Ricotta and mascarpone are messy to measure in measuring cups, so I'd rather use a scale. How much does one cup of each weigh?
I had a fairly intense flare up on my KitchenAid gas grill (too much canola oil) that lasted about 30 seconds. The inside of the grill is covered in soot (expec
I've tried two somewhat improvised recipes for mustard, and so far they've both seemed pretty lacking. I did small batches to prevent waste. #1 was: 1 tbsp wa
Sometimes I scramble egg whites (or make an omelette) when I have a lot left over from using yolks for ice cream, and want to do something really quick to use t
I like thick drinks and I cannot lie. You other posters can't deny, That when a shake pours out, all watery and fast My first thought is "that's just nast(ay)"
I am making vegetable soup for about eight people and would like to cool it in little time. Refrigeration seems to be a good choice, but I wou
I have concerns about steeping tea in plastic pitcher because I do not want anything to leach out of the plastic with the hot water. Glass would solve this pro
Can you wrap spare ribs in foil and convection bake or should it be conventional baking when wrapped in foil?
I would like to make a thin disk of caramel that could be placed on the top of a cookie. I need it to be very smooth with neat edges because I plan to cover it
So, for our wedding someone gave my wife and a cast iron lodge pan. Its a very nice pan and cooks well, but it's started to develop a rust spot after only a few
I am making oatmeal cookies for a family get together and was wondering, can I make them as a bar cookie like as in chocolate chip, rather than a drop cookie.
I'm looking to buy a new oven. However, it does not have grill mode (broil, in US English) listed as one of the functions while other ovens may have grill mode
In the USA beef marbling is graded by the USDA - and this grade labeling is enforced to be passed nearly to the end consumer (i.e. the labeling is on the cryova
I live in the USA and Cumberland sausages don't exist. They have sausage links and patties but I don't want to make sausage casserole and have the flavor altere
We are having a pasta "bar" for a party that will last several hours. How do you keep pasta HOT and NOT sticky. (I have seen several answers for COLD and not
I'm trying to understand if it's safe to eat tea leaves. Not as an evening meal, more about if I make a drink with loose leaf tea and leave the leaves in the bo
For as long as I remember, I was always told (and I was always so sure), that minus 18 degrees Celsius is an optimal temperature for storing frozen products fo
Recently, I've been experimenting with trying to cook steak on the stovetop (or in the oven), and I'm having a problem with each one that is really frustrating
I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95
How long can I freeze a pig whole? How can I keep it from getting freezer burned? We are having a wedding in September and it's June but the pig is already cur
Some people say that Shao Xing and Shao Hisng are different names for the same thing yet others say Xing has added salt. Could someone please shed some light?
What is the best way to store tomato paste or tomato purée? Just to be clear, I'm talking about this stuff At home we buy metal cans of the stuff (500
I'm currently trying to make gravlax for the first time! I bought about 2 lbs of fish, specifying that I wanted to eat it raw so they gave me something appropri
I accidentally used a tablespoon too much lemon juice in a Mediterranean salad. The other ingredients are cucumber, tomato, mint, onion, and olive oil, with sal
I make a lot of muffins and I am constantly altering the recipes to try and create the perfect muffin to satisfy my taste and keep me regular. I also avoid u
I have looked for the answer online, but no luck so far. Does the ice "burn" the meat and it gets white? How does it work?
I think about buying a Dutch Oven. As this is mainly - and as the name says - an oven, I think also about buying a pot to cook in the fire/coal. After some rese
I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am
So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The se
90% of recipes that use rice do so with white or Basmati. I would like to spice up my rice routine using these recipes, while having the health benefits of usin