I would like to make a homemade ferrero balls, but I am struggling with figuring out how to bake the wafer balls. I was looking on some wafer makers or even if
I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo th
Often when I cook on the stove top, it will involve something fragrant like garlic, onions, seared meat, etc. I'm fine with smelling it while it cooks, but it s
I don't know if this question has been asked earlier, but tomorrow I am going to attempt making a New York style baked cheesecake for the first time. The recipe
I recently saw this video and the accompanying article on the New York Times website, which describes cooking a Thanksgiving dinner (including turkey, a crumble
I simmered some mackerel and added some kale. I wanted to remove the fat so refrigerated overnight. I didnt see any fat layer existing as you would see with r
I want to deep fry some pickles, but I want to have them ready ahead of time. The coating I like is a sort of cornmeal buttermilk batter. How can I freeze thes
I've just returned to London from a holiday in Puglia, Italy. The sausages (not salami) are so completely different to the sausages here. Their colours are pink
I just went downstairs and noticed my girlfriend thawing pork chops and beef together in a bowl of cold water, is this okay? The water is bloody red and im wor
Is hummus a condiment? What makes a condiment a condiment? What makes something not a condiment? What makes something a condiment vs a sauce/seasoning/spread/in
I tried making prickly pear fruit jelly. I accidentally used regular pectin instead of low-sugar pectin. Is there a way that I can turn my unset jelly into cact
I am interested in eating yeast as a protein supplement, likely on toast. Is active dry yeast safe to eat in this way?
I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes
I put a sprinkling of coarse sugar on top of a pie crust that's been brushed with egg, to crisp it a little. Can I put a sprinkling of the coarse sugar directly
I make gravy at the restaurant where I work. One week, I made a great buttermilk brown gravy. The next week, I tried to replicate it and the end product was ver
I was making a loaf of bread in a bread machine on dough setting. This includes the first rise. Removed dough and put into a pan for second rise then bake. My o
I have a 2.25 lb stuffed pork loin with prosciutto and spinach. How long do I cook and at what temp?
Suppose that my jams and compotes are in an uninsulated, coldplace, i.e. -20°C in the winter. Is it possible that they will be frozen, and the glass breaks,
My oven's max temperature is 200 degrees Celcius( 392 Fahrenheit). There are some baking recipes which ask for more than 392 F. How do I adjust the baking proce
I tried making Shan tofu. Unfortunately, my version does not have the slight jelly-like consistency and texture that Shan tofu in Myanmar had. It is firm, but a
I'm a Type 2 diabetic who loves bread and pasta, so I'm exploring ways of making my favorite foods more "blood sugar friendly", hoping that I can re-integrate t
I have a cake recipe that consists of a dry part, a liquid oil part and eggs. Around half of the dry part consists of sugar. I would like to replace that sugar
I have been given some kefir grains but, no having tasted kefir before, I can't tell if there's something wrong with it. Is there some way to tell? For the re
I have a cheesecake recipe that I have used many times, and absolutely love. I also love chocolate. So I was thinking, why not combine the two? There are plenty
Is there a commonly available cleaning solution I can use for coffee pots and infuser thermoses for coffee and tea? I have a number of these that are startin
I made 9 times this recipe for filling Brave Tart's Homemade Oreos. I made it exactly as the recipe stated, but even after 15 minutes in the stand mixer, it wa
Is Dahi (Indian homemade yogurt) Thermophilic or Mesophilic?
I made a roast duck for Thanksgiving. It came out well. I'm looking to improve it. The recipe calls to pierce the skin all over, and submerge in simmering wat
When one heats oil in a pan, there comes a time when it starts boiling (bubbles coming up) just like water. Now I know that water bubbles are formed to the th
I left the rice overnight in the fridge and it smells fine, and a sample tasted fine but the color looks unappetizing. Is it safe to eat? In response to the co