When I want to make sushi, how should the avocado and mango feels like ? Soft or very soft ? Plus how should I cut the mango to put on the top of sushi ? I sea
Last night at dinner I ordered a 6 once steak, cooked medium. They brought it back to me, red/raw on the inside. The took it away, brought me another steak, I c
I have a pretty basic cornbread recipe that I make very occasionally (with a bit of canned creamed corn added). The taste seems fine, but the texture is more c
I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp che
Please can you help find out why when i deep fry my cod in beer batter it even when drained on paper is still full of cooking oil please. I use same measure of
I dropped my brand new microwave transferring right out of the box and before use. It landed on the back right corner. The frame is bent, but it doesn't look li
I'm just wondering if any legumes are sweet. Preferably, I'd like a sweet bean, but whatever works.
Possibly, this is a rather trivial question, but I've not yet found any good explanation. Whether I cook a steak for bacon, as long as it is red meat, the grou
Just had a chocolate chip cookie at local bakery. Cookie was crunchy with gooey chocolate chips inside, like right out of oven gooey, but cookie was cooled. A
Over some time I have accumulated several plastic milk jugs and I'm considering using them to store water in case of an emergency. I've rinsed them out and lef
I make a lot of Indian food, so the preparation begins with a base made of onions, ginger, and garlic. I start by frying the onions in oil and then adding ginge
I have taken measurements and by the time the slim side of the salmon hits 60c, the middle is barely scratching 30c. With that gap how can you make sure the ins
(I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it co
I bought some Thomas English muffins and on the back it says for "Toasted perfection" the muffin should be split apart by hand or with a fork. Why does it not s
We bought a Lékué silicon mold for waffles to be used in the oven, but the box in which we bought it does not mention the temperature at which to
How can I eat cookie dough safely? I want to make cookie dough ice-cream like the Ben and Jerry's range, however I don't want salmonella. How do Ben and Jerry'
I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you
As I understand it, it is due to the relative atmospheric pressure that water boils at lower temperature further above sea level: 70C at the top of Mt Everest,
Is it ok to freeze Vinegarette Dressings. Need to take on a flight for a friend. Label says keep refrigerated so would this be ok for a 12hr flt in checked lu
Here's the thing: I am currently experimenting with a Oshawa diet #7 and I discovered that I can make these tasty flatbreads in my frying pan. However, the is
I would really like to make a cornbread recipe, but I don't have a cast iron skillet. Could I bake it in an enameled cast iron Dutch oven without the lid and ge
I'm not a cooking expert so I'm not exactly sure what the notation means. I always thought that turkey was a much leaner meat than beef. So if turkey is labeled
A google for "Europe egg wash" will show up a lot of interesting results about differences in Egg processing and storage. NPR says European chickens are vaccin
I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts
I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to
I want to try some cooking with insects. So far I found no shop in my town selling insects for human consumption, and online shops I found (so far) where really
I am going to be traveling with pastries that will be served the next day. I will not have a good way to keep them cold. I was wondering if ha
I'm a college student. I'm poor. Rice is cheap. Therefore, I eat a lot of plain white rice (medium grain). I was wondering if there are any s
I'm trying to make a curry, and failing. I'm a decent amateur home-cook, but now that I'm exploring outside of my usual cuisines, I'm at a loss how to improve m
I would like to make some gulab jamun for a party in the afternoon. Because it's a work party, I can't prepare them in the morning and let them soak the recomme