The other day I went to PapaJohns and noticed that they had a roller that had spikes on it and they rolled it on their dough to make some impressions in the dou
My mother always told me that I shouldn't put pots on the stove without any content, because otherwise they would get damaged. Is this actually true?
I have a plethora of whole grains (barley, rye, wheat berries, kamut, spelt) sitting around my kitchen, and I'm getting bored with soups and salads. Is it poss
I used to make a lot of cakes using tapioca flour. Now I've moved to another country and rarely stumbled upon the flour in the supermarket. Last time I found ga
Please refer to: https://www.youtube.com/watch?v=VrKHgNXsTYU. I'd like to mimic the process, but replace the pressure cooker step with a sous vide instead. Wha
I bought the above and the package says 'oven cook from frozen, if allowed to defrost reduce cooking time accordingly'. If allowed to defrost safely, can I sha
I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but
Picked up from farmer's market yesterday. Not sure if organic. No smell. Slimey texture. Strong grip. A few have started to sprout. About 4 on this one leaf.
So, I'm looking at the intersection of multiple brewing style of tea extraction, and the boil-it-to-death style of brewing, and I would like to know about how l
My question is regarding fresh sardines not canned. I've recently been eating fresh and obviously the bones are not chewable like the canned ones. I notice th
Suppose I was to cook some fish bones and make them soft. If I wanted to use them in the future what would be the best way to store them? Do I freeze it in wh
In South Africa, domestic ovens have wire racks and solid plate racks. Does each type have a specific function or can anything be cooked on either type?
I cooked up a bunch of beef to slice into luncheon meat, and did some reading afterwards... and have decided that I want the meat to be brined, so it is more te
I've been asked to bake at someone else's house that I'm traveling to. I thought it might be easier to measure all the dry ingredients at home and combine them
I am doing bread in a jar for a gift basket. It calls for Parmesan cheese(beer bread) what can i use for replacement if i have no Parmesan ch
I go to a food cart regularly and I've had this red lentil soup before but today I noticed that the minced onions were really crunchy but didn't taste strong as
If one increases the ratio of sugar to flour in the dough of, say, chocolate chip cookies, at what point (if any) will it no longer make chocolate chip cookie
I just got a bag of frozen cherries. Are they supposed to eat directly, or after they are unfrozen, or after I cook them? I have never eaten frozen berries be
I've attached a couple of pictures of my just-opened Jack Links beef steak. There are white mushy blobs of something on the inside of the packaging, and w
I have some mesquite smoked beef brisket that is pretty smokey. Is there anything I can do to neutralize that strong flavor?
I'm using Santa Cruz ORGANIC Mint Chocolate flavored syrup and I put it in an icecube tray with 1 raspberry with each one and I put it in the freezer and a bit
I am unable to get Brown vinegar, so is it ok to use Apple Cider Vinegar
I would like to make wheat-free bread but add gluten (can't eat the high fructans content of the wheat, but can eat gluten). I can't find any recipes that do th
I have a KitchenAid microwave + convection oven combination. I was cooking a pie (350F), and this happened: The inner glass shattered; the outer glass and al
I'm planning a party and want to make multiple mug cakes, but since I need to make about 100 and don't have a microwave that big I was wondering if I could make
Whenever I need to heat up water for a French press or hot chocolate, I do it in the microwave. Is there a good reason to use a kettle instead of the microwave
As the question states. Have these been cooked in any way or just dry cured with salt etc? If I want to make my own dried anchovies, how do I do it?
For other foods, the cooking temperature seems to make a difference to which macronutrients are extracted, and subsequently, to the taste of the final product.
Recently1 I have found some products that has "for immediate consumption after opening" notice instead of the usual "store in cold place and consume within 48-7
I would like to use my artificial sweetener Equal to make yeast rolls. Will the yeast activate? I've never tried anything like this before. I would like to know