I read through some of the other answers about substituting milk for cream in caramel sauce and it seems that the sauce wont thicken because of the fat content
I'm currently struggling with overcooking small fish so trying to use a thermometer to check water temperature. The thermometer I currently use However it say
I'm trying to check whitebait temperature after cooked and it always seems to be a lower temperature than expected e.g. even after boiling the fish, removing th
I bought some kiwi fruit on Friday ( 2 days ago) and left them in the plastic bags from the store... the fruit and veggie plastic at the grocery store . I also
I put 5 pounds of cold chicken in my crock pot at about 2 am. I had put lemon pepper and salt in with it. I got up this morning about 9:30 or
There are a lot of caramel questions. Hopefully I'm not repeating anyone... I've made caramel sauce several times with the recipe from Sally's Baking Addiction.
I have always heard that you should stay away MSG. For example when buying bouillon crystals we should always make sure that it doesn't contain MSG. Yet I came
I would like to fill a medium sized fish (rockfish) with a pesto like marinade and broil it. Could I use very slim chicken wire to wrap a couple coils around th
I recently purchased an Anova Precision Cooker circulator and have been unsuccessful in both attempts to cook meat using the sous vide technique, and I'd like t
I overheated my Stellar stainless steel saucepan. It is discoloured and if I poach an egg in it, it sticks. Is there any way of restoring the surface?
Whenever I make basic noodles & vegetable dishes I would cook the noodles in a pot of water, while at the same time stir frying vegetables in a wok. Then
If I cook a pan full of pasta and then put it in the fridge, is it safe to eat it cold over the space of several days? I'm all about the convenience and don't
I usually use one kind of unsalted butter from the grocery store but my wife bought another brand for no known reason. I heated a tablespoon in a pan today and
In the context of a question about whether or not bread made from matzo meal would be kosher for Passover, I've come to wonder if such a bread would be practica
I have read various recipes for making shime saba, the pickled mackerel commonly found in sushi restaurants. All of these recipes require starting with a fresh
I was wondering if I could reuse dessicants from storebought goods. I throw a lot of dessicant packets in the bin from seaweed (dried). I also found some in pac
I've got a well seasoned, never soap washed iron frying pan that I love and take care. This pan used to work well and not stick at all. Untill now. There are n
I have a new recipe that calls for 6oz of Perigord black truffles. Since these are so expensive I ordered the black truffle oil. How much oil should I use in
Recently I bought a big thing of masa harina and tried making pupusas and tortillas. I forget which recipe I used, but I remember it saying to get the dough to
I am going to make bread sticks and I don't want them to rise too soon. It is hard to predict what time my husband will get home from work. Can I slow the dough
This is not a spice that I would normally use. ACHIOTE However I was given some and then looked for how to use it. Food52 has this to say about it: Ach
I have been wondering what would happen if I tried to make Gnocchi with whipped egg whites instead of egg. I was imagining it might make them light and fluffier
I have a marinade bottle from Nandos, it was opened and then kept in a cupboard for about 6 months. Is it safe to use? I can't find any information of what co
I like to create recipes utilizing Brown Butter however when I am in other countries outside the USA the butter fat is lacking. May I add heavy cream to the lo
If I grill veggies and then grill meats (or vice versa) on the same surface, is heating and brushing the grill an adequate method to assure I haven't offended a
What pyrex would be suitable for pressure steaming in an Instant Pot (also known as 'Pot in Pot' cooking)? I am a new user and want to make sure I have the cor
I would like to leave a microwave running for several minutes (2-5, the longer the better) as part of a research project (I'm measuring the microwave emissions)
I have tried molasses cookies with the following recipe: 3/4 cup molasses 1/4 cup white sugar 3/4 cup yoghurt 2 tbsp oil 2.5 cups flour 1/2 tsp baking soda cin
Easter is coming up, and I was wondering how I should prepare eggs to be as strong as possible for a game of egg tapping? The egg should still look and feel li
People are telling me about rye flour, ergotism, and LSD. Apparently there are reasons to believe the Salem witch trials were caused by ergotism. It sounds to m