If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I have a fairly typical Mexican-made tortilla press, and I've had it for a while. It works of course, but there's a persistent problem of the part of the tortil
After rendering chicken skin, a lot of the fat is released and you're left over with crispy pieces of chicken skin. What is the remaining crispy skin composed
I did live in a house with an airing cupboard which did work. However, I have a breadmaker and make the dough ready to shape into pitta bread pieces but how do
At my home and relative's homes I've never seen anyone using a pressure cooker to boil water (to make it safe for drinking). They just take an ordinary steel ve
My girlfriend accidentally didn't close the fridge properly and left it open 2 inches all night (more than 8 hours). I had a lot of raw chicken breast and raw s
I love fresh bread, and when I buy it I store it at home in a plastic bag. After 2-3 days it has probably lost about 60% of its overall quality. I've been using
I work with 950 gms of 00 flour and 50 gms of wheat gluten to make it 1000 gms. I knead the dough at 65% hydration with 1/4 tsp Instant dry yeast for 1000 gms
I used this recipe to make chocolate chip cookies. I’ve made it many times and it usually is a hit! This time, I decided to use brown butter instead of ro
I am confused. I pressed my tofu all day, put corn starch on it, and threw it up in some vegetable oil. I turned the induction stove up to fairly high up to the
Forgive me for being a novice. I like having frozen spinach, onions, broccoli, and vegetables since they're convenient and don't spoil. But I only know the prac
Not a duplicate of this question, as I know that it's used for cooking, I just don't know how much of it is safe. I heard that methylcellulose is used as a lax
For chili con carne, can you brown the ground beef, onions, peppers, etc in a crockpot (without the lid on) and then add the other ingredients to finish by slow
The store next to my house offers a brand of solid quark. It's really good and tasty, and it says on their website that it's made of whole milk and it's not be
I purchased some really nice chocolate-covered cookies that were packaged in a metal tin. The cookies must have been stored somewhere warm, because the individ
I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the choco
Is marinating raw fish in sweet fortified wine safe, or will the presence of sugar foster bacteria growth ? The wine is 16.5% ABV and the whole thing is kept i
Most recipes for amaretti call for the sugar to be combined with the ground almonds and then added to beaten egg whites. When making meringue, on the other hand
I was looking at some cans of black beans and chickpeas I had. They both had higher sodium than I would have expected. Much higher than non-canned varieties.
What is it about croissants that requires two coats of egg glaze? All the recipes for brioche buns for example just require one coat before baking. With croissa
If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alco
What size Bundt pan do I need for a pound cake that is supposed to be baked in a 9 by 5 loaf tin ? I have a Bundt pan (never used one before) that holds 8 cups
When I put garlic powder in a shaker, it ends up clumping. I tried putting in some rice, but it still clumps. Any ideas?
I'm boiling down some maple sap this year on the stove top. A bit late but thought I'd give it a whirl even if it only yields a quart or two of maple syrup. W
I prepare natural flavoured sugar syrups, I add glucose (10% of sugar quantity) to covert this sugar into invert sugar so that the syrup doesn’t crystalli
I've seen some recipes that call for AP flour and bread flour. What's the point of that? Assume AP flour has 10.5% protein and bread flour has 11.5% protein. I
I am trying to prepare some dried orange peel for a Mexican chocolate bread recipe. From what I've read, the first step is cutting thin strips of outer peel off
I was looking through a plant catalog, and noticed that only one type of CANNA is edible. Why aren't other species edible also?
I am using a bought 100% lemon juice (pasteurized). I thought that it will be cheaper to squeeze some lemons and heat at on the stove for pasteurizing. How much
There are two components to risk: probability (how likely is the bad thing to happen) and hazard (how severe are the negative consequences). I