I am trying to find a way to mix salt into my mashed potatoes without having unpleasant bits of salt appear in each mouthful. I usually steam them with their
I have an outstanding recipe for Apple Bread. It does use a lot of sugar, seems best when paired with firm, crisp and tart apple varieties. Granny Smith is my
For a while now, I have been dealing with nasty tasting avocados. Some tasting so bitter, I start to gag and cannot continue eating them. I do not remember them
When mixing wheat flour to make bread, can I add some wheat and oat flakes?
Delicate parts such as liver, kidney and heart can be quickly fried in a little oil. I wonder if there any way to cook them in the microwave while preserving th
This is surprisingly hard to find with Google. The Wikipedia article does say: Either granular salt or a strong brine are added to salted butter during proc
I needed to defrost a steak and followed the advice in this article. In short you invert a pot, place the steak on top (bottom?), then place a pot with hot wat
I am making a gravy for mashed potatoes. Looking at recipes online, I have found that a few of them don't require any butter, while others use
I make a couple of Christmas cakes every year, using this recipe: https://helgavan.com/easy-christmas-cake-recipe/ Usually I make two smaller cakes by splittin
I want to have boiled eggs in the morning when I wake up. For this I want to use a standard rice cooker. My plan is to add the eggs and water before going to b
Subjectively speaking, thin-slicing makes the same ham taste much better, perhaps by increasing its surface-to-volume ratio? Why do we slice some meats thinly
I recently found a recipe for making a monster egg... i think it may have been medieval. The recipe required 6 eggs for yolk and white. the yolk and whites woul
I tend to add a copious amount of spice to the meals I make. I mostly cook simple stir fries with high heat. Whenever I add ground cayenne pepper or liquid hot
Another question regarding mashed potatoes. I have prepared my (vegan-friendly) mashed potatoes, and now I want to keep them warm. I decided to place them in a
I've been making this recipe for bread that I really like, but it yields more than I'd like to make at a time. I'm wondering if I were to cut the recipe by half
I want to make homemade oreo-type cookies using an embossed roller with a recipe I've used and love, but it puffs too much to keep the detail. Brave tart's ore
Recent scientific research indicates that there's a sixth taste, oleogustus. Responsible for the flavorful taste of fat in small quantities, and rancidity in la
If you store unopened jars of food in the fridge and then move it to dry storage will the food inside become spoiled?
I have a recipe that calls for ground chorizo, but I don't own a meat grinder and my local grocery store only sells chorizo sausages. Now, I guess I could mince
In the long grain white rice (parboiled) there these occasional grains of darker brown to black grains. Any idea what these are?
How to keep onions from sinking in a salad? I like raw and cooked onions. I like raw onions in a lot of salads but the problem is diced onions end up in the
In my Science of Cooking class, we were asked to do a lab involving hard-cooked eggs using two forms of convection heat, dry (in the oven at 450 degrees) and we
I always read that when cooking a pot roast in a slow cooker, you should cook on low for 8 hours. If you don't have time, 2 hours of high and 4 hours of low is
I have seen similar questions on here, but not directly answering my question. I recently purchased a tagine, which is a ceramic slow cooker. It comes with, and
I am in the process of replacing my commercial freezer. We typically freeze our pie fillings to simplify production. In looking into new freezers I can choose b
My heating element in the bottom of my oven went out. I replaced it with a new one and it doesn't get hot. Now what?
Recently a friend from the Americas gave me a simple recipe for custard, I never had custard (or at least not knowingly) and thus wanted to try it out. The reci
I have some issues with holding mashed potatoes before serving them. Of course, it's not practical to make them from start to finish everytime someone orders th
I fried fish in my indoor turkey deep fryer last week. It's been outside on my back porch since that day. The temperature outside has been up and down. Although
I recently ordered some dish from a local food delivery company. The dish, among other ingredients, contained hard-boiled eggs. The ingredient list read the fol