Can I use an oven instead of a dehydrator for grains and pulses? Dehydrators are not so common in my neck of the woods.
I make a big pot of vegan chilli roughly as follows: Saute onion and garlic. Brown soya mince. Add 1 tin corn, 1 tin tomatoes, 1 tin chickpeas, 2 tins beans, v
This recent question about a person who wanted to bake a cake but only had a cooked egg left suggested me an even stupider one: is it possible to bake a cake wi
I'm planning on marinating my chicken legs with Tabasco sauce. I have read that a marinade should be one part lemon juice and 3 parts olive oil. I'm going to b
I want to cook a big batch of food and store it in the freezer. Mainly these meals consist of vegetables and chicken. When I want to eat the meal I will take it
I just got a new All Clad chef's knife that is carbon steel. I've read that carbon steel knives require a lot of maintenance like wiping twice after every singl
I usually make chicken and stir fry veg for my lunch the following day. Obviously I cook the chicken fully but I was wondering if I plan on only eating the meal
Despite their popularity, some believe that using chalk to label food jars can create unnecessary dust that can get into the food, is this a real concern, or ha
I purchased a package of "beef fat" from the grocery for making tallow. I cut it up into one inch cubes and placed in the slow cooker for 4-5 hours. I ladled of
The title should say it all. I have a pestle but lost the mortar that belonged to it and wonder if I can use it with my ol' plastic bowls.
I boiled sliced chicken breast in plain water for elders. It's their meal. Raw chicken was fresh, but cooked chicken smells not nice. I know it should smell, bu
As a kid, I never really liked cooked eggs, but fried ones. Naturally, I've always wondered if cooked eggs could be reused to make fried eggs
I tried making fresh egg pasta for the first time today, and generally I think the dough came out alright, except that, as I don't have a roller (and also becau
I've just bought a butternut squash. On the label it says "Keep at room temperature". Why shouldn't I store it in the fridge?
I have been looking up Khinkali recipes online and from my research it would seem that authentic Georgian Khinkali make use of a spice called dzira. Since it is
We have a question about how to label things for the freezer in general, but that's for if you've managed to plan ahead. What if you have a bag in the freezer,
I have been trying to master the roti for about a year now, and I've only made perfectly soft roti a handful of times. Otherwise they come out rubbery. The pro
I left the chicken out on the counter top all night. Reading these comments, it looks like we should not consume it. So now how do I dispose of it?
Chinotto drinks like San Pellegrino and Brio have Chinotto extract as their main ingredient. Where can I get this extract? I've been looking around online, but
It's that time of year again, where Christmas fruit cake have been baked and are being topped up with your favourite dark spirit. My favourite (and most success
I'm making chocolate chip cookies. Am I doing something wrong if my cookies look flat on top, and soft, and brown on the bottom. They're soft on top and are cru
I have leftover tea from last night but it has milk in it. Is it safe to reheat it the next day and drink it? Or should I just bin it?
My dough is not proving because the room temperature is too cold in my house. Is there another method to make my dough rise without over-provi
I've made this chocolate Guinness cake (Nigella Lawson) before. It's delicious and looks good. But it would look even better baked in pint glasses (or half pi
In researching sauerkraut recipes, I saw one could make it in a crock pot or jar covered with cheesecloth. Not having a suitable jar & not wanting to use my
I read a recipe that said don't preheat the oven when baking a pound cake. Why wouldn't you preheat the oven? Every recipe I've ever read said preheat the oven.
So I went to Costa Rica and tried a a savoury pastry that is similar to empanadas but it is not empanadas. The pastry had a yellowy-orange colour, the shape of
I'm making my own alfredo sauce and want to know how I can preserve it so I can store it in the fridge or in the freezer for longer periods of
If I immerse salmon in a bowel of water and microwave it I notice that a white froth quickly rises and builds to the top of the water. After the salmon is cooke
This America's Test Kitchen recipe for Slow Cooker Chicken with "Roasted" Garlic Sauce has the ingredient: bone-in split chicken breasts, skin and ribs rem