I find this dial, and the device generally, perplexing. First about the device: it's made of metal and glass. I know it can survive being inserted and left i
I seasoned my new carbon steel wok, and think I may have made a mistake. I scrubbed off the coating it came with using a scouring pad, and then heated it on a h
I am making a Christmas plum cake and I like to decorate the top of the cake with cashew nuts. I place them in a circle, touching each other and touching the wa
What type of a grarlic press would require the minimum amout of force to operate? (for people with hand problems) Would this one where the pressing part is piv
Today I marinate fish for frying but some pieces of fish is left which is marinated. Can I freeze that marinated fish? I am confused because my mom said that i
I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naugh
I made some boiled eggs and they were white when they went in! I did water, two inches above the eggs (18 of them). 1/3c Apple cider vinegar, and 1T salt... I
I've never seen anything with both yeast and baking powder. What's the reason for that? Shouldn't e.g. muffins get even more fluffy by adding some yeast? Or bre
My favorite yeast bread dough yields more rolls then my family can eat. I usually freeze it in quart-size Ziploc freezer bags. When I'm ready to bake a few roll
I tried making turnip fries the other day and they were horribly bitter. If am planning to fry them like french fries how long should I boil them in the salt,
Has the general shelf life / storage duration / packaging hygiene / of pasteurized milk, cream or yogurt significantly increased in the last 30 years in western
The recipe for brown veal stock in Modernist Cuisine (Volume 2, page 300) lists Vodka as an ingredient. Why? I have never seen Vodka as an ingredient before f
This long skinny mushroom appeared on the cutting board. I'm not sure if it is from the centre of the stem in the picture or a different kind of mushroom. I'm a
How can I package durian flesh so that its fragrance / smell cannot be detected? I tried to package some durian flesh using several layers of ziplocs followed
In another question, a user commented I've heard some tales that vinegar helps with peeling afterwards and another one responded both are totally us
My bone broth dehydrated overnight to the point where the meat and veggies were brown and dry on top. I've added water back in, but was wondering if it is any g
Can I use butter in a molasses cookie recipe instead of margarine I
I am planning on making eggnog for the first time, and in looking across recipes I am finding both “cooked” and “uncooked” recipes. For
I am planning on making eggnog for the first time. I am from Australia where eggnog is not really a thing, and living in the UK where that still seems to be the
I make tons of toffee every year. And I mean tons. Never had a problem. Now this year, something so wrong. Same recipe. Same pans. Same house. Same stove. Same
I have a sick relative and I'd like to make a really flavorful chicken stock to make chicken soup for them. I watched a video on youtube.com, by 'Sorted' and t
I am looking for the name of and the preparation style of a type of "shredded tofu" found in Vietnamese vegetarian style garden/spring rolls. This is the style
I've noticed that the KitchenAid stand mixers (which are supposed to be one of the best, if not the best, brand out there) have significantly lower power rating
I made my first chocolate covered creams as a Christmas test run, but I put them to dry on a cake cooling rack. This morning the chocolate was so stuck that whe
I'm making brioche, which are turning out OK, but not at the softness/airiness that I want. I've been trying to research what exactly I need to do to improve th
So I ran across a recipe for “crock pot hot chocolate”. For those of you who are curious it is: 1.5 cups of heavy cream 1 can sweetened condensed
I am trying to make a cherry tomatoes jam. All recipes ask to let the tomatoes marinate with sugar for a night, and I can't decide if it's just tradition or if
I would like to make a garnish of bacon spirals. Spirals like cinnamon rolls, not like curly fries, nor like Gemelli pasta. My plan is to bake loosely rolled
Someone I know really likes cheese, so in lieu of any other ideas, and because there is a local market having a cheese event in the near futur
I marinated a couple of chicken breasts overnight in the fridge The next day I baked it (in the same ovensafe dish it was marinated in) until fully cooked thro