I'm going to be buying a new paring knife soon. I use my current knife mostly for "air work" - things like coring strawberries, trimming fruits/vegetables, etc.
I made pizza today. The last time I did this I had some leftover tomato sauce; when I opened that it went POP and smoke came out of the jar. Tasted really bad
The chillies pictured below are fairly common in Greece (particularly the north of the country). They are known as "kafteres" (καυτ&epsi
I found some dark mold on a bottle of quartered artichokes in the packing solution, and accidentally ate one before realizing there was a problem with them. Sho
I sometimes come across apples that taste very bitter (not sour like a granny smith, but more like tannin). This is maybe one in 10 or 15 apples. It doesn't see
Recently I was preparing kotlet schabowy from pork tenderloin. The tenderloin had a bit of excess fat in it and I cut it out(a small slice, approx 3-5mm x 1cm x
My gf wanted to make a pickled pork for dinner. According to the recipe, she prepared the brine (consisting of 3l of waters, 3 tablespoons of salt, pepper, garl
I want to make bread and pizza dough, but all recipes I find online include other types of flours than the one I am interested in. Is it possible to make with o
I was making pancakes that called for melted butter in the recipe and when I added cold milk the butter re-solidified. How did that mess up the pancakes? Was th
Over the last several years I've been perfecting my roast chicken recipe, starting with Arthur Schwartz' Garlic and Paprika Rubbed Roast Chicken recipe. The ba
I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by me
I have a new, twice-seasoned (to 250C), (non-enameled) cast iron pan. Does the seasoning/coating remove the need to have it oven dried at the end of the day? Or
The UK lunch culture being what it is, microwaveable ready meals and snacks are a big thing, and most companies have a microwave and a toaster. While that works
Want to substitute Nutella for peanut butter in M&M Peanut Butter Fudge.
Every brand of jam or preserves I’ve bought has a coagulated consistency. While it’s shiny, the surface isn’t smooth when either spread or spo
When using a small volume of contents, is it better to fill a larger (pint/ 500ml sized) whipped cream dispenser only partially or to fill a smaller (half or qu
Bit of a problem with flatbreads: the flour on them is excessive. I tried cornstarch and oats instead. I have 3 different brushes for getting the flour off them
While reading the Wikipedia article on rice pudding, my curiosity has gotten the better of me. Clearly, any flavourings, spices, toppings or sweeteners will be
Packages of ham or smoked fish sometimes have a hint like the one I quoted in the title. They are usually stored in the fridge, so one part of the reason to tak
I purchased a cheap kettle charcoal grill a few weeks ago, and I feel like it's not getting hot enough. I'm using a charcoal chimney which takes about 40 minute
I would like to make a liqueur, using alcohol with 40% and other ingredients. Two of those are (according to the recipe) UHT-milk and UHT-cream. Unfortunately I
When using 3 boxes of cake mix, do I triple the amounts of water eggs and oil to make cake batter
I am making an orzo salad, and I am adding Rotisserie chicken, green onions, cherub tomatoes artichoke hearts, lemon juice and zest as well as herbs. I am makin
I have been trying to make ice cream with sucralose. So far all I get is just a hard rock after tossing it in the freezer. when I try to thaw it, it goes right
I like to do small preparatory steps ahead, make cooking faster when I do have the time. If I oil my vegetables and store in the fridge prior to roasting, will
. Can you Refreeze bake/cooked chicken? How long is cooked meat good in refrigerator?
I am using this kind of vacuum bag for sous vide. They work perfectly but recently I have been having a problem cleaning them. I let them sit for a few days af
So they both seem to always require relatively long cooking in some kind of liquid containing fat. The only difference I seem to be able to find is the shaping
Does wine left in the fridge more than the recommended time of up to a week (?) before it goes "off" go bad in terms of bacterial or mold overgrowth? Or is it s
Many people only seem to distinguish between 'regular' bread (made with store bought commercial strains of yeast) and sourdough (made with 'wild' yeast). If thi