What are some things to look out for when looking to purchase silicone utensil sets?
This is a follow-up to my first question about this bundt cake recipe. I baked that bundt cake again with some changes from a blog post that @Stephie's answer
I've made whole wheat chocolate chip cookies from Good to the Grain many times with King Arthur Flour's whole wheat flour and they come out great. http://food5
In Africa, frying locusts in palm oil is common. What kind of stores might sell them? What's the basic technique for frying them, and how would I add seasoning?
I have cod and every recipe that I can find says to use lemon juice, but I personally hate lemons. What can I cook the cod with, other than lemons? I don't wan
My local store only has red, green, yellow, blue coloring powders. No brown or anything that looks like chocolate. How to make chocolate-brown from these basic
I have a recipe that calls for leaf gelatine but I have none. What does gelatine do in a recipe?
Im trying to learn all about bread making as im currently doing my svq as a craft baker. One question im having trouble answering is about dou
My boyfriend is allergic to the skins of chilies, peppers and tomatoes, which he's found means he can have chili powder (and variants), but not dried pepper/chi
Since sugar turns into caramel when heated, caramel is not sugar. I suppose then, that caramel still tastes sweet because of the uncaramelized sugar mixed in th
I didn't realize they came in two varieties.
In this recipe for mac and cheese that calls for a basic roux of 1/4 cup flour and 1/4 cup butter (60g from what I gathered it to be) I got a pretty thick sauce
What is the most suitable vessel to make perfect curd without any liquid in it? If that true that a clay vessel will be good for it because clay will absorb liq
Should I use panang paste or red paste when making a duck curry. I have tried red.
There's a shop in my neighborhood that sells lobster rolls. Every time that I order one, it's packed with "lobster" meat and a little bit of mayo. At $15, I f
I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste
Calcium Propionate I normally use calcium propionate for extended shelf life problems. I am a packed doughnuts manufacturer, and I have a problem managing my s
I found this very interesting dessert online: How can I make this? In particular, how would you make the eggshell?
I have a ceramic pizza stone that I believe is 16 inches in diameter. It cooks pizza very well and I try and follow all of the instructions included with the s
I generally store lentils/spices in plastic jars/bottles cos they are not heavy and can be handled easily unlike glass ones . I am finding it tough to get them
I'm smoking a small 3lb pork butt we picked up at the farmer's market. If I plan on cooking it at 225 degrees, how long do you think it will take to get to an i
Everyone on the internet says you should never thaw meat outside of the fridge. My fridge is about 40f cold, and meat NEVER thaws in it. Its always at least -4f
I've been trying cook Marinara Sauce for a while now, I visited the states and had that sauce in their pizza hut. When I got back i tried cooking the same Pizza
I have noticed that when I eat a plum that at least near the skin layer my sweet receptors are first activated by the plum juice and flesh but the more I chew i
I am curious why I can not find a home oven that can reach temperatures over 500°F/260°C. Every oven I have seen maxes out at 500°F. I am wondering
I have tried making hot cocoa with melted chocolate. Here is how I did it: Heat up some milk in a mug until it is hot(ceramic tends to do better in microwaves
When I pan-fry bacon I usually see a curdled white residue emerge from the strips as they start to become cooked. This residue forms a sticky film on the pan th
This Pyrex glass safety label says "Always preheat oven". Any idea why?
When I was eating honey bunches of oats with milk the other day, I noticed a black powder-like substance at the bottom of my bowl. Does anyone know what this is
If you're not familiar with Amish Friendship Bread, or if it's been a while: Basically you mush the bag of starter every day for ten days. On days 5 and 10 you