I have heard that cooking bengal gram with salt can lead to increased cooking time compared to cooking it without salt.So i used to add salt just before serving
I wanted to ask, if i really have to clean up the wok after every use. You see those black spots on it ? Am i doing it wrong? Or.. is it ok to leave it so? Just
I believe canned sardines are cooked in the can. I notice they never have any protein scum, albumin etc. Do you know why or where in the cooking process is it
In a humid environment, with an abundance of fruit at certain times of the year, what is the best method for drying fruit slices for later use? I don't want to
When making larger amounts of gravy do you have to increase the amount of roux I usually use 4 TBSP of fat and 4 TBSP of flour but wondering if making larger am
I have a coworker with a dairy/whey sensitivity, yet I love making rum balls around this time of year and plan on bringing a batch to work. Are there any close
I'm cooking soup as a starter for Christmas dinner. I've made this soup before and I used 1.5 litres of water for 4 servings. I'm making 12 servings for Christm
I've had a bottle of roasted pistachio oil sitting in my refrigerator for about two years now, that someone gifted me. Every day I open the refrigerator and it
I'm making cinnamon rolls tonight but they're not going to be baked until Sunday morning, what is the best way to store them without baking them until Sunday?
Why does round lettuce appear spot during cold storage？（0~4℃）Is it still edible? I would like to extend the storage time. Lettuce i
If a ham was cooked for 20 mins in an oven before realising that there was a layer of oven cleaner in the oven, is the meat safe to eat?
I am not one to waste anything, and happen to have a load of agar agar, but a lot of time I only want to use a small amount, and seem incapable of making such a
I'm making a recipe that calls for gingersnap crumbs in a crust. I don't really want to make a trip to the store to try and find gingersnaps but I have graham c
I know that beurre blanc is made with shallots, an acid and butter, while beurre monte is made by just whisking butter in a bit if boiling water. However, I ca
I am cooking an 18 lb. prime rib Christmas day and then traveling an hour and a half to serve the meal. At what temperature and for how long should I reheat the
When boiling sausage, I notice a gray, foamy residue that floats on top of the water. I was told that this is unhealthy to eat and should be removed. Is this t
I don't have a proper food processor, just a little baby-food-sized one, so when I made Alton Brown's all-oats oatmeal cookie recipe before, I used half oat flo
My cheesecake recipe calls for a 9 in pie dish. I want to double the recipe and bake in a single, glass 9.5 in pie dish. I make it about every year for Christma
I had a whole Genoa salami that I sliced into very thin slices. I would like to save the remaining meat for consumption later, so I separated them into approxim
I'm cooking a 2kg octopus at home. Can I eat the head, or just the legs? Update: Thank you to both answerers for the useful info. The head was amazing, as deli
A lot of sausages these days appear to be made skinless. Ok, this is not a problem, but they do tend to disintegrate in the pan. First off, why, and secondly,
We have 9 people coming for Christmas tomorrow and have 9 pigeons like this: We are going to follow this recipe. And as you can tell we only need the breasts
I am making overnight potato rolls and have always used 2/3 cup of shortening. I was thinking that half butter half shortening might make my rolls even better.
Merry Christmas! I would love it if all my dishes came out at the same time. Any ideas? I am cooking a ham at 350, au gratin potatoes at 425 and a souffle at 3
I made some farmer cheese (heat milk, add vinegar, strain curds). I didn't have a strainer big enough to handle the whole batch, so I used two smaller strainers
So, I think I've messed up on Turkey defrosting for Christmas Day. Packaging says defrost for 10-12 hours per kilogram in a fridge at 4 degrees centigrade. Tu
I am cooking cheesy potatoes and pineapple stuffing for Christmas dinner. Both require a 350 degree cooking temperature, one takes an hour, the other an hour a
I have made both the classic and the speedy version of the no-knead bread recipe provided by Mark Bittman in the New York Times. The one change I make is that I
I've just returned from a year-long trip abroad, and now have some interesting recipes to try. I was thinking of making Indonesian kelopon but I'm having a hard
We have been facing this problem as you can see in the image. This dough is 75% hydrated and it is always cooked in a ventilated oven over a baking stone, the