I need to put a plastic bag in a pot of boiling water. The bag is rated to handle up to 200C (400F). I will be using a stainless steel (or aluminum) pot on a ga
Can I chop up a white chocolate baking bar or melt it all and then fold it into vanilla cake batter? I'm wondering if that could make me a white chocolate cake.
Was reading this question and reply, and wondering if it may pertain to my last night's effort for a good 'artisan' style sourdough loaf today: How does a sourd
I frequently use the water displacement method to seal ziploc freezer bags when I sous vide. I can get maybe 99% of the air out, but technical
I have a recipe I want to use that calls for "hulled pumpkin seeds (the green ones)". I have pumpkin seeds saved from carving pumpkins. Do I just... peel them?
The flavour enhancer E635 is a combination of E627 (disodium guanylate) and E631 (disodium inosinate) and is in Fantastic Noodles (Chicken). If I am correct, t
Say you cooking beef steak: You have to unwrap the beef from its packaging, lay it down, get blood on your hands, wash hands, sprinkle salt, wash hands, grind
When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen t
I'm making a cannoli cheesecake from this recipe (http://www.delish.com/cooking/recipe-ideas/recipes/a43604/cannoli-cheesecake-recipe/). I will be adding 1-2 t
I bought medium ground beef when I intended to buy lean beef. I don't want to consume that amount of fat. Suppose I fry the meat then add tomatoes (on the way
I know plain frozen yogurt exists, but what is so special about sugar that there doesn't seem to be a non-sweet substitute?
The recipe at this popular site says 2 and 1/3 cups of starter and 3 and 1/3 cups of flour, along with water (1 cup). Is there a printing error? Other recipes a
I know that the humidity can make a difference on how your bread might turn out. Do you ever have to adjust the temp. on the oven depending on the weather? I fi
I'm searching for a recipe or just anyone who knows this dish, I think it sounds like 'rostitachen' but I can't find any recipes online or anything about it!
Awhile back I read about in a fictional book a person who had no cooking utensils placed a gutted, cleaned fish in clay and baked it, and afterwards broke the p
How can I prevent puddles of water forming on the shelves of my new refrigerator.
I've seen some recipes, like this one, but they don't specify which type of onion to use. What kind of onion is good for onion rings? E.g. is it better to use
WARNING - IF YOU HAVE A PET SNAKE LOOK AWAY NOW! The quest continues! The back story to this question is: My friend is competing in a competition, the main i
TL;DR Why do I find liquid at the bottom of the pan when I make clotted cream? I've read about clotted cream in books all my life, but it wasn't a thing where
I like the fruity taste of habanero a lot (the red ones if that matters). But I usually get stomach pains after eating them (not that it stops me). Are there an
I overmixed my pate sucree and it is now very soft (see picture). Is there any way I could fix it? Recipe: 1/2 cup/120g cold butter 1/2cuo + 1 tbsp/ 70g icin
I've started to learn how to make cheese and all the recipes call for cheese salt. What is it about this particular salt that makes it different than others? So
We recently cooked a beef stew in our unglazed earthenware tagine. The food at the bottom of the dish burned a bit, and we're now left with a rather crusty mes
I've been thinking of getting: Tojiro DP Gyutou - 8.2" (21cm) knife King Two Sided Sharpening Stone with Base - #1000 & #6000 Norton Flattening Stone for
I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats a
Yesterday I cooked two brown crabs for dinner. Both were alive and kicking immediately before I cooked them. They weighed 700g each and I boiled them for 19 min
I bought a Bridgford ready dough. I kept it thawing in the refrigerator for a week. Is it safe to use this frozen dough that has been thawing in the refrigerat
When I cut chili-pepper, it takes more then a day for the chili to disappear from my fingertips. It is particularly hurtfull when I put in my contactlenses. Is
I've recently purchased new ovens and was excited to bake in them as the heating circulation was supposed to be superior and temperature more accurate. Most of
Canning product in small batches can be done using bath or pressure canning. But it takes a long time for canning a small batch. I was wonderi