I'm getting into making my own pasta, and the recipes I see are basically: Mix eggs and flour together, roll/cut/cook I'm wondering if there are ways to m
I recently bought a cast iron wok and attempted to season twice. The first time i seasoned it i think i overheated the wok and it started to
I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling. Some things I have d
I have a lot of green onions but my recipe calls for a small bunch. Roughly how many green onions would I find in any of the following? Small bunch Normal bunc
When making pork vindaloo the recipe says to marinate the pork OVERNIGHT with a mix of spices ( fried and made into a paste with a tablespoon Vinegar ) , the se
When I buy coffee (either decaf or regular) at the convenience store and add 1/2 & 1/2, it lasts for several days and several re-heatings without curdling.
I feel like a real dummy but I need some help. I have a recipe that is calling for 8 oz of semi sweet chocolate finely chopped. I'm thinking that means a semi
I was emailed a recipe by a friend -- she'd like me to cook a Strawberry and Lemon White Bean Bundt Cake. One of the ingredients is going to be a problem, thoug
Every year around this time I try to make pumpkin pie. We don't have that many varieties around here so I use a fresh butternut squash that I bake and then pure
I've read different definitions for what stewing is. I've read that it means to cook at a simmer(i.e. below a boil) but I've also read it means to cook in wate
Suppose I cooked a soup and now wanted to evaporate/remove all water from the soup leaving behind fat, oil, minerals etc. Could I place the soup liquid in a ri
We just returned from a restaurant that served "dumplings" in a cheese sauce. This was an Italian restaurant. My wife didn't like them. They were the size of
What is a good substitute for UK-style 'digestive cookies' in South Africa? It's for a crumb crust for a chocolate mousse cake.
Making yogurt at home is a fairly straight-forward process. Heat milk to 180F (82C), cool that milk to at least 110F (43C), add live cultures, usually in the f
I have an electric stove with the gears 1-6. When I want to, for instance, boil some water I always put it on gear 6 and then leave it like that until the water
Most instruction on cooking chestnuts (I'm going to boil them specifically) tell you to score them with an X. I know this is so the steam from the inside has so
I want to use the reversible 2 burner griddle pan on an electric stove. But the rims fit flush on the stove and the elements are hitting the grill. No air can g
I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When sho
I add frozen broccoli, spinach, kale, carrots, squash and cauliflower to my smoothies raw. Is that bad to do? The packaging says cook to 165 degrees. How likely
I found a nice recipe for a leg of lamb. It is however supposed to be baked for four hours. It would be more practical for me if I could let it bake for 12 hou
I cut my apple open this morning and found that it had an unexpected consistency emanating from the core. I couldn't find much about what's going on here other
We are baking pound cake. I am all happy about the taste, but I have two problems, please help. After we bake the cake and take it out, we observed after a wee
How can i create a closely matched "Almond Paste" (for croissant) without using almond meal/paste/butter/products/etc? I have a nut-free almond flavour that sho
I have been cooking this meat in 200-250f for hours. But its still very tough. It doesnt stand the fork test. Why? Could it be because the collagen needs lo
I just opened a can of iced tea that got dented about a week ago I think from hitting the ground. It fizzed a bit when opened, like soda sort of and sprayed on
I would like to try culturing fresh buttermilk that I get from whipping butter. I would like to ask if storebought "cultured buttermilk" is done exactly like ho
I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a fryin
Among the flavours of onions, spring onions, shallots, leeks, and chives there is one that they share. Is there a name for it?
I'm wanting to use Nutella in my cookies. However, I'm not sure if it's okay to bake Nutella under these conditions: Undiluted – I wouldn't mix the Nutel
There are these hermetic boiled green lentils that I've been eating for a decade. They are great in salads, etc. The text on these boxes is in Scandinavian la