It is a big pain to get soup out of a crockpot and put it into a ziploc bag. I am looking for a food vacuum which would basically just suck up the soup and put
I'm not sure what's going on but the last two batches of homemade cashew and sunflower seed milks went bad faster than usual i.e. 1-2 days. What can be added
I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
I'm planning on marinating my chicken legs with Tabasco sauce. I have read that a marinade should be one part lemon juice and 3 parts olive oil. I'm going to b
Found this knife in my Grandmother's collection. None of us can figure out what the semi-circle shape and slots are for (see attached picture). Anyone have any
When I beat egg, I notice a difference with the surrounding temperatures. I have heard that we should beat eggs at room temperature, but in my country the tem
If the cabbage is successfully kept with weight, under the brine, all the time. I use a glass paper weight as weight. Can mold also form on the weight, on the
whenever I cook dishes its always over satiating, I believe it has too much umami on it, and whenever I cook I always feel like being full alr
On a low sodium diet (AFib and Congestive Heart Failure)- cooking stew- want to use the stock as a broth substitute- how do I figure the amount of sodium from t
So, here's an odd question. A few years ago, my home ed. teacher told us that she would not eat anything that is colored blue. it's unnatural
I make nice stir-fry with bell peppers, mushrooms, onion, sugar-snaps, jalapenos and bean sprouts (and anything else that might be handy and in danger of being
I was cooking BBQ chicken in the crockpot and didn't put the lid back on . Left to run errands about 3 1/2 hours. And came home to see I left the lid off. Is th
I know that I should cook pork at 63 °C and without rinsing to avoid cross-contamination. My question is the following; I want to fry pork chops: Does this
Usually if I'm sauteeing some veggies or cooking with olive oil I will use a cheaper bottle, but if I am making a dressing or a dish where the oil really stands
I have twice popped corn on an electric stove and both times resulted in near disasters with nearly burned popcorn and what did pop was minimal and flat. I was
I am a chef over in Western Australia and love to cook outdoors in my spare time as we certainly have the weather for it. For Asian cooking (stir fried, in a wo
A street side stall selling fish fries them two times for convenience.Initially they fry the fish for 70%, then keep it for 10 to 20 minutes. When a customer co
I'm trying to write down a recipe for Italian sweet sauce that is used for salads but can also be used on pasta and meat. It has bay leaves in it but I'm not su
I love cheesecake. I am sure you loves it too. One thing I don't know that why cheesecake needs the hard base that too made up from biscuits? Can't we just put
I often avoid adding sides like rice or potatoes to my roast chicken because my chicken often reaches 165f wayyy before the rice or the potatoes are done. Is th
Expanding on How to reattach handles on 30 year old pots?, I have a specific example. This pot has a screw-on handle that has rusted over time. I guess this is
I have an old but very useful baking sheet. It is heavy-gauge aluminum, and in reality having had it for so long it is unlikely that I would be allowed to repla
Is yeast that is two years old and has never been opened be used
I buy these in Morocco. In the state seen in the picture, they are hard and inedible. When you put them into hot oil, they inflate, doubling in size, and become
I made this today: https://www.youtube.com/watch?v=Y9gncvPpQKA The first time I made it, the mushrooms and steak came out great. First cooking the steak, then
I make some chicken soup and it tastes fine. However I notice that when I reheat it again it taste like sulfur or something other chemicals, not really sure wh
I understand that one should not keep homemade salad dressing that contains garlic for a period longer than a week or so. Does this also apply to using shallots
I have Knorr four cheese risotto mix. It calls for 1/2 cup of milk. I dont have any. Can I use fat free sour cream instead?
I've got a set of all-clad stainless steel pans I've been able to master cooking most foods without sticking and too much burn remains. Even eggs I've got right
I've been coooking soup with a pot lid off and notice the meat is still tough when cooking. It could be the due to the lid or some other factor. I put a therm