Baked desserts from home and fine restaurants leave no bad taste in my mouth. But catered deserts at my workplace or those purchased from a gr
When I BBQ meat sometimes meat does not cook completely and evenly. So I came up with an idea why not half boil meat (Chicken, Beef etc), put on my marination a
I made some dinner rolls yesterday and it was underproofed, the result was a dense dinner rolls and it is heavy, does proofing time affect the density of the fi
When lacto-fermenting pickles, sauerkraut, kimchi, etc. do you do your salt calculations per amount of brine, or salt per volume of the pickling container? I m
My compressor is going out and milk spoils. The repair man says it will take a week to 10 days to get a new one. It is still cool in there b
I like to cook a very simple recipe for roasted potatoes: I peel and cut potatoes to cubes, mix them in a sauce of olive oil, garlic and sweet paprika and place
truly fresh fish should not smell of anything except sea water. I've been buying fresh sardines however when I take it out of the bag there seems to be a smell
I'm generally a fan of having quite a bit of whole milk/yogurt made with whole milk (no flavoured stuff, no extra sugar). I'm also quite finic
How are the bones taken out of chicken wings to get boneless wings? Is the meat in boneless wings even from chicken wings or a different part of the chicken?
I like making enchiladas verdes, but I have an annoying time keeping tomatillos submerged when I boil them. The top part of them remain out of surface. I try
I was wondering if thawing something that is vacuum sealed can result in the seal being broken (or if it's the air expansion due to warming). I left salmon burg
I am going to vacuum seal then freeze several pieces of chicken breast. Is there a benefit to putting anything on it before I vacuum seal? For example I normall
I have recently received a 1983 Magic Mill III. I read through the owner's manual and accompanying documentation and it says that moisture or oil can gum up the
Ok so I'm a teenager and I'm starting to get interested in this cooking thing, and in particular, steak. So anyway, this past week I decided to try my luck at
This is jelly as in Jello (either gelatine-based or vegetarian), not as in jam. I'd buy it in the right base colour/flavour. I appear to have been volunteered
Unripe bananas are hard with thick skins and an unmistakeable raw flavour. As they ripen they shrink slightly, the skins become thinner, and the fruit becomes s
This vintage tool is stamped "Guelon, France." I believe it is some type of zester, but I cannot find an image of it anywhere online, nor any info on it. Pleas
I have some kidney beans that I soaked overnight to cook the next day but didn't get a chance and accidentally left them out and it's been fairly hot lately. So
Is it possible to cook tarhonya (Hungarian egg barley) in a pressure cooker, such as an Instant Pot, to cut down on cooking time? The only pressure cooker reci
I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the proble
I want to sous vide some ribs at ~152 degrees for about 18 hours for Father's Day. Unfortunately we're supposed to drive to my dad's tomorrow before dinner to
So I'm able to make my gummy bear recipe just fine. Its just a simple mix of the following: 1/2 Cup water 1/4 Corn Syrup 1 6oz package of Jell-O Brand gelatin
In India I picked up an Anjali vegetable and fruit cutting board, pictured below. Its blade is two-sided: straight on one end, very roughly serrated on the oth
I want to cook my pork country ribs for about 4 hours, while we're at church. They're covered, and have a sauce on them. The original recipe says 1.5-2 hours
I want to save jamun fruit for a diabetic person so I can't add sugar. Is there any means to store it for 6 months or so by adding salt/lemon or any other thing
When I go to school and bring my lunch I like to have chicken but I go at 7:30 and eat at 11:20. Is it still safe to eat or I should not eat i
Is there a way I could prepare and store some cheddar cheese such that it would stay edible while being stored in a car in summer for about 12 days. I am going
I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water a
Say you go to a restaurant and order buffalo wings. The wings come with celery and bleu cheese. The celery tastes amazing. At home, you cut celery and store i
First of all, the nutrition facts given by USDA doesn't make sense to me. I'll refer only to skinless facts. Chicken breasts have 120kcal and chicken legs have