I just baked a batch of chocolate chip cookies (https://www.bonappetit.com/recipe/bas-best-chocolate-chip-cookies). I felt like they were just a tad bit on the
I have bought an ash gourd to use the flesh in various dishes. During preparation I removed, washed and dried the seeds. I couldn't find any trustworthy source
I am making a sauce that has:- 3 Ghost peppers, 1 Cherry Bomb pepper, 1 Jalapeño pepper, 1 Habanero pepper, 1 Lady Finger pepper. It also has Tabas
I'm hosting a party for my son who's turning three at a park. We'll be under cover but not air conditioned - and we're in the middle of a hot Texas summer. The
I've bought a small frozen salmon filet (in a non-vacuum sealed plastic bag) for sushi from a local Japanese market. It took about an hour to get it home via pu
Wikipedia makes whipped cream look very simple: gas bubbles are trapped in the fat and create a colloid. However, we all know that you can easily come across "w
I noticed that a lot of people hate arugula ("wild rocket" to non-American English speakers), but other people absolutely love it. Is there some compound that
I've bought approximately 10 kilograms worth of tea and it's taking up a lot of space in the fridge. Family isn't happy about the sudden lack of fridge space, a
OMGosh. Please help! Was I supposed to cover the New York strip roast with liquid? I RUINED dinner because there are no IP instructions so I used the instructio
I like to make chicken katsu and curry, but want to avoid eating fried food. Is there another healthier way to prepare the chicken, but that will still work wit
Every time I cook scrambled eggs with veggies or meat in them, there is always liquid at the bottom of the bowl I'm eating them from. Even if I super cook the e
Risotto and pilaf are generally cooked as a one pot dish, where the aromatics are fried and then rice and cooking liquid are added. Most byriani recipes are se
I purchased a few shucked geoducks from Sunny Supermarket in Toronto fresh, but froze this one. I wanted to ask this question before preparing it. After I p
When baking rasberry and white chocolate muffins, the chocolate chips come out brown and discoloured on top and white in the middle. The taste of them is not af
After making almond milk, I'm left with almond pulp that is flavourless. How can I use it instead of throwing it out?
I am a green tea enthusiast so I'm looking for a variable temperature electric kettle but since the water in my home is not very clean I don't want to buy one w
I have a bunch of these maple & brown sugar Quaker oatmeal packets and I'm looking for a healthy (and simple) chewy cookie recipe that I c
Somebody help, please! I don’t know what to do?
I got a new otg and I found a bit of discrepancy with oven temperature.. When I preheat, the temperature is fine but after keeping the cake/ cookie, it shows a
My supermarket sells two varieties of champignons: Brown and white, with the brown ones being slightly more expensive. Is there any notable difference between
I want to make a homemade chicken pot pie but I would like to top it with mashed potatoes and then put a regular crust on top of that can that be done what woul
This weekend, my wife and went camping. I tried to impress her with a surprise meal (much more than the usual smokies or hotdogs roasted on a stick). I went for
A little background - I am cooking for a person who has a specific diet after gallbladder removal. Lots of spices are a no-go, as is onion, any type of hot pepp
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I recently acquired a Presto pressure canner model 01781 (23-Quart) which comes with a weight designed to regulate it to 15 lbs of pressure. I also purchased a
Using carnation famous fudge recipe, when I add the marshmallows, chocolate chips and nuts it gets thick and the marshmallows are not melting completely. Am I
I don’t know if suet is the right term but I think i think chicken has those white bits which are referred to as suet in meat. What parts of chicken has
I want to have oven roasted tomatoes that have some black on them for salsa. I have over 100 tomatoes and don't want to use the oven for a full day doing this.
I previously asked a question on whether chicken contains suet and the answers was no. however if you look at his picure the tissue highlighted in red looks lik
A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the diff