If I freeze a whole pineapple with skin and stalk left attached, is the color likely to be affected? The fruit will be used for a fruit tray display only, so ta
We recently bought a food dehydrator, and have spent many hours experimenting with it. However, we have failed in our attempts to make fruit leather that resemb
I saw a video on Facebook the other day...and it was about seasoning a steak...(it didn't say what kind,)..... but I will be using a rib eye. after seasoning i
I've got a 6.5qt slow cooker going, with about 7lbs of corned beef in it. I had put it on HIGH around 4:30pm, figuring that it would take six to eight hours to
I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in
I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which
For how long can you keep store bought packaged frozen coconut milk in the refrigerator after it's been thawed?
I had an Italian flatmate once who was on the brink of lynching me when he saw I used garlic and onion in one dish. He said that - at least in Italian cuisine -
Our old birch twig whisk (from Norway) is getting old, and has lost several twigs. Any idea how we can acquire one mail order or in the UK?
I've salted the steaks, but I can't get the grill going. If I store them in the fridge and cook them tomorrow, will the fact they are salted already ruin the me
Does the size of the pepper have any affect on how hot/spicy the pepper will be? ex. Is a smaller ghost pepper less hot than a ghost pepper twice its size?
I always shy away from using garlic because it is such a wild card. It burns easily, and how you chop, dice or grate it has a MAJOR effect on flavor so there is
In tamago-su recipe, egg shell is first dissolved in vinegar. Then the membrane is broken apart and the white and yolk are poured into vinegar. But I am not sur
I have a masterbilt electric smoker and my wife tells me it has too much smoke taste to it. What am I doing wrong? The instructions say not to
Recently I have been making white sauce by: heating the milk in a pan until nearly boiling mixing corn flour with a small amount of cold milk removing milk fro
I don't feel "optimal" after eating sweet or fatty foods, but I miss the crunch of a granola bar or a potato chip. I realize that binding with hard candy and de
I'm trying to make strawberry jam with agar-agar as replacement of pectin, where for it I'm using 0,4% of agar (of final product). I have read in many places th
I recently transferred a batch of home-made vanilla extract to a smaller bottle. I shook out the vanilla beans left in the original bottle into a container with
Is it possible to make the extract with Crème De Cacao instead of vodka? I ask because I have some Crème De Cacao that I used in making a Grasshop
I baked a commercial funfetti cake. When I removed it from the pan, a piece of the bottom of the cake stuck to the pan. I was able to remove those pieces with a
Sauteing is pretty problematic for me with butter. It is difficult to find the sweet spot where you don't burn the butter but don't steam the veggies, and even
I was reading some rice recipes online. Some used sofrito sauce. I read the ingredients on the Goya label. It is similar to salsa. I think salsa is chunkier
When cooking muffins/cup cakes in the microwave, how can I know that the baking powder/leavener is cooked thoroughly? Most recipes are kind of short. Could cook
I made a spice cake from scratch. I've made it before, this time I made cupcakes. The cake was perfect, but the top was crunchy and sweet with little holes.
The other day I baked some Nutella cookies (the famous four ingredient recipe which calls for egg, Nutella, vanilla and flour), they tasted awesome but the next
I have bought goat milk as an alternative to cow milk. Others and myself say that there is a strong 'hairy' after taste which makes it less pleasant. Adding sug
So here is my plan. Instead of buying sugar free artificially sweetened jam or reduced sugar jelly made with extra water and thickeners, I want to take really g
"What goes with X?" is a common question. It could be a starting point for coming up with a new recipe for an ingredient you have on hand, or
Are there other predominantly tangy/sour spices, similar to sumac? I'm thinking of things for dressing roasted vegetables, where you might use
In the process of baking some butter cookies using the following recipe, I mistakenly added 1/2 cup flour more than what the recipe calls for, and it is now mix