I want to make my own Scandinavian style salt licorice. I was able to buy ammonium chloride at a local spice store, but I am not sure how much to use. My resear
Are pickles, beets and olives-green and black,radishes part of a relish tray? Where as carrots, cauliflower, celery, broccoli,small tomatoes are part of a veget
When I am roasting chicken I either do it with a high temperature (its got good color but the meat is tough and dry) or low temperature (succulent and juicy mea
I was diagnosed as gluten intolerant but they said I could use Polish Wheat. I was wondering if anybody knew where I could purchase this in the US?
Returning home after using cast iron cookware on a camping trip, I forgot to clean the cast iron in the midst of much unpacking and other matters. As a result o
I am following a carrot cake recipe for the first time and the first set of instructions are 'to beat the sugar and oil until smooth,' but how smooth is it supp
My basil often spoils after 2- 3 days of purchasing them from the supermarket. I have tried wrapping them in a wet paper towels in order to
I bought some beef from the supermarket that said "smoked beef" on the label and nothing else. It was contained in the fridge, not the freezer section. I'm not
I have a jar of unopened Trader Joe's Hollandaise sauce that I forgot about in the back of a cupboard. It's definitely been there for over a year. There's no ex
I want to approximate kaiser rolls, as you would buy in a deli or bodega. I tried this recipe, and the results were tasty, but not really a kaiser roll. Specifi
Can I keep it in the freezer without issue for days? Weeks? Months?
Please can someone help me find out what this is
So I've been having issues with this GF tapioca pizza crust. I like the crust a lot because it's allergy friendly (no yeast/soy/gluten/nuts/anything really) and
My roommate has a set of non-stick pots and pans. They advertise themselves as dishwasher-safe, so we typically machine-wash them. The exterior of the pans is
According to Wikipedia, curcumin was originally isolated from tumeric. However, I haven't been able to find why it was named curcumin or whether or not it cum
Is it possible to overcook peas as one could overcook a steak or pasta, or are they like mushrooms in that they cannot be overcooked?
I made this recipe for oatmeal bars, following the instructions with just a couple changes. Although they turned out well, I would like to reduce the sugar cont
I've been reading up on cookie science, and read that melted butter makes a denser cookie, and creamed room temp butter makes a cakey cookie. I'm looking to mak
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles. I am t
I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Sur
I want to order a custom-cut steel plate to use like baking steel in the oven, and I read that in common raw steels the trace amount of lead can get up to 0.36%
I am growing white cabbages and have an idea to use the stalk leaves (not the outer leaves of the cabbage) in the same way as fried zucchini/courgette flowers.
The ability to make "baked" potatoes in a slow cooker is pretty appealing: I can bake potatoes while at work without heating up my house or having to worry abou
I made a chocolate crinkle cookie dough that needs to be frozen for 2 hours before forming and baking. Can I freeze it in the (Bosch) plastic mixer bowl or will
With beef, mexican rice, and refried beans in a roaster that has 3 separator bowls, how long does it take to reheat these taco bar dishes, and
I am making a pancake recipe that calls for 2 teaspoons of baking powder, which I do not have. I was wondering if it would be ok to use baking soda as a subs
I want to infuse more flavor into my chicken (skinless breast). Should I use my Jaccard tenderizer then pour my marinade on the chicken and vacuum seal it.
I recently made crepes with a crepe maker like this one. The first half of the recipe worked perfectly. Then, every time I dipped the base into the batter, when
A friend gave me a bunch of her old inherited cooking accoutrement and I'm not entirely sure what the function of this is. Anyone know?