I'm not sure what types of cheeses, crackers, sausages are needed for a holiday spread. What types of cheeses and sausages are acceptable use for this type of t
Making turkey gravy - the recipe says to not use the liver. How can I identify the liver from the magical bag of turkey bits? I ended up with 4 things. The fir
If I empty the cavity of stuffing after I cook it thoroughly, and reheat the turkey and stuffing separately the next day, will its consumption be hazardous?
I've never used a cut proof or cut resistant glove but I think it may come in handy when using a mandolin slicer or prepping a bunch veggies. Any suggestions o
I'm cooking a turkey for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about th
I've made Bread Stuffing with Fresh Herbs from Cooks Illustrated this year for Thanksgiving, and I'm going to need to reheat it to serve. It cooked for seventy
I have a recipe that calls for toasted chopped pistachios. I'm wondering if I should toast them whole and then chop them up, or toast them chopped?
I was thinking of adding pine nuts to a caneloni filling, but wasn't too sure if the heat would make the nuts release anything nasty.
Many cake recipes say to add melted butter and mix it in. In my experience butter needs to be melted to a temperature of about 50-70 degrees Celsius to be soft
It's thanksgiving, bought pancake mix to enjoy on a cold morning with the family. It had bugs in it from the store. I have waffle mix, but my iron is MIA. Can
I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and
I often hear cooks discuss that idea that if you are multiplying, say, a recipe for 4 to be a for 32, that you shouldn't multiply some herbs, spices, or salt. I
I only started making gravy a year or two ago, so I don't fully understand the process, although I appreciate the taste. As I was making gravy for Thanksgiving,
As part of my Thanksgiving preparation, I made a chicken and turkey stock by first roasting the bones and then cooking them very low for a few hours. About an h
I made some rolls that came out dense, rather than light and fluffy, and with much thicker crusts than I would have preferred. After the second of 3 rises, the
I love my rice cooker. I also like rice with stuff in, makes an easy quickish dinner. I sometimes cook up some stuff, say mushrooms, chilli and garlic fried i
When you use a thermometer and poke a large hole in the meat, can you use the same hole to accurately gauge temperature later on?
I made the mistake of assuming a torte would be done when the timer went off. I removed it from the oven and turned off the heat. Forty minutes later I discov
I've got a recipe that asks for meringue powder and I have no idea what it is. So my question is what is meringue powder and what purpose does it serve in recip
I am planning to prepare a menu for friends at home, on saturday. I need it to be easy, relatively fast and tasty. Following this rules (and being italian) I n
I am a bit wary of Amazon reviews so I am asking here, are these books useful today? useful here means; are there any objective scientific practices outlined i
I cooked a pot of beans with some red onions last night. Today for lunch when I got them out of the fridge, all of the onions had turned a blue/green colour!
I have a recipe that calls for garlic powder to taste. Is there any reason why I couldn't use regular garlic? Is there a time when garlic powder is preferable
Many of the recipes for roast marrow bones suggest a short (20min), high temp roast. Are there any reasons to cook them at such a high temperature instead of, s
I have a Rival RCF15 fryer. I lost the manual and can't find a copy online. It has a fixed metal reservoir for the oil. It has a removable basket. I remember th
I'm aware of a few methods (many days in the refrigerator, hours under cold water, etc.) for thawing a whole turkey before cooking it. However, I don't know how
I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a po
I have seen a number of recipes that call for a tin of chopped tomatoes and some quantity (usually a tablespoon or two) of tomato puree (USA: tomato paste). Wha
I recently bought a package of frozen cod that contains about 6 pieces. How do you go about properly defrosting them? Thanks.
I was just making some mashed potatoes and slipped when adding milk, adding probably 50% too much. The mash is now very liquid. Whats the best way of saving i