All Questions

I was making clotted cream for the first time and the oven turned off 3 hours before the end of a 12 hour bake so I turned the oven back on and finished cooking it. Is it safe to eat? It looks fine.

In a supermarket, meats (chicken, lamb, beef and pork (excluding fish)) have a use by date (I'm ignoring all best before dates for this question). After we cook meat, I have seen advice which ...

I have a 10lbs bag for Khazana whole wheat flour. Can it be used to make whole wheat bread?

I recently bought some vacuum-packed pork back ribs, with a sell-by date more than two weeks after I bought it. I don't think I've ever seen a date that far out on meats and I'm not sure how to ...

Ive tried to make mozzarella a couple of times now and have had the same problem. I heat the milk to 90 then add citric acid and stir gently. The milk then curdles and when I add the rennet the curds ...

Good day all My lovely wife makes a super sauce with chillies, olive oil, lemon juice, wine vinegar and garlic. Works a treat when we make a jarful for home use and one or two extra ones for friends. ...

Hey guys im making brownies but i don't have a whisk. Can i substitute with a electric mixer on low switching on and off occasionally? Would that lead to overbeating the mixture

I mistakenly left beef bones, neck bones w/ some meat on them, and a few chicken feet, in water and 1/4 cup vinegar in crock pot for 8 hours, room temp but not too warm, 68•, before turning crock pot ...

How might I recreate the smell of the ocean for cooking? I was out today fishing on a Pier in San Francisco and caught both a smelt and crab. The smell of both had that romantic smell of the sea. (I ...

I have a custard recipe that I use for creme caramel (milk, eggs, sugar, salt). I have made thousands of creme caramels using this recipe. I use vanilla a lot but also use chocolate, coffee etc. When ...

When I broil breast of duck, I get a significant amount of fat that pools below the duck breast. What can I add to the dish that will soak up that duck fat and benefit from it? The only thing I have ...

I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?

I have been reading conflicting statements that there is a risk of botulism when using honey for the first fermentation of kombucha. Some are saying that the acidity of kombucha is too high for ...

Yesterday afternoon I made some pizza dough for use on Friday (tomorrow). I mixed in all of the ingredients after blooming the yeast then split the dough into 4 equal parts and placed them in oiled ...

Do you wash or rinse your fish before cooking it? I usually don't, but I'm not sure whether I'm right or wrong. Well, ok, I guess it's probably unnecessary in most cases but, what if we're making a ...

I love these cookies from King Arthur Flour for a variety of reasons, including that they're delicious and they only need five ingredients, which I always have in my pantry. I particularly love the ...

In my experience it takes less time to reheated a cooked item than it is to cook it. This is true for every single different "type" of cooked item I can think of. (Meat, soup, pasta, beans, etc etc). ...

I have come across a marinade recipe for chicken. It calls to blend an egg with oil and vinegar and seasonings. The chicken is to be marinated for up to 3 days. The recipe calls to reserve some of ...

I am actually making a giant cupcake and I have a paper mold that is about 6.5 inches and 7 inches high. I am completely familiar with the mechanics of how angel food cakes and chiffons work, I just ...

I have recently started trying out some Korean dishes, some of which use the Korean chili paste, gochujang. However, I can't seem to find this in any of my local supermarkets. What exactly is in ...

I try to bake baguette. But my oven just on bottom element on bake position. Is that reason why I ruined my baguettes? Please advise me the right way to baking bread.

I read that giving strawberries a vinegar bath will keep them fresh for up to 2 weeks, but will they be sweet? I haven't tried this yet, but would like to make chocolate covered strawberries for the ...

I am talking about something like this: The biggest problem with home made pizza seems to be the lack of temperature, which dries out the dough. Professional pizza makers bake a pizza for under 2 ...

I made my first Beurre Blanc a couple days ago. It got very sour and I had to pour some sugar to sweeten it. I'm almost sure I reduced the wine and the vinegar enough before I started throwing in the ...

I had purchased a 14 pound packer brisket a couple weeks ago to smoke for Easter. I put it in the freezer after I got home. I pulled it out of the freezer and put it in the fridge (set at 37 degrees F)...

I'm about to start selling my baked goods at a farmers market, and I want to purchase a clear, portable, acrylic sneeze guard - like that: The problem is, I can't find anywhere in the US/Canada ...

I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those ...

I often see a recipe that require something to be boiled in "lightly salted water" e.g. Semmelknödel, but I'm always in doubt on how much salt that actually is. Can anyone tell the "correct" ratio of ...

I'd like to try this bete noir recipe, but it's for Passover. I'd like to make it parve (dairy free). I'm thinking about substituting butter with margarine (which seems pretty straightforward), and ...

Besides soy beans, can other types of beans be fermented?

Can dry beans, when soaked, be pickled/fermented, such as in vinegar or brine? Or would there be too much phytic acid in them?

I like to prep and freeze large amounts of soup at once but have come to understand that I probably have a food safety issue cooling them in my refrigerator. I had been putting them is a cube shaped ...

Some recipes I have seen just sweat the meat then inserts the vegetables in them (so the meat is gray colored), but some recipes say you have to have them browned to have the maillard reaction give ...

I know stainless steel scrubs are usually for cleaning tough spots out of stainless steel woks and pans. I use a regular kitchen sponge for my bowls and plates. However, sometimes the dishes get ...

I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. ...

A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?

My friends from a farm gave me some clarified butter, about half a liter in a plastic container. I used it for some time, mostly for frying. A couple of days ago I saw mold spots at the bottom of the ...

My wife was cooking a turkey leg/thigh quarter in the oven at 350. She turned off the oven after cooking and mistakenly left it in there for two days(!). If the leg/thigh was cooked to the right ...

My recipe says 1 unit of lemon juice, what does that mean? I am not sure if this recipe states that it is American or not but it is for a weight loss, eat healthy program and I do not understand what ...

I'm working to a pretty standard recipe for cake (s.r. flour, butter, sugar, egg, flavours, etc), and it comes out too eggy. I can usually make a sponge without faff but to do that I use a different ...

I'm making paella. Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...

Okay first let me thank you ahead of time for trying to help. Cheffing for 30+ years and now I'm at wit's end to solve the problem. We are making fish and chips using rice bran oil. (And before you ...

I was wondering whether it is best to cook peas with onions in a pan or in a pot. Is there any difference between the two approaches? Thanks.

I am trying to make a hot / spicy almonds using raw almonds and cayenne pepper. Is there a simple non-messy way to get the cayenne pepper to stick to the almonds? I imagine I could mix the almonds ...

I often eat Linda McCartney sausages: Linda Mccartney 6 Vegetarian Sausages 300G ...but, as I don't own a freezer, I have to store them in the fridge. As the sausages come frozen, I imagine that ...

How do I reduce the slimy water after the oats are finished cooking? It further congeals while setting.

I want to cook a potatoe soup and some goulash I was wondering how I can cool down the Food after I have cooked it and in which vessel I have to put it if I want to store it in the fridge. How long ...

I bought a bottle of powdered rennet as shown in the image but without a manual on how to use. https://m.imgur.com/a/flFKwKp I am learning how to make cheese, and I have a local store who sell ...

I would like input from anyone that uses cumin in their food. I inherited a jar of the seasoning when my mom moved out of state. Better to give it away than throw it away. Unfortunately, I have no ...

I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, then transferred to portioned freezer bags ...