I have a stainless steel saucepan that has dark burnt on oil around the sides. I'm assuming it's from cooking oil since I use oil in this sauc
Is it safe use half-eaten bones from a family dinner meal to make stock? Or is this unsanitary, and it's better to just obtain bones through filleting and debon
We received several pork items as gifts that have way too much smoke flavor, these items are several types of brats, bacon and pork patties along with a mesquit
Yesterday I tried making a meringue-based dessert with a recipe I've used successfully a few times before, which calls for 6 egg whites and 1.5 cups of sugar. I
I'm trying to compare prices for bone-in vs boneless beef rib roasts (aka standing rib roast aka prime rib aka ribeye roast). What is the weight of the bones as
What types of recipes are best to thicken using gelatin and which are best to thicken using starches, such as corn starch or potato starch.
I recently made a moderately successful gluten free loaf of bread from a recipe for Japanese Milk Bread from the book Gluten Free on a Shoestring Bakes Bread. R
When making caramel candy the recipe often calls for boiling a water/sugar/butter mix to one temperature, then adding cream and boiling to another temperature.
We'd like to bring salmon for our holiday family dinner. Is there a way to cook it at home and then take it to the destination without losing quality? (I expec
I am making cookies in bulk. The problem is, every version of the recipe I am making uses the measurement "one inch balls". Given the number of cookies I am mak
I made a pound of candied pecans (egg white, brown sugar, vanilla...) and I guess I baked them too long. They are good except for a burnt flavor and I was wond
I bought a 500g pack of Tesco penne pasta recently – https://www.tesco.com/groceries/en-GB/products/254878482 As you can see on the website, it states th
I have found some strange strings in powdered ingredients in my kitchen. First time I noticed it in my instant coffee jar and I thought it maybe some kind of wo
I made guava bars recently, with a layer made of slices of guava paste. The block of paste I had was pretty hard to cut thinly and evenly: it was very sticky, a
I've seen beautiful multi-color piping with buttercream frosting where the outer part of the flower is a different shade than the inner part. Here's an example:
I am trying to make nougat. First I used the following quantities to make one batch: 2 egg whites 440g icing sugar 2 Tbsp liquid glucose 3 Tbsp honey 4 Tbsp
Can anyone tell me the UK equivalent of Australian Thickened Cream. Not sure if it's what we call Single or Double cream. Thank you
Back when Stanley had home parties, the demonstrator would hand these out as a hostess prize or thank you. It’s my absolute favorite spatula and I canno
I have a stainless steel tea kettle, with sprayed on porcelain enamel. The interior is sprayed black, with little white dots. A very common design in the old
I've been tweaking my grandmother's fruitcake recipe all month, and as part of this adventure I tried to make it a little fancier by adding some candied orange
I would like to bake 4 3-lb lasagnas at same time. Recommended time for one is: 375 degrees for 55 minutes, remove film and bake an additional 10 minutes for
We made cookies that we glazed with a simple sugar icing. The icing is simple confectioners sugar skim milk almond extract At first the icing was normal and
I've been paying more attention to food safety but I don't understand how people remember exactly how long a given item has been sitting in the fridge. If I wa
Do I need to double the quantity of baking powder,when all other ingredients are doubled for preparing simple sponge cake?
I bought one of those rod tools before I fully understood the process. Now I'm not sure if the steel rod I bought is meant for honing or for sharpening. Is ther
I’m roasting a 22 lb fresh ham and want it to be tender. I’ve been told low and slow.
Some Spritz cookie recipes call for powdered sugar vs granulated sugar, and some recipes use egg yolk only vs whole egg. Without trying every recipe, what diffe
What is the point in combining the no-calorie, artificial sweeteners sucralose and acesulfame potassium? I'm asking as I have seen some products doing so, e.
I am making a chocolate mousse that includes gelatin, and I want to double the recipe. Do I need to double both the gelatin and the amount of water it’s d
The question title pretty much says it all. Many recipes (such as this one) specifically recommend that the tail/last segment of shell be left on when preparin