I cooked the fudge and it didn't set. I recooked it to the temperature it was suggested but I think I added too much cream when I recooked it. It's the consiste
I'm trying to make English muffin bread, without the cornmeal (oops). Will steel cut oats work as the crumbly non-stick coating in the pans?
My grandparents in Toronto need green mung beans to make Chinese green bean soup dessert (another recipe). But they've found only ones from China. They prefer t
I have recently started experimenting with baking breads: beer bread, focaccia, and most recently - challah. Problem: my challah came out rather bland. The rec
Jachnun is prepared from dough which is rolled out thinly, brushed with clarified butter, rolled up and baked overnight. The preparation calls for a Jachnun pot
My grandparents in Toronto need snow fungus to make Snow Fungus dessert soup. But they've found only ones from China. They prefer to buy locally, and are too f
The last time I cooked the chicken, it had a strong chicken smell. I know that the chicken was not bad because I was fine after eating it. Also, I defrosted it
I'm grilling marinated chicken (I'm following a Tandoori chicken recipe which involved marinating the chicken in lemon, curd, Ginger, garlic and some other spic
I'm working on a brioche recipe and have added my eggs after autolyse. I think the dough struggled to develop its gluten, though it eventually got there after a
I just bought a new lodge cast iron skillet today and used it to cook a Japanese Waghu A5 10+ BMS Ribeye... was worth the hype, yummy. I washed the Skillet wit
I'm making a green Thai curry paste from scratch. I'm very happy with the recipe, and I've made it with much success in the past, but today I am cooking for som
Last weekend, I had a delicious bread, whose name was Sal-ra-man-d. Since English is not my native language, its name was written in non-english. It sounds like
I am struggling with yeast again, doing "Milchbrötchen", basicalyl buns from a sweet yeast-dough. My current process leaves me with "ok, but not great" res
A member of my family gets migraines when he consumes certain foods. I'm trying to nail down which component of these foods is the trigger. Wh
So I tried making fish balls using the recipe at https://thishungrykitten.com/2013/11/14/homemade-chinese-fish-balls-the-way-they-should-be-made/ and I don't th
I have eaten quick cook oats for a while, but I now found a wholesale supplier selling what I think are old-fashioned oats. That is, the oats are larger and the
I want to buy a cast iron skillet but I'm very wary of health hazards. I will use it every day to cook meat, eggs and other regular food. Is t
I use a recipe from Food Network for banana bread, no modifications. I bake it in a glass pan which has a nonstick coating on it (I think it's an Anchor Hocking
So I'm completely lost on what to do. I have no idea why my hamburger gravy for my mash potatoes is so bland. 1lb ground beef, 2tbsp worcestershire sauce, 1onio
I've read that when I buy a cast iron skillet I need to "season" it with any vegetable oil, or buy from a company that has already done this process, i.e cookin
I boil my navy beans first and I put in a Crock-Pot with ham that I had Frozen it's already been cooked they have been cooking for about 4 hou
I'm very fond of coffee, in fact, I have a grinder, grind my own beans and use a coffee stove to make it. However, I've recently been advised to stop drinking
I was gifted a ton of candiquik, which I thought was baking chocolate. However, after looking over the package, I learned that it is a candy coating. I checked
After melting the chocolate compound, I am pouring chocolate in the molds. After pouring the chocolate, I am tapping and vibrating the molds manually. This is g
I have had installed two new Neff top of the range ovens. My question is : if you cook cakes in a fan oven at 20 degrees less than you would in a conventional o
I make a baked flat cinnamon roll style pastry that I glaze with an icing-sugar based donut-style glaze I've created applied hot on the baked product. Only some
Freezer is failing and meat is thawing. Still refrigerator temp cold. Is it safe to refreeze?
My LPG gas stove flame is little low now a days. I have cleaned all removable parts myself, but not helped. I suspect the low temperature on winter (~18°C i
After 5 hours of soaking I find my dried kidney beans' skin wrinkled and some split in two, however my main concern is phytohaemagglutinin and the fact now that
All the recipes I've known for croutons required pre-made bread, fresh or old. Do restaurants always use pre-made bread as well? Is there ever a case for making