I made tomato sauce yesterday but looking at the bottles today it has separated, can I re cook it to hopefully thicken it? I made it with fresh tomatoes.
While it's on its beaming red and looks menacing . Is there any harm that can happen to your eyes while it's on looking at it other then drying out eyes from he
I've received the following seeds from one relatives, used in our for some recipes. I want to know what this seeds are. They taste bitter like fenugreek seeds,
I’m making my first sourdough starter. Actually my second; the first one dried up and turned into cement. I figured that it wasn’t hydrated enough (
I’ve made recipes that included turmeric, and I’ve read articles about its health benefits, but I’ve made the same recipes without turmeric wi
This probably has an obvious answer I'm missing. To make a long story short, my mother helped us out with an event several months back involving having to serve
Recipes call for cooking food over varying amounts of heat on the stove burners - medium, medium-high, low, etc. How can I compare what the person who wrote the
Three different-colored Thai curry pastes that are readily available (plus Panang curry), green,yellow, and red. How do they differ in taste and heat? I’m
I found a recipe for Chocolate Brownie Cookies and am wondering whether I can substitute semi-sweet chocolate chips for the 3 TB cacao nibs? I'm going to be ser
I know organic = non-GMO + no pesticides (source); non-GMO = pesticides possibly used; pesticide-free = possibly GMO. Do non-GMO foods actually have more pesti
I recently watched the movie "Jiro Dreams of Sushi," and noticed that Jiro was always brushing some sort of liquid onto the sushi, but I can't figure it out. M
I am from india and a beginner baker. I have been trying really hard for quite some time to make decent 100% whole wheat bread from freshly milled chakki atta.
I want to smoke/slow cook whole blade. These are big pieces of meat, average 7kgs a piece. Dry rub, then how long at what temp and what internal temp should it
I was looking around and I couldn't find any good options for buying ahi tuna for sushi/sashimi in Arizona and was wondering if someone could point me in the ri
What temperature should a pork loin be when cooked in a slow cooker or how long should it cook?
I received the following spatula and I want to buy another one, but I can't find it. Does anyone recognize the company?
So, there's something I usually prepare for myself. It's pretty straightforward (since I have 0 knowledge and skills in cooking). I add roasted red peppers (fro
In Mastering the Art of French Cooking, for the beef bourguignon recipe, there is an instruction towards the end I'm not sure if I'm understanding. After the
I have onions and leek and I want to sautee the two together. Can I use both?
Every time I try a recipe and add the flavoring and citric, within seconds the citric burns and gives the candy a horrible taste. How or when should I add it so
I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such a
So I made this pizza dough. I started it with a biga, then put it into the fridge for cold rise. Then I got kinda sick, and the dough stayed in the fridge for,
I have some amount of prepackaged sliced turkey meat that otherwise smells and tastes good. Today though I noticed that a few slices have darker spots in them,
I have one unopened bag of glutinous rice flour, it's 1 year old, I know rice keeps well for a very long time and was wondering if this also applies to rice flo
I want to know what is this fruit called in English
This might be considered a half humorous question, but I am still curious here. There is that typical smell that clings to your hands after rummaging around in
Our other chef feels that is okay to store raw meat/seafood on a rack in our walk in cooler that sits above where we store bottled and canned beverages. I disag
Are there any compact, counter-top, steel toaster ovens that do not have glass windows? The closest I've been able to find are Wisco's pizza ovens, but I would
I found a recipe for an orange flavored Bavarian cream with the following directions. Start with a crème anglaise by whisking egg yolks and sugar and t
I always wondered and hope someone here can clear it up for me.