Many recipes call for first bringing milk up to boil. I normally boil 1 quart (1 litre) of milk in a 3-quart stainless steel heavy bottomed pan: use low heat
Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with he
I want to cook my goose on Christmas Day for eating about 3pm. BUT I will not be at home from 10am - 2pm. Can I leave it to slow cook at a lower temperature d
My question is about making yogurt at home. I made yogurt at home but there is some problem which causes the yogurt to taste sour. I tried lots of methods to pr
It is possible to find chocolate-coated shortbread (as in, the Scottish biscuit made of flour, sugar and butter, coated with chocolate) as a product in the UK,
What is the function of glyceine in fondant? Is there a specific grade of glycerine used for fondant? I ask this because the one I buy in the bakery store lo
White sauce is dairy based, but what is it exactly? What are the main ingredients? Is it thickened somehow or not? How thick should it be? Should it contain her
I recently roasted a Silverside joint for a typical English Sunday dinner. It was a pretty standard job. I got it to room temperature, rubbed it with salt and
I am using the best cheese that I can buy, but my pizzas still don't have much of a cheese flavor. Is it something that I'm doing wrong, or has the cheese chan
When recipes call for “butter” but doesn’t specify “salted” or “unsalted”, which should I use? Does it matter?
How can I make pizza without cheese? Isn't cheese the most important thing on pizza? It allows pizza toppings to stay in place. I tried without cheese, and on
I have bad experiences with packing rice for lunch, and having it dry out and get gross overnight (like, I'll steam twice as much rice as I want to eat for dinn
I recently got a new house and (unlike my current house) the kitchen has cabinets going all the way to the ceiling. These cabinets are unreach
I am wanting to make these Kartoffelpuffer, which is german for potato pancakes. I am looking to use this recipe https://www.allergygirleats.com/potato-pancakes
Cole slaw can be purchased as either a dry mix of chopped cabbage (and perhaps other veggies), or dressed and ready-to-eat. In either form, the cabbage appears
What is the effect of adding salt to the water when cooking pasta?
I make and sell freshly made, plant based soups. (no dairy, oil or meat in them) I sell them in quart jars. I'm wondering if I hot water can them, will they la
dads, chefs, cooks, and other kitchen tool-familiar folks, We used to have this exact fork like spatula but it recently broke. We are looking to buy a replace
I was mixing wet ingredients together for a muffin recipe, and I prepared the eggs, water and vanilla extract. I melted Ghee butter in the microwave, and tried
I have recently read an article (in Spanish) about a sugary drink (water-based) with stated the following facts: Ingredients of the drink: natural mineral wate
Is there a way to cook onions in recipes that won’t have them release a lot of sugar like cooking them in liquid. I am on a very low carb diet and am not
I just gave this recipe a try and the results were as follows: The first doughnuts to be fried, sat in for the full time period listed in the recipe (3 minutes
I received a rice cooker as a gift. I like to know if anything else I can done with it other than, cook rice. you have some ideas?
Is it safe to use Teflon tape on a kettle whistle? I have a stovetop stainless steel kettle with a whistle so I don't walk away and forget it. The two parts of
I realize the question can be considered inflammatory - use the latter wording (wasteful) if it helps... When I learned (taught myself) to cook and first figur
I have never pre-cooked my lasagna noodles and I use regular noodles, not the no boil type. Can I freeze this lasagna before cooking or should it be cooked and
I cooked a chicken dish with a watery gravy. The dish is already fully cooked and flavoured well, but the gravy is thinner than I would like. I know that gravy
How to preserve shape of meatballs and mince-meat shami kebabs? What ingredients help these items keep their shape? We tried chicpea flour, eggs but the bodies
I completely forgot to add the sugar in my custard cookie dough. I've already baked them, anything I can do with them?
I just got a 10 liter bucket of Heinz BBQ sauce for free, and the expiration date is next week. Any ideas how to properly utilize it?