I have a fresh farm raised Turkey that calls for cooking at 325 degrees but I also want to bake a stuffed butternut squash in the same oven where the recipe cal
I accidentally put in banana bread 1 1/2 tsp of baking soda instead of 3/4 tsp of baking soda. Is it going to be edible?
In the recent news, there was 91k pounds of turkey recalled because it was known to contain Salmonella, If I've always been told to cook my poultry to full don
Are there any techniques to aerate homemade taffy, particularly saltwater taffy. The professional saltwater taffy makers in Atlantic City, NJ and Ocean City,
I have heard people saying that brownies are simply a smaller version of chocolate cakes, is that so? If not, then what could be the differences between browni
Our office recently moved and we have no break room, i am trying (unsuccessfully) to convince them to get a convection microwave oven. Is there something i nee
I make this soup from a very simple recipe - except from a little butter, it's vegan: 1 yellow onion 1 garlic clove 2 medium potatoes 1 bunch of parsley with t
I seared by prime rib at 450 degrees for 30 minutes and then I was supposed to reduce the temp to 325 for an additional 3 hours. I forgot to turn down the temp
Which sugar is used in pastry more often, white or brown? Which sugar provides more taste/flavor?
I was wondering if IKEA's frozen salmon was safe to be eaten raw in a home cooking environment? It's farmed which is a plus from what I've read, but I couldn't
I have made these cookies once before. I stuck to the recipe and really liked the flavor, but found that they were very dry and crumbly. I would like to make th
I'm not sure if this belongs here or in the English language stack exchange but here goes: We have broad classifications like "Fruit" and "Vegetable" and "Mea
As some sort of continuation to this question: Is IKEA frozen salmon sushi safe? Will the freezing process to make fish sushi safe alter the taste of it, compa
Which one is better in samosa dough, ghee or oil? some people use ghee in dough of samosa and some people use oil.Is there any difference in taste and texture o
I'm pretty handy with my slow cooker. I use it a lot - pot roasts, stews [curries, chilli, paysane etc] However, I've always been a little paranoid about havin
For recipes calling for green onions, how do we know that whether we have to use the white root of the onion in recipe or green leaves?
What is baking soda used for, and how much should be added?
Whenever I cook black lentils there is always a hard crunchy piece in every bite while other pieces become soft as they should, I start cooking by boiling for a
When I cook eggs, the smell spreads to other dishes, such as glasses or cups. This is very embarrassing. I used hot water to wash them, but failed to remove the
Cooking is collectively made up of what necessary ingredients?
I would like to brine my turkey on Tuesday. Take it out of the brine Wednesday, rinse it and keep it in the refrigerator until I roast it on Thursday. Is this o
I have cranberries which were fresh, and then accidentally placed in the freezer. They are now frozen. Can I make cranberry sauce with them and then freeze tha
I'm American-born Chinese and my parents never salt the water in which they boil noodles and there's never been an issue - at least with my palate - with season
My cocoa powder settles in the bottom of the mug when I make hot cocoa using half-and-half (the dairy product). Is there any technique to prevent this?
My grandma used to make buttermilk fudge for us every year for Christmas. I have tried and tried to make it and it never sets up. It tastes great if you want to
I've read about various techniques to get arils out of a pomegranate, including from this StackExchange site ( e.g. how to peel a pomegranate efficiently? ), bu
I was trying to boil some poppy seeds in some milk, along with some sugar and some lemon juice. After more than 1.5 hours of simmering this mixture, the seeds w
I understand that it is hard to define when pasta is properly 'cooked'. It's a subjective topic. But I think that 'really not cooked enough' is a state that mo
I'd always assumed that if you start with safe fish (appropriately stored/frozen), stay with "normal" fish (i.e. don't try to prepare poisonous puffer fish at h
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea se