So I have to make bagels tomorrow. For 50 lbs of flour the recipe calls for 2.5 lbs of this super bagel mix which my boss forgot to order. Tasting it its most l
I cook beans quite frequently, and typically soak them overnight then cook them the next day. I don't find that particularly laborious, so I've always wondered
When broiling steak in an oven, is there any difference between positioning the steak lengthwise or crosswise relative to the flame?
The shelf life of custard apple is very short and also it is very delicate. How can I keep it fresh for a longer time? Till now I have tried freezing it and als
I am working on a mayonnaise recipe, that could have at least 2 -3 weeks shelf life (refrigerated). I have access to pasteurized egg yolk, and white. I believ
With the new trend of slow cooking (at very low temperatures for very long periods of time), is there potential for increased unsafe bacteria growth?
To tenderize mutton for BBQ I use fresh papaya paste, but it is not available in some areas. Are there any alternatives to papaya paste that could be easily fou
Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about
I’ve recently started having overnight oats for breakfast which works great as they are so simple and easy. I was wondering though, as the mornings get da
What sort of tea is this and how is it drunk? It doesn't look like any tea I am familiar with.
Can I substitute honey for sugar in baked goods.If yes then how much honey would be equal to one cup of sugar?
What emulsifier can be used for an egg-free mayonnaise?
I purchased eggs from the refrigerator in a local grocery store...When arriving home I missed and left them on the floor in my house in the plastic grocery bag
Background: For the holiday Halloween in America, we make decorative lanterns -- Jack'o'Lanterns -- from large pumpkins. These pumpkins are bred to be large, d
In my search for cultured butter I found butter that lists culture distillate or lactic acid as ingredients. Should these butters be considered cultured,
I was melting chocolate and it turned into a thick, grainy mess. What happened and what can I do about it? I followed this common method to melt chocolate: I us
Whenever I cook in a nonstick pan, the food doesn't seem as crispy as compared to when I use simple aluminum pans. Is this due to the pan material or is there a
How can I store brown sugar as it always gets hard before I can use it all. How do you store brown sugar? Does it need to be refrigerated? Al
I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave. I'
I had fried fish at a restaurant and it wasn’t cooked all the way. I brought it home and wondered if it was okay to finish cooking the next day or will it
Do disposable pans affect the quality of pies baked in them? I'm worried that using a disposable pan may adversely affect the end result.
What is the difference between ground coriander and coriander seed? Can you use coriander seeds instead of ground coriander? If yes, Can you use whole coriander
I have a recipe that is originally a white cake so uses only egg whites. There is a cake mix involved but other added ingredients such as sour
Whenever I bake brownies they stick to the pan. Is it because I don't use a non-stick pan, or is this related to the thickness of batter? Maybe there is some o
I've heard that cooking honey or baking with it makes food or baked products toxic.If it is true,then how can we use honey while baking cookies or cakes that do
Every time I make cookies they burn on the bottom. Is there a way to prevent this?
My curry become too pulupu (sour) due to too much yogurt. There is too much sour taste in each bite. Now how can i remove sour taste from curry?
I am trying to reproduce a recipe found in the Roman "cookbook" Apicius, Conditum paradoxum: it is a spiced wine that calls for honey as an ingredient, but it u
I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they
I buy eggs from market last week and when I used their colours are little bit changed.I am confused that eggs are fresh or not.