I'm learning to make Pavlova. I'm five attempts in and generally pretty happy with my latest one except for the weird "leaking" that happens during baking. Anyo
The Culinary Institute of America released an excellent book on food costing - The Book of Yields: Accuracy in Food Costing and Purchasing. In it there are look
Let me start by saying, I am a good home cook. I have been cooking for a while with positive review. I decided to try something I had never done before. I ma
Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milksha
My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
My recipe calls for 1-teaspoon of Accent and I do not have this ingredient, as they were out of it at my grocery store. Is there a good substitute?
Steaks can be deep fried and this is usually done with an oil with a high smoke point. People seem to report reasonably good results with this. I'd like to dee
I have to take a soup to a party but my kids only like the Pacific brand of tomato soup. I am wondering if it's safe to put in the crock pot t
Every Christmas I make caramels for family, friends, and neighbors. And every year I'm stuck with the same choice. Stir the sugar mixture while it boils to prev
I have a cheddar bay biscuit mix made by Red Lobster. On the instructions, it says not to overmix the grated cheese, water, and biscuit dough, but it says to mi
We are making prime rib for dinner on Christmas Day, were having 25 people how many pounds of roast do I need
My parents' oven is having issues (the bottom element has stopped working.) One idea I had to keep cooking was to make Tuiles on the stove top. It seems to me
I recently got a samovar tea kettle and am not sure about how to use it. For those of you confused about what I am talking about, this is my samovar (electric):
So I’ve got two amazing recipes for pork and lamb shoulder. The pork takes 6.5 hours at 150°C with the last thirty mins at 220°C to get the crackl
I have melted aluminum foil on the bottom of my oven. Can I still use the oven for baking?
I placed my fresh mussels in a too cold frig overnight and they are frozen. Are they still ok to be cooked and eaten?
I was peeling my pomelo when I noticed this orange gelatinous substance between slices. No other places were found and the fruit looks good from inside. Is it s
I got "poulet noir" or "black feathered chicken" for Christmas, but I couldn't find much information about it or how to prepare it. Is it safe to assume, that
(click to enlarge) A few years ago, I got this Christmas present; I have to admit that I've forgotten what it is by now. It came in a box branded 'Chiapella'
How would you modify seafood linguine to give it a holiday twist? I am cooking and some of my conservative guests are in shock after hearing the menu. How can I
I've read that you should remove frozen cookies from the packaging you froze them in to prevent them from getting soggy, but is there anything wrong with puttin
I'm a microwave cook wanting to get fancy for a Christmas dinner tomorrow. I'm having trouble putting together a schedule for what to put in a regular gas oven
I am using a apricot jam glaze to decorate the top of a Christmas fruitcake (made using rum soaked dryfruits and fed with rum after baking). This kind of fruitc
If I bought a pre~cooked ham from the store and sliced it and put 3 lbs in a glass dish how long and at what Temperature should I use, so it doesn't dry out?~
For numerous reasons, I need to prepare the vast majority of food salt-free. Been doing this since the 80's, and now we are very sensitive to any added salt in
I bought (and ate) popcorn made with truffle oil and truffle salt. I noticed one kernel had a small, moldy spot on it and I tossed it aside a
I noticed that every time I leave my food over night in my stainless steel caserole dish, there is this grey/black residue on it. I ate some of the food but af
I am trying make wholemeal bread for the first time. I will use the recipe on the back of the wholemeal flour. I don't have any measuring thermometer. It is Win
I'm not technically minded, but if the friction of the blades in high powered (& expensive) blenders creates the heat when making hot soup, why when making
Long story short, Is lemon peel thickness sign of the fruit age? Long story: half-cutting lemons (this worth for oranges and other citruses, as well), I notic