I've been using this recipe but I can't get the centers cooked without burning the outside. Does anyone have any suggestions? What am I missing? I cook the muf
I loved fried eggs, but I hate all the grease that come with them. I have been told this is like a poached egg. I don't want to fry my egg in oil or butter. Ho
Okay. I really tried to avoid going too broad in this question and before of all I did some research on my own in this community and here's what I found. This
The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken. An hour or so after cooki
Can you substitute Splenda for the regular sugar in making your own sweetened condensed milk
I forgot to cook turkey first. How long should I cook ground turkey on high in crockpot? It’s one pound of ground turkey already defrosted in spaghetti s
I increased my bread recipe by 50% to get a larger loaf. I used the oven temp for the original (smaller) loaves I baked consistently with success in the past.Af
I strongly suspect the answer is no, but I feel like there should be a question here about this for people to find more detailed information about as these outb
Many sources suggest to add the garlic a minute or so before adding the main ingredient (tomatoes, cream etc) because if you start with the garlic, by the time
Like with garlic, I always feel like I either overcook or undercook my anchovies when I add them to a flavor paste. I guess the first question is if when usin
One benefit is reduced cooking time since you need to evaporate all the juices before the tomatoes start caramelizing. On the other hand, wont these juices cont
Is there a better term for flavoured oil? For example, a "chili oil" is clearly not same as "grape seed oil" or "snake oil".
Most of the recipes I'm using (mainly Modernist; stocks, caramelized vegetables, confit) suggest cooking at 15psi. My pressure cooker has two settings 12psi and
I have started using a microwave steamer to quickly cook the bulk of meals, including mushrooms, gem squash, sausages, steak. These specific examples are extra
I always confused to add the color in sweet rice .what is the exact time to add food color .As i add color when the rice is boiled. is it right?
I was watching the Great British Baking Show and a couple others and I noticed multiple instances where things were dropped on the floor and added back to the p
We recently moved to a nice apartment building with great rooftop grills. I have started to learn about grilling, and it was a mistake, as now I really like pri
I scrape off most of the bacon grease then put it in a dishwasher. The residue doesn't feel very greasy, it has kind of a powder feel to it. There is only resid
So I use Caputo Blue Flour to make pizza dough, but out of the 25kg bag I use I only use 24kg per batch. I tend to measure a kilo out of the bag and put it asid
In commercials and when I go to restaurants (even fast food!) the bacon that I get is a reddish brown color and seems to be mostly meat, or at least meat textur
I am planning to make pizza for my work potluck this year. I will be the second time. I cook it fresh in my over 10 minutes away from work, and then put it in
I followed the recipe overshooting for the duration (2 hours) to aim for medium-well, but dispensed from using my (too slow to rise) thermometer. I ended up
I have been cooking with my two cast iron pans for quite some time now. Tracking the occurrence of when my wife and I have tummy trouble leads me to believe th
There is a sauce that I make that uses browned butter as its base. I love the taste but it just feels incredibly oily. Is there anything I can add that will fi
I make yogurt about twice a week in an instant pot using 2qt of 1% milk and 3 tablespoons of whey from the previous batch as a starter (original starter was 1 T
I have no baking oven. How can I cook frozen fish in a microwave oven, and how long will it take to be ready?
I've been trying to make a creamy coconut yoghurt in an incubator. Ingredients: Water Coconut milk powder Small amount of store-bought coconut yoghurt The firs
I normally buy frozen bags of vegetables from the supermarket, but I currently don't have a freezer to store them in and have been putting them straight in the
I have a lasagne recipe that has pumpkin, sausage and collard greens in it. Is there another vegetable that will replace the pumpkin as I do not like pumpkin?
When I fry fish it's not spicy or crispy. I marinate it with fish masala, lemon juice, and garlic paste for 2 to 3 hours. How long should I marinate to get a c