I'm using metal racks with sous-vide cooking to help keep the packets separate, and they're rusting on me. The racks are mostly chrome plated (or maybe nickle).
Let's say I'm making some fairly generic dish in a slow cooker. Throwing in beef, zucchini, onions, leek, and other stuff. I brown the beef and onions, but othe
I'm trying to understand more about balancing a dish and I was wondering, why would you add some acidity to a seared scallops dish?
So, I've been trying for a while to mimic taqueria carnitas at home with my slow cooker. I initially tried a recipe that had you put some water in and then cook
I'm designing a sandwich and I want to include a fruit relish as a topping. Are there methods that don't include pickling?
When whisking eggs with flour, I accidentally added about 3 tablespoons of ketchup (I know, I know - I was making pizza at the same time and mixed up the two do
To my knowledge, Connecticut style steamed burgers are only found commercially in Connecticut, but thanks to the Internet, they have become a kind of thing else
While making french fries earlier I began to wonder what would happen if I changed my process in a few ways. My current method: Peel potatoes and cut into thi
I was given a new copper pan and tried to cook my over easy eggs in the pan without butter, as it says in the ads. However, the eggs stuck in the pan horribly.
I'm going to the gym, usually, everyday. I'm looking for a simple and easy snack, something that I can carry with me to work, to the office, a
I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger
All my life I've cooked soup in a big, old (over 30 years old) pressure cooker. I'd boil all the vegetables in it, open it to blend them all together, then add
I am trying to make thick hot chocolate. At first I used cocoa powder and cornstarch as the thickener, bringing the milk + cocoa powder + sugar mixture to a boi
I bought some Mars Celebration and Cadbury chocolates and toffees yesterday in my local store in Australia. I'll take them as gifts for my friends when I return
I bought a large quantity of smoked cuts of pork (Ham, Sausage and bacon) and find it is too smokey. Is there anything I can do prior to cooking or method of c
A lot of the recipes that I've seen on YouTube and different forums have used four main ingredients when making pizza dough - flour, water, yeast, and salt. I'm
I have a few leftover bones from prime rib but not really enough to make much stock . I have a little extra prime rib meat left over and wondering if I can mak
How does package food producers such as "Seeds of Change" or "Pacific Foods" package their food to keep for up to 15 months and store without refrigeration? Wha
What do consumers need to keep in mind when shopping for food vacuum storage systems? It seems FoodSaver is the most well received brand with the largest market
I was lazy the other day at the grocery store and bought potato salad from the deli instead of ingredients to make my own. That was a mistake. Now I have a big
Due to differences in cultures I will begin with explaining the terms I am going to use: Savoury pancake - It is a normal pancake or a crêpe by US standa
Most detailed bechamel recipes call for the roux to be brought to room temperature before adding the warm milk. What is the difference between that and pouring
So last Thanksgiving, I tried (for the first time in a while actually) to cook a tenderloin and every single time I tried (I split the entire loin I bought into
I have a number of recipes that call for pork. Am I able to substitute with beef? And when it calls for chicken stock, do I use beef in place?
As per the title, I consider "Milk" to be the substance secreted by living being to sustain their young, whether they be human, cow, dog, etc... Almonds do not
I would like to know what are the causes for a chiffon cake to have a caved in centre. After baking, the cake turns out with a nice dome. The
They were smoked so they are not rancid. They are just rather flat in flavor. Are there any options for use? They are smoked almonds and brazil nuts.
I am wondering if baking bread longer results in more dryness of the crumb. It seems like the more "artisan" recipes often push the crust to near the point of b
So I use a regular oven to cook my pizzas, and I use a steel platform. It works great, and the pizza comes out amazing. The throughput is low, so I was wonder
I am new to baking bread, and I have a recipe that calls for 2 1/4 cups total liquid to 2 3/4 cup whole wheat flour and 2 3/4 cup unbleached flour. I have made