I made pan-fried gnocchi for the first time today. I used the following: Wholemeal plain flour Leftover baked potatoes Salt A single egg. I ran the potatoes th
My pan is scratching the coils on my electric stove. What is the best pan to use so the coils do not get scratched?
I am thinking about buying nuts in bulk, specifically hazelnuts, almonds and/or walnuts. Are there any considerations regarding: Type of nut - i will buy strai
I was watching the news and saw an entire family of young kids on a road trip dying from food poisoning after they had stopped to grab lunch at a small diner. C
Should fresh water fish (like crappie or bream) be frozen in a salt brine?
I've been trying different pork belly recipes, after trying a few using a pressure cooker and a few that only call for pan-searing, I think I'd like to try a co
I've been cutting nacho triangles from rolled dough and then after lightly pan-roasting them I store them as ready-to-fry, which works and tastes very good but
I was following this really cool recipe to make a kind of snack made mostly of granola, coconut flour and freeze dried strawberries. When done right, it seems t
It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll hav
I cook Quaker Oats overnight and love it but sometimes the pre-measured packets make too too little food. I am interested in making my own servings using cups,
I take lots of advice to cook steak, but it always turns out underdone. I need help. I cook it at a higher temperature for longer times and nothing works.
Does this apply to food in general or just proteins or a few items? Also, does the taste vary depending on the type of wood you use i.e. using bamboo as firewoo
I am looking for example at a sous vide recipe for goat on the joule app. The tenderness seems to increase with the temperature, while with beef steak it's the
I've heard about reusing bones for stock (eg. blog post even if the second time is a bit weaker flavor. My question is, if there is some advantage to this. Con
A friend's kid was doing a fundraiser, and I now have two 3 lb tubs of cookie dough. It's frozen, which is great on one hand because it keeps for so much longer
I've recently started to try to make my own bread. I am starting with baguettes because they seem like a fairly straightforward kind to start with. Recipes I'
I bought a bottle of avocado oil to cook with, but I failed to realize that the label was for moisturizer, not food. The label says that it i
Most lasagna recipes require 30-45min of baking. Fresh pasta however only requires 2-4min of cooking. If I use fresh pasta in lasagne, will it not overcook? E
I noticed some questions about fresh Lasagne sheets and it reminded me of something I heard, but sadly too long ago to be able to attribute al
Could you please tell me if it is possible to use strong bread making flour when baking a cake when the recipe calls for plain flour.
I tried to make some sort of liqueur with homemade lemonade. I added lemon juice, sugar and a little vodka. I left it for 2 months in a dark and cool place and
I love to make a nice chicken soup. I take some chicken legs, carrots, leak and celery, a few herbs and of course salt and pepper, and I just let it boil for l
I purchased a gallon of amazing Greek olive oil a few months ago. It has some floaty wisps in it now. Is it still safe?
I grew up in the United States and have been drinking tap water my whole life. More recently some of my friends have been making me feel a little bit guilty or
My aunt wants to start her own bakery where she is planning to sell different kinds of biscuits, cakes, and desserts. But she cannot afford to buy an industrial
I presume that, ceteris paribus, the same amount of pasta cooked is significantly heavier than the same amount uncooked. So what is the standard?
I normally cook chicken on a pan with some olive oil (which supports a maximum temperature of 160C) but I am trying to bake on the oven instead. I've found a r
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I'
My KitchenAid dual fuel/dual oven has, in addition to bake and broil a few advanced modes. Some are self explanatory, bread proof and keep warm, however a few
Both are made from whipped eggs and caramel syrup. Why nougat is viscous and meringue is soft and can become dry and crunchy?