Eggs in the UK (and most if not all of Europe) are sold at ambient temperature. This question is specifically in this context. When putting a box of eggs away
Me and my friends have been cooking a 2kg=4.5 pounds piece of rumproast in a bbq smoker. We cooked it at about 250°F for about 3 hours. After that we, wrapp
I finally learned how to make Sushi at home. Here is a link to a recipe that shows how to prepare store bought salmon. I tried it and it works beautifully. The
I have been working on making beef stock for about a month now. I am happy enough with the outcome that I would like to make larger batches and preserve it. I
I used to cook my meat (beef, duck) at 58°C, but I never cooked foie gras of myself. Is it possible to use this cooking method for this? I am wondering thi
So, I was given a Kitchen-Aid heated mixing bowl for Christmas, and following the instructions I have attempted to temper chocolate a few times without any succ
I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked wi
I just tried to make yogurt and ended up making something else (the question is what). I just finished the process of bringing the milk up to 180 f and then br
I have a commercial grade built in deep fryer that I put in my outdoor kitchen. I have been using it for awhile now and I just leave the oil in the fryer and p
I want to try the recipe but could not get radish.
I'm hosting a dinner at mine in two weekends time (a first for me!) and have already noticed where my main may not end up as tasty as I'd hope. I'm looking to
The recipes here and here each call for dumping a lot of a tomato & broth (+ onion) sauce in the baking dish. Like around .75 cup per bell pepper. That's w
I tried to make some peanut butter at home in a blender. It worked as expected, resulted in a somewhat smooth butter. But after keeping it for about 30 minute
Usually whenever I bake I substitute milled flaxseeds + water for eggs, soy milk for milk, and margarine for butter. This isn't a problem when the sweet gets mo
If so, how many layers do I need to wrap them and how does it work? I read from another article, that cheesecloth allows air to pass through while also preven
I'm English by birth and miss the 'old fashioned' style Granary bread of my youth. I use a breadmaker and have 'fine-tuned' recipes to produce something approac
When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that take
I've looked at a couple of stew recipes with the aim of learning a general approach that can be applied to whatever I have on hand, but I can't see one. I was e
Coriander and basil are said to be water-soluble. However, I'm not quite sure what this means. If you put the leaves into water the leaves do not dissolve. The
I recently bought a Hamilton Beach 2 lbs Bread-maker. Today I used their provided recipe to make a 2lbs loaf of French bread. I followed the recipe but my bread
I have acquired a Benzomatic torch to attach to a propane tank to use as a cooking torch. There is a warning that the tank must be kept upright during its use.
I would like to cook pasta twice, with a cooling phase before the second cooking. Unfortunately, I’ve found that reheating pasta isn’t easy: I would
I tried to prepare a recipe of crispy fried corn. I coated the corn kernels with corn starch, but the starch didn't stick to the corn kernels properly, so when
I am wondering if these painted knives are safe to use.
I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put
I'm making a dish that that has a "sweet and sour" sauce to it. The recipe calls for apricot and peach preserves. Unfortunately I am highly allergic to peache
I have an African winemaking recipe that calls for caramelizing 4kg of sugar. Each kg is about 5 cups. Most explanations call for at most 1.75 cups, so that wou
I have heard conflicting things with stock clarification. One thing I have heard is that your stock will maintain its same depth of flavor but with clarity. A
If I made chocolates filled with fruit the product, would the use by date of the original jar of preserve still count or would the homemade chocolates have to b
Yellow lentils. Not consumed fast enough. Organic. Bought bulk at a health food store 28-29 months ago and kept in a sealed jar. After leaving them in water fo