Whenever I have cooked beans from raw (dried), many of the beans split. But if I buy canned beans, there are fewer split beans. How are the canned beans cooked
I have been making Peanut Clusters a lot lately, and it seems that I just can't get them right. Once I add the butter, the chocolate turns brittle and crumbly b
I've tried making Baked's Ultra Lemony Lemon Bundt Cake four times (recipe here: http://bakedsundaymornings.com/2015/04/27/in-the-oven-ultralemony-lemon-bundt-c
I have been making bean salad for a long time. Recently I mixed together the vinegar, oil, sugar and black pepper for the dressing, and put it in a pint sized c
We made about 13 gallons of homemade dill pickles last summer. These are made with vinegar, not the fermented type. Water bathed for 15 minutes in quart jars.
When opening a glass jar of prepared spaghetti sauce, (with the seal flat), and it makes a loud sound when opened, is that bad or good?
Why do my eggs have discolored spots on them? In the white eggs they look gray and in the brown eggs they look darker. I know brown eggs have speckles etc but t
Been brining a 1/4 turkey breast 4 days in fridge with pomegranate juice, meyer lemons, kumquats, salt pepper balsamic vinegar - it's grey in parts - is it stil
Omelette, scrambled eggs etc. Are there any visual cues by which you could know if the eggs are "Safely cooked"?
Nowadays, foodborne botulism seems to be quite rare, even from potentially high-risk things like home canned goods. (The CDC Botulism Surveillance reports indic
The FDA recommends cooking eggs (or dishes containing them) to 160°F (71°C) for safety. However, I know it's possible to make them safe by cooking for a
When I make Neapolitan pizza dough, the dough is so soft and supple that I can hardly work it into a round shape before it is stretched far too large and overly
I am interested to find out if line cooks or prep cooks will prep more than what is needed in a given day for a restaurant, and then just keep the extras in the
I want to make a butternut lasagna which calls for sausage. Is there something I can substitute the sausage with to make it vegetarian that will still taste gre
Can you measure the oven temperature or room temperature for things like proofing bread when better alternatives are not available? How accurate will it be? I
I make small almond flour buns using silicone molds shaped like half a ball, my problem is that I need them to rise evenly so that I can get a perfect mini-bun
I am looking for the name of a dish that I used to eat a few years ago in The Hague, Netherlands. It looked like a cordon-bleu stuffed with chopped vegetables (
I am a new learner on cooking and I would like to boil some vegetable: soybean, baby corn, okra, etc. I saw a lot of people add salt when boiling them but I am
A friend said that male beef is more expensive. I'm thinking she really means the difference in taste of different breeds or some other criteria that makes som
Sometimes you want to buy an avocado, but all they have are hard on touch and you know they are not ready yet; they are rubbery and untasty.
I'm testing out chocolate ganache recipes and they don't seem to have a long shelf life. The ganache begins to grow mold after the third week. Is there a specif
I see two types of sugar in the baking aisle that I can't differentiate: "granulated sugar" and "granulated cane sugar". The latter is considerably more expensi
I have tried frying salmon filet and besides the fact it was very raw on the inside it fell apart when I tried to flip it over. Why? *Skin was on.
I'd like to make a mustard bread that I can get at my local coffee shop: It's got mustard swirls in it but is a normal loaf shape. When and how do you incorp
I'm looking around for other, newer temperature sensing technology, beyond the inserted thermoprobe. I bake cookies (hundreds and hundreds rolled) and like to m
I'm trying to perfect my pizza dough recipe, and build a device that measures out and adds the ingredients to the mixer automatically. I'm using an egg in the
I like the characteristics of try-ply cookware but don't like cooking in 18/10 stainless steel because of the nickel (nickel allergy and concerns about persiste
I have created seasoning in powdered form and would like to also make it in a bouillon form. How do I do this?
I have a blender. When I try to blend vegetable, I need to hold the blender, shake the blender up and down to make sure the blade cut the vegetable. Does any bl
I am just beginning to realize the difference between the tastes and quality of different tomatoes for different dishes. I need help from a to