I’m making about 12 pizza doughs. Typically when I make a few, I store each one in a ziplock and try to reduce air. But in this case I was wondering if I
We ordered a replacement element and realized after installing it that we installed what appears to be the bake element in the broiler element
I'm trying out making macarons, and I'd like to get some strawberry flavor incorporated, but I don't have access to flavored powder. I've seen some recipes th
There is a famous Brazilian sweet called brigadeiro (I've seen a few questions related to it around here) that is basically made of condensed milk, cocoa or pow
In the video game "Sacred" (2004), the player can find recipes. They are usually written in a fantasy-like manner. In the German version I found a recipe called
I'm making chocolate cupcakes and halving the recipe. Do I halve the baking time as well? I'm not changing pans, it's a normal cupcake tin.
My recipe says to braise beef in the oven at 180 C/350 F for 1.5 hours. Dinner is in about four hours. Can I also get away with sticking the dish into the oven
I am trying to make a vegetarian roast tomato and basil soup without using vegetable stock. A chef friend suggested making a mirepoix of vegetables, sweating th
My girlfriend, who is Japanese and has thus eaten and cooked a lot more tofu than I have, says that tofu should either be eaten "raw" or well cooked. To be half
Recently I have taken to natural aromas and colours. Does anyone have any idea on best method and equipment for extraction of oil from lemon rind?
Can old fashioned oats be used when a cookie recipe calls for rolled oats?
I'm looking to replace my countertop blender. Since my kitchen space is rather limited, I was doing some research to see if there are any "multipurpose" devices
I'd like to try doing a recipe with inverted sugar (hand pulled cotton candy), but am entirely new to candy making. I have the instructions to create inverted s
I'm looking for a kettle or a dispenser that can keep or warm up the water around 100 F. The hope is to drink the warm water directly. All the devices I've foun
I've been searching about making a lunch box. From what I searched, food is usually safe for up to 2 hours after it was taken from the fridge (pasta, hardboiled
I was looking into making my own vegetable oil, something exotic they don't have on store shelves. So my question: Which plants, or what kind of plants, can yo
Hi Is it ok to make mozzarella from milk bought at Spar or any other supermarkets? If not, how could I buy 5l non-pasteurised milk? I live in
In various cooking videos (either online or tv etc) I have seen the cook typically touch either raw chicken or raw meat or raw eggs and then w
I have whole cloves and need to crush/grind them. Should I break the berry parts off the much-harder stem and just grind that, or is the whole thing meant to be
I am a college student living in a dorm for the first time. One of the luxuries I used to have at home was the ability to cook store-bought cookie dough cookies
I want to use star anise and need to grind them using a mortar and pestle. Should I use the whole fruits including both the seeds and the much harder to grind p
As far as I know, the fundamental thing that makes no-knead bread work is a high hydration, a small amount of yeast, and a very long rise. This is my understand
I've noticed that sometimes when eating salad the first bite can taste quite bitter. Is this just the natural flavour of particular leaves and my palate adjusti
I’m an avid user of slow cooking due to my schedule and need to budget my meals. I haven’t tried but wanted to know if I could slow cook noodles.
I'm planning on making a pressure cooker sauce using tomatoes, ground beef, sausages and wine — a classic Italian American spaghetti sauce. The method is
Does anyone have the recipe on how to make these classic, old-school ribs? I'm not looking for the cooking recipe but the following: What pork cut is it? (I be
Can I microwave the hard rock hard cookie dough that was in the fridge overnight?
I have been relegated to bringing "drinks" for a work holiday potluck. Fair enough. I love eggnog and would like to bring some. However, my recipe includes two
A lot of pie recipes will tell you to take out the liquid in juicy fruits, like apple and peaches, for pie baking. The purpose is to avoid a soggy crust with
In short, is it safe to make pickled eggs where the yolk is still soft? I want to make some jars of pickled eggs to give as Christmas presents but I hate hard