I live in Spain, however, being a Brit, Jan 6th really isn't high on my list of holidays - but what the heck! Tonight I have a few Spanish friends coming ove
The only thing holding me back from truly enjoying cooking is that it takes so much of my time. The prepping, cooking, cleaning... What tech
I keep hearing about adding some of the pasta water to the sauce, either to thicken it or to make the sauce stick to the noodles. But when are you supposed to d
I am using a cast iron pan and all of my pancakes are coming out like this. I leave them on and they get crispy on the outside and cook through but they do no
I just bought a bread. It looks fresh, no mold or any other marks, but it has a strong smell of vinegar. I toasted and ate some, and it tastes totally fine...
Can you leave chicken in the smoker after it has stopped cooking to keep it warm?
To me, imitation cinnamon flavor (like the extract, or artificially flavored candies) tastes pretty harsh, and not all that much like cinnamon. I can only assum
I used a manual butter churn for the first time and made delicious butter. Yay! And it left behind something that resembles milk... It's lighter than the heavy
It is labeled "Orka by Mastrad". It also says "1 ml = 1 pinch" on the right-side part. What is this object and what is it used for?
I'm a new baker and I've had some pretty decent cupcakes but I feel that they are more thicker then wanted. What can I do to make them lighter?
Will blueberries cause gelatin not to set? I made orange gelatin adding canned peaches and fresh blueberries. It did not set completely. Is it the blue berri
I want to be able to mince a small amount of meat for steak tartar to eat right away. I want the mince to be fresh each time, so mincing more in advance and sto
I am eating a lot of steak tartare, and usually making it from the tenderloin (called filet in some countries). But the tenderloin is expensive. I've made it fr
On asking the owner of a restaurant, he told me that the Tandoori chicken I was served was meant to have burnt edges because it is roasted on charcoal. I checke
I live in Iran and get a lot of very large snails and slugs in my garden. Like to know if ALL kinds of snails & slugs, after detoxification, are edible?
I am looking to understand the nature of how binders work. I made patties the other day. A potato, two carrots, a can of black beans, a bit of bread crumbs. I
They are from Turkey but have no idea what they are traditionally called. Although the box is generic, the contents are from a Turkish confectionery. The bro
I'm making the layered pudding dessert and without looking I dumped an instant pudding mix and a cook and serve pudding mix in the same bowl. I am now staring a
I'm looking to try piping whipped cream icing, instead of buttercream -- what are the major handling differences the feel to it, different tips to use, any tric
I accidentally put 2 cups of water in one box of strawberry cake mix, and i was only supposed to put 1 cup. I dont have any extra boxes to sta
I have 4 large jars of plums (Santa Rosa), which I bottled. The instructions said sugar would not be needed, however, they are so sour they are awful!!! What c
I'm super-new to the kefir business ^_^ been making it at home for a week from a batch of grains my neighbor left me when his batch overgrew. So, I'm fond of t
Nowadays I see that most cutting boards sold are made up of several pieces of wood that are stuck together with wood glue. I'm not so sure of the safety of the
Making turkey chili for the week's dinners. Three tablespoons of chili powder: one, two, CRUD THAT"S CINNAMON! I now have a slow cooker holding 1.5 pounds of t
Often in baking, instructions say to mix wet and dry separately, then add wet to dry. Chemically, shouldnt mixing it all into one single mushy
When I split open the acorn squash, there was a large blood-red spot with small white spots in the middle. My best guess is it's rot or mold. I cut it out, le
I used cream cheese, condensed milk, sugar and vanilla extract and some chopped oreos to make Oreo cheesecake bites. The crust was an actual O
A short while ago, I was on vacation, and ate several times at a Vietnamese sandwich shop (in North America) that served what were presented as traditional Viet
I've just got a new De Buyer carbon steel pan and I'm 3 seasons in (oven method) and I'm noticing quite an uneven surface (especially little bubbles). I've trie
A friend of mine has this very slim wooden stirring spoon. It's handle is a little thicker than a pencil, and the spoon itself is about 1.5 inches wide. It do