Top new questions this week:
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In a discussion about pancetta and prosciutto in sauces (specifically, bolognese), a friend said that
"Traditionally, prosciutto is never to be cooked."
I have not heard that before. I ...
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A few months ago I had a gallon of milk in the back of the fridge that stayed fresh for over a month - maybe even two; I lost track.
Our house is only me and my wife. We don't drink milk often. I ...
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I have purchased a Nutri-Q 34360 Healthy Eating Egg Boiler:
How does it work? - The eggs are cooked through hot steam. The instructions will guide you on the amount of water that is required ...
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Let's say I want to bake a cake specifically on Monday night, so it can be fresh for Tuesday (no, I don't want to do it on Sunday). But I know that on Monday I am going to be extremely busy. So I ...
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In older or Australian recipes, is “small cup” a specific (if not quite standardized) measurement? If so, what, approximately, is that measurement?
I’m going to be making a recipe from an Australian ...
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I prefer jackfruit with orange flesh over jackfruit with yellow flesh. How can I tell whether a jackfruit has yellow or orange flesh by looking at the exterior of the jackfruit (i.e., without opening ...
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I have a type of yeast that I'm finding hard to identify by English standard.
These are picture of it:
Whole, uncut.
cut in half
In my country, Bulgaria, we call it "live" yeast, despite ...
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Greatest hits from previous weeks:
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If I leave fully-cooked food (particularly meat) out at warm temperature - say on the counter or in a crock pot that's been turned off - how long will it stay safe to eat?
Does it make any ...
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Our Better Homes and Gardens cookbook calls for "1 package active dry yeast" in its pizza recipe, which is less than helpful, since we keep a container of bulk yeast in the freezer. What is the ...
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How long will beef be good after being frozen? My boyfriend has ground beef in the freezer that has been there for almost a year. Is it still safe to cook?
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I've heard of pans with ceramic non-stick surfaces; it seems some reports on internet say they may "fail" in about 6 months.
How can these pans "fail"? Do ceramic-coated pans require non-stick-...
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If you let (bread) dough rise, the recipe always asks to cover it. Years ago, I read to cover it with a wet towel. Nowadays, I see more and more recipes that ask for plastic wrap (aka saran or cling ...
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This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
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There are many different coffee-based drinks on an average coffee-house menu. But what makes them different from each other? What are the differences / distinguishing characteristics between: latte, ...
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Can you answer these questions?
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New bread maker here.
I've been playing around with some various breads over the least year and have had some pretty decent success with white breads, seed breads light rye and even Paczki. Not only ...
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I have some kombucha scoby that I let go way too long (had to leave town for a bit, new job…) and it has gone to vinegar. I would hate to just throw it out as it’s delicious vinegar. I’d like to give ...
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I have been adding fat to each jar of canned legumes to prevent frothing during processing (pressure canning). The fat looks unappetizing in the final product, especially if the beans are used cold ...
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