Since they take so long to cook I was wondering if I could do something like cook them half the time one night and then finish cooking them the rest of the tim
I have a 2.25 lb stuffed pork loin with prosciutto and spinach. How long do I cook and at what temp?
I'm making chocolate cupcakes and halving the recipe. Do I halve the baking time as well? I'm not changing pans, it's a normal cupcake tin.
I'm making veal stock that's later going to be reduced to a glace viande. In the past, I was always close enough to observe the process and strain the stock w
Maybe this is not he correct site but how do you tell people to leave my cooking alone. Unless it is a big complex meal there is rarely a n
someone says that temperature is the most reliable way to know if a food is done is or not they say that there are various signals to know but none of these ar
I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac
Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special cha
I know its wired but i need to keep my pizza for one hour in oven with 230 Celsius degrees to properly cook it but everyone says 20 minutes or less is enough i
When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that take
For various reasons I have to bake yolks to the consistency of soft boiled eggs, what is a good temp and time to do this?
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every rec
When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?
Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be e
Say I'm cooking using a smooth-top stove. A burner area has a small burner, which is surrounded by a larger burner area. If I have a small pot on a large eleme
I had 24-oz. bags of chili mix beans that consist of red kidney beans, navy beans, cranberry beans, and black beans, and which have been stored in our pantry in
Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastro
I made a Shepherds pie for dinner, its assembled and ready to bake. I'd like to hold off for a few hours though, maybe 4-5 hours. I have no room in my fridg