I don't expect pasta to be el dente out of the fridge. However with red sauces it seems like there is way too little sauce and too much fat at the bottom and no
Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sau
I bought a pretty big container of vanilla almond milk. I would like to add some honey to it, and shake the container. After I use it, I'll store it back in the
I have an apple pancake recipe I would like to add cinnamon to. Cinnamon is not part of the original recipe. How can I determine a good starting amount for cinn
I've looked for the buffalo wings recipe, trying to find a way to make it from scratch, and came up with recipes revolving around this sort of ingredients: 3 t
Related My sauerkraut has mold covering the surface, is it ok? -- but this asks if it's ok, I am thinking it's not OK and want to prevent it from growing at all
I make cider as a hobby, and I juice quite a lot of apples, and have tried quite a few types. I've noticed that some apples are great for juicing, and some are
I have seen that sometimes stocks and broths can be used interchangeably in a recipe. I wonder - when can they NOT be used interchangeably?
Is there a good reason not to add crushed tomatoes to chicken soup? I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them
I bought a case of canned fish on Amazon, and when it arrived nearly every can was dented in some way. A total of two cans had no discernable denting, six had
I make bread once every 2 weeks for lunch. Is it best to freeze, them slice as quickly as possible and get back into the freezer. Or slice then freeze. Which on
I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor
Not sure why this keeps happening. I read that mixing the yolks is critical and I mix until the color becomes whiter. In the oven it grows very tall roughly
I have access to a lot of Asian and specifically Chinese grocery products where I live (Austin). However, a thing that's never been made clear to me by anything
I'm wanting to turn artist conk into powder. How should I dehydrate it for grinding in my cornmeal grinder? I tried 6 hours at 180 in the oven, and it's still m
I heard that putting really warm food in the fridge right after cooking it is not the right thing to do. It might cause bacterial growth? Is this true?
If I were to use a deep fryer, and then a flat griddle, at what temp and for how long should I par cook potatoes to later finish on a griddle as home fries?
I am ready to do the final rise before baking my bread and I realized I didn’t get the hydration up to where I would like it. Can I just knead the extra w
Must food packaged and vacuum sealed be exposed to air while thawing? I seal chicken or fish in a vacuum bag. I freeze the same. I transfer to the refrigerato
I have a white sauce recipe similar to Alfredo that I made up and a vegan friend of mine and I recently made it but substituted all vegan products and it turned
How can I make caramels at home that are shelf stable?
If we make tomato ketchup of 100kg tomatoes. What would be the procedure to add the gum? What quantity of gum should be used? Currently we are using corn starc
All my life I've been told that kebab (the meat, not the dish) is high-fat. However, I was in the market the other day, and I found the following pack of froze
From Julia Child's "The Joy of French Cooking": The best method for defrosting frozen chicken, according to those in the business, is the slowest : leave
I'm wondering if there is a way to turn store-bought caramel fudge pieces into a caramel sauce? Would that be possible?
I moved to a new place and I have an ancient gas cooker that I can't replace just yet. As the heat source is at the bottom of the oven (rather
Any advice on why my yoyo biscuits keep cracking on the surface like this would be much appreciated. So far I've tried changing the flour (different protein le
I would like to know how something will taste, before cooking and trying it. Is it possible? Sometimes ingredients are too expensive for experimenting.
This is purely observation based. Any time I have cooking something on the stove, if I change intensity in any direction - reducing or increasing the heat, it s
This is purely practical observation. If I add pinch of sugar or salt, somehow automagically water appears in the pot. For example I had a week old cauliflower