I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make
I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking
I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my loc
I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how ang
In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think o
I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have
Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in
Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into
I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the ac
I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and
I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot b
How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of bot
Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbe
Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home us
Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curd
I recently bought some vacuum-packed pork back ribs, with a sell-by date more than two weeks after I bought it. I don't think I've ever seen a date that far out
I have seen many references to the temperature of turkey increasing for a while when resting. This would seem to contradict the first law of thermodynamics.
I normally rest turkey (in 16 - 24 lb range) for 45 - 60 minutes, loosely tented in foil only. I'm looking at a number of suggestions for longer resting time*
Georges Lefebvre's "The French Revolution" has this lovely pastry on its cover (see below).Does anyone know what this is and how to make it?
I have a betty crocker angel food cake mix and we don't like the texture. Our usual box cake mix is the French vanilla which is super tasty and light and white.
I tried to make french fries at home for the first time. As I searched over the internet, there are four steps, Soak the potatoes in cold water for 20 mins So
I sometime eat asian dishes having tofu cubes. The tofu looks a bit fried, it is a bit crispy on the outside but quite soft and fluffy inside. I love this textu
I opened a jar of English mustard with a flat plastic lid and it didn't pop. It wasn't bulging or anything and contains citric acid. Is it supposed to pop? I no
I am using a Convection oven. Do I set the temperature the same as a fan oven? (Eg instructions only mention 190c Fan or 200c Electric for 25-
I just put the roast beef in the oven and I don't know if I ruined it already. So, what happened: I lavishly applied a rub of salt, black pepper, dried rosemar
I recently purchased a cast iron wok made in China. It is manufactured in a way that is supposedly very common in China. However, I'm puzzled by the differences
Recently I had this amazing drink in a "Israeli style bistro" in St Petersburg, Russia. I can't remember the exact name, something beginning with 'J', like Joll
My problem I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide). W
How effective is a wine press at juicing a large quantity (e.g., 50-100 lbs) of citrus? I'm looking for speed. Auger (masticating juicer) is far too slow, and