I'm crazy about the Barilla sun-dried tomato pesto. However, the local store where I was buying it has dropped it. Can I get a similar effect by putting in a
I have a recipe that uses self-rising flour which is not available where I live, so I make my own by sifting all-purpose flour, baking powder and salt together.
I'm planning on making a lemon tart and the recipe calls for "100 g vanilla caster sugar". Over here (Netherlands) vanilla caster sugar isn't really sold in sup
I just bought my first few pot and pans "Calaphon" stainless steel trip-ply I used my new 10" skillet tonight, and cooked pork chops. I heated the pan first, a
So my dad boiled ribs this morning, and it was left on the counter for like 14 hours and I said its probably not safe to eat cause they say af
Most recipes I've seen for flax “eggs” simply say to mix 1 tbsp of ground flax seed with 3 tbsp of water and chill, but I read a recipe (I think it
Many people are deceived that maida(7.5% gluten) is ALL PURPOSE FLOUR and atta is WHOLE WHEAT FLOUR((10-12%)gluten but starch is lost due to chakki milling) so
I grow several types of beans in the garden, but the growing season is too short for chick peas. If I use a different bean - e.g., kidney, navy, cannelini, turt
Many websites have been telling that stoneground white whole wheat flour outside India yields lofty breads but 'CHAKKI MILLED' white whole wheat flour gives den
I attempted to make a sweet balsamic glaze/sauce from a simple recipe that called for 1 cup balsamic vinegar and half a cup of brown sugar. To my own tastes I a
I love the taste if edam cheese and I want to know if I can make a sauce with it? Like the sauce with the roux+milk+cheddar can I replace cheddar with edam?
I just stumbled on the site while searching for an answer. I'm hoping one of you can provide an answer. I bought a brand new pan that is factory seasoned and
I don't understand why most ranges don't offer a linear flame response as you turn the dial up on a burner. They have "jumps" from low to medium-low, to medium-
I made this pumpernickel recipe from YouTube (recipe below) and I think I underbaked it: it has a little of that unpleasant chalky taste of raw flour. Can I re
I'm allergic to coconut - this is a new allergy, so I really miss Thai and Indian curry! I also have issues with dairy. Would it work to use roasted cauliflow
Probably every person who cooks has cut themselves while preparing food. Blood can carry many pathogens, so continuing to prepare that food may incorporate thos
I’m cooking boiled potatoes for 60 people for a party, how can I keep them warm and ready to serve until needed? Would sticking them in an oven at a low t
I have a problem with hard dal after frying. Can someone explain the cause. I made a tarka for lemon rice yesterday and added 1 tsp of urid dal to the frying m
To the question Why does chocolate ice cream melt faster than others? I wrote an answer that suggests that it's not because of chocolate ice cream's dark color,
My quiche did not set up well; the final custard remained a touch watery/soft. Would that mean my ratio of cream : egg was too much or too little cream? What'
I am a five days or so into the process of honey-fermenting a batch of garlic. Took the can out to let it burp last night but then left it open on the kitchen c
I'm looking at replacing most of my cookware, since it's beginning to show signs of wear. A lot of what I've been looking at is various brands of non-stick opti
When would you choose to use a slotted turner instead of a solid one, or vice versa? I would have thought it’s just a personal preference but lots of ute
I'm trying to create halva, and my first attempt ended up with something that wasn't crumbly like halva is supposed to be - instead, it ended up a hard, taffy-l
Let's say that I have a pot of boiling stew. I then pour this, still boiling, inside a thermos bottle, and close the lid right away. Everything inside the bott
I just got my fermenter and my garlic came out hard and dried. It also tastes bitter. The machine I have is Homend 5L Black Garlic Fermenter Full Automatic
Say I have a recipe for a 4.4 pound flat cut corned beef for 300F for two hours in a roaster pan. I want to add another very similar but SLIGHTLY thicker 4.7 po
I am making a ginger beer and I do not know if I should use caster sugar as a subsitiute for my cane sugar, as I do not have any. Is this OK?
I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice),
I've noticed that when we roast potatoes in the oven, they will often have a very sharp tangy aftertaste to me, and often that taste will linger in the back of