somehow (dinner party), but now, my friend's mixer that we
I tried this recipe: http://www.foodnetwork.com/recipes/alton-brown/devils-food-cake-recipe.html However, when I did it, the cake came out dry and dense and n
I have a Circulon frying pan I've been using for a few years. I got it second hand in good condition. The non stick factor was great when I got it, but when I
I am out of vegetable oil and need to make cornbread. I think you can substitute peanut oil but want to make sure (only need 1/4 cup). I think you can also use
I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal
Can you make a pumpkin flavored bread similar to how you can make banana bread? Adding pumpkin to a bread dough mixture similar to how you make banana bread. I
I saw a picture the other day of roast beef in a Yorkshire Pudding wrap and thought I'd give it a try sometime. The problem is that all advice I can find on how
What factors should I take into account when selecting tomatoes for sauces? Background: I'm growing my own tomatoes, and I need to start germinating soon. Tas
I have a very simple mandolin slicer. Blade is not removable. Extremely hard to clean, even soaking, running through dishwasher on top rack. Can't even get a
I am having trouble at the moment with my new mincer because bits of connective tissue keep getting caught in the works and clogging it up, stopping the mince c
Southeast Asian recipes such as Amok are sometimes steamed in banana leaf containers. Since these are fairly expensive (and presumably not indefinitely reusable
What can I do to get avoid a super strong seaweed taste when making sushi? I've had sushi wrapped in seaweed before, and I absolutely love how the roll tastes.
Lately, I've been struggling to cook rice at the kitchen I work at. We cook the rice by putting it in a hotel pan, put water on top, plastic and foil wrap it an