The inside walls of a microwave have become sticky. I was attempting to be a smart cookie and tried to clean it by boiling a glass of water-vinegar mixture insi
I am making sugar free ice cream, however I obviously have run into many issues. The first is that my ice cream is freezing hard as a rock when left overnight
I have a natural gas grill and replaced the burners a couple years ago with generic adjustable length burners. Lately I noticed I was getting yellow flames so I
Usually, I strain small batches of yogurt through a cheesecloth, but cleaning the cloth afterward is cumbersome. I'm thinking to buy an industrial stainless str
I like to cook rice gruel every now and then; however I usually encounter a basic problem. First off, my rough procedure: Mix (sticky) rice flour and water ho
Jason's Deli clearly has two kinds of Free Ice Cream, The Good Kind. The Bad Kind. The Good Kind is the same kind of soft serve you'll find a
Right, so this is an odd one. Due to a person's combination of iron deficiency, a not-so-sturdy stomach and no particular interest in eating red meat or the lik
I was browning seasoned chunks of lamb in a cast-iron skillet on medium-high heat and found that by the end there was a large mass of oily black spice mixture i
I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless
I have a recipe that calls for "12 cubebs, coarsely crushed". I've read that a blend of equal parts pepper and allspice can be substituted for a cubeb. However,
I would like to make an icing for my family member who has a milk allergy. I have a recipe for whipped fluffy icing using whole milk, flour, sugar and margerine
Would this require a 24+ hour bath at 140F, or would the limited thickness and size allow it be 12 hours?
I want to double this recipe, which calls for browning the floured meat in a pan in 4 tsp of oil, then sauteing the onion in 2 tsp of oil. Do I need to also do
I usually marinate my chicken breasts/wings in a wet marinade overnight and apply a dry rub shortly before I throw them on the smoker. The main problem I'm faci
Usually, when I prepare an omelette, I pour oil in a cast iron pan and heat it. In the meantime, I prepare the eggs and I beat them fluffy. When the oil is pret
As this is a controversial subject I cannot just ask it to the majority of the women I know that bake. I make cookies for my father who has cancer and was losin
I have now pretty much replaced all my long slow cooking dishes (chilli, stews etc) from either cast iron in an oven or stove top to pressure cooking due to the
I am trying to make a recipe like this one, Crock Pot Creamy Ranch Chicken, but I do not have dry ranch dressing. Will it still work if I use ranch dressing fr
I'm making a dark chocolate cake, it calls for white sugar but I have an unopened bag of granulated suagr at home. Can I use that instead to save some money or
I was doing boneless short ribs for 48 hrs at 140. I had to leave town suddenly and unexpectedly for a day and I added enough time via WIFI to continue to cook
I have trimmings from a Beef tenderloin and would rather not throw them away. I already have a demi being made and will be making a sauce with cremini, onion, g
Very soft inside, small seeds, tastes bit sweet
I don't have any pictures. If you microwave leftover egg shells is the salmonella strain killed or not?
I enjoy the "earthy" flavor of beets -- I would like to know: What way(s) of preparing beets result in the most earthy flavor? And are certain types of beets k
I've run into several recipes which asked for a "splash of" water, soy sauce, etc. How much is a "splash"? I assume if it's something more concrete like 1/4 c
I bought wieners today at a local store and they come with a casing that has writing and a drawing of a chicken. I've never bought wieners like these before and
I want to thicken my curry but I also want it to have a lot of gravy/liquid - yet flavoured, not watered. I'm going to make some beurre manie. Can I add curry
I bake homemade wheat bread, but after a few days it becomes moldy (dark), even the dough in the refrigerator. I understand that calcium propionate and potassiu
A year ago I made my first Carolina-style BBQ sauce (specifically a Piedmont-style sauce). It was perfect, exactly what I was looking for in every way. I've nev
I'm new to the Anova sous vide machine and have successfully cooked tenderloin steaks beautifully with the device. The other day I saw nice thick sirloin steak