Water is the arch-nemesis of chocolate. So how do you put water-based fillings into chocolates without splitting the chocolate? I've tried this a few times, and
My Bunn Thermofresh coffee maker is five years old, has been thoroughly cleaned and is still overflowing. I have done every procedure to de-lime it, and I repla
I'm making a pineapple upside down cheesecake in a springform pan. Will it leak out? I haven't found a recipe for this. Any suggestion I'm going to put a crust
I attempted this recipe: 70 g hazelnuts 100 sugar 1 pinch salt Toast nuts at 400 F for 10 mins.; let cool. Put sugar in a heavy-bottomed saucepan and render i
I baked two batches of cupcakes at 180˚C but both collapsed in the middle. I guessed I must have used a little extra baking soda in the first batch so I us
First, what should homemade stock taste like? Should it be fairly bland? When I cook other things like pasta sauce, dressing, etc. I can always taste and add se
I just bought green tea leaves in China. They were in a deep freezer when I bought them. They were then in my luggage for a few days on my way back home. I bo
When using garlic or onions - is it redundant to rinse them in water, being that you take off multiple layers before preparation?
I have a recipe for a French Toast Bake which calls for 30 ounces of pumpkin pie filling. I am looking for something I can substitute since my family is not cr
I have a Japanese Shun chef's knfve, and I've been bad about sharpening it. I haven't sharpened it since buying it in August and now it takes a bit of effort to
I've purchased a Dishwasher from Bosch (SMS60L18IN). We were very satisfied with it's first wash when it gave us clean utensils without any problems. We put a 3
I am making cookies and accidentally added my butter directly into my dry ingredients. Now I have chunks of butter and dough that is basically powder. Is the
I have been making a pretty standard Mediterranean-style potato salad but replacing the standard vinegar with lemon juice, which I like better. However, I notic
I made some--delicious--dinner rolls and decided to put the rest in fridge. Is it safe to put the leftover along with the baking sheet in the fridge? Not sure w
I have found online that unopened and unrefrigerated yogurt will last for a few days without refrigeration. However, is this also true for ope
Hi all and Merry Christmas. Ok so I stupidly volunteered to cook Christmas dinner for 11 people (9 adults and 2 children) this year! So was looking for tips/
For the upcoming christmas eve I need to prepare a large quantity of Czech/German style potato salad. That involves preparing a lot of diced cooked root vegetab
I have made this caramelized nuts recipe (here, it's in french), which contains olive oil. The taste is good, but since it's something you eat with your finger
I got an awesome set of copper pots as a wedding gift. They are amazing, but the direct flame has created aggressive burn marks and discoloring. I'm aware that
In what ratio would you combine skim milk and higher-fat dairy to reach an equivalent of e.g. whole milk? I ran out of whole the other day making bread, tried t
I roast a turkey in a bag. The skin color is beautiful. But why doesn't the skin stick to the turkey when I carve it.
I made a very nice stiff batch of meringue for meringue cookies. I piped half of the batch on the cookie sheet and they looked wonderful (or at least they were
I'll be making mulled wine for the very first time. I'll be preparing it an hour in advance, more or less. Once I've completed the recipe can I keep it on the
Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale. So, when frying or browning the meat, I often end
l always have had great success with pavlovas. Recently l bought a new double oven. l made a pavlova and put it in the small oven. A complete disaster. l ma
I will be smoking a brisket on Christmas Eve for 6 to 8 hours, and then completing the cooking of in the oven on Christmas day. I want to keep it moist, avoidin
I grew up in Britain, where one of my standard meals (as a fussy eater with a number of allergies) was some form of meat with peas and mashed potato. Now I'm li
At my local (kosher, Ashkenazi) butcher, one of the cuts of beef they sell is kulkie, or kolichel/kalichl. It's a tough, lean cut with copious connective tissue
can anyone tell me if I can cover an angel food cake with fondant or is it too heavy for this sort of cake? What is the best for this kind of cake...
I've got a bit of a problem with my... refrigerator? I'm not sure. Basically, after a single night in the fridge packed food develops severe condensation on th