So, I tried using a copper (I bought 2nd hand recently) pan to brown some beef. The lining is melting and bubbling. Am I not supposed to use it for this? Or h
Background: I would like to cook baghrir. There are many recipes, all very similar: put fine semolina, warm water, yeast, sugar, salt in a blender and blend it
I need help! I go out to restaurants and I can order absolutely succulent, crispy, crunchy, melt in your mouth brussel sprouts and I am completely incapable of
I'm planning to make a simple pizza using the two ingredient pizza dough method. I've been doing some reading on it and I see two variants of this: (1) from Ki
A dictionary says A three-course meal in a local restaurant will not cost more than $10. The three-course meal includes an appetizer, entrée, and d
This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black P
Baking is my new hobby and I am experimenting a lot. There is an interesting observation and a guess, I'd like to hear some opinions from more experienced baker
Zesting a citrus fruit is pretty straightforward with the fruit intact, but sometimes it happens to me that I absent-mindedly halve and squeeze the fruit and th
I thought I wanted to cook chicken last night, so I put the frozen chicken breasts (in original packaging) in a bowl of cold water to defrost. After about 30 mi
I inherited a Kitchen Aid KSMC50S stand mixer from my mother. It was purchased new around 1998 or so. My model has a sticker right above the accessory port tha
They are darkish in color but not black. Still ok for bread?
I am using 20Ltr ONIDA Black Diamond conventional microwave oven. I couldn't bake cakes in this oven at 180 degree temperature. Please send me
I have vanilla beans that have been in my jar of vanilla for about a year. I've now used up that vanilla. Are the beans still good to add to some other vanilla
Is there any reason not to try adding dried fruit to a sourdough starter? The reason I'm imagining is that different sorts of yeast live on dried fruit vs on gr
(This is a follow-up of this question.) I'm trying to bake a "frozen, stuffed pretzel". (Why? See previous question.) My first attempt (350°F for 35 minute
I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume y
I have been given a set of very thick and heavy tinned copper sauteuse pans, 5 in all, ranging from large down to small. I have no idea what they are used for.
In order to get a more gourmet coffee drinking experience I have recently been getting whole beans and freshly grinding them before brewing coffee using an auto
I bought a paella pan at a flea market. I have no idea what metal(s) it's made of. It cooks like a nonstick but doesn't have a commercial nonstick coating. I cl
I am watching a Gordon Ramsey youtube video, he is cooking dumplings. At approximately the 6:04 mark of the video Gordon mentions "Next the dumpling essentail,
Tonight I preheated my oven, forgetting that I had some dough proofing inside. The dough was sitting in a glassware bowl covered with glad cling wrap and the ov
I've made sourdough bread numerous times, however, I sometimes find hard parts in the center of the loaf. Whenever I cut into a baked bread (after rest) - ther
I bought bright red tomatoes from a supermarket that looked fresh, ripe, edible on the outside. I descry no evidence of Blossom End Rot; the tomatoes isn't blem
I was looking at ways to make Halloumi at home and found this video. The recipe calls for non-homogenized milk (another name for raw milk, I t
I’ve used my machine twice. I went to try to put a different attachment on it and the pin won’t move.
I am looking to bake a red velvet cake, but I’ve seen different recipes, some use all purpose flour and some use cake flour. There are some diy cake flour
I failed to read the recipe before I started to make my first batch of yogurt. I poured the whole milk and mixed in the premade yogurt. Can I still boil till
I have a recipe for oatmeal cookies that uses demerara sugar. While I do have some demerara sugar, the quantity remaining is approximately 1/3 of what is needed
The first time I made a levain, I used all-purpose white flour. This took over a week-two weeks to become active. I recently started a levain using whole wheat
I have some leftover chickpeas and red beans that I was thinking of making into a miso paste, but I don't have any koji and don't want to go searching multiple