Apple pieces became black very quickly. How can I save them?
Some peoples do not like tomatoes in chicken curry. What alternative should I use instead of using tomatoes?
Red and white little insects appeared in the flour.Are these harmful for flour? How can I save flour from those?
Because of mildew we waste breads. How can I save breads from mildew?
I made a butterscotch sauce for a butterbeer cupcake, but I have about a cup of the sauce left. How long can I leave it in the fridge since it has heavy cream?
How do you store spinach long term? What is the best way to store spinach in order to extend its shelf life?
I don't know how much sugar I use in tea for a gathering. Because some are like more sugar and some less. So how can I manage sugar in tea?
I've been asked to bring an appetizer to Thanksgiving dinner and my father requested that I make him my beef wellington so I'm wanting to try a bite-sized versi
I was given a 3 oz pre-baked ham. I do not have an internal thermometer. As I have never baked a ham before, can someone please tell me how long I need to bake
I made a brown roux and froze some. Now there is a thin layer of butter fat on top of the roux. Is the roux still good? Do I need to remove the butter fat, or j
When making pulao1, I taste the salt in the broth before the steaming stage (also called dum). At this time, the saltiness is just right. But after the rice has
I went through several websites and found that the easiest way to peel tomato is to boil them . So, How long do we need to boil tomatoes so t
I am cooking a beef stew in the crockpot and instead of adding a little flour at the end I accidentally added it at the beginning. What do I do to fix this? Wil
Recently when making a 5-bean-stew "kit" my son finely crushed up the bay leaves and added them to the other spices, rather than adding them whole to be removed
I'm doing beef stew in a slow cooker. When cooking slabs of meat (e.g. steak), I can check doneness with a meat thermometer, but I'm not sure that method really
I often order curry when eating out, and enjoy it enough to try my hand at making it at home. However, roughly half the curries I've eaten (usually the water ba
I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearb
How can make our cake much sweeter without adding too much sugar into it or what can we add in our cake instead of using too much sugar that make our cake sweet
It seems like the peel is probably still inedible after roasting, but I'm not completely sure.
We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and ta
What is the difference between an herb and a spice? I would think an herb is from a plant, but then I have no idea what specifically a spice is. Not being muc
I made brownies with the recipe of this: egg : 2 coco powder : 1/2 cup white flour : 1 cup milk : 1 cup baking powder : 1 tea spoon
There are two main methods, either putting the rice into water already at boiling point, or putting them in cold water and then putting on the heat. Which meth
Why do brinjals (eggplant, aubergine) change their color(mostly black or brown) when they being cut? How to keep them not to change their color after cutting th
Brining at its basic level is about opening the cell structure of the meat with salt and allowing osmotic action to take effect and allow the meat to become a b
I cut a 1.8kg boneless pork leg into three pieces and now am unsure how long is enough to cook it. How long will a 500g piece take to cook?
A colleague of mine just got a new thermos (inox), this model, and actually read all instruction, and we were surprised to read that it is not recommended to po
More like meta-cooking question, but I believe it fits here better than on travel stack. Why is English so poor at differentiating all those different things h
I used all my cocoa powder. Will it taste good if I use coffee instead? If anyone has done this before, please share your experiences and hints.
I've just recently become aware of baking strips, which are strips of fabric submerged in water and wrapped around a baking pan to reduce the heat transfer to t