Spaghetti and meatballs are red on the inside, but disappeared quickly. Is this just a chemical reaction, and the meatball is still thoroughly cooked? Meatballs
I heard several times that so called "whole" products (flour and cane sugar) are actually often (not always) built from refined ones "adding back" refined versi
About 20 years ago, I went to Finland to visit a friend and I had the opportunity to stay with her and her parents. They treated me with home-made meals. It wa
I'm trying to learn to cook, and follow the parts of recipes that used to intimidate me. I can't figure out what's meant by this part of a recipe for pan-seared
I have always had a question when it comes to "how many grams of baking powder to use for that amount of cake I made." I would like to understand if there is an
I was recently on a Caribbean cruise ship, and took the behind-the-scenes tour (it was fun seeing an immersion blender the size of an outboard motor!). While we
I'm trying to make a recipe in my Instant Pot that calls for ingredients to be placed inside a Mason Jar, which is then put in the Instant Pot filled with water
It would be a bad idea to crush apple or cherry seeds while making smoothies or marmalades (due, apparently, to the presence of hydrogen cyanide). If a raspber
One method says to cream butter, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with mi
i can't find anywhere on the internet on how to fix naan bread that is rubbery. My customer has switch to a self raising flour which has a higher protein leve
I keep a home temperature during the weekdays of 78 degrees Fahrenheit and 73 during the evenings and nights. I have 6 gallons of unopened Gatorade bottles stor
I cut raw peppers on the same board that I cut raw bacon on. I will be roasting these at 585F (305°C). Should I be concerned about contamination?
What gives honey, maple syrup and corn syrup it's thick, viscous texture? I recently used corn syrup for a sauce recipe and really liked the texture it provide
How many pints of cooked cabbage should I be able to get out of 2 cabbage heads (about 3 pounds each) ? I am wanting to cook and freeze the ca
I'd love to ask either of the following two questions: What's a good ratio of frosting to cake crumbs, when making cake pops? Does anyone know of a good websit
I tried making peanut butter with 500w mixer but peanut is not secreating oil, is there any way to make peanut butter?
I just made arepas for the 2nd time ever. Here's the abbreviated version of the recipe I used: 1 cup masarepa 1.5 cups hot water pinch salt Mix together dough
I put bananas, honey, almonds and skimmed milk in the blender and blended it. When it was all blended the surface had a layer of tiny bubbles and there was a au
My new plastic cutting boards have a textured surface. Is this unsanitary? The textured surface consists of tiny bumps molded into the surface. The pitch of
I received a gift of pink rock sea salt and would like to know how best to process it into flakes. Briefly tried a box grater but that resulted in fine granule
I'm making banana bread I am a half a cup short of flour what can I use to substitute? I have pancake mix could I use that to replace the half a cup of flour I
Are there differences in the different types of yeasts? Does one yield slightly differently? I know many people say that they can be used interchangeably but
I'm trying to make a stew with the least amount of ingredients. If I could just cook the meat itself that would be great but I think that would be frying or gr
I see how to change the evaporated milk to sweetened, but can I make it unsweetened?
The smoothie with skim milk and fruit turns into a sort of mousse and it is not drinkable. Not liquid. Have tried two or three recipes with sa
I know from experience that finely crushed onions mixed with vinegar, work well on keeping the meat from shrinking while on the grill. I also know of honey, but
Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked
I would like to know the main advantage of using buttermilk as a hydrator and minor source of fat (1% fat, right?) in baking, over using regular milk or cream.
Lemons and limes are both very acidic but have slightly different flavors and scents.
I do not have much experience or knowledge of cooking, but I've slowly been learning. Today I followed this recipe: Beef Stir-Fry. Besides some vegetable subst