How should i supposed to bake cookies in gas oven? Like my gas oven burner burns from one side at a time either from bottom or top. Should i bake cookies from b
I have a ravioli maker, the kind that is rectangular and has 12 squares with 1" holes meant to be used with a rolling pin to seal the ravioli. I've never used i
I am doing a peach sorbet following pierre herme recipe which literally said: 580g of peach puree 74g sugar 104g water 37g of glucose (I've used high quality h
I want to be a home cook and at some stage to become a chef having my own café or restaurant. Marco Pierre White always says when he likes a dish in mas
If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
I've often heard that we become accustomed to oversalty food and that abstaining from eating such foods for a few weeks could allow us to taste salt in lesser q
If you wet brine a piece of meat and don't apply anything else to it, why exactly do you need a bag? Why not cook the meat directly in the brine? While it cook
This is my first attempt at making kombucha. For the 2nd fermentation I had one bottle and one jar. When it tasted ok I put the bottle in the fridge and am d
Why in some recipes with using caramel, like, for example, caramelized walnuts or chinese caramelized apples, its required to melt sugar in oil or butter instea
This might sound like a dumb question: Back in the day I cooked some pasta for some friends and they bought this cheap grated cheese in the supermarket. I reme
I was planning to make a brioche dough, but somehow managed to measure out and add cornstarch instead of bread flour. I've taken as much of the cornstarch out a
I did some research, but can't find the answer to my problem: I need to thicken the cream that I am making for my layered cake. The cream is made of sour cream
Let's say that I want to keep meat in my fridge for a week. From what I read, this is frowned upon, as it leaves time for bacteria to develop and to produce tox
I want to make a smaller batch of a soda syphon batter recipe as a trial. The batter involves flour, vodka, honey and lager, and is put into a CO2 soda syphon.
I'm looking at a recipe for batter using a soda syphon. Since the term soda syphon, as opposed to cream whipper, is used I'd assumed the cartridges should be C
Im making a strawberry tart where the sauce is made from boiling thyme, port/tawny and strawberry juice. Is there any replacement for thyme in this?
I bought a bread machine that makes delicious bread, but in the weekday, I rarely have time to put all of the ingredients together. I would like to prepare many
I am duplicating a recipe I used from Homechef, using store bought ingredients. One thing I often see is that canned or frozen vegetables (sometimes in streama
My coffee maker has settings for strong, gourmet, and bold. Which would brew the strongest coffee?
After reading both sides of the debate (cp. beneath), I can't make up my mind! I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws.
I live in Toronto, Canada. I buy my mussels from Diana's Seafood or Loblaws. I wonder if the quote beneath from Mussel Myths & FAQs - The Cornish Mussel
I got a recipe coming up for Thai Fish Cakes. The recipe calls for Miso Dressing to be put on top of the fish cakes. Problem is, I can't find
I have some decently sized herb plants in my garden. In their respective prime I like to chop and freeze herbs like chives and parsley, while stuff like basil i
I have read that brining pork chops is a good idea but can you brine beef steaks of various cuts? Would this achieve anything good or spectacular or is it just
I'm just wondering if you can ferment spinach in a similar way you can ferment cabbage leaves? Would this have appealing results at all?
I'm having a problem where the blackberries I buy from the store on Sunday seem to be spoiled on Monday. On Sunday, I specifically look around the outside of th
I have three frozen containers of schmaltz. The newest is three months old; the oldest is probably a couple of years old. Are any of them edible?
I cooked up some fresh chicken two days (Saturday) ago and stored it in my fridge sealed in some Tupperware. I made a delicious wrap for work
I recently bought a meat thermometer so that I could measure my chicken. This is the one I bought: https://www.amazon.com/gp/product/B01IHHLB3W/ref=ppx_yo_dt_b_
Good day! I have made a no-bake cheesecake in a glass container. Since I could not find the parchment paper, I used a substitute- aluminium foil. Now, the dish