If package says to microwave 7 minutes for one container, how long for three? I want to cook all three packages at one time but it doesn't give me multiple micr
Sometimes I see in supermarkets (in Italy) packages in which rocket salad is sold together with raw beef, like in this picture: This is clearly meant to be pre
I just moved to a small studio apartment, and it has a convection microwave/oven. The top half has a metal rack like you would find in an oven, while the bottom
I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wonderin
Have a great place for Chinese takeout. Love their Lo Mein. It has a great smoky taste. Alas when reheating left overs, the smoky taste is gone. Would like
Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicke
So I am curing some bacon - my third batch using small 1.5kg pieces of pork belly. The method is simple: cut skin off, rub in salt and a little brown sugar, put
I made chicken and gravy in the crock pot. Later on I decided to add dumplings., for the next night. It wasn't hot, I figured it would soak up all the juices fo
Just bought a new stove with glasstop. I have a Red Copper (ceramic copper infused cookware) and not sure if it is recommended for the glass top. I read that
I'm hoping someone can offer suggestions for what a good ratio of glucomannan and xanthan gum per volume liquid to thicken a flavored liquid(water consistency w
I am currently outside of the United States and I haven't been able to find granulated sugar, all I've been able to find is what seems to be raw sugar and powde
Is there a difference in the nutrient composition of cheap (home brand) raw/salted cashews sold in supermarkets like Walmart/Costco/Coles/Woolworths etc compare
I thought I'd have a go at making a sponge pudding. I've Googled recipes and they all seem to be variations on creaming together fat and suger, beat in the egg
In brewing, as the yeast consume the sugars from solution, the density of the medium is measurably reduced. When the yeast stop converting sugars, the density o
In particular, this VARDAGEN Glass Bowl. It's almost a quarter inch thick, feels heavy and solid, wonder if anyone has tried. Nothing fancy, just boil and s
please help me. My cornbread sunk in the middle.what did I do wrong?
When I make veal vs. beef steak from kosher meat, it consistently seems to me that the veal is significantly more salty. The steak isn't salted by me at all (a
For example; 1) 100mL water + 4 tablespoons of green tea leaves 2) 100mL water + 12 tablespoons of green tea leaves Will the second one result with higher EGC
We have made the standard type of these for years, using a recipe similar to this one 3-Minute No-Bake Cookies. A problem we have sometimes is that the sugar w
I cooked corned beef that is to be used as sandwiches or tortilla wraps, so I chilled my freshly corned beef in a Ziplock bag and was thinki
How many days, or even weeks until a certain water inside the container (a tumbler, or maybe a 1 gallon water container) becomes undrinkable? Does it vary on c
I love bread and butter pudding. We came across a recipe, and had plenty of ingredients, so decided to double everything, including double the cinammon. This
I want to brine a frozen chicken but I'm unsure if there is any reason why brining frozen meat is bad? Can you brine frozen meat, or do you first have to defro
I was used to drinking coconut milk and finding that it is nice, a bit sweet, and a bit bland. One day i had a normal supermarket coconut, that tasted like Ma
I use a 10 percent salt solution for my brines. It just seems the easiest. 100 grams of salt per liter of water, but I have read that this is a bit high as most
Is there a generally accepted best way to experiment with recipes? When starting with a recipe that is not 'quite right', if you wanted to tweak the quantities
In doing some bulk cooking for a vacation, I needed to cook 12 sliced onions and later 6 minced onions for two different dishes; both as a first step in a sauce
I am a commercial baker, and we are going through lots of sourdough starter. But I wanted some ideas or help for growing sourdough starter without throwing awa
Yep. Every several years, a pot of beans is left unattended, sinks up the place and ends up with a rock formation of encrusted bean matter that can't be remove
I recently bought a Good Cook brand sheet cake pan, not realizing that it was nonstick. I'm was wondering what kind of nonstick coating it had, since the only c