I bought this grill pan, and someone told me it may be preseasoned. It doesn't say anything in the description. How can I be sure?
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our
Cooking lore places a lot of importance on air humidity for doughs. When a dough fails, people quickly point that out as a possible factor, that happens on our
What are the visual signs to look for when adding pectin to a large kettle of strawberry jam, (200kg) to get optimum set, just started in jam factory not going
My wife brought a fresh, unfrozen whole 11.71 Lb goose for us to roast for thanksgiving. How long should I roast it for? I've found conflicting advice online:
I have a 9lb turkey breast to bake. I've learned that I want the internal temp to register between 155-165 on an instant-read thermometer inserted into the deep
I'm making potatoes mousseline tomorrow morning for a 3pm service. While the recipe doesn't call for it, I want to wash off as much starch as possible to minim
I put way too much corn starch into a "random sauce": I was just mixing random things together to dip my carrots in. It includes whey, honey, and other random
So this is my first time doing the turkey, and I am kind of freaking out. It's a 11 pound bird that I purchased and froze last Friday. Monday evening, I took i
Help! I made my mac and cheese last night; the cheese sauce was not creamy, I poured it into the noodles. This morning I realized I forgot to add the milk whe
I know that the general rule is that you can use half the amount of butter or oil a recipe calls for and replace the other half with applesauce. My question is,
I'm making sweet potato cornbread and the recipe calls for a cast iron pan to be use. What is a good alternative to it? Could I use a thin metal pan?
I make buns and they comes out soft, but not as fluffy and light as the ones they have in McDonald's. Is there any specific ingredient or technique I should use
i recently cooked a bone-in, 6 lb Prime Rib roast using the "5 minute per lb @ 500F then closed oven for 2 hours" method and it came out absolutely PERFECT! me
I would like to make a recipe I have found for Cherry Clafoutis. But, I have never had any luck pitting cherries. I leave a lot of the cherry flesh attached to
I am making jerky for my son's wedding (175 people), and I want it to be perfect. I've made it many times without issues. However, a batch I made late last nigh
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
I know this is similar to other questions like "1 cup chopped nuts" vs "1 cup nuts, chopped", but I wasn't sure about whether it applies to things that have liq
I am looking to start juicing, but I can't decide which juicer to get. Since I am a beginner, I am thinking of taking a citrus juicer, but yet again maybe it i
I've been very interested in making Ika Somen. I found both a recipe online, and a recipe in "Pass the recipe", by Hiroko Nomura. Today I bought a Surume Ika
I'm making Boston Cream puffs. Can I add vanilla extract to the vanilla cook and serve pudding to make it taste more vanilla?
I recently got into a discusion with the owner of my restaurant about using vegetable oil on the flat-top grill. We cook marinated chicken breast on the flat-to
I'm considering picking up an immersion heater for Christmas and reading up on that led me eventually to Douglas Baldwin's sous vide website (http://www.douglas
In cooking, should I chose iodized or sea salt? I have no particular health or thyroid concerns, but I'm not particularly sure on what the difference of the fla
I tried making a vegan burger in my kitchen before, and it turned out all right. However, when I taste a vegan burger or a vegan hot dog at restaurants or in fr
How long can I preserve in the fridge a sauce made of 11 oz. caramel, 1/2 cup butter and 2 T cream?
I've always heard that C. botulinum needs an "anaerobic" environment to grow. But what exactly counts as that? Presumably stuff like sous vide bags. Or oil (
I'm looking to clean, wash, and pre-chop about 10lbs of portobello mushrooms. Will they be the same quality in the refrigerator for about 24 hours? This is in
I have a loved one who uses their chef's knife in ways that really taxes the knife: prying stuff open, chopping hard straight up and down, etc. As you might ima
I'm looking to make a pea purée but all I have is hazelnut oil. I know olive oil is the standard. Would hazelnut oil give it too much of a nutty taste?