I'm not sure how to judge the fridge life of this stuff, does this salty stuff last awhile?
I've read a lot of tips on storing lettuce in the fridge, with paper towels, after washing and drying, and such. The way I've been keeping lettuce for a while
I just saw a video (there are numerous all over the place, but this is one) of Jacques Pepin making his mother's cheese souffle. In the recipe, he does not sepa
I want to “No Fry” French fried potatoes. Can I stack them on top of each other to cook and brown a little? I have seen pictures of them being piled
We have a small household and most baked goods are not finished before they go stale. For bread and buns, when is the best time to freeze? After knead? Bef
I cooked up some meatloaf in a copper dish and it came out great. The dish itself, a little less so. I don't want to scratch the surface or wash it down the dra
The thing I hate most about making homemade milk is having to squeeze that little bag for eons just to strain all the milk out. I got the idea to do it in a Fre
Here is my white device, which has turned yellow on one side while cooking an over done cheese burger: Does anybody know whether it is possible to turn it ba
I bought a sandwich from a supermarket that said it contained ranch mayonnaise. I liked the flavor so I wanted to buy some for myself. I looked around and could
I bought 2 taco shell makers stoneware that have some hairline cracks in them. Will it be safe to use them? Here is a picture:
I left several vacuum packed packages of salmon and ahi tuna filets in a cooler with ice bags in my car are they still good after 24 hours.?p
Left my new gift on the burner when I was gonna clean it. Super depressed about it. Can I save it or throw it away?
I buy 3000 gram jars of San Marzano plum tomatoes, and when I open one, I have a lot left over. This time, I made a basic marinara from the pureed de-seeded/de
I usually steam mixed vegetables and top it with the following tomato sauce concoction: canned diced tomato (salt free) cayenne chili powder
I am making a tomato sauce for pasta but I am not sure whether to put the garlic and onions into the sauce raw or to sauté them first? What would be the
This is related but not a duplicate of this question. Apparently, I used fresh kiwi and mango in my jelly, and now it does not set. I know what I did wrong; bu
I was wondering if the caloric values of leftovers of certain foods (may the best example be bones, when eating chicken) that are never eaten, taken into accoun
I have been struggling with making soft idlis. I live in the US. I have tried many recipes but none of them gave soft idlis. I suspect it might be because of th
I purchased both guar gum and xanthan gum in little unmarked baggies from the bulk section of my local health foods store. This was months ago and since I fool
I would like to figure out how to make a strongly apple-flavored yeast bread I found a recipe for a yeast bread that I was quite happy with, which starts with
Lets say I sharpend my knife starting with Grit 400, then 1000 up to 3000 and 6000 but its still is too dull. If i want to sharpen the blade again do I restart
Once I have "pickles" pickled (pun intended)... how do I store them? Typically I make a very large batch and would like to transfer them to smaller vessels for
I recently moved from Poland to Canada and was shocked to find that I found every mayonnaise I tried in Canada tasteless. So I compared the ingredients labels
I don't have an oven, but I want to make a cheesecake; however, I do not like the "no bake" cheesecake recipes. A lot of cheesecake recipes require a water bat
I bought some sourdough bread from a bakery three days ago, and put it (still in its brown bag) in a ziploc bag. Now, I know these loafs are covered in flour, b
Background: I'm trying to eat healthier - not necessarily optimizing for taste but for cooking complexity/time and health. I have frozen salmon filets (small/t
Below is the milk chocolate recipe I used. It's good enough, but grainy, not as smooth as I'd like. Any thoughts on how to make it smoother? M
If I cure salmon into gravlax as made in this video featuring a Gordon Ramsey recipe, what would happen if I hung the cured salmon for let's say a week after cu
I am making a large quantity of a recipe that calls for whipped cream. I can use A KitchenAid mixer with the standard 4.5 quart bowl and whisk. For efficiency
I have been making sourdough now for the last six months or so, fairly successfully, using a starter that I created on the bread-making course that kicked this