I'm supposed to be boiling it, but this russet potato has this one smooth spot on it. It's not like the rest of the potato's texture, it's almost as smooth as m
Is it possible to directly melt baker's chocolate (sliced from bar form), mix with sugar, then add an a sort of "inverting" chemical to prevent it for resolidif
So I was making the icing from a boxed cake, but screwed up a lot. I mistook the icing mix for the cake mix. So I added 2 eggs, I took out the yolk of one of th
While pumpkin flowers are common in some gastronomical cultures, are edible the sprouts of pumpkin? I've cooked the sprouts (the first two leafs) of melon, whic
I recently fermented a ginger soda using a ginger bug that I made. The bug seemed good to me - no funky mold growing on it, and it fizzled when I stirred it. Th
Anyone who likes (or hates) spicy food has been in the situation: You're at a restaurant, your mother-in-law is preparing dinner, or you're preparing dinner for
I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made coo
I see a question here about stock out overnight, but in my case it's a bit different in that I used a pressure cooker. My question is, is there anything that c
In the following image which is a 1st tooth cake, are the crowns and the tooth made of fondant? Where can I learn about such designs online?
In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different
I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as spl
I have this sandwich I make that I think is pretty good, except that I have a problem with it falling apart. Basically I take sliced salami, sliced pepperoni,
Started a new job and walked in to some vinaigrettes that are 2-4 weeks old, some of which contain raw egg. Obviously, I'm a little concerned. How long can a vi
I make a vegetable sandwich which I find very good. It has tomato, red onion, avocado, and cucumber. However, it lacks spiciness. I want to avoid spreads and us
I'm making an ice cream cake for my brothers birthday. I was putting the ice cream on the first layer of cake and put it in the freezer. I couldn't finish putti
I left the cornflake bag open for too long that it is not crispy anymore. Still taste good, but I wonder what can I do with it.
I asked on Meta if this was on-topic and was given the go-ahead to post, so... I purchased a CharBroil 2-burner propane grill a few weeks ago. The flame is th
I am going to start making sourdough bread but there are recipes using both tangzhong and starter (levain). Not sure why both needed and how it will achieve giv
At home when you want to deep-fry something, if you leave the heat on for a minute or two more than you should have, the oil starts to burn and produce smoke.
I was given a cut of meat that I am unfamiliar with. I was told the Spanish name is Cacho de Paleta. I'm not sure how to prepare it, and was hoping to find some
I tried making Emeril's quiche lorraine this evening. Made the dough using the ingredients specified (including 7 tablespoons of butter), but forgot to freeze t
Is it 'fresher' and therefore maybe tastier to fillet a fish right before cooking, or is buying a fillet just as good? In other words; is there any difference
I was recently watching a television show where a reference was made to "pastry butter". This was in the context of making croissants saying that normal butter
If butter is melted then refrigerated to soften consistency will it have the proper results if recipe calls for soften butter?
I read everywhere that there are generally two types of the sweet cooking wine mirin: A) the real, hon mirin, a sweet rice wine with 14 % vol. alcohol B) th
I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cr
My child ate some pepperoni that was sticky, but didn't smell or taste bad, and was before the expiration date. Is that a sign that it might've spoiled early, o
I just found out the little bit of water that forms right above Dijon mustard tastes great when adding it on top of meat! Problem is that there is not much of t
I have been experimenting with sprouts lately. Most recently I've been sprouting mung beans. Last week I had a salad with a larger than usual portion of bean s
A.) Cornish Hen B.) Baking Hen C.) Capon Both Michel Roux and James Peterson advise using a stewing hen for making a chicken stock, but unfortunately no gro