I bought an old pan on ebay and I wish to know if it is enamelled or raw. Inside of pan has a black layer and a spot patch 6 by 3 cms of diffe
How are doughnuts filled? I thought they were just injected in but that would compress the dough. The custard jam etc does not appear to be cooked so I assume
I tried to make candied ginger from fresh roots, but the result didn't turn out like I was expecting. The recipe I followed had me simmer the slices of ginger
I eat a lot of salads for lunch. It's not hard for them to taste bland because I don't use creamy dressings and try to use healthy greens. H
That's "progression" as in flavor changes happening over time (like the few seconds to chew). As a rough analogy, in music theory a chord is made up of differen
I have a lovely black tea that is fairly high in caffeine, which I'd like to keep. Unfortunately though, I'm not a fan of the bitterness caused by tannins, and
I bought a vegetable from a Korean food store which all I can describe as is a parsnip with the same dimensions but about two feet long. Is there a name for thi
Can I freeze a baked frangipane puff pastry braid and have it come out right when thawed? Will it be soggy or change the texture?
I'm in a part of the tropics where weavels and other similar critters seem to get everywhere. Last time I bought popcorn kernels, they'd somehow got infested be
I'm really confused before I thought when you hone a knife you bring the edge towards you however the other day I was watching gordon ramsay bringing the edge a
I used to eat burger at home rather than buying from MCDonalds. But i feels the taste can be improved. I am mentioning my method now. Please help me improve it
I recently made cauliflower puree following this recipe. I put florets of cauliflower in a microwave oven safe pot, together with some butter and some milk, an
When you slice carrots, the slices tend to roll away. This previous question did mention this as part of a broader issue, but didn't focus on it enough to get a
My sinuses are constantly congested. I know some spices can help with clearing them. However, I also know that some types of spice affect my nose and sinuses w
I am a neophyte cook (and a guy). I bought some cast iron cookware in the hope of taking it camping. It seems that it must be seasoned before
This is a little subjective, but what plant-based milk is best used to make a latte? By "best" I mean one that doesn't separate (like plain soy often does) and
What is the purpose of tempering chocolate? If I'm dipping something in chocolate, can I get by with just melting the chocolate?
This question addresses onion crying But no one seems to say what should you do when you finely chop an onion. See, not cutting the onion cor
I do not have any form of a coffee machine. The closest is a kettle… I have tried to use strong/good quality instant coffee, filling half a cup then hot
I've recently become the owner of this outdoor stone oven. However, I am at loss how to cook in it. It continues up into a rather large chimney. The botto
I made carrot cake but it turned out very heavy. Is this normal? I followed this recipe: 2 cups all purpose flour 1/3 cup brown sugar 1 tsp each: cinnamon, sa
I've run out of ghee and it's hard to get where I am. Will coconut oil be a good substitute when frying off onions and spices?
I have a really old packet of McCormick Hollandaise sauce mix - it's 5 years expired. Is it safe to use and eat? Main ingredients are Wheat starch, maltodextr
I've seen quite a few sites make the claim that commercial yogurt starters will stop working after a few generations (example), so home yogurt makers should use
I am asking for both food safety and taste reasons, and yes I do have a frost freezer. Semi-boneless Leg of Lamb, double freezer wrapped date 12/26/14. 7.33
My misto nozzle does not push in or out. It doesn't move at all. I've cleaned with a vinegar soak and hot water and soap soak. I've taken it apart and put ba
On television I have seen cooks use plastic wrap, then foil over a pan of food that is going to be baked. I can see how this would stop the chemical reaction be
I know that when it comes to chocolate soufflés, the substance to coat a ramekin to help the soufflé climb is sugar. Here's my question: can I u
Sometimes I dip my meat thermometer in the hot cooking oil and I wonder if the reading is accurate since I do not use a lot of oil so the metal rod is always ma
I made caramel with condensed milk one month ago. Now I want to use it again, but it has sugar granules on it. So what should I do to make it smooth again?