I made confited garlic. It was simply garlic simmered in sesame oil. When I opened the mason jar at room temp, it bubbled fairly rapidly, to the point where t
I am thinking of making bread and while most recipes call for a 2-3 hour fermentation, some say leave it for 12-24 hours in the fridge for better flavor while a
Is it possible to create DIY mixes for cookies? I make chocolate chip cookies often enough to want to streamline the process. My idea is to create my own combin
My (garden) pot is overflowing with oregano. How can I preserve it to use later? Is it possible to preserve rosemary not in fat - butter or oil? If I have to u
I sauteed some fresh cut veggies in a stainless steel wok and it has a rainbow tinge on the inner bottom? Is it safe to continue using this wok for future cooki
I’m the official pot-scrubber in our household. I have a question on how clean one should scrub the outside of stainless and copper pots and pans and whet
I have heard that if vinegar is added to the pot of soup, it will spoil after 2-3 days even in a fridge. Is there any truth to that?
Can you use canned tomato puree to make a simple tomato soup? I want to make my own tomato soup but all the recipes I find call for a blender to puree the soup,
Following the question posted here concerning the safety of cooking with olive oil Is cooking with olive oil bad or toxic? I wasn't quite sure how to tell when
I've got 10 cans of jalapeños opened and emptied into Tupperware because the cans are the right size for a project, but I don't need the peppers. I'm t
When making real Ragu, what really is the specific difference between using tomatoes (so, for say 1kg of meat, a big pile of tomatoes, chopped and cooked-in fo
Does anyone have experience using psyllium husk in place of gelatin. (My particular situation is making marshmallows)
If I want to cook natural farm eggs with its shell at low temperature (65C-150F) for 20-30mins and they have some dirt at shell is better to clean it or not? If
Though I read a lot about vegan substitute of cheese but I have not come across one that can be described as its perfect replacement especiall
I made such a soup this weekend (my first attempt) that was very pasty and gritty as an end result. I believe this is due to the preparation of the roux. I s
I have a soup recipe that calls for 24 oz. dried tomatoes in oil, drained and patted dry. I would like to use dried tomatoes (not in oil), but don’t have
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I've made fresh egg-based pasta quite a few times already. Usually used Marcella Hazan's recipe. Now I've wanted to make orecchiette, which is made without egg
I use a sourdough starter to bake my breads. I read somewhere that adding a touch of vinegar will help with the oven rise. What are the implications of adding v
I am a hobbyist cook, who has recently taken to attempting elegant plating and presentation. I particularly like to make "gourmet" versions of classic dishes (
As I approach 10k points on Stack Overflow, I would like to make a cake to celebrate. All the layers in the stack of the Stack Overflow logo a
The "Aviation" cocktail is an IBA "official" cocktail. It is listed on the IBA website with these ingredients and instructions: All Day Cocktail 4.5 cl
In the supermarket I saw a packet of cooking dark chocolate and a packet of dark chocolate slab. I want to ask are they same ? Is there any difference between c
Yesterday, I got a cast-iron skillet, and the first thing I did was try to season it. I washed it vigorously with soap and water, then rinsed it for several min
So I completely forgot to add the flour into this corn bread recipe: 1 cup all-purpose flour 1 cup cornmeal 1/4 cup white sugar 1/2 teaspoon baking powder 1/2
I've recently bought a slow cooker and my first meal will be a simple beef stew. According to this recipe, step one is to: In a small bowl mix together the
How are protein bars such as Quest bars and Buff Dude protein cookies able to last so long? What are the preservatives in it? Ingredients for Quest Bars ("Birt
I have used a Kenmore Elite induction stove after moving about 6 months ago from a gas range and it has many good qualities but no matter what I try I can't get
My pot has a scratch in it, is it still safe to use? I attached a picture of the scratch
This box of tea has an expiration date which has passed but I would like to know if I can still use it. What do you think?