My electric grill, without the heating element looks like this: There is black paint chipping away and also, what appears to be rust. I was planing to conve
I have a new food saver vacuum sealer. I want to seal up all the ingredients for a slow cooker meal. Should I add the vegetables separately from the meat and
I brought my milk to a boil but I don't have time to let it cool. I don't want to put in the enzymes now because they will die off. Can I let it cool in the fri
Me (russian) talked to my partner (american) about ice cream flavors. In Russia and post-USSR plain flavor (creamy-milky one) is extremely popular and often cal
I want to make a bread that's a mix of multigrain and white flour so that it's not overwhelmingly multigrain. Is mixing flours like this done? Does the ratio ma
I need to know how much is 1/8 of frozen orange juice, when it is out of 12 fluid ounce and also 1/8th of 15.25 ounce of fruit cocktail..
I want to make flatbreads like in the following video: https://www.youtube.com/watch?v=LbZ123IwD9w I use the same ingredients (water, flour, yeast, salt) and
I always thought, that only salt is able to penetrate deep into the meat. However, there are many brine recipes, calling for additional falvors to be added. H
This is more related to eating than cooking: is there a kind of food that I can use to absorb sauce but that doesn't dry out as fast as bread? I was thinking i
I have a full metal "hard anodized aluminum" pan which I'd like to use in the oven. I heard non-stick pans in the oven are unsafe. This pan comes with: no "ove
I have a recipe that calls for 2 cloves of garlic, but all I have is minced garlic. How much minced garlic do I use per clove?
I made pasta dough (flour and egg only) and still have half the dough in the fridge. It is folded in thirds and in plastic wrap, not yet rolled. After a day or
the bottom of my pan is now a dark silver instead of black. the inside sides of the pan is still black. I used brillo pads to clean it and now I fear I have r
I was making taiyaki, and most of my friends said that the dough is too hard and dry. I have: 2 cups cake flour 4 tablespoons sugar 6 teaspoons baking powder 1
My orange jams and strawberry jams with honey are not getting set.. for some reason I don't use pectin (mental block maybe - though I know it's a natural ingred
I'm interested in making tablet-style compressed candies (like sweet tarts or specifically the sticks from lik-m-aid), and while I can find ingredients on store
Should breadcrumbs be packaged in a paper bag, or is a plastic bag preferred? What spoils breadcrumbs quicker: oxygen, moisture, or both?
What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc b&o
I bought a nonstick Greenpan at Williams and Sonomo. It was kind of expensive like $100. It was working great. Then someone used it on high heat. Now it stic
I had a dish recently at an Indian restaurant called Andhra(?) chicken. It was written in marker so I'm not sure about the h in there. The dish consisted of b
Many sourdough techniques suggest throwing away half your starter further on in the fermenting process. The reason given (in many YouTube videos I've watched) i
It is mango season and I am pureeing Mangoes. I used Malgoa mangoes which have a very sweet taste. The mango pieces taste sweeter than the puree. The puree is s
I wanted to bake bread in the oven. I used my bread machine to do the dough part it rise twice in the machine. I couldn't finish it so I put in fridge over nigh
I am having trouble getting my German Farmer Rye Bread (Bauernbrot) to taste sour enough. I have a good rise and good structure but the flavor is not sour enoug
I have a great brown sugar, onion, spices and catsup-based barbecue sauce for pork spare ribs, but when I bake the ribs in the oven, the sauce turns watery and
In the Netflix documentary Salt Fat Acid Heat, Samin Nosrat says this when she is making sofrito and she is about to put olive oil into the pan: This is one
I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant
I was at an agricultural market in Baia Mare, Romania and several vendors were selling this plant that looks like the tips of a pine tree. I didn't ask for a na
I have baked various types of sponge cakes for many years and they have always been fine, but recently, every cake I bake is not rising properly. I am a bit per
I was reading comments about oil or no oil. I use butter, but when cooking a 50/50 white/wholemeal loaf it is so soft its like cotton wool and nearly impossible