From http://howtocakeit.com/blogs/cakes/48185153-how-to-make-ice-and-decorate-yo-yo-s-chocolate-cake-like-a-pro: What do the different columns mean?
I was barbecuing, during which I was testing my steak for give using the tips of my thongs. But I didn't pierce the meat or jab too hard. A friend said that I'm
We're having a decent sized party, and hoping to serve rib roasts (we're looking at 3 7-rib roasts). The problem is, we only have access to the ovens on site 2
My physics knowledge is nonexistent, so I'm sorry for the ridiculously simple question. When you're cooking on a stovetop (say on medium heat), does the tempe
So, I'm looking at the intersection of multiple brewing style of tea extraction, and the boil-it-to-death style of brewing, and I would like to know about how l
My wife brought a fresh, unfrozen whole 11.71 Lb goose for us to roast for thanksgiving. How long should I roast it for? I've found conflicting advice online:
I recently got into a discusion with the owner of my restaurant about using vegetable oil on the flat-top grill. We cook marinated chicken breast on the flat-to
I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger
I will be having 17 people for dinner, and I will serve a pork roast. Can I partially cook it, wait until it cools, wrap it and put it the refrigerator and fin
heated supafry a solid oil, sugar thermometer on temp 2 was 140 degrees c. 3 went to well over 200 degrees. when food added first cooked instantly then next s
I usually bake a 10" New York style cheese cake. cheese cakes. On my 10", I bake it for 45 minutes at 350 degrees, shut off the oven but leave the cake in for
On my pasta package it says something like ready for double cooking and more curiously it gives cooking times of 11 min for regular (single cooking) and 5.5 / 2
In an oven, when following cooking times from a recipe, do I have to adjust times if I change quantity? I don't mean thicker or thinner food, I mean more or les
If I am heating a fully cooked ham that directs me to cook at 325 degrees F for 20 minutes per pound (ham is 3.38#) and I want to heat it through at a 200 degre
The only thing holding me back from truly enjoying cooking is that it takes so much of my time. The prepping, cooking, cleaning... What tech
Different recipes that involve boiling pearl barley recommend boiling pearl barley for different periods of time. How long should pearl barley be boiled for, a
I have a butterflied chicken in the fridge that is marinating in a mojo mix. I have read many times to SV it at 148f. But what about time? I would like the b
I bought a slow cooker: and connected it to a temperature controller: Usually precise temperature control is employed in sous-vide, but I don't want to co
I believe the rule is that fish which is 1 inch thick should be simmered for no more than 10 minutes. What about fish like anchovies, whitebait and sardines wh
The best I have found is the following: "The house-permeating “fishy” aroma of cooked fish appears to involve a group of volatile molecules formed