I wasn't sure if it would work anyway, but I always used to love the tubes of squeeze candy you could get when I was a kid. I tried to make it by modifying a ha
My recipe: 1.5 lbs of 90/10 lean ground beef .75 c oatmeal .75 c chopped onion 1 extra large beaten egg 1 tbsp worchestershire sauce 3-4 chopped garlic cloves
Last night we tried to make bagels. We used this quick video online to give us the basics in terms of process and then we used the measurements from this websit
I made a big pot of a very hot chicken soup. I put it in my small extra fridge at 11 PM, and it was still warm 9 hours later, at 8 AM. Do I need to throw it aw
Someone at Alcohol SE suggested that I post this question here: Dehydrating Apple Cider Vinegar? I've been experimenting with dehydrating apple cider vinegar
How does one make a thick soup, like Campbell's Chunky brand beef stew? I have already tried flour*, but it didn't work the way I was hoping. I'm cooking home-
Some Indian recipes ask the cook to fry a very small quantity of dal, e.g. "3/4 teaspoon of urid dal", at the beginning of cooking a dish which doesn't otherwis
https://somedayilllearn.com/how-to-make-black-coffee/ Go big or go home. I typically use 2 tablespoons per cup. Weak coffee is more likely to be bitter. I
If I reheat originally fried fries, when I microwave fries or protein it seems to me a lot of fat in short time has leeched out\evaporated. Does microwaving ca
What could I use in a cake to make it stackoverflow-orange? Would a copious amount of carrot ever turn a sponge cake that orange?
I have two day old tuna nigiri in the fridge which smells fine. What I've read says to eat it within 24 hours. But if I cook the tuna then I can just go with ra
The family is eating home roasted chicken tonight. I cut into it, and found this bright green "line". What is it?
I accidentally added 2/3 cup milk instead of 1/3 to a cookie dough. Now dough is too moist. What can I add to absorb the moisture?
The whole carob pod, the pulp and the seeds are all edible, but which parts are used for the different core products? Does carob powder contain the entire pod,
I brought brown lentil two months ago. Now when I cooked them under pressure they remained in the same form as before and did not even slightly swell the way no
In order to make apple jelly and not use pectin, just fresh (not frozen) apples skins and cores: Do older, stored apples have more concentrated pectin in their
I noticed that cutting half & half with water does not make it taste like whole milk. What is the reason for this? I'm trying to apply some systems thinki
I brought four-five eggs day before yesterday and today when I cracked one I saw blood in it, rest others were fine. It doesn't look like a drop of blood fall
Most advice on cast iron pan care says that most of the time you shouldn't use soap when washing a pan. However, that may leave some residual
Is it possible to use the "american yellow mustard" (normally used as a condiment) to make mayonnaise using canola oil, eggs, and a food processor? Or is Dijon
Is this normal to happen it doesn’t happen all the time. Just off and on when using oven
I have a stand mixer, but it’s in a box in the garage; I haven’t rescued it since we moved. I consequently use the “mix” cycle on my bre
I am trying to make Italian Meringue and I using a candy thermometer and following a recipe very closely. However, whenever I pour my sugar into my egg whites t
I only use celery as an ingredient. It’s part of the trinity, and gumbo wouldn’t be gumbo without it. While I was in Asia, I learned how useful and
I am making chestnut cream madeleines from almond flour. The recipe calls for baking at 320F/160C for 30 minutes, which almost burns the outside but leaves the
I am making macarons and I am mixing egg whites with the sugar and it is not creating soft peaks how do I fix it
I bought these bananas and they taste like wood. I'm not sure if I was supposed to fry them in something or how to prepare them. Also what is the species? I don
I'm looking for a book that would, preferably, have been written by a renowned chef; or a book that was a standard or staple for, say, French
We just moved into our condo, and I want to replace the combination microwave/range hood with just a cabinet mounted exhaust. I was wondering how much CFM (cub
I think it was my mom who gave me the rule of thumb that when you double a recipe you double everything except the salt. I'm willing to defer