Bought new cast iron grill pan from Bed Bath etc and seasoned it per videos on FB. Then used for first time tonight and something is off. Grilled asparagus tast
I have plenty of self-raising flour (which will easily take me until its best before date to use) but am running very low on plain flour which I use predominant
Whenever I try overnight fermentation for better flavor, I find that bread won't rise so much after it has been shaped. The dough rises beautifully during the
I can buy industrially produced tagliatelle only in nests¹. Why is it delivered in this form? Some considerations I made myself or found in a dissatisfyin
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
Hi folks. Can someone tell me what the markings are on this steel springform pan? I tried cleaning it with Bar Keeper's Friend already. Also interested to
I have moved my eggs to a mini-fridge and, despite attempting to get a good-quality one, it seems as though the temperature even on max cold d
Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
In a recipe where you’re dissolving salt in water or a similar mixture(not sprinkling it as a seasoning, etc.) is it possible to substitute, for example,
Can I substitute Chinese-style maltose (麥芽糖 if you want to search it up) for barley malt syrup in bagels? From what I understand, the flav
What is the best kind of bread to use for french toast if you want it to be fluffy? I like using Brioche bread, but it isn't very fluffy! should I use the bread
I have frozen leftover dough. I put it in the fridge over night for like 11hrs. Then I placed it on the counter for 3 hours. My mom saw the dough was rising and
Why does my home made Split pea & ham hock soup have a floral taste--I used fresh onions, carrots, Celery, Bay leaf, Vegetable Broth and pepper
I am making potato bread. I want to use instant mashed potatoes. The recipe calls for 1-3/4 cups potato water. Is there a liquid substitution for the potato wat
Due to a shortage of ingredients I made pate using odd proportions of ingredients and my pate hasn't set at all. Can anyone suggest ways to help it set? Would h
So... Since the lock-down everybody turned baker (can't understand why, since there is plenty of bread in the shops) and I can't find bread flour anymore. Is t
I bought a large joint of beef which I roasted on Sunday. On Monday I made a stew from leftovers. From a food hygiene/bacterial growth persp
What chemical product should I use to disinfect surfaces that may get in contact with the food? (wooden table where I knead bread/pasta and etc) With this COVI
I made rice cakes for my toddler: rice, quinoa, shredded potato, eggs, bread crumbs, cheese onions, corn and cilantro. If I wanted them to hold together bette
I have a recipe for a moist chocolate cake that requires 3 cups of all purpose flour and 1 1/2 cups of unsweetened cocoa powder. I would like to turn this mois
https://www.splendidtable.org/recipes/crunchy-cheese-puffs I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a sup
My neighbor who also bakes has run out of yeast and can't find any in the store. We went shopping this afternoon and couldn't find any either. I have a fair-si
Let me start by saying this is my first attempt at using a bread maker. I just wanted to know if the temperature of the liquid used in the bread recipe matters?
I've had a bottle of Muscat de Rivesaltes on the shelf for a while but opened it last night for cooking. How should I store the remainder, as I'll be using it r
I've read in another answer, that for bread stretch and fold and kneading is more or less the same. On the other hand, almost all of the pizza recipes say knead
I had a partially frozen pork tenderloin that I browned on all sides, then put into a hot oven at 365 degrees. At some point the oven was acc
When cooking potatoes and bellpepper in an oven, it is highly recommended to pre-heat the oven. Why would it be a problem to put them in the oven while it is he
I've bought an ice cream bucket with, who would've guessed, cream - as one of its' ingredients. Now of course I've done some research and found out, that cream
I've made homemade pasta with AP, 00, semolina, and durham flour. Now, I'm interested in experimenting with incorporating farro (because I had a great farro pa
I've tried cooking a basic shakshuka a few times, and always come up against the same problem of the tomatoes burning to the bottom of the pan before the eggs a