My daughter likes dry...dry rub ribs.They come out too moist or wet when slow cooked in foil.Can I just put the rubbed ribs on a rack and cook at 200 for 5 or 6
I'm trying to make the perfect Egg Cream, which requires maximum carbonation. Should I shake the bottle before opening it?
I eat frozen blueberries straight out of the freezer multiple times a day, and sometimes I buy a bag and the blueberries inside are frozen perfectly so that the
For about a month I have been fighting with a pantry moth infestation and that got me thinking... Professional businesses (bakeries, restaurants, factories that
We’re making some short ribs, and noticed this weird pattern on the bone side of some of the ribs. What is this, and is it safe to eat? As a side note,
I am using a zip type gallon bag to store my sour dough starter in the fridge. Will it keep working after a week in storage? I take it out of the fridge the
I am cooking a recipe that uses Barramundi fish: https://www.blueapron.com/recipes/honey-butter-barramundi-with-za-atar-roasted-vegetables Unfortunately I hav
I used potato starch instead of cornstarch, as a thickener and forgot to make a slurry first. Unfortunately, the bisque isn't a pureed bisque, it's mushroom, c
I bought some parsnips two days ago. Today they are slightly soft. Are they safe to use? (The goal is a mashed root dish, so unless there's a safety issue the s
Does it mean the frozen potato wedges you can find in supermarkets, or does it mean fresh potatoes that I've cut into wedges (if so, does that include/exclude t
In this recipe it says to use 2 tablespoons of peach preserves what can I use in place of the preserve? My supermarket does not have it.
I've been learning a bit about spices and experimenting a little with dry toasting and frying spices rather than just adding them all to the w
I have a jar of dried pineapple chunks which are stuck together. How do I get them apart? Thank you for your kind assistance!
Preamble: Okay, so I know that this has been sort of answered before to some degree, but I'd really like to avoid throwing it out. After reading one of the lin
I wanna fry up some chicken and I'm wondering if my 6.75 Le Creuset will be large enough. Assuming it's half to two-thirds of the way full (3-4 QTs of oil). Doe
Many times I have used a dial-type meat thermometer, making sure it is not touching bone, and when it indicates it has reached the desired temperature (internal
I bought an organic yellow bell pepper today. When I cut it open I found small brown spots inside. The outside looks fine. Is it safe to eat?
I’m considering using a chipped, old Nordic Ware Bundt pan - like so: The best clue I can get on the material is that the current model of this pan is
I currently don't have a honing steel. Since I have just started experimenting with cooking I bought a cheap IKEA santoku to learn to care about it. I am plann
Is there a generally accepted notion of high/medium/low flame that can be expressed visually? I ask before concocting my own guidelines for peewee chefs, 8yrs+
Why do people put Coke on their ham? What purpose does it serve? Is there another more specific and specialized ingredient that does the same thing? This recip
I've read in a few recipes, especially ones using gelatinous parts of pork like the head and trotters, that long rinsing under running water, and several change
The name pretty much says it all. This cake consists of a brownie batter, on which is sprinkled brown sugar and coco. Then hot water is poured slowly on it an
I often buy cilantro from Trader Joe's in a big bunch. I love using the leaves, especially in Indian cooking, but always end up tossing out th
Over the holidays my uncle sent my parents steaks from a website called Omaha Steaks. Included with the steaks were, among other things, some potato appetizers
I've been eating at Chinese take-out restaurants lately, mostly to save money and still get a big portion of food. When I get the beef and broccoli and lo mein
My daughter suffers from lactose intolerance and/or milk protein allergy (this has yet to be confirmed by a paediatrician due to the way the N
The following text is from the FDA site: What is Salmonella? Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the Unite
So my dad bought a hot pot. I know what you cook in a hot pot. It says in the bottom "Hot Pot." But the bottom isn't what I expected. Normally, a hotpot is in a
How much (weight in kilograms) dried whole black pepper would fit into 1 cubic meter at 12% maximum moisture?