It seems that many, if not most recipes, that involve cooking something in an Oven specify a temperature of 180 Celsius or 350 Fahrenheit (if using a Fan oven,
I made dumplings from white flour and Atora vegetable suet. The suet is in hard pellets so I'm not worried about having overworked the mixture. I made them at t
To optimize my time as much as possible, I would like to know if I can simply put them in water and leave them there for a while. This would help if there are l
If you watch video of a restaurant kitchen you always see, sooner or later, a spout of flame from one of the pans on the stove. That doesn't happen when I cook
Why does my meatloaf fall apart when I cut it for serving. I used 2 eggs and 1 cup of breadcrumbs in the loaf. I just don't get it.
I have seen videos that chicks are going into a grinder alive. (Please don't watch this video if you are a sensitive person.) Is it true that sausages are mad
I am thinking of getting my first convection microwave oven but the specs indicate it's only capable of a maximum of 200C in convection mode. Is this good enoug
When I say "anything" I mean things that might go well with cheesecake - ie, fresh fruit, chocolate chips, etc. In particular I've got cranberries in mind. All
A friend lent me an old-fashioned cider press to use. I am planning to put a few dozen chopped up apples into it and then see how much juice I get, but I'm worr
Why can't I make caramel or toffee on my glass topped stove? I have tried different pans, different thermometers, stirring, not stirring, different recipes, di
I want to invest in a copper skillet, the heating characteristics intrigue me. When searching, I found a copper-lined stainless steel skillet, which has the bo
I have a recipe that calls for 5 tablespoons of milk but only have powdered milk. And i don't want to make more than what I need as it won't get used in this ho
heated supafry a solid oil, sugar thermometer on temp 2 was 140 degrees c. 3 went to well over 200 degrees. when food added first cooked instantly then next s
If we taste with our smelling sense, and in the process of cooking aroma is being released into the air - does that mean that the more smell y
In many cooking resources, "low and slow" is given as a solution to cooking juicy, tender meat (after it has been seared). Cooking slowly is also highly recomme
A widely-suggested tip is that one should (swap and) rotate their baking tray(s) half-way through a bake (to promote even cooking). I was wondering how profess
Hello everyone i am cooking for 26 adults and 4 children menu is : rare roast beef served on crusty bread with horseradish main: slow roasted pork belly with
I'm making Tourtiere meat pies which will be frozen. should I bake first and then freeze or freeze before baking
As the question states. I believe a mortar and pestle is more for things like nuts, seeds etc. is that the case or will it easily make fish bones e.g. sprats,
I'm trying to create a 'sticky apple pecan cake', the recipe calls for Maple Syrup. Sadly that's really hard to get here. I do have a full bo
I have a theory - my fish stew recipe would make a great chicken cacciatore, simply by removing the clam juice and all the fish meat, and replacing the juice wi
Is it possible to appreciate the taste of a dish subtly spiced with black pepper if you're capable of taking part in a chili eating contest? Or will it be impos
I am an owner of a small pizzeria. Im noticing my pizzas are coming out "soggy".. The crust and bottom of the pizza is cooking good, nice golden brown. But ther
Is it true that adding mashed potatoes as an ingredient makes cinnamon sweet rolls moister and/or softer? If so, can we simply add a healthy dollop to any yea
I received a Misto for Christmas. I cleaned and waited for it to dry. When I put the oil in it and pumped per the instructions, nothing happened when I went to
I'm referring to any/all cooking oils. I am wondering what temperatures cause significant degradation in quality or rancidity.
I don't fully understand the chemistry of "seasoning" cast-iron but I have the basic understanding that fats polymerize when they're past their smoke point, tha
So I ordered a hamburger at a new restaurant and they brought me the burger but without a patty, with two slices of square salami in it. When I asked them wher
I read an article from NYT a while back that flabbergasted me. The author claims "Food and Drug Administration regulations stipulate that fish to be eaten raw -
Having been thoroughly indoctrinated about thoroughly defrosting poultry before cooking, I now find 1.5 Kg frozen turkey breast joints with the cook from frozen