I’ve just assembled a vegetable lasagna, and the filling and sauce have both come out erring a bit on the watery side — not dreadfully so, but notic
Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take
The last time I went to a seafood restaurant in Sai Kung, we bought fresh abalone from store on ground floor, then took it ourselves to restaurant. Restaurant c
I have been experimenting with different methods and I am trying to find the perfect extraction time for each of the elements of my stock. I first noticed this
So long story short, I really like making tofu at home and I have done it a lot of times. I am pretty happy with my end results, but the boiling soy milk part a
I have a baked chocolate ring cake, but I want to convert it to a square cake. How I can do it?
I have a package of “quick cook brown rice, and I am hoping I can cook it with my 2 quart Instant Pot. Will this work? How long should I cook it, what pre
I'm not in any way any kind of good cook, I just eat a lot of chicken breasts. I used to have a bargain basement janky gas oven that I would run on full heat, a
Prepackaged microwave food typically says to microwave on high for n seconds. It usually says that the instructions are meant for an 1100 watt microwave (give o
I cut it up into 1.5 inch cubes and cooked it at 200 degrees F. I'm trying to make brisket curry and It's just been simmering at that temp for the last 3-4 hour
I used raw spinach in salads. I use it well cooked in soups, pies, and sauteed by itself. For some recipes (mostly in omelettes) I like it flash-fried, just
I'm planning to make crème brûlée-flavored French macaroons, which will consist of vanilla-flavored macaroons, topped with caramelized sugar
I forgot to preheat the oven while prepping my potatoes to be baked. Dinnertime is one hour away. I put them in anyway and turned on the oven. My spouse says
Is there a way to keep Totino's Pizza Rolls from opening and spilling contents in the oven, or is that just what they do? We normally cook half the bag at 425&d
I have a number of rice dishes that use tomato-based liquids (tomato soup or tomato sauce) or semi-liquids (tomato paste) as part of the cooking process. I use
I've recently gotten my pre-seasoned cast iron skillet and just tried to sear some meat. 1st attempt was on a rack of lambs and 2nd was on a salmon fillet. I co
I took a recipe that a called for 45 minutes at 350 in a 2" tall 9" pan, doubled the recipe and put it in a 4" x 9" tub pan. Are their any rules of thumb to use
Scenario: I want to hard-boil a single whole egg with the least amount of effort and active cooking time. I don't own an egg steamer and don't want to buy anoth
How long does polenta take to cook? I never made one before. Chefs on YouTube always make it in like 10 minute tops. But people online have written that it take
I am wanting to cook relatively small portions of dry beans but am not sure what kind of equipment to buy. My main concern is energy efficiency: I expect to coo