I've cooked a Wellington a couple of times and whilst I've been pleased with the overall outcome on each occasion the pastry comes away when serving. This is pu
Everyday I have to cook using some share kitchenware, and I came across some old non-sticky frying pan that have significant scratch marks on them. I was told
We're working on the most sour hard candy on earth. Here's the basic recipe: 2 cups sugar, 1/2 cup of water, 1/4 cup corn syrup, 3.2ml flavor (one small Lorann
I made some coconut pudding using a recipe I had found, but I'm having some trouble getting it to set. I used this recipe once before and ended up boiling it f
When baking quick breads and cakes, I've premixed dry ingredients the night before to save time. Can I premix wet ingredients as well? I understand that I can'
I've been wanting to make "REAL" Sauerkraut for awhile now but im really averse to food borne illnesses. So obviously fermenting something is sorta scary to m
How to reduce the acidity of packet sauces and mayonnaises? I came to know these packed food stuffs are very acidic to prevent any bacterial attack and i felt i
I am usually making big batches of sweet tea (20 gallon+). My problem is that after steeping the tea the temperature in the boil kettle will have dropped to the
dessert chefs, I make chocolate sauce for my drinks. My recipe is, in order, 1x unsweetened bakers chocolate (whole bar, chopped), 3x water, heat, 2.5x brown s
Can anyone offer an explanation why I get runny spreaders among my medium-sized cookie batches. All balls are weighed uniformly before storage in the freezer,
I am using the vanishing oatmeal cookie recipe on the container of Quaker oatmeal. I do not like the way the cookies turn out. I am looking for a more chewy or
I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on
I am trying pizza fries. As shown in this video. Pizza sticks are getting burnt from outer side while baking. What should I do to prevent them? Ingredients I
My sauce recipe (Laurent Tourondel, BLT p 140) called for heavy cream and butter to be set on high heat: Put the cream and butter over high heat. cook until
My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in an
I've got a recipe that asks for a Cubanelle Pepper. I was going to just leave it out, but I'm not sure how much it's going to alter the flavor. It's a flounder
I bought a whole jamon serrano right before christmas and have kept in at approx. 20°C and between 55-65% humidity. I have enjoyed every slice of delicious
I have a large gouda cheese wheel that I need to cut first in half, then quarters etc. I have seen cheese wheels broken down using a scoring tool and what appe
The albumen of my hard boiled eggs turned purple. What would cause this and is it ok to consume?
I was making Waffles the other day, and was whipping egg whites in a plastic Tupperware, but after an extremely long time, they hadn't stiffened. I looked in th
Recently I have become a vegetarian. I have always loved hamburgers, but the taste of vegetarian hamburgers isn't anywhewre close. I would like to know if ther
I am looking at: 100% peanut butter (no added salt, sugar, oils or anything else) 100% roasted peanuts (no added salt, sugar, oils or anything else) When looki
Many of the pressure cooker recipes I see online seem to be using a stove top cooker, and some say cook on low heat or high heat, or start on high heat and then
I was at a hotel recently, and naturally I had brought home those little packets of free coffee by the sink in the room. I noticed a packet of coffee additives
All types of fresh whipping cream or Half-and-Half that I have found have an ingredient called Carrageenan, which interacts really weird with my dad (makes him
I just steamed some vegetables and the water below is greenish-yellow vegetable sweat basically. I don't want to waste any thing unless I have to for a valid re
I have some concentrated chicken broth powder in a jar but no instructions that explains how it should be mixed with water. What is the standard chicken broth
I bought a can of coconut milk (or a cream really, it is rather fat, around 17%) for my piña colada. I have never bought coconut milk before. It was weir
I proof Granular Rapid Rise yeast in mix of milk/water/honey/touch of flour and 100 - 110 degrees, adding the yeast. Always proofs really well, doubling etc. I
Is there a way to fold cabbage in a pot so that you maximize the amount you can fit? I just split my cabbage head in 8 45° wedges and sort of flatten the