A few times now I've been cooking vegetables like butternut squash, sweet potatoes or normal potatoes in the oven and it took ages to get them to soften up. Us
I would like to make the following cheesecake recipe. It uses fresh raspberries to add flavor. I only have access to frozen berries. I can defrost the frozen on
I found a recipe for fresh homemade pickled peppers. I went ahead and made it today but now I'm freaking out about whether or not I'm going to be able to eat i
I like my porridge cold so I typically prepare it in the evening and store it in the fridge for breakfast the following morning. My recipe normally includes 1/2
So I was about to sear some steaks in my trusty cast iron skillet tonight, when upon pouring a couple tablespoons of avocado oil, it burst into flames. Having r
Earthquakes and typhoons are as plentiful as rice where I live. The power distribution system is incredibly sturdy here and power outages tend to be managed we
I am now on my 4th attempt. I used a a recipe before with organic beets, salt and distilled water and drained whey from live yogurt Someone s
I have cooked the beans drained and boiled water filled hot jars boiled water bath for the right time .They sealed and days later popped seal
I want to find out how much oil is required in a plain cake if i am using 1kg flour. I have started a small liquid egg business in pakistan a
Ruined my homemade cole slaw salad with 2 chopped yellow onions...very acidic and bad after taste. Recipe calls for the onions. How do I not r
I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I
I work in a cafe but I am still a little new to some things so my question is: If I turn yesterday's bakers into today's mashed potatoes will they taste any dif
My icing recipe yields enough for a three layer cake. It covers between layers, sides,and top of cake. I would like to use 4 layers, so how would I do that? Ing
All the cheese wax I've seen on cheese is always red. Is there a specific reason as to why this is? Can the wax be some color other than red, like maybe magenta
Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts
I'm after batch cooking mini meatballs in sauce for my kids, so I'm wondering how best to prepare the meatballs so they can be frozen and reheated? I'm assuming
I recently completed a project where I would bake several sponge cakes using various recipes so I could test how the different ingredients suc
The type of opener I typical use for wine bottles is the winged lever corkscrew type: The main problem I have with these is that they don't actually pull the
I've tried to research my problem but for whatever reason either I'm not using the correct terms or getting results that don't match what I think I'm experienci
I found this business online selling frozen yogurt toppings, and they list the ingredients used in each product. This one is for sticky rice: Ingredients: HYDR
I have a microwavable meal which instructs me to (for a 800 Watt microwave oven) perforate film and cook for 3 minutes on full power, then remove the film and c
Wanted to use up expired orange juice in muffins or cake.
We have bottled Muscat wine and with a few bottles (three out of 30) the cork seems to be pushing out. The storage area is 12 Celsius. The wine was bottled in m
Can anyone relate an exact, foolproof method of steaming eggs, to yield hardcooked eggs? I'd appreciate whatever clear, concise instructions are available on th
My mother recently bought a sheet of what she thought was aluminum foil to line the bottom of our oven, in an effort to make cleaning easier. It turned out th
Update: I managed to properly incorporate the gum without any clumping. I used an immersion blendsr (blade attachment) and mixed it with sugar this time, and it
I've made a chili sauce mainly with fresh chili, herbs and spices and olive oil & small bit of balsamic vinegar, I've sealed it tightly in a PRESERVE bottle
I bought some beets at a farmers market today but now find out they have a fungus (brown spots on yellow leaves). I will not eat the greens but are the beet roo
A less-viscous smoothie is more drinkable, by adults and kids alike. (We assume we add minimal to no water.) 1300W-blenders are touted by sales-folks as Formida
I want to make French fry dogs. Basically, hot dogs that are battered and then coated with cooked French fries and then deep fried. I have tried cooking them