I will be preparing a dinner which includes chicken which will be stuffed with different types of cheese, tomatoes and spinach but before that I have to marinat
Do sulfites cook out when you reduce wine? The main cooking mode I'm thinking of is a braise: coq au vin or beef Bourguignon, but would also be interested in t
We had a power outage last night in winter that lasted six hours. I understand that for an outage over four hours things should be thrown away if they get above
Is the 18 hour simmered stock safe to eat? I don't want to poison myself . I cleaned the stock pot and lid before use and when I opened the lid it was this blac
I made the stock the day after making turkey. Left the stock to cool overnight in a cool place. There were bubbles on it today. Removed carcass and started to r
on a package of seasoning from Russia for Rice Pilaf, it suggests using 3см.л per 900 grams of rice. What would those measurements translate t
I have a bag of flax seeds and a bag of sesame seeds from Food to Live at Amazon. I want to grind them in a coffee grinder, and eat their powder. For food saf
Are the seeds necessary when making marmalade to extract pectin? If so, should the seeds be whole or ground up? Is the best way to keep them separate with a che
Below is my situation: Is completely (vacuum) sealing leftover meat in the freezer absolutely necessary? I would always just use a plastic bag to cover the mea
I like celery with dips (e.g. blue cheese or ranch dip) but I am not sure what is the best way to prepare the celery petioles: Of course I clean them. I also re
How can i optimize the use of seasonings in salty food? When i cook, for ex, chicken breasts, i always put way more pepper and paprika than the original recipe
I'm trying to make vanilla cupcakes from scratch and the center is always sinking in and when I touch them they're soft like they're under-cooked? Maybe it's t
I am looking to take the effort out of slow-cooking tomatoes for several hours over the stove and wondered if sous-vide may be a possible method of doing this.
I am confused about how multi-cooker actually works. Frying meat on a skillet is one thing. Baking it in the oven is another. Advertisement says a multi-cooker
Growing up my mother would make my brother and I fudge that was hard and crumbly and we loved it. It wasn't until I was much older that I realized that was fail
With a mother-in-law who hails from the North of England I am well aware that when I make Yorkshire puddings my method is scrutinized. Luckily I have been assu
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
I recently bought a pre-packaged bag of brussels sprouts. The sprouts in the bag looked great, green and plump with not a spec of black or brown on them. The ne
Yeah, I wonder with grilled, fried, steamed, salad recipe, which is better? Frozen Octopus or fresh Octopus Can you compare Frozen Octopus and fresh Octopus,
Our office just got its first fruit shipment, which included an apology for the under-ripe bananas and the suggestion to put them in a brown paper bag along wit
Can I use six whole eggs instead of six yolks. The recipe calls for: 6 yolks 1.5 c sugar 4 heaping T cornstarch 1 can evaporated milk 1 can regular milk (fi
I have a manual meat grinder that needs the cutting blade sharpened, how do I go about sharpening the blades so that it will cut the meat.
I put my dehydrated kefir grains in one cup fresh whole milk and after 24 hours I change the milk and rainse the grains. But after three days they become molded
I got a rather large candy cane, and was far from able to finish it in a single sitting. I thought I would preserve it by wrapping it (somewhat tightly) in alum
I've tried frying potatoes (generally cubed small, like 1/4") in my cast iron pan but they frequently stick very badly. Badly enough so I've got to resort to sc
What are the conversion rates between yeasts: cake yeast(compressed yeast), dry active, instant, and yeast flakes. Preferably in grams please.
Welsh Rarebit has always been a staple lunch for me. Are there any other methods of cooking it, possibly in the microwave? My method is as follows. 225g Grat
http://www.drdavidwilliams.com/how-to-relieve-constipation-naturally/ says Flaxseed is inexpensive and you should be able to find it at your local health
And when I saw General cooking I mean pan searing, roasting, baking, braising, stewing, grilling, etc.
Every cook praises how starchy pasta water is great for thickening sauces and helping the sauce cling to the noodles. But no matter how much pasta water I add,