I'd like to know if powdered stevia can be used to make the meringue in the pudding. I'm trying to get away from sugar, but not sure how to use stevia. I've s
Does lime or lemon have more citric acid?
I mistakenly marinated some thin beef with regular salt for one day before barbecuing it, turns out you're not supposed to do that! Even after washing it, it is
I cooked parsnips for the first time this week (glad I did - delicious). When the produce clerk pointed them out, I asked if he had baby parsnips instead (as t
I'm trying to make panang curry from scratch for my sister, who is allergic to cilantro (AKA coriander outside of the US). This is not the gene that causes it t
I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thig
I occasionally make homemade pizza using pre-made dough (similar to this), however I can never seem to get the dough cooked properly all the way through. It end
At the moment I'm frying chips and protein 3 times a day daily using a fry machine. I'm using sunflower oil though could use others if needed
I'm trying to find a reliable way to make a good base gravy for British Indian Restaurant (BIR) curry -- for those that don't know, this is essentially the adap
Every time I try to cook burgers or meatloaf, my ground beef just ends up turning gray/white, instead of normal charred dark brown. I cant understand why. I ha
In the recipe it says chill over night, but how many hours would that mean?
I have seen some recipes saying you can cook fries with coconut oil. The temperature for fries seems to be 350f however this is also the smoking point for unre
Teflon toxicity and second degree burns aside, are there any health issues related to cooking with oil at or past its smoking point? Googling
I recntly bought a knife http://www.wellberghome.com/index.php?c=content&a=show&id=394 the thing is it's heavy a bit and not much sharp in front eventho
I am using one of those small grills where the grate is only about an inch or two above the coals. When I cook something that doesn't have much grease (like veg
I noticed that my mustard oil (of indian brands, as bought outside india, from specialty grocers carrying indian ingredients) tends to foam/bloom much more than
Found this coconut cake recipe in https://www.completelydelicious.com/southern-coconut-cake/ A lot of people indicated success with it, but several readers in
I saw Cooking eggs too soon for Keto dough earlier this week and determined this "Fathead Dough" was something to be tried. How thick should the 'dough' be roll
I bought these Maris Piper potatoes. In the instructions for deep fry to make chips, it says put in a bowl of water for 30 minutes to remove starch, dry, then f
I'm starting a Sous Vide project and I didn't find any information about Temperature Accuracy. I really would like to know how accurate must be the temperature
I bought raw sausages packaged in a meat tray with plastic wrap. The wrapping was taut so that it almost looked like there was extra air in the package. How doe
Relating to the history of food and cooking, I have two questions pertaining to this quote by the (rather) late Philip Stubbs: Questions: What would constit
In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (
Can regular green cabbage be used for kimchi? I've made several batches with Napa cabbage but it's expensive and not as easily available.
I like to bake my corn pudding in a bain marie but I have difficulty removing it from the pan. Any suggestions?
I was processing venison in 14 pint jars at 10 lb. pressure. It had only begun to process, approx. 10 min. I got an emergency phone call from my Mother and had
What percentage of sugar gets converted into CO2 with yeast fermentation in any baked item?
I've often heard as a rule of thumb that if you have both, go with fresh. But are there exceptions to that? Are there times when using dried
Recently I've seen uncooked, prewrapped-in-foil potatoes at the store, meant for baking. But I've always read that keeping potatoes wrapped tightly in foil at r
I've bought and tried various types of glassware for cocktails. Glasses for typical shaken drinks include a cheap martini glass (165 ml), a nick and nora style