I recently received some homemade unfinished wood salad serving utensils as a gift, and like a dummy, I figured it would be safe to rub them down with some oliv
I'm looking to make homemade chocolate bars but I'm having a hard time finding any sort of chocolate (chips or otherwise) that are nut-free. Where can I look
I have been trying to create a vegan and gluten free sausage. The flavors thus far are tasty and enjoyable. I just want a better snap/bite/tear when I bite int
I have scalloped potatoes that need to cook at 450 for 25 minutes and ocean fried pork chops that need to cook at 425 for 25 minutes. How much longer will scal
I want to make some chapatis with water and wheat flour only. there should preferably be no mineral fortification or added ingredients and it has to be white a
Last week, I was preparing dinner for my family. I didn't have much time, so I bought some frozen potato-balls to deep fry. Everything went well, I fried 2 or 3
The electric oven I have, Its maximum heat is only 250 Celsius. If I wanted to make a bun in it, How to preheat? & How much time I have to heat? & h
How can I master the oven temperatures at which to cook things and corresponding cooking times without having to remember them specifically for each dish? Are t
With things like uncooked chapatis, if you don't put them in airtight packaging, they become tough and dry. I imagine that this is because they've already been
The oil I used in a cake mix was old & made the batter taste like old oil. Is there a salvage or is it ruined?
I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -
Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
On the wiki page for umami, it says that tomatoes are "rich" in umami components. Does that mean it is redundant to add umami (such as monosodium glutamate) or
This blueberry oatmeal bread recipe says to add 2/3 cup dried blueberries to the bread machine at add-in time. When I just dump them in on top of the dough, the
Have a large set of tomatoes to make some pasta sauce. To soften them for the food mill I boil them. My question is whether it's worth rinsing if they're eventa
I read here it isn't possible to boil milk in an electric kettle without a very high probability that it will break it, though someone also mentioned that there
I've never eaten a raw oyster, mainly because I am afraid of the dangers involved. I'd like to try it however, and I'm trying to find what is the best way. I
Focusing on the health side of eating: how can flavour be enhanced without incresing fat, sugar or salt in the food (or fatty, sugary, or salty ingredients)? I
When I boil vegetables including broccoli the pot gets a water repellent-like residue at the water line that is very hard to remove. There is also residue simil
While I've been making it for years, hollandaise remains a fussy, error-prone sauce where the slightest error in technique, measurement, or timing results in an
I just tried to make some root beer flavored hard candies. I was somewhat improvising the recipe, and I ran into a weird issue I haven't seen before. When I add
I want to try making some of my own natto, since it is a bit pricey getting it from the store. Looking at online recipes (such as this and this) it appears tha
Here's a pic of an appetizer I'd like to replicate. Can you tell me how to slice the prosciutto and cantaloupe and plate it? Thanks
I don't tend to keep any white wine in the house for cooking and have a bottle of rice wine vinegar to use up - only used it once and don't know what else to us
I have bought a bottle of egg whites as I do not enjoy the yolks at all. For normal eggs I'd either fry them on the pan (pour it on non-stick, flip it over som
If I leave opened custard in a carton with just the spout open the custard remains thick the next day, but spread out on a plate its like water the following da
Both water and milk kefir contain Bifido strains and I would like a way to increase the density of bifido strains. If the variety of strains could also be incr
Sorry for taking up your time. Just wondering if anyone knows where i can buy a garlic crusher from? I want to cook some Italian food, but ev
My father once told me a story about some Japanese guests coming over to Europe. On their stay here they were once served a sweet rice dish. T
Mom and I were looking at a holiday cooking tv-show a few weeks back, and during the part where the host made the dough for the oliebollen, he hit his spoon a f