When I attempt to pressure cook in my 8 quart Fagor Lux LCD Multicooker, it no longer builds up pressure. There are two places where pressure can be vented: a v
I'm guessing that seafood displayed in refrigerators aren't exposed to room temperature would be fresher than seafood exposed on ice?
I am looking for a recipe for an impossibly dry/crisp baked meringue. The baked meringue medallions, once cooled, are almost like oak log ash
I see Espresso Powder frequently in chocolate-based baking recipes. I've done some searching here (and elsewhere online) for potential substitutes, but have onl
In the 70's, I used to be able to buy cocoa butter squares - like unsweetened chocolate - made by Hershey's. They no longer make it. I made white chocolate fu
I've been experimenting with a brioche recipe. After mixing the first few ingredients (flour, liquids, etc.) and develop some gluten, I add the sugar per the re
Up until now when I made cannelloni I stuffed it with meat. Now was the first time I made it with cheese and here are some problems I have discovered: The chee
Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which m
I have a Cook's Essentials K22739 multi use pot. It has 2 pressure cooker settings, and one setting each for steam, brown, warm and slow cook. If I have a sm
What are the odd sprouts at the ends of them? Exp date is good. I've seen this frequently now. I usually just cut off the ends and eat it anyway.
I've been making old fashioned fudge for years with great success. But today my fudge came out tough. It's not the normal I overbeat it and its grainy and a lit
I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky afte
I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking
The FDA standards say that raw salmon should be frozen at -20C for seven days before it's safe to eat. My freezer goes down to -25C. Salmon in my supermarket i
We have a gingerbread kit that we would like to add windows. What is the best way to cut into the hard gingerbread without breaking?
Can I add normal milk or cream with a 30% fat content to clotted cream with a 58% fat content to make whipping cream? can clotted cream be whipped on its own? I
I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned
Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?
I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage.
I just got my first cast-iron cookware -- a 2.5qt casserole (similar to the Le Creuset ones, but a fair bit cheaper). I understand that cast-iron cookware has s
So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using o
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili
I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the par
I've been following this millionaire's shortbread recipe to make as a Christmas gift. In the second stage, the caramel recipe uses condensed milk and golden s
So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mu
A local grocer is selling cooked, frozen King Crab Legs. I'd like to buy them a week in advance of Christmas and keep them frozen until it's time to eat them.
I've been buying ripe sungold kiwis (from New Zealand) and green kiwis (from Italy) for at least 5 years, and have noticed that sungolds never sting, while the
Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to ad
how to prevent cookies picking up the smell and taste of other cookies when storing together - Like Mint or Peanu Butter that makes all the other cookies taste
I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the co