I know about the risks of superheating water in a microwave (and some countermeasures), but suppose that someone didn’t have any sort of wooden skewer, to
I've made fresh red cabbage (not canned or frozen) a few times. Back when I was still living with my parents, it always turned out fine. Now that I'm living on
Dry beans or chickpeas don't easily soften up after boiling. Can I use baking powder (not baking soda) to soften dry beans or chickpeas?
I'm a teen trying to cook for himself and I wanted to make some red beans and rice. After I boiled the water, I started soaking the red beans and in just 5-8 mi
Disclosure: this question and topic relates strictly to kitchen gadgetry rather than anything else. My range is horribly lacking in multiple ways, and it has (d
It seems that almost everywhere, I see the advice to keep the top of a double boiler away from the water in the bottom--with the explanation that the top will g
I used to add them to lentils in a stew like dish, mainly to get my ALA requirements. I read that Omega 3 fatty acids are not heat stable but I am not sure at w