I bought a bag of limes and decided to leave them out on the table in a bowl after the last bag dried out in the fridge. They also dried out super-fast in a ver
My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no w
My family has been trying to work out my late Dutch grandmother's soup recipe since she lost it to dementia. If you have any ideas on herbs and spices to try to
I have found this only very occasionally in Tofu. (Maybe about 3 or 4 times, ever: that would be something betw. 5-10%?, I imagine) I don't think the Tofu is s
I'm out of coconut butter and am making fat bombs that call for coconut butter. I have plenty of cacao butter on hand. Can I use that instead? Thanks!
I am trying to create a double layer 12 X 17 inch sheet cake. How do I get the cake layers out of the pan and placed one on top of the other in whole pieces wi
I presoaked 1 C of Quaker Old Fashioned grits last weekend, but didn't get a chance to cook them. They have been in the fridge all week in the same water. Is it
I brined a boneless pork chop in 4 cups water 1/4 cup Kosher Salt 1/4 cup Sugar for 18 hours. When I pulled the meat out there were some spots that looked slig
I'm an amateur ice cream maker. I've tried to emulate this ice cream without success: it is thick and flexible; the texture reminds me of melted marshmallows ye
I have bough some chia seeds in bulk and when I add liquid their gel have a bitter, almost chemical taste. What does it mean (bad quality? stale?) and how can I
When I clean and sort a cup of dry beans it takes a long time and I find myself discarding a good tablespoon of dirt, rocks and beans that don't look right. The
So I was getting something to eat. I didn't think they had to be warmed up. So yea is it safe to do that.the ingredients are enriched wheat flour, wheat flour,
In an experiment, I cooked a 12 organic chicken eggs from the same batch: A) 6 in boiling water and B) 6 in a pressure cooker: 6 eggs in a basket which is
I am trying to make ice cream and it calls for 3 cups half-and-half and 1 cup heavy cream. I don't have either but I do have one gal of 2% milk If I can make
So I want to start making bread, specifically, brioche. But I don't have a large wooden cutting board. I do, however, have a table with a wooden top. Are th
I just got my first iron cast. I went to remove the wax and I am now in the middle of seasoning it. So far it has gotten oil and 200°C at 1 hour, two times
I think some water got into my olive oil bottle, which can make bacteria grow. I'm thinking of using that bottle for frying or baking, would that make using it
Which tea is stronger, i.e. gives a better puch for a wake up? I know that English Breakfast is a mix which among others includes Ceylon, and I read that Ceylon
I am attempting to make some pickled fries, similar to https://www.youtube.com/watch?v=CnRvRDUtgY4 However, I don't have a frier (nor do I want to fry on the s
How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that ju
My waffle iron does not cook Belgian waffle enough (they are not brown on the outside but are cooked on the inside) at the recommended temperature and time. wha
So I read that storing raw potatoes in the fridge causes the starch to turn to sugar (which I don't want). So I store them in the pantry shelf. But what about c
So I found a substitute for cream and I used it in ice cream: I put 14 oz of milk and 1/2 cup sugar and 1/3 cup butter and 2 caps vanilla extract heated it to
I've recently taken to blending smoothies in a 500 Watt blender with pulse, low, and high settings. I get that a higher power setting spins the blades faster bu
I use the following recipe (based on this Serious eats article) for a sicilian style pizza: 500 g All Purpose Flour 2 tbsp oil 10 g kosher salt 5 g rapid rise
"Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I ha
I would like to substitute ricotta in Alfredo with mascarpone. However I found doing that greatly affects the texture of the Alfredo making it too greasy and le
I have a sugar free gum recipe that I'd like to add some grittiness to so that it scrubs teeth while it's being chewed. I need help finding an ingredient to add
I am new to cooking. I like to cook in batch because I want to come down to kitchen and pop something in microwave and return to my desk. I only like apples
The Clabber Girl FAQs say: Rumford Baking Powder's reaction is approximately 70% with moisture (or in the bowl) and the rest when heat is applied. Clabber G