If I can't finish stew in the inner pot beneath, can I place the pot (with the lid on) into the refrigerator. After 2 hours in the thermal cooker, it usually w
I am a great fan of hot sauces. Usually, they advertise what pepper they are using. I cannot find that type of information on the Sriracha bottle I have at hom
So, a friend of mine told me they frequently add raw chicken to their (already cooked) leftovers when reheating (in a pan) to top them up. Though they stress th
I recently found a recipe (forgot the source) that called for white wine vinegar instead of strong liqour or sugar syrup to keep the sorbet soft and creamy. Wou
There are many questions on here about how long you can store cooked food, and I have been using StillTasty for more specific answers following some of the comm
Many Portuguese sausages, especially in the Trás-os-Montes region, are prepared by smoking for weeks or even months. Examples include chouriço, sa
For the last few years I've made my tomato sauces in a slow cooker ('crock pot'), or actually, in a machine that is sold as a 'plate warmer' but works great for
Eating crickets seems to be a growing trend in the USA. I am quite familiar with beef, chicken, fish and their internal temperatures when cooking. I also unders
I was looking to buy myself a chef's knife, and was interested in either the Richardson Sheffield V Sabatier range, or their Sabatier Trompette range. Now, the
Say I'm cooking using a smooth-top stove. A burner area has a small burner, which is surrounded by a larger burner area. If I have a small pot on a large eleme
In most instructions for French macarons, you mix dry ingredients in one bowl and wet ingredients in another. Then you fold them together. Dry Almond flour
My daughter says cocoa is not chocolate. I've always believed that cocoa is chocolate, or part of chocolate, or whatever makes chocolate. I'm confused. So, if
I tried melting some sugar for a sesame caramel bar, but I could't manage to melt it evenly, and I have no idea why. What I did was: I turned the heat on the
I can't decide between buying a waffle maker (electric appliances used to cook waffles simply by pouring in the batter and turning the device on), or waffle iro
Readiing a previous question regarding determining the accuracy of oven temperature I wanted to comment/ask more on the topic. My GE Profile wall oven is 17 ye
I was reading about zershek (dried berberis vulgaris fruit) in Iran and being Indian , I searched if this is grown in India. I found that berberis aristata is g
I am trying to operate a microwave convection oven for the first time. It is a GE Profile convection/microwave oven. I am wondering if I am supposed to keep th
I'm new to the whole baking thing, so I'm learning as I go along. In that regard, there may be a host of things wrong with my bread baking process, but I'm most
I have been playing around with my sourdough recipes, and I can't figure out how to make my crust thinner. Only things I do out of the ordinary are when bakin
Some time ago I have grown my own sourdough starter fed with 50/50 wholemeal rye & all-purpose wheat flour (with 100% hydration). It turned out great, it no
I am following this recpie to make a lasagna (minus the ragu because jewish law) and I always wonder how to best layer the lasagna. Below is a picture of how I
What are the differences in cooking in the oven between putting the food directly on the rack, putting it on a baking pan, and putting it in a roasting pan? H
I've recently started making homemade ice-cream and have found most recipes require you to make a custard using egg yolks, however the Ben and Jerry's recipe bo
I cooked chicken last night and stored it in the fridge right after. Today I brought in chicken in a glass container within my backpack and o
What are the pros and cons of making bread at home using sourdough starter vs. commercial yeast other than cost? I am NOT at all interested in the answers a Go
I've heard about people eating escargot, but are slugs just as edible? I live in MN USA, and came across some all tan ones, but had no camera at the time.
Above the wing there is a hole. What kind of deformity is on this bird??
I often make tilapia fillets in the oven. I put two pieces of fillet on an oiled Corelle plate, put some lemon juice, salt and basil on it, and cook it at 170&d
I pressure cooked my tomato ketchup for 10 min, then simmered for 12 hours (internal temp 150 degrees).This was lower that I intended. Is it safe to now freeze
I've seen a few videos on making turkey tail mushroom tea, and they suggest ripping it up. Why rip it up, and not blend it into a powder so you can have the who