I would like can low acidic cooked food like vegetables or meat (chicken) to use with in couple of days to one week during summer vacations. I dont have press
Hi, everyone – – I’m wondering if I could get some help identifying this type of squash. I grew it in my garden, and the plant seedling was
Lately I've been trying my best to learn how to pan-sear a steak at home and the main takeaways I've gathered from my research and distilling tips from the like
One month ago I bought a set of stainless steel cookware from Cuisinart. Today I noticed that the smallest pan is not flat - the base has bend
For example I can name it these choices: gluten free, vegan, vegetarian, organic etc., Is there any other style options?
So here's the situation: I love a tasty steak. I also have really particular family. If the meat is not cooked all the way (aka very little or no pink left) it'
So normally, stove top cooking never results in all around heat like in an oven but what if you were to submerge (underwater bath instead of just around the sid
How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not
Yesterday I wanted to make 2 small carrot cakes (1 gluten-free for a celiac friend, and a regular one). For the gluten-free one, I literally just swapped regula
I'm temporarily without the use of my left, non-dominant, hand (broken shoulder after a bike crash). Obviously my cooking will be rather limited but I still wan
I want to cook meat that is well done in an oven, doesn't have crust on the outside and doesn't dry out. In this question What am I doing wrong when cooking me
I just realized that I canned some potatoes for 25 minutes instead of the recommended time of 35 minutes last night. The jars all sealed. My question is, do i
In the context of breading meats, is there a difference in how things adhere to one another? What about in regards to the crispiness in the final outcome?
I've been making various white wheat flour breads for a while now and decided to try making a rye bread for the first time. What I didn't notice at the grocery
I made a tapenade with the following ingredients: kalamata olives, capers, anchovy, garlic, thyme, lemon, olive oil. Although I rinsed the olives and capers (as
My organic eggs have a date of June 24 on them; today is June 28. Can I still cook them? (I am not used to purchasing organic eggs.)
Could someone make their own? Vegemite is a yeast extract made from the remains of commercial beer production. Vegemite has an extreme salt level; a home made v
There's a particular cocktail I'm trying to produce which has a garnish of burnt fresh rosemary. Properly done, the rosemary is burnt with a torch to release so
So, i've been searching for an explination of why some curds use only yolks and others the whole egg while making a curd (for example a Lemon Curd). How can i e
I have a recipe I received several years ago from a sushi class I took for spicy tuna rolls. There is two ingredients I can't find when I search the web. They a
I have been told it's a bad idea to put vegetables directly in hot or boiling water when cooking minestrone. Instead, you must start heating the chopped vegetab
I have been able to cultivate a strong sourdough starter with whole wheat flour and semolina flour. Now I want to make a bread with all purpose flour, show sh
I put chickpeas & beans in my curry but when microwaving some the next day it exploded. How can I prevent this? (Like with eggs you just prick the yolk a
I made a strawberry/cherry shrub for the first time with a 1:1 ratio of fruit juice to white wine vinegar, about 5 cups total, and it turned out just a little t
My induction adapter left stain on my cooktop. I use the hob cleaner, vinegear but nothing seems to work. can anyone help. It’s new hob.
I was trying to fry some chicken without getting the outside to crust and so fried on lower than usual heat. Please see pics of the meat. I am concerned the ch
I was wondering if it is possible to deep fry food that would normally be fried in vegetable oil in butter or lard instead? Will the result be different?
Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remo
I'm wanting to make a peanut butter pie using vanilla cook and serve pudding. Can I do this and would I need to use less liquid?
I decided to cook a pizza sauce. I know that the longer you leave it on your stove, the better it might taste. I want to leave my sauce on the stove for an hour