How can I tell if a COLD cooked chicken breast is fully cooked? I poached chicken last night, (single layer of breast in a large pan, covered in water and brou
When separating egg whites from yolks could a person do it the night before so the morning of making pies turns out faster?
So I was trying to make a white chocolate mousse. The recipe called for heating up cream, beating egg yolks, then combining the two and thickening over heat.
We usually have Wellington for Xmas. I usually cook at 350 or so and rely on a thermometer to tell when its done. I was thinking this year of cooking it at some
It's hard to clean the baking sheet from the stains left by baking food. I was wondering if it is safe to bake the food wrapped in aluminum foil, or whether som
Just found a vegetable peeler with a very strange bladed attachment on the bottom of the handle. The blades are all parallel but arranged in a V arrangement. T
I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock w
I have a single oven. My ham needs to cook for 2 1/2 hours at 275 °F, my scalloped potatoes need to be cooked at 400 °F for 1 hour. Do I put both dis
I am trying to deep fry a turkey for the first time. I let the oil get too hot and it was smoking very heavily for several minutes (10 minutes), but I was able
After many delightful meals at a friends home, made by "frying a turkey in an infrared fryer" I decided to get one for myself, specifically the "Big Easy" from
I recently bought a new cast-iron pan and I am enjoying very much the upgrade in the quality of my food. As I understand it, the reason why food cooked in an
I've been looking into getting a new rolling pin as I've been making more and more homemade pasta. One rolling pin that I came across has only one handle. At ar
I need 70% dark chocolate for a cake recipe (actually 72%, but the recipe notes that slightly lower content will be fine), also, according to the recipe, high-q
My electric weighing scales allow me to set the weighing unit to various different units. 2 of the units are g (grams) and ml (milliliters). However, consider
Roughly, my procedure for roast turkey is: start with a frozen turkey a couple of days of partial thawing in the fridge soak in brine for 12-24 hours to comple
I need to make a wedding cake, the wedding is in 5 days. Can I bake it, stack the layers, crumb coat it and the freeze the crumb-coated layers? Ideally, I want
So, I've had some difficulties with Squid. I think my favorite style of squid is the type you can find at a Chinese Buffet - big chunks of squid, where a slice
I am attempting to make dauphinoise potatoes using this recipe: https://www.bbcgoodfood.com/recipes/402620/dauphinoise-potatoes I am preparing them for tomorro
Let's say for argument's sake that if I buy a rotisserie (cooked) chicken from my local grocery store and stick it in the fridge it will last 5 days before it s
Is it ok to store beans, rice, grains in fridge? I've been doing this method for years....lots of rotation as I use these regularly. Is there any nutritional lo
I was thinking of using a pressure cooker to prepare the Flemish rabbit. This requires stewing the rabbit legs in beer. Is it safe?
I bought cheese blocks at the store, unwrapped them, divided them into smaller pieces, cold smoked them, and repackaged them with a seal a meal vacuum system.
I want to drink milk without adding any sugar [ for Diet ] is there any alternative for sugar to mix with milk which give good taste ? I don
My fire alarm always goes off when I cook, even when the food is not burning. Because of this, I have never been able to keep batteries in my fire alarms. How
Our Christmas turkey, which, according to weight, should have only taken 3 hours to cook, was in for almost 6 hours and still was not quite done at the bone. M
Freshly bought carrots turn black (like coal) on peeled surfaces in minutes if not seconds. I wonder why and why are these special. Obviously it is not black r
I recently made an Oven Round Roast in the oven and I followed directions quite well. I would really like to know where I went wrong. The roast was 1.4kg and r
I'm looking at a recipe for icing that uses double cream as the substrate for the icing. How well will the cream be preserved on a 1:4 (or better, given its ap
My pie filling texture didn't seem right but I don't know what went wrong. The flavor was good, but the texture was a little off, but I don't even know how to e
So there is this amazing Belgian/French dish called carbonade flamande and as I browse recipes I see one major difference in them: some recipes use (beef) stock