I am cooking turkey dinner for 140 people at our church. My meal consist of turkey, stuffing balls, mashed potatoes & gravy, green beans, noodles in gravy,
I read that wild abalone's illegal to sell and unsustainable, but abalone is still expensive to farm as they grow slowly and the algae and kelp for their diet
It’s chilly out. Fondue time! I have no problem making fondue, but keeping it warm for my guests has presented a little bit of a problem. My proposed so
How many tablespoon of dried oregano should be placed for a kilo of tomato sauce for my spaghetti sauce? Please answer my question.
I just watched an experiment on youtube, where they compare 2 steaks, side by side, the first one with added butter during sous vide (as many people do), the se
It seems to me mince meat contains connective tissue(i.e white bits) and a lot of fat also comes from it. Therefore I imagine it is not a lean cut of meat. Wh
Bolognese requires a long period of low heat cooking or simmering, according to some recipes several hours. At what temperature should I simmer, in order to av
Clearly, an activated carbon filter can be expected to collect what comes from the cooking plate with the air. But what happens to the moisture, how much of it
I was making pasta and a vapor-like steam came from the inside of the pots. The first pot was a stock pot from Calphalon. I have used it for over 20 years. Vapo
Placed pizza stone in 525f oven to preheat. Smoke pouring out. Opened window, exhaust & even the bathroom exhaust. Thought it would quit eventually. Put
Cream Cheese Lemon Blueberry Pound Cake (http://www.thesugarcoatedcottage.com/cream-cheese-lemon-blueberry-pound-) Lemon-lavender greek yogurt pound cake (http:
After I cut or chop something up on a cutting board I have the problem of funneling the pieces into a bowl or other container and it typically makes a mess. No
I was advised that your curing salts should be added 0.2% of the salt by weight, so if you have 125kg worth of koshering salt, that is 250grams of curing salt.
Last week I microwaved some peanut butter M&Ms for 40 seconds, which is something I've done hundreds of times before to melt the chocolate on the inside. Ho
I have an old family recipe for something called a Chocolate Salami (don't worry, there isn't any meat) and I am wondering - if I vacuum seal it, will it be she
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which fini
What is the best carb or protein to replace sugar in an ice cream recipe? I would like to remove cane sugar, artificial sweeteners, honey, maple syrup, xylitol
Certain types of meat like chicken breast seem to have such a short window of being done. Cooking too little can be unhealthy and cooking too much can dry it ou
How do I figure out what to increase in a cake recipe for bigger pan sizes? I have a cake recipe that uses two 8-inch round pans; how would I change the recipe
When tempering chocolates, we want that the chocolate will only contain beta crystals, for this, we melt the chocolate to a point where all crystals break, then
I have been researching cooking skin-on pork roasts (for example Porchetta). And what I have noticed is that the main difference between them is the skin textu
I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the produ
I make steel cut oats regularly, and eat them daily. I'm still figuring out the best way to cook them. I previously made a regular size batch, stored it in the
I’m allergic to lemons, limes, and all citrus fruit. what can I substitute in making my own jams/jellies, other items that seem to require the juice of a
Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperatu
lately i started to drink matcha tea, as an experiment instead of coffee, and i have read many descriptions about it. I want to drink matcha tea to work, but i
I mixed up a salad in a glass container I added dressing and goat cheese crumbles and shook it up. The next day when I went to eat it all the cheese ended up in
I want to start baking 2 loaves of sourdough bread every Sunday evening. I have to start from scratch. So I do not have any starter yet. Can someone please h
I have a fond memory of a dish from awhile back however I do not know where I ate it at nor what it was. All I know is it was some Korean BBQ place near San Jos
I forgot the water with the vinegar. I heard a pop. Now it does not work. Can I do any thing, or did I blow it up?