I've gotten a batter recipe, but I fear that it might have something wrong with it. Mix together 250 grams butter and 200 grams sugar Add 4 eggs, one at a time
I had a jug of Milk todaynand I was trying to open it ... instead of the seal breaking ... the whole lid mechanism popped off. It made a cracking noise so I'm s
I want to start a meal in my crock pot and the recipe only calls for about 4 hours of cooking. However, no one will be home for another 3 hours to turn it off,
This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and foun
After a pasta is boiled to a desired texture, my friend and I agreed that, if we leave it in the water without adding heat, it would cook longer. We could not a
I'm trying to replicate a strange form of 'scrambled eggs' that I had on holiday in Austria recently, but I can't figure out how it's done. Instead of the usua
Hams are on sale now (end date of sale 4-11). I want to bake my ham on the 16th. Seems to me I would be cutting down on "eating time" for the ham. What do you
I smoked a whole chicken. When I cut into the breast I found this: What is it and is my chicken ruined?
I'm trying to thicken a heat-sensitive mixture. I would like to use cornstarch as a thickener, but from my understanding, cornstarch must be heated to near-boil
Italian pizza-shop subs that I really like have a very distinctive, long lasting, strong odor. I wonder what this ingredient is??? I use oregano, basil, parsley
Regarding the limited-time Mulan-themed Szechuan McNugget sauce from McDonald's in 1998, I do remember it being tasty, but I don't recall the exact flavor to pr
I am going to attempt to replicate a product. The product is a cold brew packet system. Contained in the package are two sachets, each with 2.15 oz of ground
I am used to baking with fresh yeast like this: Where I live now I can't buy this, so I have to make do with this: In accordance with the instructions I u
About a month ago, I filled a thoroughly-cleaned-out glass salsa jar with vinegar and hand-tightened the lid. Specifically, I filled the jar with generic white
Im cooking a Blue Apron dish that uses Medjool dates. One of the ones I chopped has a very fine black powder in it. Is it safe to eat?
I went about trying to reseason my cast-iron pan yesterday. I used some recycled canola oil at 400F for 60 minutes right-side up. After that I checked on it (be
Can olive oil be substituted for vegetable oil in making a box cake mix?
I'm wondering if anyone has had success with hash browns by the way of butter. I've read certain sources claim that it's OK to use butter, some suggest only us
Suppose I have medium-sized roma or plum tomatoes and want to make a jar of pasta sauce. Assuming I do not add mushrooms, peppers, onions or a significant amoun
When baking loaves in a commercial deck oven, are there any rules of thumb for how much space is needed around each loaf to bake well? I have noticed that when
Is there a proper way Viennese coffee should be taken? What is the little spoon for? When/how should the sparkling lime water be taken? etc. A video would be
Random, but I haven't seen this anywhere else. I realize this can't apply to every "no-bake" cheesecake recipe for good-reason, but I'm wondering if it would b
When making stock at home (i.e. with a combination of chicken parts and vegetables), I am often at a loss for how to get the last bits of liquid out of the stoc
After the advice I gave about seasoning a cast iron pan, one would think I knew. I don't though. I have 2 large cast iron pans I use regularly but I'd love my
This is a dish that I'm trying to figure out. Out of laziness I want to cook a whole meal that includes some veggies, protein and carbs in a single baking. I do
I've never baked wings before in an oven and would like to try out this recipe, however it doesn't state whether you start with frozen or thawed wings, nor does
I make a lot of sushi. But, as I buy the paper/wrapper in 100's, sometimes I do not use it in what might be considered good time. I have searched and searched
I enjoy baking and really love the smell. When the cake is about halfway done, I like to open the door to let the scent waft out. Does opening the door for a s
I made precooked frozen meatballs in the crockpot with jelly and honey BBQ sauce. It was really yummy and was wondering if the sauce that's leftover would be ok
This question: Why does meat in the crockpot always end up dry? discusses challenges and potential solutions to getting moist meat while cooking with a slow coo