I just dented ten cans, moderately. Would it be safe to put them straight into the refrigerator or do I have to remove the food from the can and store it some o
How do I clean the brown (grease? burn?) stains from the bottom of a porcelain baking dish? Soaking in soapy water doesn't seem to help.
A while ago I went to a Korean restaurant and ordered a noodle dish without really looking at the menu (as I sometimes tend to do). I was surprised when I was s
I picked up some cast iron cookware from a thrift store. However, there is one piece I am not quite sure what its for. I think its for eggs - or rather a sing
Today was my first go at dry canning. I canned a few jars of dried pinto beans today. I had them in the oven for two hours at 220°F, and the jars were defin
I've followed this recipe from Serious Eats to make sous vide carnitas. The sous vide step is easy - just leave it in the bag for 12-24 hours. The last step of
My chicken stock is very gelatinous (good) but it didn't have a layer of fat to skim off. How can I reduce the fat content?
If a frozen ready meal states 9 minutes microwave cooking, how do I work out cooking time for two identical meals?
If I wrap something in aluminum foil and place it inside a non-stick skillet pan while cooking something is that something that could e.g. ruin the pan or ruin
In the UK I was fortunate enough to live near a butcher who sold refrigerated real veal stock - goopy and gelatinous. Now I live in Zurich where this proves imp
I don't like too salty food but I like some fat, so my goal is to reduce the salt content of my bacon by one third, but keep the other tastes as original as pos
I currently have this on order and plan on using it for stocks, broths, and boiling grains/vegetables. My question is: what are the advantages of a dutch oven
We recently are starting to run out of coarse sea salt, and I was wondering if it is okay to substitute out coarse sea salt and instead use coarse kosher salt t
Do pizza restaurants usually make their own pesto or use commercial acidified pesto? Found pesto squished between plates this morning (about 11 hours old) and c
If I were to season a cast iron pan by rubbing it with olive oil(smoke point of 350F to 410F) and putting it in the oven for a while at 340F to create a patina,
As far as I understand, induction cookers transfer current (via eddy current) to the pot which heats up due to its resistance to the current. Because of this, i
I've baked some pie on my anodized aluminum pie pan but things went awry, and some dough was stuck to the pie in the end; I assume it was overbaked? I could rem
When I started to cut up these store bought mushrooms, I saw there were holes in them. There weren't any holes or spots visible on the exterior. Are they still
So, a lot of pasta I've bought lately came with some white substance. At first it looked like uncooked starch or something. But when looking closely I noticed i
I am making homemade pizza using a store bought pizza base. I know this is a fairly basic problem, but I am new here. Anyway, I own a Samsung microwave oven w
Due to the recent events (COVID-19) the groceries stores' shelves are totally wiped of flour of any grains. I have not found flour for roughly a week. Now the s
Can I mix evaporated milk with water to make milk to drink? I am finding it hard to get to the store to get milk.
Since shops around here are out of oat milk for past week I started running low on supply. I decided to make one at home. I'm targeting the Oatly full-fat milk.
I want to bake a cake that mimics the Sahne Nuss chocolate bar from Nestle. So my plan is a chocolate cake filled with a chocolate ganache with pieces of almond
Many Chinese restaurants in Toronto serve Yellow Fin Garoupa or Grouper — 黃鰭斑. 1. From pictures beneath, are they live and fresh? Or
I just made braised short ribs with balsamic vinegar, and after taking it out of the oven all the liquid turned clear! Here is a picture of the result (sans a f
I batch pan-fried a paste of onions and tomatoes for using them in future dishes. I love the flavour of garlicy onions and tomatoes! How can I make their flav
I smoked a brisket last night and it got finished (up to 200F) faster than expected. Took it out to rest wrapped in tinfoil in a cooler. Fel
For example, I often make banana bread. I'd like to effectively keep the same recipe but use pumpkin instead. Bananas are ~72% water while pumpkins are ~90% wat
Terminology: when I refer to "canned eggs", I'm referring to pickled/marinated eggs that have been processed, and can be stored at room temperature long term (i