I am cooking biriani for a party and one of the guest is dairy-intolerant. In biriani, marinading the meat with yogurt+spices is an essential step, and I dont h
I have this pan, but the seasoning that I created with flaxseed oven method is very brittle and flakes off easily into my food. I have not been using anything a
I've done a lot of research about French macarons recently and figured (every single recipe has a sentence describing macarons as finicky) the amount of ingredi
I have three dishes that need to be baked but all have different temps. My oven is a standard, 80's range with oven and broiler - nothing special. I am cooking
I've read that Acacia honey is the best. How should I know which one to purchase if both are being sold at the same price? What are the differences between
So guys I want to make a dish called Crispy Chicken Burger patties and in the recipe it is prescribed to coat the chicken in plain flour to make it crispy so I
Can I roast @ 200 degress both a rib roast and a leg of lamb in same oven together without flavors transfering
as a follow up question, I'd use dulce de leche (Slow Cooker Dulce De Leche) for the macaron filling, how do I milden its sweetness? Could I mix it with melted
I've tried several times to temper chocolate and every attempt has been unsuccessful. I can't figure out what I'm doing wrong. I purchased quality couverture ch
I'm not sure if this is the right place to post this, but I couldn't find this information, I looked for two days. How much omega-6 do sprats have, does anyone
I purchased a bunch of red tomatoes on a twig a few days ago, and put them in a plastic bag in my refrigerator. When I opened the plastic bag five–six da
Does it make a big difference in the flavor of my latte if I boil the milk, versus steaming it?
If I boil potatoes for an hour or more they invariably turn into a mash. Why doesn't this happen if the potatoes are part of Bacalao that is left to simmer fo
I tried to make caramelized almonds yesterday with the following recipe: heat 300 grams of sugar with 80 grams water. When mixture reaches 125 degrees Celsius,
Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, le
I have to heat my spiral sliced ham at 275 for 2 hours. My hashbrown potato casserole needs to cook for 45 minutes at 350. I only have 1 oven--what is the best
I put water in a stainless steel pot and a strainer on top and put spinach in the strainer to steam it all for a delicious quiche, but the water turned brown. W
I've got a small bag of whole barley malt intended for brewing beer. After doing a bit of reading I'm getting conflicting information. Some s
A long time ago in high school, we used to have "home-ec" (short for home economics classes), which also involved some hands-on-cooking. No one needed to wear s
Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only
My baking paper has two sides: one waxy looking silky-feeling side, and one clean looking side with more friction when you run your finger over it. Which side
What is the recommended height of cakes when making a two-tier chocolate mud cake? Or to get a decent height, should I make (as an example) two shallow nine-inc
I make a very simple scrambled eggs combining two eggs with a knife of cream cheese. Sometimes I've had this and it has been a warm yellow colour. Other times
I'm preparing for the next master chef and want to show off. But I only eat halal. Can it be prepared without alcohol, bacon and cream?
Good evening, all. Quick, specific question here (something too esoteric for most cooking sites I checked): I have ~2.25lb of Corned Beef Brisket (Point Cut)"
I'm living in Switzerland at the moment. I've just come back from a short holiday and realise I've left some milk in the fridge. The top oddly has two dates.
I'm hoping to make a frittata to last a few days to take to work for lunch. Am I able to freeze it, if so are there any ingredients that do not freeze well an
I don't have access to refrigeration, so I use applesauce as an egg substitute. I have a plastic can (it's got a metal & rubber lid like a Mason jar but the
I am making hot cross buns and wondering why the buns have to have a glaze... Any scientific answer or is it just because it's nicer?
Last week I made etouffee for the first time, and it came out pretty good. Unable to find crawfish or raw shrimp, I used pre-cooked cocktail shrimp, which work