I bought a marinated flank steak that I’ll be grilling on a gas grill. When I purchased it, the butcher suggested I use aluminum foil while grilling it to
If I were to make an Italian homemade pie that can work for almost all occasions (i.e. for kids because of no coffee/alcohol etc.) I'd think of a jam crostata.
Is the iron in jellyfish heme or non-heme iron? I would like to eat jellyfish as an alternative to red meat and know that I am getting a good source of iron in
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I am making some salted eggs using a saturated brine solution. I just noticed one of the eggs has crack in it. Should I be worried? The recipe instruction says
My wife just started back on her doctor-recommended ketogenic diet (due to a medical history of high blood pressure and Crohn's disease in her family). She's to
I live at 4160 elevation, so I decreased the yeast by 1/4 tsp in the Mary Lunn bread recipe. The dough rose up to the window of the bread machine 2" from the t
I am trying to make potato chips using my dehydrator, but the keep coming out hard and plastic like. They are to hard to eat. I cut them at 1/16 of and inch and
I'm following a recipe for crackers made with unfed sourdough starter (other ingredients are flour, oil, and salt). It also calls for 1/4 tsp baking soda and I'
I made Panna Cotta for a party. I don't have a fridge where I'll keep them, so most likely they'll be on a buffet table. I'm afraid of them go
I use the slow method of baking a meringue, as described here. I'm aware that there is a fast method, but can't find it online. (Besides, I'd really prefer the
When you hear sherbet (powder) described by the "science is fun" camp, it's made of three components: a sugar, an acid, and a base (almost always bicarb). I als
I like the bitterness of bitter gourd and it helps in a low insulin situation. Almost every recipe I've seen, recommends frying it. My objective is to lessen th
I put two cups of beans to soak overnight. The morning after, I realized there were dead weevils floating in the water. Should I eat the beans after cleaning
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I intend on making caffeinated water for personal consumption, in batches large enough that it will take several months to consume them, using containers which
Can I place a vertical propane smoker on my patio? I would like to smoke fish, veggies and meat in vertical smoker. Can I place the smoker on
Im trying to find a faster way to serve cheeseburgers. I was thinking maybe i could par cook 10-15 patties up to 90% done right before rush hour then store them
I’ve been making pizzas on the go with a portable pizza oven and it’s been going really well but sometimes if I don’t time things right I&rsqu
I bought a Sno-berry Peace Tea today that had a slimy stringy substance in it. I pulled it out of my mouth after unknowingly drinking it, and I put it into a na
Twice I have tried to make a fresh mint liqueur (flavored vodka), and both times it has turned a very unpleasant brown/black color. I'd like to figure out how
what is this strange black thing inside of this banana is it safe to eat or not if anyone knows about this please let me.i'm worried.
If I will heat the stone in the oven, will it retain heat long sufficiently once out of the oven to make a few crepes? Will the dough not stick to the stone and
I'm making a recipe that involves using pie weights when pre-baking a pie crust, and suggests using dried beans as an alternative if you don't have purpose-made
Is it normal for bone broth to have a green tint? I skimmed a bit off and it looked like sautéed spinach. The broth itself had a slight green tint. I'm n
I am a PhD student and I intend to cook in my dorm room. There is a wooden enclosure, I am not sure if it is meant for cooking but I intend to cook there. Pl
With my rice cooker, I always have to put a paper towel underneath it before I start it, because it tends to make a mess. It creates piles of white watery starc
Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew wi
Most instructions detailing how to prepare ox heart often say something along the lines of "discard any fat and sinew". Is there any reason why I shouldnt keep
Just had a bit of a spook from my Brother. Ate some piel de sapo melon seeds and he said they are toxic. Are they? Should I be worried?