I purchased a vac packed piece of brisket from Aldi a week ago. I froze it a day after buying, then thawed it in the fridge 2 days ago until it felt soft to tou
I use cornstarch as my thickener when I make pastry cream. No matter how long I cook the cream I still get that "cornstarch" taste. Any help? My recipe is 1 C
A griddle I've had recently appears to have adopted a strange behavior -- It's flat when cold, but after being on the stove for a little while it bows upward aw
A local bargain store has a few of these for sale, and I'd like to pick one up because 1.) It's thick so it's unlikely to warp (A problem I'm having with my cur
I would like to know the purpose of large spring onions and bay leaves and baking soda when soaking beans overnight as in the following picture. Is it for cl
I am brewing kombucha at home. Apart from pasteurizing the finished product, how does one prevent the kombucha from growing a new scoby? I have a baby scoby f
Cooked chicken breasts, thermometer was not working properly, so I thought they were done. Took out, let sit few minutes, cut open to discover most of the meat
I had unopened block cheese in fridge for 8 months is it still good?
I've been at a friend's house. When I looked for the garlic I the fridge my friend said garlic doesn't go in the fridge. But another friend said garlic lasts lo
I am making French onion soup, and it calls for sherry. What would be a good substitute for the sherry?
Can I separate cream from powdered whole milk? I spend much of my time in the Philippines and milk is very expensive and cheeses are almost impossible to get. I
I am a rookie bread baker and I have been following some recipes that range in amounts of water and flour. I have a Kitchenaid artisan mixer that has been doing
If garlic pots didn't have holes, why would the garlic in it get soggy (which as I understand it means moist). After all, garlic as bought at the store is dry,
I would like my shortbread to have more of a "crunch" snap to it; to also allow it to travel and not get damaged. Is it too obvious to say cook for longer, or
If left in the fridge, how long does garlic take to germinate? I have experienced the green sprouts in the past, and was able to chop them off and eat the remai
Is there any benefit to adding some boiling water to a preheated dutch oven (under some parchment paper) just before putting the lid back on? EDIT: Well I di
I have a sodastream, and for the most part it makes great carbonated water. However, any time I try to use the flavoring syrups, my drink becomes completely fla
I was wondering what would be the difference if we wrap or don't wrap the fish with aluminum foil when baking. And also covering it with salt - how much of a di
What is the temperature needed to bake 1.5 lb boneless pork chops with 2 potatoes and mushrooms in an enameled dutch oven and for how long?
I have found a lot of recipes that says to bake your bread on a cookie sheet. I was wondering if I can use a loaf pan instead? Do you have to adjust time or any
i baked a cake using fresh lemon zest. When the cake was done the cake had black speckles on the top and the bottom of the cake. Do anyone know why? Or how to p
I just got this from the Asian supermarket: It says on the back "product requires cooking before consuming!", but nothing else. How does one cook frozen Ban
A friend of mine bought some new, very sharp knives. He has a magnetic strip that he uses to store knives, but he does not put these new knives there because he
I work in a burger factory and I have a question about a product we are trying to produce. We want to create a burger patty with butter in it. But when we mix a
It must be banana season as the supermarkets are full of them at silly prices. I am beginning to think that I have come across and tried every banana recipe kn
I am living in a place where the food (namely curries) served is so bad I lose my appetite by just smelling it. I've tried making it taste bet
I am trying to figure out whether a breadbox should have ventilation holes or not. There are many for sale with and without. When I look at most breadbox pictur
I cracked open three eggs in a pan and in one of them the yolk looked mottled and it looked like swirly white areas inside the yolk. (I am not referring to the
I'm interested in applying principles of dough magic to Passover cooking and I have sort of a general understanding of how developing the gluten structure works
I am currently planning to make my own energy gel, for which I will need some form of carbohydrate source, in my case honey. I will appreciate if you can tell m