I sometimes leave some chicken unwrapped in the fridge inside the container, if I buy a two piece, and only want one. A girl who lives at my dorm told me it was
I've been living in the US for several years and often make a pavlova for my friends at dinners. I made one this Christmas and it was probably the first I made
How does daube provencal differ from beef bourguignon?
I boiled apples in water until tender. I took apples out, then added lemon and sugar to water in pot and boiled it. When I poured it over the apples it made a n
Whenever I get tasked with unloading the dishwasher, I'm always amazed at the amount of water that's still stuck (always in droplets) to our plastic kitchen ute
This is in India. I purchase fresh meat (chicken/beef) from the shop and sometimes keep it in the freezer until I'm ready to pressure-cook it on some other day.
Does reducing fresh citrus juice increase its flavor and will the flavor be damaged if it is reduced too far?
What are the marks that product is spoiled and not safe to cook or eat? Besides obvious visual signs, like rot or bad smell of course. The reason I'm asking is
I've been to 4 restaurants already (with good reviews) and they all serve similar pizzas - they have to be eaten with fork and knife or else they will bend (bec
I'm working on a bread roll recipe that's 66% water (it's wet, but I'm still able to shape into rolls), 4% powdered skim milk, 1.8% ADY, 1.6% salt, 10% sugar, a
From what I could gather from the internet about homemade tofu, information on the subject is divided into two sources: 1. By gypsum manufacturers - they say on
This happens to all of us - be it because we misread the recipe and threw in a tablespoon of sage when it said a teaspoon of sage, or because we were bravely ex
If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil?
I am hoping this question isn't off-topic as it's mainly about what a specific type of food is made of rather than how to make it. Of course, I could always ref
I prepared a pumpkin soup with the secondary ingredients being onions, ginger, garlic, cream, chilli, nutmeg, pumpkin seed oil, and sage. I ac
My meat pie has already been cut and there are only a few pieces left. How can I reheat these pieces so the sides don’t dry out?
This question is somewhat similar to How to sharpen knife with chunk missing?, but the knives I have are not ruined like the one in that question, and I doubt t
I've recently found videos about Japanese "Cotton" Sponge Cake. (Possibly also called a 'Jiggly Cake'?) I've never had it, but I figured it looked good, so wh
I'm experimenting with a yeasted dinner roll recipe. I'd like to use a pre-ferment (poolish) to enhance the bread's flavor. According to https://food52.com/blo
If I sort my fridge by 'eat by' date, what is the best way of dealing with food's I've cooked, or partially cooked, myself? In my fridge there are such deligh
I tried to make peanut butter fudge using this recipe (which I got off the internet): Bring 2 cups granulated sugar and 1/2 cup milk to a boil. Allow to boil fo
I saw a video wherein a baker made a well in his flour, poured all the formula's water and yeast in the well, then let that sit for a while before proceeding wi
For those who cannot afford organic produce, what foods would you suggest limiting the consumption of in order to minimise the amount of systemic pesticides bei
This question made some people laugh, but I think it is a serious issue. There are types of cheese on which mold is cultivated, such as Rocfort cheese. Unfortu
What do you need to make Irish cream in a more professional way that lasts for a long time without going bad like baileys. Do you have to use a homogenizer, an
I bought some dried red beans from the supermarket. I learned that in order to cook them well, I need more time. I have to soak them in cold water for one night
As I understand it, the philosophy of what pasta to choose depends a lot on the sauce. With bolognese, you have a heavy sauce, with fairly large meat particles
I'm making flavoured tonic syrups, but I want to flavour them naturally with juices, concentrates and botanicals. I'm working on a "green" flavour with herbs
I got a cut from an asian grocery store yesterday that was labeled as Pork Belly, but what I got is this: That's the top-down view; the cut is under an inch
I have an 8qt Instant Pot. Most of the recipes online are for 6qt Instant Pots. I find that since my 8qt takes a lot longer to come to pressure (about 18 minute