All Questions

I have tried a couple of times to make my crescent rolls light, soft, and fluffy, but I have not managed to achieve that yet. They turn out a bit too heavy. My guess is that the dough is too sticky, ...

You can get shredded carrots at a salad bar, and I buy bags of pre-shredded carrots at the supermarket. I want to make these at home with a machine but haven't found one. When you use a food processor,...

I refrigerated 6 dozen fresh baked chocolate chip cookies over night, then discovered that baked cookies should not be refrigerated. They are at room temp now, but my question is, will they recover?

I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...

Many Cuban recipes use the juice of sour oranges as an ingredient, such as mojo sauce. Unfortunately, sour oranges are hard to find in the Western USA. The standard substitutions offered include, ...

I'm going to have a very large crop of Thai chilis this year. I'd like to make a large batch of sweet chili sauce. Can this be canned like you would jelly or jam so that it's shelf stable?

Brown sugar stored in damp workshop and now is very moist. Is it still good or do i toss it...i have about 50 boxes..how to dry it out if good? Have pulled some, and dried, but other boxes are ...

I've got some remaining puff pastry left over (1 sheet, store bought, frozen). I have seen recipes online for puff pastry chocolate tarts, like here https://www.allrecipes.com/recipe/76952/rich-...

I looked up some recipes for pasta al'arrabiata, and one part I find a bit confusing is that most of them finish cooking the pasta in the sauce. So you cook the pasta separately until it's almost done,...

I can't find frozen cranberries anywhere. How can I substitute fresh cranberries for frozen? Do I chop them up and add sugar? Do frozen cranberries have added sugar in them? My cake recipe asks ...

I am making Russian Teacakes. They have been refrigerated per the recipe for approximately 4 hours. I cannot roll the Teacakes into balls as the dough is too crumbly. Help!

I'm going crazy because Lievito Madre won't raise (half whole grain / half white wheat 00) my dough. Which yeast should I buy in Italy to finish with normal sandwich bread?

I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?

I'm planning to make falafel for lunch break for my colleagues, but I have to prepare them the evening before eating them. The only kitchen appliances available to reheat them are a microwave and an ...

Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pans and then transfer all the chicken into ...

I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all tomato paste has been "double concentrated" ...

What can you use in place of marjoram when cooking beef birria?

I've been looking around the internet and it seems hard to find a solid answer to this question. How long can I leave a soda or beer in the freezer before they become slushy or explode? Thanks!

I've picked these up at a swiss/ french patisserie and I'd love to try making them myself, but I can't find anything online similar to this. They are dry and crusty on the outside and have a soft ...

I follow this recipe to make biscotti and replace 1 egg with 50 gms of butter. So I end up adding 2 eggs and 50 gms of butter.It is always incredibly yummy but I have 2 issues and would be great if I ...

Does water evaporate faster when rolling boil with a lid or simmer without a lid? If I use a certain stove plate with a certain sauce pan set to its lowest setting it will cause the water to roll boil ...

My recipe calls for 1 tablespoon of flour, how much xanthan gum should I use?

I have a fancy new Zojirushi cooker and am trying to figure out the best way to make rice. I didn't see anything in the manual referring to salt, or any seasoning at all (except for the 'mixed' ...

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...

I was trying to customise blueberry jam for a friend who did not like the jam with the entire fruit in it. So I had to filter out the seeds and skin. But the consistency is always a bit runny. I use ...

I made a brioche/sweet dough and did a cold rise overnight. The risen dough had cracks at the top of it. See: Is this normal? Or symptomatic of a problem? I used a glass bowl and covered it with ...

If my sugar cookie dough has been in the fridge for a few days how long should it sit out before I attempt to roll it out?

There's a old wives tale of sugar cooking eggs. I was wondering if there's any substance to that or if it's merely a concentration of the egg as the sugars absorb water. I was watching The Try Guys ...

I have been told by someone that afterm the yeast dies in bread when you bake it, it "disappears". Is this true? I always thought I could taste yeast in really good bread but I could be wrong.

Coconut & condensed milk cookies stuck to waxed paper.. how can I salvaage treat & remove waxed paper? STUCK!

how to prevent cookies picking up the smell and taste of other cookies when storing together - Like Mint or Peanu Butter that makes all the other cookies taste like them.

I've been buying ripe sungold kiwis (from New Zealand) and green kiwis (from Italy) for at least 5 years, and have noticed that sungolds never sting, while the green ones sometimes do. Why? Are they ...

A local grocer is selling cooked, frozen King Crab Legs. I'd like to buy them a week in advance of Christmas and keep them frozen until it's time to eat them. If they sit in my freezer for 7 days, ...

Which ways to stabilize soft nougat do you know? By stabilize I mean making it less sticky and preventing it from creeping. I emphasise, that I don't want to add nut flower into nougat, or make it ...

So I was frying some mushrooms and was gonna put tomato sauce/passata on it but I didn't realize it was moldy until I squeezed it out of the box and onto the mushrooms. I immediately put everything in ...

I've been following this millionaire's shortbread recipe to make as a Christmas gift. In the second stage, the caramel recipe uses condensed milk and golden syrup instead of sugar and cream. For ...

I've been looking at recipes for orange marmalade and some say "don't use the pith because it's too bitter" but the photos often show the peel and pith (the part just under the peel) in the final ...

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...

So, I’ve been experimenting with making curry and drew upon various recipes I found online. The common threads that I found were the following: Using onions, garlic, and ginger as a base Using ...

I just got my first cast-iron cookware -- a 2.5qt casserole (similar to the Le Creuset ones, but a fair bit cheaper). I understand that cast-iron cookware has some caveats regarding cleaning and ...

I will be making sausage and want to include the flavour of caramelized onions. I have caramelized the onions but the pieces seem a bit large to be in sausage. I intend to add wine to the sausage as ...

Is it better to grind off the whole blade or should I find someone to add metal and then sharpen it again?

I would like to make wafer paper like it is used as basis for some Christmas cookies or as used in church (oblates). This seems to be too basic to be mentioned in usual recipes. Internet search ...

Can I add normal milk or cream with a 30% fat content to clotted cream with a 58% fat content to make whipping cream? can clotted cream be whipped on its own? I want to decorate a cake.

We have a gingerbread kit that we would like to add windows. What is the best way to cut into the hard gingerbread without breaking?

The FDA standards say that raw salmon should be frozen at -20C for seven days before it's safe to eat. My freezer goes down to -25C. Salmon in my supermarket is considerably cheaper if it's not ...

I am making pectin based gummies and continue to have varied success. Some batches come out beautiful and others have the consistency of jelly. Is it possible i'm cooking it too long and the pectin ...

I have to cook 6 racks (about 16lbs) of baby back ribs (packs of 3 from Costco). I can't find anything on the internet about how to adjust for time when cooking. I plan on a cooking temperature of ...

I am having trouble getting my gnocchi to behave properly. I nailed the recipe a few years ago but haven't made any in between and now they turn out sticky after cooking. The dough behaves wonderfully....