All Questions

I was wondering what are some of the things that you may find troublesome or annoying when you cook, do meal prep, or planning a meal? For me sometimes may be having recipes written all over the place ...

Beats me. Most baked potatoes I get at the store have green under the skin and it extends about 3 millimeters into the potato. I read solanine is bitter but potatoes always taste a little bitter at ...

My longtime neighbor had this collection of six GONON-GIRONDE high-carbon steel knives that she inherited from her mother. I thought that they were incredible, and must be wonderful to use. Sadly she ...

My gas oven is 5 years old. The circuit breaker is brand new. The problem has been happening on and off for the last month.

I wanted to spice up my whip cream so I used this recipe: 1 c. heavy cream, chilled 1/2 c. Packed light brown sugar 1/8 t salt 1/2 c. sour cream 2 t. bourbon I chilled the mixing bowl, mixed the ...

As above really, or is a specific air temperature probe really needed?

What’s the most culinarily advanced book ever written about recipes focusing on using the microwave to cook things?

My partner is keto for health reasons, and I am vegan for moral reasons. We both want to eat the same meal, and not have me spend yet another hour and a half in the kitchen. But it is near impossible ...

Looking to cook a Prime Rib Roast in my new convection oven. I understand that the "Convection Roast" setting alternates between the convection heating element and the broiler, and is ...

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...

Every year my partner makes a lemon pie, and every year her guests want it to be more sour than the last. Last year we put in way more lemon juice than the recipe called for, but it came out a goopy ...

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...

I am trying to come up with some kind of mousse, based on mushrooms, to be put on top of slices of potatoes just out of the deep-fryer. One of the main difficulties I'm facing is that my attempts tend ...

I’m curious if there’s any culinary tradition that chooses not to rinse rice because of a desired outcome.

In every recipe I have seen, brine in various combinations of ~50% acid, ~%50% other liquid + spices is always first brought to a boil before pouring over whatever it is we're pickling. Curious why, ...

I usually use the roasting bag for the turkey. I always rinse & pat dry before baking, but I read a recipe in a grocery store magazine that said not to rinse it; just pat it dry. Seems to go ...

They have 18 different bowls with ingredients and a commercial-grade kitchen set up in advance. Then they spend a long time with lots of steps and manual labor to produce some food. And they call it &...

Below is the family cheesecake recipe. It’s perfect, except for the crack that always happens during one of the cooling steps. I’ve tried almost everything. Water baths, eliminating the flour/...

My wife cut open a pumpkin that she was intending to make a pie out of, but she found a blackish growth in the guts. As you can see from the image, the discoloration is localized to the "guts&...

Signal crayfish are an invasive species in the UK. They are also really tasty and catching them can be a fun picnic activity for adults and children. A recent study has found that they, along with ...

I am cooking a pressed apple terrine (a derived version of this one from Raymond Blanc) where I need a weight to put on the apples during cooking. Problem is, the only weight fitting I have that fits ...

I usually boil and bake my hams. As there is a great deal to do on Christmas day, I'd like to prep as much as possible the day before. Would it be possible to boil the ham and leave it in the cooking ...

For Thanksgiving, I was planning on slow-cooking a brisket in a smoker. However, I have learned somewhat last minute that instead of my family coming to my place for dinner, I will be going to their ...

I pulled down my bialetti Moka to make some coffee and found it like this: Is the coffee maker safe to use? Does it need cleaning? How should I clean it?

I put my 22lb turkey in the fridge to start thawing last Tuesday in the evening. I took it out today and spatchcocked it and salted it all over with an herb/salt mixture and popped it back in the ...

I baked some acorn squash too long, and now it is a bit too dry, not juicy. If I mash the squash, what might I add to improve it?

I'm thinking of a cranberry/kumquat/ginger jam. Any suggestions for sugar ratio, pectin, cooking time, etc?

The plunger or stem in my Cresomo 101oz Stainless Steel Vacuum Airpot is stuck after I cleaned it once after receiving and taking out of the package to wash it. I've heard it suggested that I could ...

I'm wondering if there is a guide image or website that just lists most spices and what their purpose is, sometimes I don't know what spices to add to my food and it would help

I was wondering how large-scale snack food producers are coming up with ingredient proportions that have the desired flavour profiles. I understand that developing a certain flavour profile is a ...

Whenever I buy frozen vacuum-sealed fish, the package clearly instructs me not to thaw the fish without removing it from the vacuum seal. This makes sense in a hazy intuitive way if I think about ...

Every Thanksgiving a family favorite is roasted root vegetables. Specifically: Rutabagas Parsnips (Heirloom) Carrots Beets I cut the vegetables into 0.5x0.5in (1.25x1.25 cm) strips of approximately ...

It’s very common to begin a recipe by sautéing onions. But are there any recipes where you instead simmer them in a liquid, to get a different flavour profile? I am picturing sautéing some shallots in ...

I've recently bought a dial-gauge pressure canner here in China. It uses a steel jiggler/pressure regulator/counterweight which seems to be modern standard, having a 10mm hole in the bottom which sits ...

I've heard that scalding milk to make an egg custard, historically, was to kill bacteria, but since milk and eggs are pasteurized you don't need to do this anymore. Is this true? Does it somehow ...

This was my first year canning applesauce. My first batch was a little too thin for our liking, but I tweaked what I did a little, and the next two batches came out great. I have some apples left, but ...

In this video an Australian claims to make "breakfast pasta". He uses something called "Cloud Milk", but my local grocery store doesn't have any of these. What kind of food is ...

Thanks to a sick toddler I wasn't able start my country style boneless beef ribs early this morning. The recipe calls for 8-12 on low or 4-6 on high. I've always been taught ribs should be low and ...

I've always learned that DO NOT mix salt with yeast. Because the salt kills the yeast, and the sugar actually helps. You should always put the salt. So what is the "magic" of this recipe (...

I used to watch Jamie's 15 min meals in 24 kitchen back in Portugal. I have moved out though, and I was looking for the episodes online. Does anyone know where can I watch them? Preferably, the whole ...

I've experimented with pectic enzyme in the past to extract clarified cherry juice for cherry cider. I would blend the cherries, add my pectinase and then siphon the middle layer (of 3 layers) that ...

I know the original brioche recipe is supposed to be slightly sweet, but I really enjoy a brioche hamburger bun that one of my local bakeries does and it's really savoury. I tried making brioche ...

I'm trying to make boba spheres using reverse spherification, but it doesn't have the texture like the ones you get from asian supermarkets, the one with a "hard, plastic texture" that burst ...

I was experimenting with a continuous brew injera (Ethiopian sourdough pancake) and it was doing excellently dispensing the 1st time. When I dispensed enough I wiped the mouth and that was it, I didn'...

According to the history of Yorkshire pudding, at one time long ago in England, they would hang a roast of beef from a hook and have the drippings create the Yorkshire pudding beneath it. Since ...

They look the same. This BBC Good Food article describes the chestnut mushroom in very similar terms to how this Epicurious video describes the cremini mushroom. Are there actually any differences ...

When making dosa or pizza, I like to try to get the dosa or pizza crust to be crispy, so I often cook or bake a bit longer. I can achieve crispiness, but it seems to come at the expense of making ...

I'm planning on making a cornbread stuffing (likely one of the NYTimes' recipes) for a potluck Thanksgiving. (e.g., stuffing will cooked outside of the turkey) Unfortunately, all of the recipes ...

I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to cook a lot of individual portions over the ...

I want to try to create cream brulee for the first time. In all the recipes that I have seen till now, you normally need to bring cream to almost boil and let it cool for a little before slowly mixing ...