I have a recipe using veal with peppers, white wine, and stock in pan. The meat called for is veal stew meat. I have prepared this with both stew meat and veal
Its mostly said that we should use fresh garlic and ginger paste as after some time the paste loses its taste? So what’s the best way to preserve it, so t
Is it true that bananas are radioactive, and if you eat too many it can kill you? If yes then how many bananas are good to eat at once.
More layers' chapati tastes delicious and looks soft. What is the trick to create 4 layers' chapati? What I have tried -- Before rolling the chapati, I have ma
So I have noticed rice go from fluffy and easy to separate to sticky and coming off as several masses. I have a hypothesis as to why that happens. Also, I have
When I get a corned beef sandwich at a restaurant usually the meat has a grain and is kind of stringy. However, when I buy corned beef at a supermarket it smoot
I am making shami kabab, but the kababs are breaking when fried although the pre-frying mixture is hard. What should I do to prevent them from breaking? It spoi
How should i reheat my chicken with fried rice so the meat remains moist and the rice is not rubbery??
I have obtained a large chunk of approximately week old moose meat that has been never stored in a freezer. I'm planning to eat it during the
Many baking recipes call for “softened” butter. What is meant by term "over softened", as in many places it is written that " over softening ca
All of my favourite knives are stamped Victorinox with black fibrox handles... I find the shape and grip of these knives, coupled with the thin and flexible sta
Is there any difference in nutritional value between a wild caught fish and farmed fish. In terms of calories, protein and most other nutrients?
I'm looking for some delicious Italian dishes,but have to avoid tomatoes. What can be used as an alternate to tomatoes? Using Google, I foun
Can you freeze cinnamon rolls after they are shaped? Also, about how long does it take for the dough to come to room temp?
Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon?
So a reacipe for mochi balls says to have the shiratamako mixture in the microwave for 1 minute, but i don’t have a microwave, i have a toaster oven. So b
I want to save juicy tomatoes, but not in freezer. How might this be possible?
I like to make kabobs, but when i try to turn over the kabob so it cooks evenly, the meat and vegetables sometimes spin around on the skewers.Is there a trick t
I premade scrambled eggs tonight for this recipe (very early tailgate party tomorrow, don’t judge): https://www.hgtv.com/design/make-and-celebrate/enterta
I have purchased an inexpensive (Costco) 1.6kg (3.5lb) fruitcake. Some folks have recommended adding rum to the fruitcake to moisten it up a bit and give it mor
I've never seen mold look like this before. I've also never noticed these on my bread in the past. I Just bought this loaf of white bread two days ago so it sho
Every time I make rice it comes out mushy and clumps together. How can I get rice to cook properly and be fluffy with grain separation and eve
I was planning in making plantain empanadas but the plantains were not really ready and after boiling them for a long time and trying to puree them they ended u
Lots of recipes begin with something along the lines of "fry onions in oil until tender/soft/translucent". When I do this I often find that the onions end up b
I have made this recipe for buttercream: https://addapinch.com/perfect-chocolate-buttercream-frosting-recipe/ It includes powdered sugar, cocoa, butter and va
I mostly use frozen peas for cooking. But sometimes they remain hard even if I cook them for a bit longer, but peas remain pretty hard and fibrous, not soft. Wh
For a kosher thanksgiving roasted turkey, is oil a good substitute for butter for brushing the turkey?
We eat a lot of sweet peppers, but the children (like a lot of kids) don't like the bitter skins. So when I cook with them, I usually try and skin them. After
Cornstarch is used in various recepies for many purposes but sometime it is not available in kitchen. So, what can I substitute for cornstarch?
If I wanted to substitute chickpea flour for a can of garbanzo beans in a recipe, how would I prepare the flour? should I mix a amount of water with it and cook