I tried making bread today, and overall, I enjoyed it! However, there seems to be something weird going on. Right between the crust and the basic white section
Found this yellowish mushy stuff on my freshly cooked plain rice, any idea what could it be?
There is a lot of wastage of egg yolks in my college canteen breakfasts. Almost everyone who takes boiled eggs on his plates eats the whites and throws away the
Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to
Why would you beat egg yolks in a bowl above a pot full of hot water? I've seen this technique used in recipes on YouTube. Sometimes they add sugar. Does the he
Newbie cook here, I use stainless steel but it seems to be a paradox on this. I am using bone-in chicken thighs and a dry lemon-pepper rub that I put on the
I've never walked behind the food court in the mall. But just wondering if, behind the restaurants fascia, the individual restaurants are receiving incoming foo
Is Glass and Ceramic cookware suitable for high-heat frying and stir-frying? Can open flame (gas burner) make it shatter or crack?
Why does pâte à choux puff up so perfectly? What are the ingredients or the science behind it that can make that happen?
After placing meat on a bed of veg and braising in a wine/stock mixture for a few hours, the carrots taste great, but they don't have a nice texture. How do I
I have a jar that the lid is secured to the glass BUT the button still moves up and down. Is it safe or not?
I'm looking to develop freezer meals for my family. The meals will be frozen in plastic takeout boxes likely PET, or PET-lined paper/kraft bowls. The frozen me
I've seen people mention how eggs shouldn't become white after they are dropped in the pan. This keeps happening to me even though I use the "water test" and my
I am considering switching to beef tallow for my high heat cooking, as it has a high smoke point and is a saturated fat (which means, that it does not oxidize e
I am planning to go on an outdoors day trip with no way to heat up food. Is it safe to heat up a packaged, fully cooked sausage in the early
I'm a home sourdough baker in the U.S. and want to try a recipe that calls for the French T80 flour. Some questions: - I have read T80 described as half whole w
I do not like chocolate. I have a recipe for chocolate energy bites. What can substitute for cocoa powder?
I am making a chili cheese tater tot casserole and would like to know could I use flour tortillas on the bottom or would that be a bad idea since I am baking it
I've been looking at some recipes for Chicago style pizza recently, and the consensus seems to be to use 6 in 1 ground tomatoes for the sauce. Generally, when
So today I tried one of my (as I have recently learned not so genuine) Indian dishes: Dal Makhni (also Dal Makhani). There are different recipes, some mix urad
I was wondering if a pasteurized egg in a pie needs to be refrigerated after it is made. If it is out on a table for 3 hours or more, will it go bad?
The lowest temperature my gas oven goes to is 130C. I have yet to find a gas oven that goes lower than that, which is weird. Is that the case with everyone? I k
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant h
I Left a the jar of open mrs. richardson hot fudge out last night, is it still good? It does say refrigerate after opening. Is it still good?
I recently bought a new microwave, and started to experience a very bizarre phenomenon when trying to cook microwave popcorn. For clarification, the Popcorn I
Yesterday I hit a notice in my local mall saying (my own Polish->English translation): Bread, rolls and other baking made out of previously frozen raw-ca
Today I tried making praline paste, specifically of the hazelnut kind. It was equal parts by weight roasted and skinned hazelnuts and sugar. I caramelized the s
I'm looking for lead-free, cadmium-free, arsenic-free 100% ceramic cookware. Unfortunately, Xtrema is not available where I live. Are there any other brands lik
Is it really possible to cream clarified butter? And considering that clarified butter is 100% fat, am I correct in assuming you'd get the taste of butter and a
I'll soon be making paella outdoors, in a 15" stainless steel paella pan. I have two choices of how to heat this pan: Weber Genesis II 3-burner gas grill Iwat