I've noticed quite a few packets of durum wheat semolina (supermarket own-brand dried pasta) has this warning. This applies to macaroni and spaghetti etc. but s
I’ve tried baking brownies many times and they are always burnt on the top (darkened to black instead of being brown). My question is where should I set
So the USDA lists that a person should consume ground beef if it's been in the fridge for 1-2 days. If we purchased the beef Tuesday afternoon (and today is Th
I'd like to pressure can tomatoes without adding acid as recommended by the USDA (and outlined here). The reason being is, imo, the additional acid ruins the fl
One thing I've noticed anecdotally is that a lot recipes is that recipes often use ingredients of matching colors (e.g., almost deliberately using lots of green
Following this thread (Is it possible to cook bacon without melting as much fat?), @Italian Philosopher mentions that this is not a good idea for UK or Canadian
I was grilling today and due to lack of equipment, needed to use a silicone turner to remove cooked burgers from the grill, after the gas was off. Seeing as I
How do I keep the pasta from absorbing all the liquid?
I’ve been working on growing a sourdough culture from scratch for almost 4 weeks now. I have looked into multiple websites including this one for troubles
I left 2 blocks of cheese from a deli sit in the car overnight, car was hot inside. I put in fridge right away when found. Sharp and Baby Sw
When deep frying chicken, assuming: flour and seasonings egg and milk mix breadcrumbs does the first layer of flour help the egg to stick better? Why not just
Ok so here’s the problem, I have an instant pot that has a yogurt setting. The first time I made it I just added some heavy cream and half and half mil
I tried cooking my own chickpeas after being a fan of canned ones from Trader Joe's for a while. I soaked them for 24 hours and then washed and cooked them in
I know that it is unsafe to defrost frozen items at room temperature longer than 2 hours, but is it okay to leave frozen meat at room temperat
From what I can tell, defrosting trays are only of any practical use when defrosting very thin cuts of meat e.g. burgers or fish. Anything more dense or substan
Assuming there will always be some occasion where the food tested will not be cooked properly, what method is used to prevent cross contamination?
When I see any recipe for octopus, it's almost always boiled first. Harold McGee says to chuck it in the oven (dry) The point is, when ever any one fries/BBQ's
I have a chocolate caramel recipe that I love, but I'd like to tweak it to not use heavy cream, which I don't keep for anything else. However, I always have but
I know that whipped cream also has air incorporated into it, so it can actually be used as a leavening agent. But compared to whipped egg whites, is the leaveni
I've been making Yogurt and Coconut Yogurt for a long time. I've always wondered why one can't leave milk out for more than an hour or so without it going off,
It looks like lentils but is yellow. Same size.
Good afternoon all! Just a query regarding making your own chocolate, I literally did the exact same process yesterday and it turned out great, however the batc
I read in several (non scientific) sources that smaller capers have a more "refined taste". I was not able to find an explanation what this "refined taste" is s
My cast iron pan has started to give off tiny black flakes after 3 months of use. Are these dangerous in any way? Are we ingesting iron? There are patches on
Can we still eat our corn if the rats just ate the silk part? Rats ate into some of the cobs. I do still have corn that they didn’t eat. Can I consume thi
When I make hamburger patties for the kids I like to add extra grated vegetables in there - usually zucchini, carrots, and onion. Also some herbs. Unfortunately
I'm trying to make a basic pancake, with traditional texture, fluff, and taste, but without using eggs. Is this possible?
The story/lore passed from generation to generation is about the influence of a storm on some dishes. Allegedly, they sour once the storm hits. This holds espec
I wanted to experiment with baking with Whey Protein and I found recipes for baking online. I was wondering if any whey protein off the shelf can be used? Or
I bought this pack of organic green lentils. Just noticed that the bag has some particles which accumulated at the bottom of the pack. Any idea what these are?