I am in America, recently I noticed in my grocery store in the last year or two that there is a type of butter called "European Butter". Is "European Butter" r
I know about the danger zone for Sous Vide cooking (Pasteurization etc.) My question is - is it only relevant for meat / pork / poultry, or is it relevant for v
In about an hour I need to leave with a pot of black beans and rice. I don't have a crock pot, but I do have a cast iron pot with lid. To keep it all warm can I
I've got some Szechuan/Sichuan peppercorns that don't make my lips numb or tingly, even when I just chew on several of them for 10 seconds or so. I would expect
I use a recently-purchased bamboo large-and-heavy cutting board to cut/chop/dice/slice veggies and fruit. However, my routine is such that I typically dice a r
www,wikihow.com/Make-Potato-Chips
I have a friend who has this pan. What is it used for?
I make a mean granola. It's full of inclusions (dried fruit, seeds, nuts) and oats, rice crisps, etc. I bind it all together with oil, sugar and honey. I want
I am trying to get a curry to be thick and less watery. At the moment I am removing solids, boiling water off and then adding solids back in later. Unfortunat
Ordinarily when we make pizzas we throw all of our toppings on and then put raw chicken right on the pizza. Put it in the oven at 425 for about 30 minutes and i
I was following a Chicken Yakisoba recipe that looked good. I ended up doubling the sauce because I had added extra cabbage and other vegetables. The sauce call
I am wondering if you are supposed to put water in all slow cookers? I saw my roommate put water underneath the ceramic insert and would like to know if that is
When it comes to basic tastes (saltiness, sweetness, bitterness, sourness, and umami), I can easily think of very basic ingredients that could be considered the
I am a vegan and love to bake cakes. But every cake recipe requires egg which I don't want to use. So can anybody tell me what should I use in
I'm not sure if this dough has a specific name in English, it consists of 3 parts (by weight) flour, 1 part fat (mix until it consists of small crumbs) and 1 pa
How long will this apple compote keep in the fridge? http://www.foodandwine.com/recipes/savory-apple-compote
I recently bought a new convection oven/microwave/grill combo made by Sharp. The user manual said for first time use to run the convection oven at max heat (230
I have a microwave/grill combo and I accidentally had aluminum foil inside when starting the microwave function. By the time I realized it was already sparking
I have a confession to make. I was lazy, I didn't think it would cause any harm, but it did. And now they are back. The fruit flies have taken over my kitchen,
Can I use pancake mix (just whole wheat flour and baking powder ingredients) instead of regular flour to make a cake? (I have a recipe for whole wheat chocolate
I've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep. I always follow the same procedure, making sure
I was following a recipe for slow-cooked meat and potatoes. The directions say to cook on "high" for 4 hours. My slow-cooker, however, has a temperature range
What is the best way to freeze & reheat a quiche? I've tried it twice, and both times the bottom of the quiche became watery as it defrosted in the oven. I
I have read the boards from people who ask what they can do with a pecan pie that did not set up and all the responses are what the cook should have done from t
Embarrassingly, this NOLA transplant has messed up his gumbo. It seems like my roux didn't use enough flour so my gumbo has ribbons of roux instead of incorpora
I have purchased Safa raw honey. They have written that their honey is: 100% Pure & Raw Raw Unheated Unfiltered This honey is runny and dark in colour (
I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, cho
My question is the exact opposite of this one. I'm considering getting a sous vide tool like this one. I'm wondering what's preventing me to use it as a slow co
It's a low-acid vinegar from the Alsace region of France, made with spirit (alcohol) vinegar and honey, and infused with herbs. There is a version of it availab
We use ginger root with a mixture of lemon and other ingredients. Can ginger root that's gone bad hurt you if you eat it?