How do you store a bear roast after cooking it in a crockpot until you're ready to eat it? It was done at 8:30am and I plan to eat it around 6:00pm. It was coo
When making a cherry pie is it best to use frozen cherries or canned cherry pie filling when you don't have access to fresh cherries.
I'm an avid crock pot-ter. My favorite recipe by far is my dad's famous chicken soup. It calls for bone-in chicken. I usually use drumsticks because that is wha
I have found these veggie burgers that bleed; but as we can see the price is hefty (~$62 for 5 lbs). I want to replicate them at home. They wo
Hey so I have these rectangular bakers that I use to make lasagna. Unfortunately I don't bake cookies that often so I don't have a standard cookie tray. I decid
I make a Crispie type cake, but with my own homemade ingredients, Mallows,etc when I make it with shop bought Marshmallows etc it lasts for weeks, when I make i
I'm half Carpatho-Russian, the love of pierogies is in my blood, but my recent gluten sensitivity has stopped me from eating them, and I really miss them as the
I have a friend who has been diagnosed with Wilson's disease, and needs to go on a low-copper diet. There are plenty of websites that spell out which foods are
Can I roast nuts for flavor before I make my maple candied walnuts? The recipe says raw nuts. I want to roast the nuts before I put in the maple candied walnuts
I wonder if a sloppily filleted chicken breast will yield a drier, less flavorful chicken. If it does, why is this the case? And what is the proper way to file
In the past I would simmer stock without a lid on, and the results were generally good. Strong flavor and good gelling after refrigeration. The only problem is
I'm a keen baker and am now buying silicone baking mats. However when I've realised when I am baking macarons, it looks like it is going to be quite difficult t
I am using a campervan 3 nights per week, 40 weeks per year. I have a single gas powered hob (like most camping stoves), a sink with running water and am seeki
I'm making chicken chili. Or trying to... This morning I turned on my crockpot to high for about 40 minutes. I then drove to work and replugge
I want to bake salmon with some seasoning in the oven. I was wondering what whould happen if I were to cut fish in thinner pieces so I can have more surface are
When a restaurant menu lists a weight for a steak, I know it's raw weight. But when it lists the weight for prime rib, is it raw weight or cooked weight?
My charcoal chimney starter is covered in rust inside and out, is it still safe to use? The grill and grill grate are still rust free and new.
how to increase the shelf life of bechamel sauce and what is the actual shelf life of white sauce?
My oven has squeaky door hinges. There are many types of lubricant available ( traditional, silicon, Teflon etc.), all with different pros/cons. I'm curious,
I have an Italian recipe that has been translated to English. The recipe calls for 360g egg whites and 240g yolks. Can anyone tell me how much this is?
We are looking to buy a home (flat) in the coming months. We have a strong preference for a gas cooking hob but have found that most of the new developments hav
The balsamic vinegar reduction that I made a few months ago has solidified. It has been refrigerated. Can I heat it to liquefy it and still use it?
When a recipe calls for 1 scallion / green onion / spring onion, what does it mean? Is it A (a bundle as sold), B (a bunch of connected shoots), or C (one shoo
In Alton Brown and The Food Lab Play With Chicken, Alton Brown (jokingly?) chides J. Kenji Lopez-Alt for touching raw chicken right before pinching salt from a
I have bread tins and was wondering if they would work as pate molds? I'm just a little bit worried that they will rust. Also I have seen videos where youtubers
I want to know if you have cooked your pork to the point where you can 'pull' it can you further cook the rillette in fat / lard in a similar way to what a conf
I am melting some chocolate on pan so I read that melting with water cause some lumps, and told that to use milk. So I want to know how much milk I need to use.
I ate some cooked artichoke stems; some of the outermost skin is tough, so I just chewed it and then spit out the inedible bits. I left those bits in a containe
When buying liquid smoke I'm generally faced with a choice of: Hickory Apple-tree Mesquite Pecan How do these differ? I'm interested in knowing things that'd h
I made some high protein / low calorie oat bread using a recipe I found online. The recipe is: 12 egg whites 120 g oat flour (from rolled oats) 28 g psyllium