Why did my whole milk curdle and get yucky and smell before my skim milk when left out? I thought it was supposed to be the opposite.
My daughter put a cell phone in the microwave and switched it on. The phone was heated for less than a minute at maximum temperature. There was a strong smell f
My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification. namely; egg yolk, garlic, mustard, tomato paste, honey, and
I have some dehydrated store-bought broth mix (chicken and vegetable) that has clumped into a large solid block. I haven't been able to find any information on
I can't read in local language and was looking to buy some salt, so I went to local shop picked up what looked like it (white crystals in plain plastic bag with
I need to make fettuccine alfredo with chicken,it's for my daughters Quinceñera. I need to know how much pasta and chicken need to purchase to make for e
I made some frozen yogurt for the first time yesterday. It turned out better than I feared, but had two problems: It had some ice crystals, and was more sorbet
Whole pre-cooked ham served on Christmas Day. Been meaning to make pea soup with bones but it now Jan. 10. The ham still smells fine, not sl
Tootsie rolls dont quite taste like chocolate. They have a "cocoa" and "subtle fruit flavor" according to their website. What are the fruit flavors that makes t
I recently purchased a skillet at the advice of a trusted friend. I have seen a number recipes for a lot of foods including baked goods. But, the recipes are al
This is for Indian/Pakistani chapati recipe. How do I know if I have used the appropriate amount of water when making the dough? There is no yeast involved her
I've got a set of knives I've been using for roughly 12-13 years, which I've never had sharpened since the day they came home. They also haven't always been the
My recipe calls for an oven temp of 425 degrees but my pan can only withstand 350 degrees per manufacturers instructions. If the original recipe called for 15
When I cook beans there's heaps of brown-coloured water. Is there a use for this? Do you drink it or something?
I'm using a recipe from a video (see below), at the right temperature (350°F). I don't know what the problem is, but the edges are always burnt. Should I tr
Can I use a fry sieve to steam vegetables in a pot? Does it work for the purpose of steaming collard greens? The pot lid doesn't seal when the sieve is in the p
I have seen countless recipes for cakes that involve a fudge frosting, a soft, gooey layer of fudge that goes between layers of sponge. I have yet to find any
Common recipes for potsticker/wonton-style (thin wrapper) dumplings use egg as a binder for the filling, to make it easier to work with and to displace air. For
We are trying to come up with a hummus product which will have a shelf life of at least one month. We will cook the chickpeas first then add all the other ingre
When I grind sesame alone or with flax seeds, I can see that many of the sesame seeds are not ground. When I grind several things together including sesame, f
Almond croissants ("croissants aux amandes") are a French pastry sold in every bakery. Several websites (FR) describe (FR) recipes using croissants that were b
What do you call these in English, before the frying process, and where can they be purchased?
I am going to attempt to make a (roughly) spherical cake. The plan is bake two hemispheres, then put them together into a sphere. However, I'm rather concerned
I have a "ThermoResist Glass Blender" attached to a mixer. It is supposed to be safe for blending hot liquids. I'm rather new at this and I'm not sure about how
I bought a large non-stick baking pan and I would like to use it on my thermador freedom induction cooktop to make pancakes. The cooktop will apply energy evenl
I've never made rice pudding before so I tried this recipe, exactly (no frills like raisins or anything). Ingredients: 2 eggs 1/2 cup sugar 1/2 teaspoo
I am allergic to the whole pepper family including black pepper. I don't know what to use as a substitute. I don't eat salt, so that's out. I am having to check
I made some non-alcoholic eggnog using the same recipe I had previously used but this time it came out too eggy (tastes a bit like tapioca but too much egg tast
What are the most important factors to achieving leopard-spots on pizza cornicione? I've tried so many different things but still can't get to the level of con
The reason given for pressure-canning non-acidic food is that botulism spores can survive boiling temperatures, which would spoil the food while in the jars.