How to store honey so it's fresh and the opening of the container is not always a mess? The plastic container the honey comes in has a small opening for squeezi
How can I calculate calories in a cake if I use applesauce instead of egg and oil? Because on the box it is counted using the egg and oil.
Apologies in advance if this is a stupid question, or if it doesn't sound coherent, but: Is it possible to buy sourdough yeast, ready to use? You can easily f
Is the presence of dust and small stems in packaged rolled oats a sign of inferior processing equipment? Would higher-end brands like Bob's Red Mill have less o
I am having trouble getting whitebait to the correct internal temperature. After I simmer it for a few miniutes I put the thermometer in and it goes up to 42c
While making lamb and spinach curry, by accident I used sweetened natural yoghurt, instead of unsweetened. How can I disguise the sweet taste? I have added more
I have here, Terrine de Campagne and Mousse de Canard with Expiry of Mar 16, this year. Mousse de Foie expired Mar 22. So all are expired and their packages h
I was thawing chicken thighs in the refrigerator and noticed the plastic wrap had torn some, probably when I dug it out of the deep freeze! Some of the chicken
I've kept things simple with the French method so far, and I've always been very nervous about over macaronnage-ing, but I just watched a video in which the hos
I realise the answer's probably subjective and might vary among individuals but in your experience, have you found cooking with shallots to be less 'gassy' than
I read many recipes of pretzels and they required to dip the raw dough in a bath of lye. As anyone should know for their own safety, lye is caustic and shouldn'
I washed a part that should not be washed in the washing machine. Now the metal part is no longer shiny and gives off an oily substance. How dangerous can this
Last week, I made croissants. Everything was working properly until I reached the baking step. First, I used convection settings and it was too hot, the butter
If the eggs are little bit old, and I used the egg whites to make Italian meringue, is it safe to it ? Egg whites could contain salmonella, and especially in m
I roasted a chicken then took the meat off the bone and froze it in little freezer bags. Yesterday evening I thawed some of the chicken in the
I want to buy some coconut oil, but I have not tried any coconut oil before, so I don't know which coconut oil can cause food poisoning if used for cooking. I a
Local stores want my first born child for Arborio. I have found much better deals on Amazon. Most packages say "superfino". Does that actually mean anything?
My aunt lives in Venezuela. They don't have basics like bread or meat. I have been mailing her food like crackers and canned meat. I want to mail her some type
I have an Oven Toaster Grill by Oster in 10 litres capacity. I am new to baking and every recipe for egg muffin says you have to preheat the oven but none of th
I like to make homemade butter from cream using a churn, but it's super super stiff and I can't spread it on food without ripping it apart. Is
According to this question, there are two different forms of macarons, "French" and "Italian". What is the difference between the French and Italian macaron met
Found a new recipe, and it called for blending two (average sized) tomatoes, about a tablespoon of grated ginger (15 grams let's say), and four grated garlic cl
I'm not sure exactly what aspect of my bread-making is at fault here, but this is close to my tenth loaf, and each one has turned out a bit differently as I've
The Douglas Baldwin's "A Practical Guide to Sous Vide Cooking" has charts for sous vide cooking times. Unintuitive to me, cooking times are drastically shorter
I intend to try and make Crème brûlée. However, instead of baking it in a bain-marie I intend to cook it in my Kenwood Cooking Chef, which
Should I use only the bottom element for heating when baking cakes and brownies??
I heard of someone who supposedly had a fire while cooking on an enameled cast iron grill pan. I am not sure if this was due to negligence on the part of the ch
So I've got a vegan chili I make on a regular basis that I think is pretty darn good, but I'm always looking for ways to make it better. (I'm not actually vegan
I have a large, unopened container of yogurt that is a couple weeks past the best by date and I wondering if it is safe to eat. It still smell
Both bain marie and steaming are indirect methods of cooking but are they interchangable or are there cases where one should or shouldn't be used? It seems that