I ask NOT about the white outer layers that must be peeled and I do peel. But I lack the time to peel the red peel off cloves. Is it safe to eat? picture sou
My mother gave me an old skillet she had, and to me, it looked like a normal cast iron. I wanted to 'clean' it the way I normally clean and season my other pans
When I make stock, I use a potato masher to try and extract some of the juice from the remaining softened vegetables after siving. Can I use a food mill to do
When I want to get fancy and add fruit juice to a saute pan to braise my meat, the juices from the fruit often caramelize too fast and burn before my meat is re
All the turkey sous-vide recipes on the web presume 2 small/medium turkey breasts placed together for a 2.5 to 4 hour cooking time. But I have 2 very large brea
Recipes keep repeating on how the ingredients you add (at least in pie crust dough) should be cold. A quote: If your dough gets too warm, send it back into
I have a question about something new I want to try for Thanksgiving. Everyone things we're making too many casseroles and asked me to do something different.
I have a box of 5Lb of frozen eggs with citric acid, where 1 Lb is 9 large eggs Unopened product should be used within 3 days of thrawing. Unused
I am following this Serious Eats pie crust recipe. It's the second time already where I struggle with the dough folding stage. The dough is too crumbly when I
I put too much red wine in and it tastes like tomato and wine. I need more of the rich beef flavor back but it is a little salty, will low salt beef stock fix i
I liked to cut up a bunch of onions and bellpeppers once a week so that when I make eggs in the morning I just need to put a scoop in the pan and add the eggs o
I am planning to make a spice blend, and the recipe I am using calls for south african paprika. Stores near me only have Hungarian paprika. How different are
Does the convection oven baking feature still utilize microwaves to do the baking/broiling etc?
I have a recipe that calls for 4 dry red peppers to be bagged during cooking & taken out when finished. Instead of using those, how much ground red pepper s
I live in a place with no easy access to an oven. If I wanted to bake a cake, could I do this with an appliance like this?
I have had this happen a few times now. What happens is that I purchase a new kitchen item made of stainless steel. When cleaning it, I find out that there is s
I want the find out about the structure of the margarine used, shown in the photo below. I baked this cookie from a frozen dough I bought. The frozen dough was
Puff pastry is similar to croissant dough. When I made homemade croissants for the first time, a few weeks ago, they were OK but I could have done better. I hav
I make this Sweet potato casserole for Thanksgiving, it has a streusel like topping. Usually I can bake this at the destination, but this year I need to bake at
I have a three-wheat batter bread recipe that calls for baking in four 16 oz cans. What size pan can I substitute?
I'm making Banana-Nut Pound Cake and the recipe calls for low-fat milk or bourbon. I don't have these two ingredients. Can I substitute 2% milk instead?
I read that you shouldn't eat fish guts and other parts because (a) fish guts have the fish stool, maybe poisonous, and (b) fish guts can affect the flavour. I
I just bought a case of coconut milk in cartons and the expire date says 12MR01. Does this mean it expired 4 years ago?
So last year I made a phenomenal brine with kosher salt, pure maple syrup and a few seasonings. I loved the turkey, it was awesome. However the pan drippings th
I have a rice cooker with a detachable bowl with non-stick (I presume teflon) coating on the inside. It looks something like this: When cooking sticky ("sush
I have a thawed, dry brined 22 lb turkey. Does anyone know how long it'll take to cook it and what temp? Thank you!
I was cooking a roast and one hour into cooking I tasted the broth and didn't like the flavor so I rinsed the roast really well and noticed that the crock had c
I attempted to make my first mousse last night, and followed this recipe for Pumpkin Mousse: http://cooking.nytimes.com/recipes/2077-pumpkin-mousse The only ch
I have a tart recipe that has a shortcrust base that I have done several times. On the first attempts, everything was okay with the base - the "dough" was crumb
Was wondering if you had any go to resources for finding a commercial kitchen that is suitable for producing food for the public (licensed, insured, inspected,