I have a question about botulism when canning pickles. I realize that most canning recipes use 1:1 vinigar to water ratio for canning pickles.
It is well established in the scientific literature that those cooking on stainless steel cookware get a portion of their daily iron intake from the iron in the
When I have sirloin steaks, I take them out of the fridge and season them while they return to room temperature before I cook them. I add various seasonings -
I have this T-Fal non stick pot, and really I don't have any use for the non stick coating. I'm wondering if there's any harm in washing it in the dishwasher as
A simple test to determine whether particles from cooking remain in the skillet and get absorbed by a subsequent meal is to cook fish (or something particularly
So Im paranoid when it comes to raw meat/undercooking stuff. Sometimes however I want to stick with something simple: IE chicken in a skillet w/ a simple glaze
I am preparing prune plums for drying and want to keep them from discoloring.
My wife was planning to make us pad thai, but accidentally bought tamarind puree instead of tamarind paste. We would like to still use the puree if possible
I was reading a Moomin book (Comet in Moominland) recently and there was a part in which Moomintroll and Sniff fry up some pancakes for dinner (40). I don't kno
I recently canned pickles using 2 cups vinegar to 8 cups water ratio but I see that most canning recipes ask for 1:1 ratio of vinegar to water. My question is:
I find the act of peeling the garlic very painful so I just throw one garlic head into a pot, shake it and then all the skin comes off and I can slice it immedi
I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
I often wonder (in the cases of spanish rice, soup, & bread) if my local restaurants have an advantage over what I can do at home because they're working at
When one fries or bakes various fruits, like apples, plums, and apricots, they acquire a (patched) brown to black layer where they have touched the pan or the h
My question is for potato and carrot dumplings as follows, what sort of binder would you recommend to make it more stable for frying or boiling? I've tried eggs
I want to make 'cookie butter' (cookies, oil, powdered sugar, Xmas spices). My food processor doesn't grind the cookies fine enough. It still feels gritty on
I recieved a freezer full of frozen meat is beef or pork is still good if frozen for 4 years. never unfrozen still in package from store
I made instant noodle, just put the noodle into boiling water for about 3 minutes, and noodle is already. But this time I want make this with an egg, how? shoul
I used to have a Lodge cast iron griddle that fit over 2 burners but the middle wouldn't get hot properly so I put it in the closet. Instead I bought 2 separat
My pan fried banana chips are crisp at the beginning.But later it looses crispines.This happens evenafter storing in air tight containers.What is the mistake i
A while ago, I ran into this problem of trying to figure out how to adjust a stew recipe for added dumplings - I had made a dumpling recipe (for a family dinner
I have some melting chocolate that is over a year old and wonder if there is anything I can do to get it to melt to a smooth dipping consistency. It is melting,
I was wondering what's (really) the difference between fruit and vegetables. Obviously I can name different fruits and vegetables, but if you ask me what's real
After making my moussaka from a recipe online I couldn't help but notice that the bechamel didn't bubble when it was in the oven and when it was done the becham
Supermarkets sell cleaned, prepared cobs of corn. If I pick my corn from the plant, which parts are there, and how are they cleaned?
need to glaze cookies that will be help at a cold temp. cookies are translucent when glazed, if refrigerated, they become chalky and opauque looking for ideas o
I accidentally left an unopened block of Monterray Jack at my Mom's house (about 4-1/2 hours away) and she shipped it back to me (1-day air, no less) in a box w
I wish to use fresh beans instead of dried ones.For a kg of dried beans as per the recipe how much of fresh beans should I use?
I'm interested in modeling and 3D printing a digestive cookie mold in metal. I plan to model some text into the press itself, so that the cookie's all have a co
My Whirlpool refrigerator is leaking water. I was using the the highest setting #5. My landlord said I probably froze something behind the unit (it is not a fr