I canned my smoked salmon last night in my pressure cooker at 11lb pressure for 110 min on my stove. Then I turned the stove off waiting for it to cool off and
I made peanut butter cookie dough twice. I got the recipe from searching online, so I'm fairly sure it's a good recipe (one of the to search results). The firs
I made some guesses about what the vegetables are, but some I am not sure about. Also, for the first one circled, I searched the image and found parsnips, but
Sometimes when I am kneading my dough I can feel some of the air bubbles popping. Is this a bad thing? Does this mean I am kneading it to long? Every were I hav
When making a pound cake, this is the usual order I use: (1) Cream butter (2) Add sugar and beat it in (3) Gradually add eggs and beat them in (4) Gently fold
A modern picnic cool box is used to keep food cool inside it during the day. However, when you place a hot stew inside the box and close the box, the stew carri
Since curing meats had historically been done for food storage safety and without refrigeration -- is it likely that we should be curing outside the refrigerato
Every time I have had a really good pizza (usually in Italy for some reason) there's one thing that stand out more than anything else and that's the crust. What
I bought a brand new hard anodized pan for making roti. I used some oil while cooking. After cooking, washing I saw these stains (most likely grease) that would
I've recently made some creme brulee, poured sugar on top of it and used a kitchen blow torch to caramelize it and capitalise on a finished product. After that
So my parents got a knive set from St. Moritz, and wanted to give them to me. I'm an hobby cook, who just likes cooking simple stuff. I have barely any knowledg
Last night I was served prime rib when I specifically requested rib eye steak. Is this a normal practice in restaurants? I understand that the meat is the same
I want to make sesame sticks the recipe calls for 2 cups of bisque mix can I use self riseing flour in place of the bisque mix?
I am currently trying to get rid of some firm and soft tofu that's been in my fridge for a while, and I wanted to try out a few slow cooker recipes for braised
I've seen a lot of gas cooktops that have stainless steel griddles built into them. This seemed like a useful feature, but it occurred to me that I could just t
I went to a Chinese seafood restaurant for dinner and ordered steamed grouper. I repeatedly confirmed that the fish must be live "swimming fish". The fish came
Clarification: The term "grill" is used here with the US-based term for grilling, which may differ from other countries such as Great Britain and Australia, whe
I enjoy keeping bowls of fruits out at room temperature in my kitchen. This has given me quite an annoying abundance of fruit flies in my apartment. I've bro
I've been buying the same kind of Brie every week for the past six months, but this time was different. I got it from a grocery store I've never been to before,
Some animals are ready to eat (or freeze) immediately upon slaughter. Some need to be aged first otherwise they may be too tough. E.g. venison needs to be aged
Or: is it safe for the electric kettle's integrity and overall functionality to be used to boil non-water liquids such as milk? *note: I know milk may burn ont
I have one of those thick & heavy bamboo cutting boards that I just got. Until now, I've been using a simple plastic cutting board that doesn't weigh much.
I made butter poached lobster tail today. Every recipe on the internet warns not the boil the butter when making the beurre monté, otherwise the butter
Update thanks to Max's answer I decided to give baked fries a try. Experimenting with different methods, this is my recipe so far. There are still a few proble
I started to blanch tomatoes then had to leave for an emergency. About half the batch was peeled & the rest blanched but unpeeled. Sat on counter for about
I tempered 70% bitter chocolate (Lubeca brand) following the instructions on the Anova site using sous vide: first to 115 degrees, then 81 and lastly 90 degrees
For example, if I would like to make quinoa with mixed vegetables, should I: (a) Cook the vegetables, add the quinoa and stock, and simmer; or (b) Cook the quin
As some of you may have noticed, I'm on the trails of making perfect good creme brulee. Recently I've had great success and ended up with creme brulee of nice
I've baked beans millions of times! Today I par boiled my beans and am making them in the crock pot. The broth always vanishes and thickens
The procedure I followed this time: I started using the microwave to heat up the water. Then I pour both cold and hot water in a bowl, then the package of jello