I recently started baking bread, including every day for the last month. (I give it away.) Since I began baking so much bread, I've had severe issues with my fi
I have used sugar to sweeten things and it usually works. Lemons - Yes Limes - Yes Blueberries - Yes(they get tart when they are overripe and most overripe blu
I assume that when you caramelize onions and would want your dish to also have caramelized carrots it would have to be more complex than just throw the carrots
I tried some honey I got at a farmer's market and noticed it was really thick compared to regular honey you buy at any supermarket.
I am looking for a safe gluten free alternative to farro for a Greek chicken soup recipe. Perhaps a wild rice?
When I peel chayotes and handle the raw flesh of the fruit, my fingers get sticky and a white solid "film" forms on my fingers. The film makes my skin feel rest
I have read a fair few articles about storing condiments like Siracha, Ketchup, and BBQ Sause, but they all seem to contradict themselves; some say that storing
I just got a bottle of strawberry jam. I am trying to make puff pastry filled with Jam and cream cheese inside it. I have never done this before. It is just
Background: I am trying to make gravlax, but some recipes I see use sashimi quality fish, and others do not, see: Recipe without sashimi quality fish: http://w
I panfry the steak by searing on high both sides, then cook it at a low-medium temperature until medium rare. Then I let the steak rest for ~10 minutes before c
I was planning in investing in a set of vacuum food containers, something like these with the pump to remove excess air. It took me a while to find the ones
So I have a cat-shaped plastic container that I'd love to use as a baking mold. I know I can't put plastic in the oven so i'm asking if there's an easy way to
I love eating cold pizza leftovers straight from the fridge. Someone recently told me that you should always reheat leftover pizza to kill off any bad bugs that
When I store leftovers in plastic tupperware and eat them later, I sometimes taste plastic. I do have some glass pyrex containers and they don't leave this afte
I am getting new counter tops and want to move the toaster oven off the counter. Would an oven with a convection function be an equivalent replacement for the
I'm cooking brownies; I have put everything together, and then find out I have no vegetable oil. What can I use to substitute for it?
I started making steel cut oats. 2 out of the 3 times I made it, I ended up with a layer of burnt oats lining the bottom of the pan. When preparing, I bring
I've been just starting to get into baking. I made my own starter and I've been following the tartine bread recipe to reasonable success. The problem I continua
Like the title says, I opened a jar of locally produced olives and it started to bubble like seltzer. Is it unsafe to eat?
I have a piece of olive bread which was good by April 16. I have seen some white things on them since I got them on April 17, and have kept it in refrigerator.
Residential freezers are reasonably set to just below 0 degrees C: any colder doesn't preserve food any better. But if I want to chill a liquid without overly
I am baking an ombre cake for my sister's birthday party. I want to use white cake mix as I don't have much time to make it from scratch and I am planning on dy
What is "Buttered Sugar"? Is it something specific? I got the term from this image floating around the net. I'm trying to understand what specifically the diff
My mother would grow her own pimentos, then she would clean and cut them up and melt them down in a pot and slowly reduce them down to a thick sauce. Then she a
I am going to try and make a petit gateau with a pistachio joconde layer, however I am not a big fan of almonds. Is there anything I can use that would act as a
I usually do this simple soup. Not sure if the ingredients are relevant here, so I might as well enumerate them: potato, onion, courgette, leek, squash and carr
I want to enjoy peanuts' protein without as many calories, so I want to separate some oil from peanuts with simple home equipment. Is this possible? How much o
Maybe this is a question/doubt dumb enough. I've been doing a mashed cassava and put salt only at the end, when all the ingredients were homogenized. Consequen
I live in a small apartment with lots of windows.I do not have a basement.I read you can store squash a in cool, dark place for up to 3 months. Can I use a dark
I've tried making this recipe a few times, and the glaze never really sticks to the asparagus. I feel like there should be a better technique for getting glaze