I am an amateur chef that has passion in cooking.m looking for a small affordable oven to use for my baking but I am not sure which one to go for. i.e a toaster
I am trying to make Challah using this recipe, and the bread tastes good, but the braids are melding together like this: What is going on here? I am kneading
I am having some troubles getting my pudding consistency right. The kind of pudding I am trying to make is of just milk, cream, sugar, cocoa and cornstarch. Th
I cooked a piece of sirloin in crock pot with sliced green peppers, onions, and one can of tomatoes. It was cooked for 1hr on HI and 4 hrs on low. It was checke
I accidentally added frozen instead of thawed vegetables to my Chicken Alfredo meal I'm cooking in an Instant Pot (slow cooker mode). It's currently cooking rig
I can't find this problem anywhere via google. It's not solved by resetting the regulator (and I'll argue that it shouldn't be below), and doesn't seem to be r
I've got a big book of bread machine recipes that does a really good job breaking down what ingredients perform what actions in the whole baking process and how
I've seen several recipes of the two pies and even then I don't know if there is an original. Usually in Dutch Pie in Brazil, picture here, I see it based on a
Do I have to have meat thawed before putting it in my pressure cooker.
I was trying to make royales for consomme for the first time, since I figured I already have spare yolks already. Following a recipe for custard in general that
Can I use butter or margarine for frosting instead of whipping cream in cakes? I tried frosting cake with butter and icing sugar but I did not like the outcom
I've recently started to do more baking. I have metal baking sheets, metal bakeware, glass bakeware and I also know that there is stoneware baking dish, like th
I recently rendered a bunch of pork fat into lard. Some of it I froze (after solidifying in refrigerator), whereas the rest I put in mason jars and vacuum seal
In this answer to another question, someone mentioned that they got gelatin out of rendering cow fat. I'm about to render a bunch of cow fat in a few days, and
Please note: I don't believe this question is a dupe. There is this question, which has some excellent answers, but they are suggestions that
My recipe calls for .25 ounce package of active dry yeast, and the package of active dry yeast that I purchased from the store is 1/4 ounce packages is this the
I'm asking because cooking time can be hard to nail down - the quick cooking version involves cooking them for only 1-2 minutes (once thawed). It seems like suc
I notice that in small, cheap "sub-shop" type pizza places the crust is almost always bad, what I call "spongy", having a rubbery texture and often little air b
Avocados are tricky beasts. If you get them while the peel's still green, they're hard as stones. When they ripen, the skin goes brown and the flesh softens,
Long story short: I horribly suck at sharpening the traditional way, so I got a Lansky sharpening sytem and I'm very pleased at the results. Now I want good kni
There are several questions on this site addressing how to fix a cast iron pan or dutch oven when it collects rust or gets rock hard black food melted into it,
So this has been an on-going saga the last few days, and I've already posted several related questions here, and I am feeling quite defeated. I have/had a beau
I got the chicken fresh from Smith's, rinsed it, seasoned it, and it didn't smell at all. I put it in my mother-in-law's baking dish, baked it, and it smelled s
Just started making kefir last week. My kefir comes out grainy and watery. Here is what I'm doing: I have about 2 tablespoon of kefir I add about 4 cups of 2
I'm looking for a bare-bones dill pickle brine recipe (for safe canning, and long-term storage—not for refrigerator pickles). When I look online, I see al
I've started making dairy free cheese for cafes. Similar to whisking a sauce for 5 minutes. Ive tried scaling up using a bamix stick blender with large Raymond
I need help: we had a problem with health dept. We put 5-10 lbs deep fried chicken in the walk-in cooler directly removed from oil. Around 350 to 400 degree the
I made a chili with home-made stock that appeared to have plenty of gelatin in it as the chili wobbled like a jelly when defrosted but when I subsequently heate
I never owned a cocktail shaker before and my friend gave me a mini cocktail shaker set from crate and barrel. From what he told me, I have a 3 piece shaker, a
My friend puts cold rocks in his whiskey to cool it down. Is it to look fancy? Can he just put the bottle in the fridge to cool it down without needing to put