I am allergic to the corn starch that is often found in the ready made brands. I would like to be able to make some powdered jello up for when I want to make a
The bottom sheet of a springform pan typically has bumps and a raised lip. Should the lip go up or down? I've probably done it both ways in the past. Is it jus
Are there any negative effects to flavour and or texture to freezing breads/cakes and such? I notice many layered cake recipes have to bake a cake cover it in
When preparing jelly type recipes there seem to be two options gelatin leaf and gelatin powder. When looking around I found explanations for the ratio of powd
I'm new/ignorant to using avocados and never really enjoyed them until 3 months ago when I bought some on a whim. The avocados actually tasted great. They were
I'm gonna order a turkey and swiss sandwich soon, on a spinach wrap. Is it safe to get lettuce on it? I know that in 16 states, over 50 peop
I make my own pizza dough and I just made my own tortillas for the first time. Both are great, my family and friends like them. However in both cases I roll t
I have some chicken that was grilled. I want to put it back on the grill and cook it some more. I marinated it in a bag. Is it OK to marinate cooked chicken?
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasti
I make italian-style pizza, by kneading the dough in a bread machine. The machine does a very good job (it works it for around 45 minutes), much better than I c
From what I can tell it has something to do with the type of roux and vegetables used and maybe whether it should be considered more of a soup or a main course.
I've looked all over for recipes for Italian or Swiss buttercream. All of them use tons of butter, from 2 sticks to 5 sticks. I'm trying to find a recipe that m
Can't remember how I stumbled onto this but everything I google for chleb bez maki is in Polish. Can't find a Wikipedia article. Is this a traditional polish br
I have got a large chunk of butter, with some green molds growing on one surface only, with spots that are 1cm in diameter, and only like 3~4 of them total. th
When you eat a curry which has been cooked on the stove it seems the meat has flavour but it is still very different from something which has been marinaded and
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored. The amount of milk in the former is equal to the amount o
I'm staying in a hotel and have access to a "electric coil stove" for one of the first times. I accidentally turned on the oven light and saw that the light wa
The paste was bought from store and I used it a while ago (as earliest February of this year) and then sealed and placed it in the fridge. I have already forgot
I've been buying my store brand butter for a while now. For the past while, I've noticed that when I open the butter and slice it, it falls apart in a chunky
I have just made very simple french fries (cutting and frying in oil) with some potatoes bought today that turned out to be very different to my usual potatoes
My kitchen gets too hot during the summer while I am cooking. I have exhaust fans installed in the kitchen, but it's not really helping. I have four questions:
I made some blintzes from this recipe, and froze them as indicated in the note at the end. You'll notice that the recipe only gives instructions for cooking fre
An English-style beef stew is a great dish to prepare/freeze ahead of time, and heat when it's needed. But one of its delights is suet dumplings, which are norm
I love fried chicken, but have been trying to cook oven fried chicken instead due to the lower caloric content. I usually use chicken that has been soaked in bu
So, I have been falling in loving with the yum yum instant noodles. And the reason might seem a little odd. I usually add a lot of extra water when making them,
My salad dressing has extra virgin olive oil (EVOO), raspberry wine vinegar, chives, sugar, salt & pepper, lemon juice and lemon zest. Can
There's a semi-local creamery that makes the loveliest Brie I've ever had. It's priced quite reasonably but the shipping costs more than the cheese itself, so i
When I read food safety guidelines, I always get the sense that I should run for the decon shower if I even look at a piece of raw meat. I hav
I followed this recipe: and messed up the temp to bake at because I confused myself when I was doing it. I wanted to make this for my class and so I doubled t