Top new questions this week:
|
|
Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly ...
|
|
I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes ...
|
|
I made a deep-fried Mars bar today. When I was initially lowering it in the oil I held it with tongs, and when I released, the part where the tongs were touching had left the chocolate exposed. I ...
|
|
I was looking at the tiny nation of Brunei on Google Maps, and I noticed they have a Pizza-Hut there, not too many details but a few photos were attached and there was a Pizza that I didn't recognise, ...
|
|
I am from Germany and I want to cook a recipe that has "English mustard" in it. I don't really know the difference between different kinds of mustard.
For example, the mustard I mostly use ...
|
|
About 4-5 years ago I attempted to preserve some lemons in salt as per lots of recipes for Morrocan preserved lemons for tagine etc.
I didn't ever get around to using any of them and also used an ...
|
|
I will try to do lasagna and I have doubts about how to deal with the pasta. The bolognese and bechamel sauces are fine (at least I know how to approach them).
The problem I am having is with these &...
|
Greatest hits from previous weeks:
|
|
I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long.
Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
|
|
I have recently started making bread (up to my sixth batch). All I am trying to do is make super soft, plain, white bread/buns.
I have tried a different recipe each time, but none of them have even ...
|
|
My wife is having pregnancy cravings for (homemade) hamburgers, but has developed a prenatal allergy / intolerance to egg.
What is a possible replacement for egg to stop a hamburger pattie from ...
|
|
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet.
Is it ok to cook this? I planned on cooking it in the crockpot for 8 hours.
|
|
It seems that every time I make a tomato sauce for pasta, the sauce is a little bit too acid for my taste. I've tried using sugar or sodium bicarbonate, but I'm not satisfied with the results.
|
|
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
|
|
Since reading the answers to my question about defrosting meat on the counter I've been good about giving my meat time to defrost in the refrigerator. However, my plans for tonight have changed and I'...
|
Can you answer these questions?
|
|
I have always used Bruce's canned Yams for My Sweet Potato Casserole. Unfortunately, this year with the pandemic, I cannot find any available. I still want to make the casserole and want it to taste ...
|
|
I stumbled on the concept of a stiff starter from Northwest Sourdough Baker Youtube Channel.
and have kept a high hydration starter (100% hydration) since I started baking.
Was wondering what notable ...
|
