I recently and very stupidly ran an analog (non-digital) meat thermometer through the dish washer. It came out full of water, like a fish tank or a pimp's aquar
In India curry leaves are added almost all curries. I personally hate them. You don't eat them, but just keep them on the side of the plate a
I am making this recipe for pulled pork, planning to do 24 hours at 75 deg C. After coming home from work, I discovered I did not suck the air out properly and
I read that we should place the cake pan on the middle rack when baking a cake. Since my oven has only 4 racks, I am not sure if I should put my cake pan on the
I moved into a new flat and it comes with a brand-new induction glass top stove. Unfortunately, it seems like the glass rather easily scratches: There is alread
When there is some food (like cheese or ham) that has roughly a week "use by" date, I assume that it's safe to eat it a day after it's "use by
But to answer your last question, eggs role in cakes isn't necessarily to contribute flavor, but more as a binding agent, which ultimately determines the
I was trying to make milk tea from skim milk powder and black tea bags today, and found that after adding hot water to skim milk powder, that powder doesn't ful
My old recipe for buckeyes (cookies) calls for one package of crackers. That was when the box was a pound box. Does anyone know the conversion since the box is
I've recently purchased a sous vide immersion circulator in preparation for Christmas. In my home we typically cook lamb on Christmas (don't ask..). The way tha
I have a recipe for a steamed egg and ginger pudding. It can be eaten hot or cold, and I prefer it cold. The problem is that it starts to separate in the fridge
Background: Do canned kidney beans contain Toxins? BBB - Phytohaemagglutinin Question: From my searching around the Internet I've found that there's a lot o
i cream 40 grams of butter with 50 grams of sugar for 2 min. i get good results. if a cream double these amounts, would the creaming time
What is this tool used for and how to use it? It came with a pressure cooker I've bought...
I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and fin
I have a small walk in refrigerator. To save space I stacked eight boxes of raw chicken wings on top of one another on a completely separate shelf from everythi
I bought some meat to make a stew sometime in the future. Is it best to brown the meat before I freeze it, or should I freeze it raw?
I'd been taught growing up that you should never store canned food in the fridge in the open can. Is there any scientific basis to this, or is it just an old wi
I have not seen millet for sale in local supermarkets (Massachusetts). What does it taste like? Does it taste similar to a lentil?
When pouring Japanese matcha green tea drink into cups, is filtering with a filter cone or something equivalent recommended? Why?
What is the difference between Full Flavor and Mild Flavor of molasses? Is it produced differently? Contents differ? Is the mild a diluted form of the other?
So while wandering around our local Asian supermarket here in San Diego, my wife and I found some Wan Jia Shan red vinegar. My wife loves the taste of vinegar,
I inherited an old pressure cooker from a friend, but it seems to be missing a part. I locked it down and boiled some water in it. So it looks like they had s
How long should I let my bread dough rise the second time? I am really having trouble with a lack of rising after the first rise. The finished product is fair
I bought a jar of grated Parmesan cheese that has a "use by date" three months from today. Has that jar been on the shelf a year, six months, three months, how
I cooked a frozen breaded chicken steak on a baking tray over 12 hours ago and I have absent-mindedly put something in the oven without washing the tray prior.
If I shaved a white chocolate bar and put the shavings in a cake batter, would they melt or harden?
I am using citric acid as a preservative for peanut sauce. The 1tsp per quart is not strong enough. Is it safe to use a higher concentration? My peanut sauce is
I enjoy making a good ragu, and I often want to let it sit in the stainless steel cookware so I can have leftovers the next day (not a commercial setting). But
I am interested in getting some form of cookware that will... take seasoning? Become seasoned? Cast-iron, carbon-steel, et cetera. I currently have two pots (on