When a large aluminium foil bakingpan is usd to bake rusks or biscotti can you use the pan a second time
Oven is in new condition, however about 10 yeqrs old. The oven does not have a signal to let you know when desired temperature has been reached. Mfg. suggested
Right so, for many sauces i buy, they have a use within 3 days / 4 weeks after opening in the instructions on the back. For most.. they have an expiry date on
This might be an odd question. But I am making gummybears from fruit i mixed smooth in a food processor and agar agar. I read that agar is a potential chocking
I just found that there are some part of the dry aged beef under a rack that became slimy. It has been 20 days at 2°C and humidity around
In Madhur Jaffrey's An Invitation to Indian Cooking, her recipe for Cabbage leaves stuffed with potatoes instructs you to boil the cabbage leaves by submerging
I am asking the converse of the question "Why use yeast instead of baking powder?" For example, can banana bread be made with yeast instead of baking powder? I
Can you cook some foods just placing them in a metal frame above hot oil? In the same way as steaming vegetables, but with oil. Is that a thing?
I am making steamed BBQ pork buns for a work potluck. I have some steamer equipment, but small scale. I'm looking at making 60+ buns, and would really like to
What is the difference between raw and wild honey? Is it raw because of honey collected from apiary domesticated bees, and wild when collected from the forests?
Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to prese
I offered to cook for an event for a friend. Later, the request came that the food should be "finger food". Grumbling aside (I hate tedium), most the finger foo
In a local supermarket, the bakery section has a small cart-like unit that houses baked goods like croissants, bagels, etc. The cart has small boxes to store th
I am thinking of building a farinograph, not as accurate as the ones used in lab, for my friend's project. I know that a farinograph measures
I was recently given some home canned fresh pork, that was preserved by boiling at 100C for three hours. It is only a few weeks old and tastes delicious, but af
Stains remaining in frying pan after cooking meat that sticks to the pan. I have tried SOS pads, is that okay?
Came home from offshore an still have duck eggs in fridge there dated 28 march 2018 is it ok to eat them now?
I once heard that one type of canned tuna is prone to have less mercury (poison) based upon the size it is at harvest or the location where it is commonly found
I made halloumi from raw cow's milk. I followed Ricki Carroll's recipe and it tastes right but is very hard. I am wondering when cooking in the whey, it never
A couple of months ago I started to take note that the perceived sweetness of foods isn't always correlated with its sugar content. One stark example was yogurt
Calcium sulphate is what I have plenty.
The major cooking advice is to buy a certain cut (sirloin, etc..) and cook it to rare-degrees. However, my guests don't like beef that has any pink inside or "
I want to make some garlic and jalapeno infused oil. Maybe not jalapeno but some kind of Chile.
It seems to me that washing dishes with soap serves two purposes: To remove food residue from the dishes To kill bacteria that got on the dishes As far as I kn
I’ve recently cooked marinated flank steak for four hours and placed it directly in the freezer ice cube box. By placing the warm item between ice sheets
Annatto is a common spice in Mexican cookery, especially in the Yucatan. However, like many Mexican ingredients, it's hard to find in Europe. What can I use as
Can I use regular sugar instead of powdered sugar to make a drizzle icing for my pound cake?
I want to make a butterscotch pudding and chill it in ramekins. Since the pudding calls for egg yolks, I thought of making the whites into a meringue topping. I
A couple of years ago I made farmer cheese from this recipe. It turned out great: creamy and delicious. Today I made the same recipe, and it turned out dry and
I laid frozen beef ribs out about midnight in the sink, got up around 9 am and remember I laid them out. will they still be safe to grill???