I have a simple egg breakfast casserole made of Bisquick, eggs, milk, a can of chilis and cheese. It tastes great, but when in carafe single serve dishes, it p
I opened this cooking cream 2 months ago and it stayed in the refrigerator in an almost fully frozen state (right under the cold air blowing fan). It also has l
The usual method to clarify lard or tallow is to strain out the larger particles and then boil in water. The fat rises to the top and when cold can be removed
I had seen a recipe that calls for fresh flower petals - a dark bread recipe with honey and bright flower petals through it, specifically. I know it wanted fre
What ingredient that can be eaten raw has the highest protein content and lowest fat for its weight?
The recipe is 500g flour, 325g water, 20g cake yeast, 10g salt and 20g of olive oil. After kneading I split it into 4 and store them individually in oiled freez
I had a brie cheese in the fridge and got extra mold built up on the area where it was cut. Note that I had other food getting moldy in the fridge, but those we
I've had a lot of success making bread and pizza dough using the Jim Lahey "No knead" method, leaving the covered dough to ferment up to 18 hours. I normally c
I recently made chili oil at home for the first time, it is delicious and works great. I simply infused canola oil with some spices and then poured it on chili
It is standard advice to bring steaks to room temp before grilling. (Actually meat generally, and I absolutely agree w.r.t. roasts etc, but I am talking aout s
People say that clarified butter doesn't taste as good as normal butter, but what if you were to make it in a way that retains the milk solids but still removes
How would you prepare the following marinated chicken without a grill? I tried pan searing my chicken after marinating for 24 hrs but completely blackened the e
I have a rather dumb issue; I have some cuts of steak that are too large for my cast iron, and if I tried to cook them, the ends would be lifted into the air wh
It's difficult to find information on the internet about botulism prevention that doesn't talk specifically about canning or jarring your own foods or using pre
On Serious Eats, I read the following comment under a recipe: Why not flush before cooking? The correct spelling and translation, meuniere, means mussels a
Unopened pasteurized milk sitting outside the fridge for 12 hours. It's now in the fridge and not yet open. To be on the safe side, will not be consumed as norm
Yesterday I baked a chocolate cake. Fifteen minutes after it went in the oven I realised I'd left out the baking powder, so I quickly made another one, this on
Recently, I've bought a bunch of chinese parsley which I've used for garnishing and etc... However after storing it in the fridge for about 3-4 days most of the
I recently tried a new recipe which involved cooking vegetables at a lower temperature than I normally see. I had problems with the instructions from the start.
My mom lives Hong Kong when Toronto's cold. Here are strictures: Healthy frying is OK. Let's rule out deep-frying - it's unhealthy and can cause cancer. Her H
Does heating up margarine in a pan makes it lose calories since more than half of it evaporates? Ex: using 1/4 of margarine and heating it up with onions. Will
I've been reading the sous vide guide on serious eats where eggs are supposed to come out like this where after sous viding, you poach it briefly to fully set
Is it okay to store cooked omelette for 1 week? Secondly, at what temperature it should be stored ?
I use corn starch & 1/2 and 1/2 to make my cannoli cream. I use a double boiler. My recipe calls for a lot of stirring up to an hour in order to get the thi
Would there be any difference in the end result? Usually you beat both the sugar and butter together but what if you instead, were to start by creaming the bu
I love Bacon, but I prefer fattier pieces of meat. However, I cannot seem to find a way to cook the bacon without melting most of the fat off. What I've tried
I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid.
I searched for an answer but was unable to find an answer on the site or google. Recently I did a shrimp boil with corn, sausage, red potatoes, onions, shrimp,
I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahe
What is the best way to dry roast peanuts, Slow Dry Roasting or Quick Dry Roasting? Which will give maximum flavour and what will be the impact on the moisture