I typically need to cook dinner a couple of hours before dinner time. When I make Chinese hakka noodles, the vegetables (beans, carrot, capsicum etc.) lose thei
Background: I'm going to be running a science workshop for kids, where kids build a "ballistic reentry vehicle" out of a cardstock paper, holding cookies ins
I am struggling to find affordable, group cooking lessons where you're not going to learn to make ONE specific dinner dish. Seems that private lessons may be t
! After Pot My electric coils have what I think are cold spots. None of my food heats evenly when cooking. I noticed that when I turn the stove on, the coils h
I started out making shortbread using a 1, 2, 3 recipe method: one cup icing sugar two cups butter 4 cups flour Halfway through I realised I'm going to make ju
I've tried fish ceviche from many Peruvian restaurants where I live (Houston TX), and they seem to taste about the same. So I tried to recreate their secret re
Can we store cut up onions in the fridge or do onions go bad in the fridge? Do they become poisonous? Can onions be safely stored in the refrigerator after peel
I recently visited a restaurant and was served this gorgeous lemon meringue tart. Can you help me identify which plant this green garnish belongs to?
I am using this recipe Serious eats pie dough Every thing went well until I added the water. I have put everything correctly (weighed) and the dough came out s
Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in ko
So I like salsa, but don’t eat enough of it to use it all in a few days. In general, does store bought salsa—that is stored in the
I have bought a electric ice-cream churner, I have tried so many different flavours, different recipes, used alcohols. Have read previous questions and a don't
I make fresh sausage that I won't smoke. I don't add any cure. How do I dry them without the cure in them?
I have been making the following pie dough for a while (with great results): https://www.seriouseats.com/recipes/2016/06/old-fashioned-flaky-pie-dough-recipe.ht
The pack of pork I bought was leaky, and some of the juices soaked into a pack of flour. I'm wondering whether the flour is still safe to cook with. What I'm t
I know someone who recently water bath canned some blended-up elderberries without added sugar (it should be noted that elderberries aren't sweet in the first p
I bought raw, red Argentina shrimp. In the fridge, I noticed the legs looked like they turned blackish-blue. Does this mean they went bad?
When making soup, my husband likes to add a lot of water then boil off for 30-45 mins to make it more concentrated. I prefer to add just enough water for consi
I am trying to make marble cake. I guess I used the ingredients in the correct proportion, but when I take cake out, I found the cake hard. This is the recipe
I like putting peanut flavor in my sauces and wanted to make a big batch of crushed and pulverized peanuts. I was wondering how long I could keep these, before
The recipe calls for my food to bake for 35 minutes at 425 degrees F, But if I have another dish baking at 325 degrees F, how long should I bake the first dish
There are two main methods, either putting the strands into water already at boiling point, or putting them in cold water and then putting on the heat. Which
I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh o
I made a large batch of strawberry rhubarb pie filling and apple pie filling. How long can it sit out on the counter and at what temperature
What I did: I browned some beef cubes and put them in the slow-cooker. I then added some spices (a lot of spices), tomato juice, olive oil an
Sometimes I do not have enough time and miss out parts either substitute ingridients. My observation is that sometimes it's quite okay and sometimes awful beca
I bought some packed almonds and soaked them in water for about 24 hours. I then removed the water with a sieve, cleaned the bowl and put the almonds back. I co
The scenario is that I am starting with very meaty chicken bones/carcass. I want to get the most out of my bones. I know that stock does not usually need very m
I’ve noticed a couple of brands of skyr popping up on store shelves but they’re all fat-free. I’ve had some and it’s not bad, but as som
I'd like to make a gluten free gumbo for some friends. Is it possible to make a dark roux with the right flavor with rice flour? Any other suggestions? I'd l