Does it take more energy to heat an oven to 350 degrees from cold or to leave it at 350 degrees for one hour?
When I make a stock, I generally skim the foam for the first few hours, and usually it stops showing up. But as I've increased my cooking time, I've started to
Can infrared light in electric / induction cooktop hurt eye? I use them a lot and was wondering if it could end up hurting my eyes somehow. I read around that i
I have been making Hollandaise sauce using a Gordon Ramsey recipe (https://youtu.be/vyd6PluAH3k); and while it is good and tasty, if I don't make it as the very
I was wondering what might be a good choice for a flavorless and clear thickening/gelling agent for use in a home made basil seed drink. I am trying to imitate
I’ve smoked two pork butts for 11 hours and they’re done- but I’ve not supposed to serve for 7 hours. My plan is to keep itv warm in the oven
I just a couple days ago started a batch of Moroccan preserved lemons, using a combination of recipes from 2 books I own and a few online. Basically, near-quar
I have the fondue set pictured below (picture is of the box of the set): I will be using it for the first time and see that on the picture of the box there a
Even though I don't fry things often somehow there is grease all along the gap between my gas cooktop and the rest of the stove (above the knobs) which I sudden
I was in a hurry, put a pork butt and beef brisket in the sink with water and ice to thaw. (overnight) they were still cold this morning. Is i
I’ve tasted Iranian dizi and loved the herbs that where served with it. Leaves look like basil and have a minty taste. Does anyone know what it is? Thank
What happens to cheese if I transport it in cold temperature (below 0°C, up to -20°C) for 5-7 hours? What if it's at +10°C for 5-7 hours? Can it g
For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
It is possible to make a very flavoursome liquid by infusing roasted hazelnuts in vodka or brandy. Can this be achieved without using alcohol or sugar?
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every rec
I tried to make guacamole the other day and it completely failed because some of the avocados that I bought were not ripe. How can I know whic
Twice I have tried do this but both times I ended up with mold in the bottle. What am I doing wrong? I use dark glass bottles (originally for wine) that I ster
According to this recipe: To make shrimp scampi you want to first cook the (marinated) shrimps in olive oil, then remove them, then lightly brown garlic sli
When I make pizzas, I put down a bunch of corn meal on my wooden pizza peel. I then put the shaped dough onto the peel (corn meal), add the toppings, and slide
I'm planning on shipping shortbread to another state, and it may take 3-5 days to arrive to the destination. It's a fairly butter-rich cookie: 3 sticks butter,
I have a marinade recipe I want to sell to local small stores but I don’t know the logistics of how to make the product last with shelf
We buy a block of callebaut chocolate that is five Kg. We are not commercial. I'm looking for a easier way to break off the amount we need it's a block around
So, I hadn't had coffee for a long time. Plus, I was feeling a little sleepy in the morning so I decided to have a glass of coffee. It tasted a little different
I need to cook food from the middle ages and bring it to school for a project. How can I keep the food warm without using innovative appliances?
I'm looking at a recipe which calls for two weeks of wet brining followed by 48 hours of sous vide for beef tongue. I've seen similar recipes for other tough cu
I've been trying to figure out how to make a creamy custard ( like for a creme brulee) infused with apple (or any kind of fruit/berry) while keeping a creamy te
I have a 12-cup programmable coffee maker (of the now - defunct Sears variety) and used the "bold" setting to brew a stronger coffee for a specific recipe. But,
I just made muffins, which turned out to have a great flavor and density, but are very crumbly. I followed this recipe, and made the following substitutions:
Yesterday I went to a chinese supermarket and bought a bag of dried, white and unprocessed soy beans because I wanted to make my own soy milk. I took about 100
I was wondering how companies like Innocent (smoothies) or basically any juice manufacturer keep their liquids fresh so long while my smoothies are bad after a