I see a lot of recipes for tinfoil packet meals: various vegetables or meats and aromatics wrapped in tinfoil and baked/roasted. What is the benefit of roastin
What is typically the best substitute for palm sugar? I've been getting away with brown sugar or molasses if I really have no time to get the actually stuff. H
I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are the
Apologies if this is a bit of a newbie question! I have no problem with making, chilling, and rolling my pastry, but for the life of me I can never manage to p
I am pretty much a newbie at pressure cooking. I've been following this recipe for meatballs and spaghetti, and it comes out great. The thing is that my kids w
Am very new to cooking and baking. Trying on homemade organic ones.. everytime I make jams, the taste differs in spite of using the same ingredients.. when I as
I have an old recipe that calls for a large can of Baker's Angel Flake Coconut. How many ounces were these cans; I need to substitute the bags that are availabl
Recently we bought some "steak tips" from a local farm, and cooked them on our grill and were very unhappy about the result - they were very tough, although the
Many years ago, we went to a restaurant that served a little cube of potatoes that was in the same category as my Mom's scalloped potatoes, but much more refine
Is there a meal or multiple meals I could rotate that would be safe to eat for 1 (or possibly more) meal(s) every day that would also stay goo
I'm cooking a salmon pate. I intend to use parsley, rosemary, garlic, pepper and lemon as seasoning. I'm not sure which of these I should cook with the salmon,
I have a food dehydrator, which I've used in the past for chillies, apples and herbs. I intend to dry some tomatoes with it soon, a process that apparently tak
I am looking for a book which concentrates on croissants. I already have some recipes and other books which either present them or delve a little bit into them.
I'm trying to make eggless choux pastries for an egg-allergic friend (my eventual targets are croques-en-bouche and saint-honorés). I have experience wit
Today I cooked big rice noodles with chicken in oyster sauce, Thai style. It was very delicious. I had not fresh, but dried noodles (photo not mine). In or
What are some key identifiers for telling if a dish was smoked manually rather than using liquid smoke i.e. taste, smell, visually etc. I'm curious about meats
For example, to buy two pieces of meat in supermarket. They are well sealed and can be kept for a few days; one piece is new, another piece will be expired just
I have this idea that maybe along with other ingredients for a savory Thai-inspired soup that I can boil whole tomatoes with it to balance the savory flavor wit
I can get it to clear just fine with the paddle, but I can't reliably do so with the hook attachment, even after ten minutes at the fastest setting. My flour is
Can I use fresh yogurt instead of cultured buttermilk, to add to heavy cream (35%) and make creme fraiche? I learned that adding cultured butter milk to heavy
I’ve been making sourdough bread regularly for over a year now. But since about half a year ago, the bread has consistently come out badly because the gl
Searching online I found a lot of videos/ articles about making fruit powders, some of them dried the fruit itself then ground it. While other juiced the fruit,
My new wall oven with the hidden lower element will not bake lasagna properly, no matter what I do. The cheeses and sauce don't meld into the pasta well. It tak
I moved to a new apartment and under the far left burner is a hole into the oven: That is my pizza stone you are seeing through the hole.
One week ago I sent an inquiry about why a digital thermometer seems to have a bigger temperature difference, as compared to a previous, more accurate, thermo
How do I tone down the heat in a white bean chicken chile with corn that is made from the Omaha Steak side meal kit?
So I have read some of the questions and answers regarding soaking and cooking pinto beans and I am still trying to figure out the best process for my needs. I
I made a soup, and put a lot of raw garlic in. It cooked in a slow cooker for about 8 hours. Now the soup is much too spicy and dominated by that raw garlic fla
It's turning to fall, and have a lot of Tagetes Filifolia to preserve. How should I preserve it?
Recipes for beef stew generally call for salting and peppering the meat before browning, then simmering for a long time. How is that different from browning, t