I was looking forward to trying out brining a turkey this year. But I have ended up in the UK for Thanksgiving and have had to buy a "butter-basted" turkey. I
I prefer a whetstone to a "steel" for knife sharpening. Over the years my whetstone has become loaded with steel particles from the knives. As it is basically 1
Would it make a difference in my cheesecake if I used liquid heavy whipping cream instead of heavy cream? ( Husbandbought the wrong thing)
I follow Alton Brown's Green Bean Casserole for the most part and have had great success making this recipe. My dad always complains about having mushrooms in t
I have two oolong teas of the same type (dong fang mei ren). One has long leaves that barely fit in a teaspoon. The other has much smaller leaves that are easil
I want to try out some recipes that require a bone stock. Ideally a bone stock should be made with bones that have been roasted for 45 minutes, I just moved an
How long does the tin foil need to be around the crust when baking?
In most instances, it seems people use these to store cooking sheets, extra pans, and sometimes lids. However, most (all that I have used) of these storage comp
Trying to make spaghetti sauce and this is too sweet: 2 each 28 oz can crushed tomatoes (low salt) 8 oz can tomato paste 1 red onion diced 1 tablespoon dried o
If I brine a turkey in a solution of 1/2 cup of salt per 1 gallon of distilled water, how do I tell how cold it can get before the brine freezes? Here in Ameri
I found a recipe by Brave Tart (Stella Parks) for pie crust that's blind baked at 350F. I'm using it for one pie but I have a Cook's Illustrated Dutch Apple Pie
If Celery isn't available then what other vegetable or green vegetable can I use as a substitute for the making of Harira Soup?
I'm a little panicked. I could obviously just wait and see but if someone sees this and can ease my mind... I used the big 29 oz cans of Libby's 100% Pure Pump
When baking a Japanese cheesecake, I will occasionally get an incredible rise in the cheesecake - doubling or tripling in volume. During cooling, this falls bac
Whenever I'm making a recipe that calls for blind baking pastry, they always provide alternatives for ceramic baking beads (such as rice) in case you don't own
So I made kimchi for the first time a couple of days ago, and most of the recipes that I looked at were fairly similar. In this regard, all of them mentioned so
Happy Thanksgiving! I am getting ready to fry a turkey and the instructions say that I should put a whole onion in with the turkey and oil. What would be the
I'm trying to make spring rolls wrappers. My dough looks fine, but it doesn't stick to the skillet. What skillet is the best? I'm trying with non-stick ones (t
From a user who posted as an answer elsewhere: I cooked the 22 pound turkey way to early. It's done at 10:30 and we aren't eating till 4:00. Right now I hav
I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy eno
Based on this question, I got to thinking about alternative ways to blind bake, especially since I always have issues with butter crusts slumping. One thing wh
Since they take so long to cook I was wondering if I could do something like cook them half the time one night and then finish cooking them the rest of the tim
My younger brother put foil in the microwave and sparks started coming up and now every time my dad turns it on sparks come up what should we do?
I bought some kaki / sharon / persimmon (Rojo Brillante, from Spain) and left them for about a week. Now that i cut them open they are full of black and brown p
This question is about the plastic "Oven Bags" used to roast various kinds of meat or poultry in. I have some of these made by Reynolds Co., and in the Cooking
I used a large tin of chopped tomatoes as the majority of the liquid (plus water) to make a beef stew. It doesn't taste right! I used lots of fresh spices; thym
I want to make french fries that are crispy through and through. These days, it's very popular to "double fry" them, resulting in fries that are crispy on the
Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle.
I've left turkey broth cooking on low in a crockpot for two days. Is it still safe to use for soup. Or should I just throw it out?
In bread making you wait 30 min after mixing water and flour together so that the break protein (i.e., gluten) has time to "get strong" and build fibers. You