I found some flour in my freezer that I stored 5 years ago in Food Saver vacuum sealed bags. Do you think it's still safe to use?
I want to make Morrocan-stye pickled lemons, but I was only able to find one site with an explicit ratio, and it says: In On Food and Cooking, Harold McGee sug
I have a recipe that asks for "a ladleful" of something. The recipe book usually uses imperial weights and volumes, that I can convert to my metric units that I
I make soup in a slow cooker and I'd like to store individual servings. If I take the freshly made hot soup from the slow cooker and ladle it into mason jars an
I've never roasted a turkey before today. I had an emergency with a freezer thaw and had to cook a turkey in a hurry. It had been in the freezer a bit and I wa
I've been frying tilapia fillets in flour for a while and I like it, easy and tasty, just getting a bit tired of the same fish. Is there any other fish availabl
I arranged my cookie dough on the pan when I noticed I was out of gas. I put the pan in the freezer and ended up without gas yesterday. Its the next day now a
I can't find braising beef easily, but I do have casserole steak. Are they the same? Would they work the same for this recipe? http://www.bbcgoodfood.com/recip
I have been making my own stock for several years. I make it EXACTLY the same way every time. Sometimes it has a "gel" consistency,(which is awesome), and som
For kombucha brewers here, I'm wondering if the kombucha tastes better when you brew it with higher grade teas. Or would making them with simple tea bags from t
I don't have much regular butter on hand to make a roux. Is it a good idea to use clarified butter instead? What could go wrong?
Was cutting up broccoli crowns and this bug appeared (I'm pretty sure it was from the crown). Is the broccoli still safe to eat? I checked every single piece I
I have to make brownies but I am abt 3 tablespoons short of flour, can I replace it with all purpouse flour or should I make the brownies with the less amount
When frying schnitzel, is it best to heat up your pan first, then add oil; or add oil cold, then heat ? Also, olive, or veg. oil? Also, heat
I just heard that putting milk in eggs make it more fluffy, but is it really a good idea? Some people say putting milk/cream in eggs makes it more fluffy, but s
Often, doughs (be it quickbread, enriched yeast bread or cake doughs based on these) turn out too dry or wet in home baking practice, be it by temperature issue
I'm considering exposing raw fish slices to a UV lamp to kill bacteria before making it into sushi. Would this help? Is there a practice of doing this? And what
I have a vinegar based bar-b-que sauce recipe that calls for 3% acidity vinegar which cannot be found. How do I cut 5% vinegar to 3%?
There are two versions of Vietnamese rice noodles available. I'd like to know what is the difference, if any. They seem almost identical. bún khô
A friend recently went to Ireland and had a banoffee pie with the bananas somehow made into the caramel. How would one go about replicating this? The only rec
I need to clean a lot of sunchokes (for winter freezing), and was wondering if the dirt will fall off the tubers if I boil them long enough, before sending them
After searching the site I didn't see this question under the tag freezing or after searching for [freezing] bbq and [barbecue] freezing but I did run across Ho
I am making spaghetti sauce from home-grown tomatoes. They were standard garden tomatoes - not Romas or anything you'd traditionally use for sauce, but hey, the
I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm
I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as
I often cut herbs to top off my dishes or as a core ingredient in salsa, sauces, guacamole, or any other similar use. For most purposes I would want a fine chop
I often need to mince garlic to add to any number of dishes. If I don't want to use a garlic press or microplane, how do I mince it with a knife? What type of
How specifically can I hold a chefs knife properly to increase efficiency and safety? What are the advantages and disadvantages to each style? The chefs knife
I often need to mince ginger to add to any number of dishes. If I don't want to use a microplane, how do I mince ginger with a knife? What type of knife should
I often cut bell peppers up for uses in chili, stir-fry, salsas, salads, or any other similar use. What type of knife should I use and how should I cut it? I'm