I heard that if I put the curry powder early, the cooking heat will destroy the flavour, and that it should be put at the end, before turning off the heat but
Old-school buttermilk is the milk left after churning butter and is not today's 'cultured buttermilk'. A recent answer to the question about what to use for 's
I want to cook whole fish in a soup and get the bones soft. According to some answers pressure cooking will soften bones. however by the time this has happene
I have a refrigerator/freezer in our unheated garage. During the lower temps of winter the refrigerator section freezes and the freezer section is fine. What
I want to bake some really spicy cookies/brownies. I've got some Carolina Reaper and I want to use them somehow to achieve a really hot flavor in cookies/browni
I'm interested in trying out a few Turkish recipes that call for red pepper paste (biber salçası). This is the only ingredient I can't seem to find
The 'chicken' Twinkie-sized logs from Chinese grocer are roughly the texture of firm silicone. I sliced them thinly and braised for 1 hour. Not noticeably soft
Can I use dried cranberries instead of chocolate chips in my GF cookies? Will it work the same? If so, should I correct the sugar amount in the recipe? Thanks
I bought a 1/4 grass finished cow (I had a good experience with a 1/2 pig from the same seller, so didnt feel the need to start small). We cooked some ground b
I have had to buy a new freezer as mine broke last night, a new one will be delivered tomorrow morning, but I have to unplug it tonight. Will
For several years, I ordered items from Finland. Typically, things not common or not found in the US. To my dismay, the place I ordered from went out of busines
I made some chocolate cupcakes and for some reason totally forgot to add the butter. The mixture was like muffin batter so I didn't twig until they'd cooked and
My cookie recipe says to use 1 tsp of vanilla extract. I have "pure* vanilla extract. Do I still use 1 tsp of it or should I use less?
I was wondering if it is possible to make a good pizza dough without yeast. The only other things I can think of for leavening are baking soda, baking powder,
If our silver plated chafing dish has some copper showing ( the silver plate has worn off) is it safe to heat a cheese dip in and serve it from?
As someone who has been counting calories and trying to minimize caloric and fat intake for several months I have to ask this question. Why is it that drinks
I use a Hamilton Beach grinder. It's a rotating blade type. I want the best possible grind. Here's how I do it: after placing 1 tbs of beans in the grinder I
What year was the Wendy's Spicy Chicken Sandwich first made available for sale?
I found a recipe for Cookies and Cream Brownies. First time I made them they were great, in a 9x13 aluminum pan. Second time, I used an aluminum foil-type pan
Yesterday as soon as I added 2 chicken breast fillets to a 350°F (175°C) pan (the oil) it dropped all the way to 250°F (120°C). And it took fore
I am trying to recreate a faroese dish of braised puffin stuffed with cake. As I live in the UK, puffin is not a meat that is easily available (if at all). To
I picked up this trick from one of the restaurants I used to work at. When cooking a beef hamburger on a med-high stove-top, they would add a half ounce of wa
I once had someone's Wonderbread stuffing (not good), and I decided that when it came time for me to make my own stuffing, I would go the exact opposite route.
I forgot to add the salt ingredient to a cookie dough that is already mixed. Is there still a way to add the salt?
I need applesauce for a gumdrop recipe but I am out of it. what can i use as a substitute? I have seen people saying oil, but what kind? And just the same amoun
I make this same Christmas cookie every year and this has never happened before. I made the dough on Wednesday, put in fridge, and today was baking them. I let
The calculator here: http://www.butterball.com/how-tos/thaw-a-turkey says I need about four days of thawing, and I only have two. Can I cold water thaw it at
My partner is now a vegetarian, and one food I miss cooking for dinner together is spaghetti carbonara. What would a good substitute for the pancetta/bacon be?
I don't have quinoa flour for a recipe that calls for 1/2 cup regular flour and 1/2 cup quinoa flour. Gluten free is not necessary. I have regular flour and
Unopened kraft shredded cheese left in dark and unrefrigerated for 2 weeks. Is it safe to eat?