If the raw honey goes bad, how would I know? What should I keep on looking for? Floating fungus?
Hey i was trying something different, and want to serve olives as salad but don't know how to make that salty thing to be included in salad.
I am attempting to replicate a Thai delicacy called 'Pla Tuu'. It is a small fish that is salted, cooked in water, and then reheated periodically to preserve it
If I'm quadrupling the recipe for a red velvet cake do I still add four times the baking soda and powder?
I want to buy Lundberg Brown Rice Syrup for my baking needs. Is it available in India or, if not, from an online vendor without exorbitant delivery charges?
I want to know the exact method of preparation and consumption of green tea. How much sugar can be used if recommended? Can I opt for honey in
I was talking with a person about getting all my green tomatoes in and ripening them for one last batch of sauce. She told me as a matter of safety that you sho
We started a batch of sauerkraut about a month ago. We used the outer leaves of the cabbage to cover the shredded cabbage below. The cabbage was brined with ade
When a recipe calls for a blade of mace, what is the expected quantity? The pieces of mace in the bag I have literally come in every size, from the entire husk,
..and does pearl quinoa have the soapy saponin residue washed off it perhaps, so that you don't need to rinse the seeds before using them?
I think a blueberry salmon pie with goat cheese would be delicious, but I am not a professional baker - just an amateur with a decent amount o
"That's It" is a company that makes fruit bars, stating: "That’s it. fruit bars are made with literally two ingredients: fruit and fruit and that’s
We're having a decent sized party, and hoping to serve rib roasts (we're looking at 3 7-rib roasts). The problem is, we only have access to the ovens on site 2
I just opened up a fresh pack of spinach which is two days until its use by date. It had been stored in the fridge at perhaps 6c since yesterday. I noticed th
I am using a tartlet machine to make tartshells for my bakery, but it keeps having little cracks and also pale in colour despite changing the recipe and baking
I am drying a loaf of sourdough on my counter. There is a lot of it, so I will need to store some of the dried cubes. My question is, how do I store it and how
I partially cooked a beef casserole this morning (about 8am) and left it in the oven to finish cooking between 4pm and 6pm tonight. Is this g
I am planning to make a pasta dish and would like to know if adding 1Tb spoon of olive oil while boiling 500 gram of pasta make it sticky. Wha
I have often the following situation when boiling rice and meat in rice cooker. However, I do not like it because the meat cannot then reach the high temperatu
I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal
How do I remove old rusty spots from a 70-year-old pastry blender & make "food safe"? Prefer not to use polishes or other volatile, caustic products.
I know that cornichons are a type of pickled gherkin. None of the grocery stores in my area carry them. Would the best substitute be miniature dill pickles, m
Can you freeze unbaked cheesecake with cut fresh strawberries mixing in the cheese mixture filling?
Yesterday I opened a sealed jar of raw honey (blackberry). Over the course of a not-very-long meal (at which the honey was being used as a condiment) I watched
We had a food inspector come by today and they had recommend that we store our batter (contains raw eggs) in an ice bucket at 41ºF (5ºC) or below at a
All the instructions I've read for cooking quince talk about how much of a pain it is to peel and quarter them before cooking them till they are soft. Am I mis
I have a Breville rice cooker and follow the instructions exactly (for 2 cups of rice). There are two settings - on or off (keep warm). The manual says: But
I'm cooking beef ribs and I am trying to cook oriental ribs and I want to cut the cooking time in half.
I already know that boxed or cartoned juice is less likely to have been freshly squeezed, but what about transparent bottled juice especially in the refrigerate
What would make saffron (or something) color pink, instead of the more usual yellows and oranges that saffron is known for? I had, a while ago, picked up a con