Since there is a way for fruits, vegetables, meats, grains, seasonings and other stuff, I assumed there was a way for these flavouring liquids as well. Right no
Having made various random cakes over the years, I'm trying to get my head around what I'm actually doing, so I can experiment a little I suppose. Now, a pound
I have frozen chicken cutlets beaded with parmasean cheese and a sell by date of 4/17/19 can they still by cooked and eaten?
I’m a bit confused, do we leave the bottles in boiling water for 20 min before putting the sauce in and then seal the bottle and put it back in boiling w
I'm making a paella but don't have paella Rice! Could I use orzo?
is doesn’t say if it’s best before or expiring date It smelled okay.I saw a blog saying that it’s okay to use it,but I&rsqu
I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry secti
So I got a nice big rack of ribs from an excellent butcher, and it has a fairly thick layer of fat. Previously when I've bought ribs for smoking/slow cooking,
I started making my own non-dairy milk. Having looked at multiple recipes, I saw that some call for soaking the flax seeds before processing them to make milk.
I put an irish bar's baileys into my morning's black coffee I kept warm in a Stanley thermos. But after an indeterminate amount of time (between 10 mins to an h
I was trying to follow the Gordon Ramsay's recipe for rice pudding. It's the first time I try a spiced rice pudding (i.e. something more than rice, milk and su
I would like to crack about a dozen eggs and mix in omelette ingredients and store them in the refrigerator in an airtight container for a about 4 days for a fa
I want to make Naan, but I am on the Keto diet and traditional wheat flour has too many carbohydrates. Can I make it with vital wheat gluten instead of flour? D
I have a friend who wants to make American-style chocolate pancakes for breakfast in Mother's Day. That's alright and there are plenty of recipes laying around,
I make biscotti. I want to introduce chocolate — not chips, but melted chocolate — drizzled through the dough without turning it completely into cho
I just received my new cast-iron skillet and noticed two little pinholes (1-2mm) in the inside bottom of the pan (see pic below). As I live outside the USA, it
I have a two piece tea kettle used for brewing black Turkish Tea. The bottom part is used strictly for water (specifically faucet water), whereas the top is for
This is the exact recipe I'm talking about: https://selfproclaimedfoodie.com/butternut-squash-ravioli/ I'm not a very strong cook, I'm only 22 and have very li
I've got a batch of dark muscovado sugar that I rarely use, sitting in an airtight ziploc bag. Upon opening it today, I noticed that is gone very hard and some
I was using a pastry bag for the first time today, and used both hands to squeeze the frosting out, applying pressure on the side and at the top of the bag. My
The normal method for preparing quinoa is to boil water, drop the quinoa, wait until it "sprouts", then strain. My question is about the last part: the straini
I enjoy making spaetzel and gnocchi and have become quite good at it, but I always run into the same problem. After boiling the dumplings, I put the cooked dum
So long story short I am attempting to make some chocolate covered strawberries for my wife for mother's day tomorrow. I found some easy recipes that I want to
I made homemade yogurt 3-4 weeks ago that still looks and smells good. Can I reheat homemade yogurt to make cheese?
I am trying to make my own oat milk, primarily for use with coffee (Lattes/Cappucino's etc), so I am trying my best to mimic the results of oatly barista editio
I have an electric oven with a "broiler" function. Its not bad, but temperature-wise it doesn't get close to the 450°C required for "real" neapolitan style
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
So, at target, Tomato Sauce is $0.84 / lb. But, tomato paste is $1.00 / lb. However, tomato paste has 4x as many calories, implying that they
I make fresh pasta regularly and it usually works out well. There is one exception. If I make sheets of pasta for lasagna or cannelloni they tend to stick toget
I have been cooking pho for a while. Pho recipes differ from one another, but one of the most common spice ingredients is cardamom. Having looked at various sou