I like fish. But oily fish cooking smells differ tangibly from their taste. As such, I never cook oily fish, I'll buy smoked mackerel or a tin of sardines. S
I have tried many time to bake a cake using pressure cooker,but every time it was not baked properly sometime it became very hard and sometime it will not baked
These mushrooms have been in the fridge for two weeks (sealed by wrap) Are they bad already? what cause the red/brown color(only under it, not on top)? Than
I like using microwaveable plastic containers to bring my lunch in as they are my lighter than the Pyrex/glass versions. However, reheating my food up creates u
When thawing meat in cold water, why must one change the water regularly? I've heard two contradictory explanations: The water warms to match room temperature,
I wanted to preserve my juices longer. I am using a mango juice powder that includes the ingredients Sugar, Mango Juice, Malic Acid, Natural Flavor. I am dissol
What are some of the benefits of a Pressure Cooker over a Slow Cooker (crock pot) besides that it's much faster, less nutrient loss (maybe) and less heat in the
Whenever I boil rice to cook biryani, I end up over-cooking it and rice break into pieces after the steaming stage 1. So I want to know how long to boil rice fo
My pie crust does not look right . I put in one and one half cups of butter instead of one and one half sticks. I’ve already added the liquid. Can it be
I want to use my mom's cast iron skillet which she used primarily for frying chicken but the lid is sealed/rusted/won't come off from the skillet. How can I ge
How long does white wine vinegar last if kept in a sealed bottle? Does this apply to the age of all vinegars kept in a sealed bottle?
Will it still cook properly this way?
I need help getting cooked grains (I.e. sorghum, barley, farro) to clump together but maintain a relatively dry texture. I’m cooking for my 18 month old a
I have been trying to figure out my highrise rental unit's oven timer functions for years. I don't have a model for it, but based on this post, it looks like a
I'm wondering if it's normal for the end of the probe of an electric skillet to look a little burnt and misshapen (used it twice). (Not asking if it's safe but
Is only roe from sturgeon considered caviar? As sturgeon can only survive in cold waters it cannot occur naturally near the equator. What are substitutes for th
I'm looking to know how to store home made crispy fried onions. I'm not looking to refrigerate for a week or two. I want to be able to know how to store them in
The first time that I used this blueberry oatmeal bread machine recipe, I used honey that was liquid at room temperature. The second time, I used honey that was
My dough was really pourable even after raising ! I added a lot more flour to be able to handle it ! I have made this before , what did I do wrong ?
Do we really have to peel aubergine before cooking? Or can we cook it without peeling?
Generally, pathogens does not enter into fruits even if plant is irrigated with contaminated water (Link). Hence , an unpeeled fruit should not have pathogen in
Is it possible to oversalt pasta water? Will the extra salt be unabsorbed or would the pasta be noticeable too salty? Is there anything people add to pasta wate
I want to know how can we reduce the smell of fresh fish(may be caught 5-6 hour before). It smells really bad and after deep fry its remain in it. Some people u
Is it safe to keep house hold chemicals bottles near food shelves - after all if one is careful enough not to add them accidentally to food while cooking ? Or a
I heard it's bad to refeeze meat. Someone told me it's less bad to refeeze bones. I have the bones from a venison shoulder someone gave me and thought it would
I made a delicious pumpkin pie for Thanksgiving using Trader Joe's triple-ginger gingersnaps. The ginger flavor really complements the pumpkin. Following a basi
Is a flan classified as pastry or does it just contain pastry? I've searched online without fruition.
I make Rachael Ray's beef teriyaki with green beans, although I double the amount of sauce. I usually use dry sherry (rather than mirin), 15-20% alcohol. Given
When cooking pasta (from dried), I currently need to add a significant amount of salt to the water to add flavour. As the pasta itself is extremely cheap, and
If we boil an egg which already has a crack on its shell before boiling, it will break and spread into the water. In many cases if we put an egg into hot water