After my instant coffee (with chicory mix) powder got hard due to moisture I decided to heat the hardened coffee in a pan, and it got soft stuck to the pan like
EMERGENCY! I am making a pizza recipe and am deciding between having it for dinner tonight or tomorrow. I was originally planning on doing it tomorrow because
How to Sous Vide Lamb says: Blade Chop: Medium-Rare: 131°F for 18 to 24 Hours (55.0ºC) Shoulder: Medium-Rare: 131°F for 1 to 2 Days (55.
I recently visited Ukraine with a friend. One night we stayed at a hotel that served meals. In the morning, we came down to breakfast and were
I know this might not be a question to ask on here but was hoping maybe someone might be in the deep frying industry and could help since I've been on hold for
There two-sided (both sided heating up) electric grills with non-stick surface. I understand cooking gonna be a little more expensive because electricity instea
Newbie baker here with a pizza dough recipe that says this: Mix and ... allow to rise at room temperature for 8 to 12 hours. Turn dough out onto lightly f
I bought Moose Drool Beer Bread in a bottle which contains flour and yeast while vacationing up north in Sault Ste. Marie, Michigan over 10 yrs. ago. I never u
I was looking to substitute chilli for some non capsaicin containing spices. The best items I can up with was paprika, cumin, black pepper, ancho chillies and
Apparently the whole cumin seed contains oil which the ground version doesn't. However when I crunch one down I never notice any oil coming o
I am referring to things like cumin seeds or others which are meant to contain oil. When they are ground does it loose the oil? Or does the oil exist but it d
I've found when making spicy sauces they usually taste better when they've had time to rest in the fridge for a few hours, for example curry or chicken tikka ma
Does that mean the bacon is already cooked? (you can eat directly from the package) Or do I still need to cook the bacon? I bought a bacon that has no instructi
Should I turn on my oven's convection fan for preheating? Or should I only turn it on when I put the cake inside? Because my oven OFTEN turns off by itself wh
I have a cutlery set that came with 7 teaspoons. Six of them are the same, but one is different. In the following image I have three of the six on the left side
As known ceramic pans serve 7 times less than teflon pans (they keep non-stick properties for 6-9 month). And teflon is the third most slippery substance known
In the last two weeks I have made 5 almond pound cakes with varying levels of failure. The biggest problem I'm having is that 3 out of 5 of the cakes have over
My wife has a chronic, not-very-well-understood GI condition that includes hyper-sensitivity to certain foods. We're looking to more information about the chem
I am wondering what the difference is between a pressure canner and a pressure cooker? Will they do the same thing? Isn't the difference mainly in the size e.g.
Let's say for whatever reason that I cannot or don't want to get store-bought yogurt. How can I create a probiotic culture to make some from fresh milk? I saw
In the summer, I used to make ice-cream-on-a-stick in various flavors. Some examples: Chocolate flavor: melted cocoa + honey + coconut oil + almond butter. Ban
I have this delicious dish with gravy I did yesterday, and the rest is still in the pyrex-like oven proof glassware used to cook it. Can I "c
Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a l
I have heard about "polvo à feira" (Pulpo a la Gallega/Spannish style octopus) and I went on a search for recipes. In one of my findings (https://youtu.
I'm following a recipe for making chutney and one of the steps is "Set aside for 24 hours". Does this mean in the fridge? If not, then does it just not matter?
I have a recipe that calls for a Duncan Hines butter cake mix 4 eggs ½ cup sugar 1 cup Wesson oil 8 ozs sour cream. Cook in preheated oven 1½ h
Type 1: In a typical quickbread (and certain cake recipes), the instructions will say to mix just until combined, no actual stirring or beating. I think this i
I would like to know if it is at all possible to make tandoori roti with chick-pea or green pea flour. Also is it just as simple as grinding dry peas into fine
I've got a recipe I've been meaning on trying for sauce that indicates using an assumably ceramic dutch oven. Will I be in any dangerous territory if I use a st
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour a