I have 2, 10 lb pork shoulder roasts that need to be roasted in my oven and done by noon. What is my start time? I certainly don't want to cook them as if a 20
I'm planning on making belgian waffles as a dessert but I want to prepare the dough in advance. Most recipes use yeast and require the dough to raise between
I got some soy milk on Saturday and it expires May 2017 (if unopened I presume). I went to open the fridge just now and I had a cup of tea with it no problems.
I would like to make a roasted vegetable filo pastry strudel 2 days in advance of cooking, is this OK or should it be made the day before?
Sometimes, we need to add potato to our dishes like in Pulao and some Indian dry vegetable dishes. But some potatoes have sweetness to them which ruin the flav
I'm making Kolaches (a Czech semi-sweetened dough with a sweet filling), but I'm challenging myself to cook vegan, and therefore can't use an
I usually bake a 10" New York style cheese cake. cheese cakes. On my 10", I bake it for 45 minutes at 350 degrees, shut off the oven but leave the cake in for
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
In continuation to my previous post. What main course Indian cuisine I can make out of potato with sweetness in nature? As pulao and dry vege
I couldn't find acini di pepe pasta in my nearby grocery store. Can I substitute Israeli couscous (bigger pearls than regular couscous) or do I need to find a s
Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displa
I made kolaczki dough with butter cream cheese and flour how long can i keep it refrigerated
I tried to make https://myjerusalemkitchen.com/2011/05/22/dark-chocolate-almond-orange-lace-cookies-florentines/ (I used bee honey not date honey) and they tast
I'm looking at the ingredient list for Alton Brown's aged eggnog recipe, and I see the following: 1 pint half-n-half 1 pint whole milk 1 pint heavy cream Doe
A major part of our diet is wheat chapatis/Indian bread. After we knead the dough for our chapatis, what apparatus or mechanism can we use to ensure that the p
When I make Omelette in normal pan (not non-stick), it breaks and then I have to make Egg bhurji instead. I did made successfully fully intact Omelette but for
A family member just gave us a 5 gallon bucket of kosher hamburger dill slices (for frying). I moved the shelves and shifted everything around, and found room
Lately we have been broiling vegetables in the oven with a little bit of extra virgin olive oil on them, but we keep setting off the smoke alarm in the kitchen
Purchased and grilled swordfish steaks, as usual, but the texture was very gelatinous(squishy) and raw feeling, though the color was opaque after cooking. Taste
I find that sometimes my rice will come out chewy no matter how much water/more cooking time I add. What makes rice come out chewy and how do you prevent it?
My wife made some deviled eggs today, but found a surprise inside some of them after they were cooked. Right in the middle of the yolks was a tiny bit of some w
Hi does anyone know where I can buy gluten free chapatis or what is the best method of making them and storing them without any preservatives?
If I want to have a Christmas cookies e.g. in a different room than the fridge is, how long I can leave them at room temperature without worry that it will be s
I'm planning to do a lobster broth for New-Years. Lobster shells, browned in oven Shallots, parsley root, carrots and other suitable veg Seasoning, tomato past
I'm making a Peanut Butter Blondie recipe, and I'm trying to make it healthier for a Health Class my son is in. The recipe calls for 2 cups of peanut butter chi
My girlfriend loves the taste of Tonka beans, so I got her some for Christmas. We are however struggling to find that many recipes involving t
What is the percentage of cocoa solids in Hershey's semi-sweet chocolate chips? Need to use it for a recipe that calls for 70-72% Cocoa solids.
Today makes twice that I've tried to make brioche and twice I've failed. I have some suspects: Kneading-I don't have a stand mixer and mixing everything by han
What will prevent pan seared scallops from becoming too rubbery? I find that cooking them in the cast iron skillet has not created a tender texture.
On my pasta package it says something like ready for double cooking and more curiously it gives cooking times of 11 min for regular (single cooking) and 5.5 / 2