I bought some chicken and I accidentally forgot to put it away and I put it in the fridge in the morning and I want chicken can I like boil it
I am new to the process of making tortillas from corn, I understand that the nixtamalization process and using heirloom corn are important to make traditional t
I just wanted to know... Is it safe to eat if the pizza was soft after being bought frozen from the store... it wasn’t mushy or anything, but it was a lit
This is the recipe (in Romanian) for the meatball soup. Here is the ingredient list translated: Servings: a pot of 5 L Ingredients - savoriurbane.com 2 carrot
This is relating to Asian/ Chinese style soup/ broth cooking. I am a very busy person and do not have time to cook. I cook in a small kitchen with the basic c
I've learnt from this site that after applying marinade to meat, it has to be kept in the fridge for marination because meat at room temperature for more than t
Each canning season I have a canning jar that the bottom cracks off during the canning process. Anyone know why? The jars are checked for cracks, chips and ste
The de facto Instant Pot manual at hippressurecooking has a page on cooking pasta but doesn't explain how to determine a proper amount of water to use when cook
I have been putting up Kirby cucumbers following Grandma's recipe for over 30 years using just 1 tablespoon of kosher salt, garlic, spices, dill, alum and water
I am specifically dealing with oat flakes, however I would be happy to hear answers from the spectrum of oats. Preferably cheap, healthy, fast and easy but a c
This sweet potato is spongy and slightly holey inside. Is this safe to eat? It's similar to this question, Holes inside a sweet potato, but mine is only sli
I made my own starter a couple weeks ago: flour and water, and left it on the top of the fridge. I have been feeding the starter each day for the past two week
Starting point: I was trying to follow a red velvet cake recipe from the internet, but since I always try to replace industrial/artificial ingredients by more
I'm wanting my oil to taste of garam masala. At the moment I'm adding a little bit of powder to oil and frying it. The problem is the powder doesnt dissolve a
Recently I've been frying garam masala because I want some tasty oil(which should not be watery). At first it was kind of working however it now seems the oil
I modified this recipe for survival bars by moving the sugar to the wet ingredients and boiling them on the stove until soft-ball stage. My goal was to reduce t
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
One day I had an idea for a special "sauce" to use on (chicken) burgers. The basic idea was to give it some sort of "salad dressing" like taste. The basic ingr
I have tried this recipe but i want roti more soft. Roti recipe 500 g Wheat flour 15 g Salt 50 g Oil 300 g Water or as required
Not sure where I went wrong 3 layers cake, cutted the top (levelled) Cooled overnight Did buttercream in between and on the sides Fridge for 3hrs It's offs
I'm in an apartment with limited kitchen storage space. I want to store some dry food products like tea, coffee, cereal, rice, etc. but the only place I found f
I got about a grocery store paper bag in about 10 minutes under pine trees in the yard, so I was wondering what the best way to prepare the ash bolete mushrooms
I recently bought packaged pork ribs, 3.5 lbs, preseasoned with whiskey black pepper. I was planning on cooking it in an instant pot, but I'm still a bit of a n
I had these spring rolls at a restraunt, but as you can see the outside was quite different to the 'normal' spring rolls I usually see. The texture is light an
I have an unusual question on the topic of whetstone. Although this isn't a knife's edge, I thought that maybe someone here might be familiar enough with the ty
I'm currently soaking chickpeas to make falafel for the first time - rather more than I need for this evening, so I'll have some spare mix, probably enough that
If I know the weight of a mango, or the weight of a bowl of mangoes, is there any way to reasonably estimate what volume of juice the mango, or bowl of mangoes,
I tried to recreate the taste of a McDonald Egg McMuffin at home. I cut an English muffin in half and cooked it in the oven. I fried an egg in a pan. I added m
Is there a name for the technique of turning an ingredient into a homogeneous mass, and then molding it back into its original shape, or the shape of a less-pro
While making an apple and smoked chilli chutney yesterday (based on the one in Jocasta Innes' Country Kitchen p.266 but hotter) I was thinking about the brownin