Or will this make them mushy or otherwise degrade them? I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have d
I've been trying to eat tofu lately (not using much oil to cook it) and I don't mind it, my only problem is that I can't seem to cook it without burning the pan
I have a slow cooker recipe (for meat) that calls for 4 cups fresh or frozen cranberries. Fresh are out of season, and frozen out of stock at my usual stores.
This (Allrecipes Chocolate Avocado Pudding) is a great recipe for Chocolate Avocado pudding, which I use as a frosting for cakes. So, sticking away from normal
My girlfriend and I moved into a new flat together and now we´ve got at least 2 salt- and 2 pepper mills. We only need one of each kind and I wanted to as
Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a di
I know this question does not concern cooking, however I wondered how people transported their food before aluminium foil was invented (circa
I want to attempt to make bread in my Dutch oven. Most of the recipes that I have found say to warm your Dutch oven up before putting the dough in. I have found
I need to frost a ton of cupcakes (hundreds) for an event in a few months and I'm looking for something to help me do this. Has anyone ever seen a manual multi-
I recently tried to make jelly-topped cookies (specific recipe was from home, but here's an example recipe) using an assortment of flavors, including maple syru
Currently I stir fry veggies in a flat non-stick frying pan. It's OK but it doesn't have much volume so I can't cook a large amount of veggies unless I do so in
Recently I browsed for tiramisu recipes where ricotta replaces the mascarpone. In this particular (italian) recipe the sabayon is started by adding hot syrup t
The fish in question is whitebait, I slowly bring the fish and soup water up to 65c then remove from stove. During the cooking period I stir the pot to overcom
I recently made ciambotta (like an Italian ratatouille) on two separate occasions, first using russet potatoes, and once using red potatoes. In both instances,
When I make pizza dough, I use a variation on Bobby Flay's recipe - instead of 3.5 - 4 cups of bread flour I use 2 cups of bread flour, 3/4 cup AP, and 3/4 cup
I've had my cast iron for several weeks now and have been able to cook with it about 10 times. The problem is, the amount of smoke, and timing of it, have me th
Can I make 2 round love cakes in pans lined with parchment, then remove them from pans, stack and frost? Does this change cooking time?
My daughter got confused and added 2 cups of vanilla instead of 2 spoons in a cake recipe. We were done mixing the ingredients, but we want to salvage the cake
Just found out there's actually two kind of puff pastry in my local supermarket, one called chilled and one called frozen. Do anyone know the difference? Some
Packets of frozen vegetables often say "cook from frozen" or "do not defrost" in the cooking instructions. For stir frying at least, many people recommend the o
long time StackOverflow user (and home cook). My wife is now almost 5 months pregnant, and whilst initially I didn't want to serve her sous vide food (she didn'
We have a small, rarely-used auxiliary fridge (dorm-room size) in a storage room. Last week as part of preparing for Passover we took nearly everything from ou
I'm aiming to make a simple bread from as few ingredients as possible; ideally only stone ground whole wheat flour, water, and yeast. I'm having a hard time fin
We got some morels from a friend and soaked them in salt water in the fridge. That was Friday. It is now the following Thursday, and we just took them out of th
Note to mods: this is not a duplicate. I am not concerned about pasta sticking.Note to anyone who wants to stand on their heritage and say only their way is be
Looking for a process to speed up rolling out dough to be used for cheese Pockets or fruit pockets . We're using an eighth of a cup of dough and we want to fla
Is there a difference between baked and cooked food? As I know cooked food has to be in fridge within 2 hours after the preparation to avoid creating appropria
1. There are many recipes for making ricotta cheese from fresh whey leftover after cheese. Although I searched Google trying to find making ricotta from powdere
I have an old recipe titled Minced Chicken. It's a casserole type dish. It says to use 1 hen, cooked and minced. What type of hen is this referring to? I found
I'm preparing this ham recipe. It calls for a ham 7 to 8 lbs. Well, I ordered a ham described as "7 to 9 lbs" and what got delivered was a hair under 10 lb, so