After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've
I have a double boiler that I wish to use to prepare a batch of fudge. The recipe I am using calls for heating to 240°F (=116°C), but a double boiler is
I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why w
I boiled four chicken legs for 25 mins, put them in the fridge then took them back out to finish boiling them four hours later, is this safe?
Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the exce
Recently I became interested in making some boiled peanuts for myself, as I have gathered that it is a very cheap, tasty (I like peanuts) and healthy food. Howe
I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance w
My electric water boiler has a small, yet dense bit of iron sponge, about the size of a Brussels sprout. I think it is something to prevent the water from super
Most dumpling recipes—including those discussed on this site—claim that the dumplings will be ready when they float to the surface. I have two inte
I saw a recipe (in Croatian, check out if you understand) for making octopus salad that says boil the octopus with a piece of wine cork. The article doesn't ex
I've always been told to start root vegetables in cold water to ensure that the dense structure heats evenly and you don't end up with a mushy exterior. With ma
It doesn't happen with every egg. It happens with only some of them. It doesn't have anything to do with fridge. Almost always I take the eggs out of the fridg
What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to b
I've followed the recipe here to make a poppy seed filling. The filling ended up with a somewhat bitter aftertaste, and I am wondering the following: At what po
Boiling pasta in itself is easy - however, there's a problem I could never avoid or solve. When I judge the pasta is ready, I pour the unnecessary water out of
Is it safe to eat the skin of a baked or boiled potato, or are there any health or sanitary reasons not to eat it? Contrarily, are there any
I'm wondering about the results if I were to try boiling beef chorizo instead of frying it for use as part of a soup. (My girlfriend insists this is a recipe fo
This technique has been used by my family for decades but I'm wondering how safe it is to kill Botulism spores. Step 1, cook the spaghetti sauce in a large pot
I came across a "juice shot" / "anti inflammatory drink" recepie the other day which lists the following ingredients : lemon (in slices) ginger (in slices) tu