I don't cook meat very often, however when I do it often turns out "dry" rather than moist and juicy. How do I ensure my cooked meat turns out moist? thermome
I'm cooking a turkey for thanksgiving for the first time. I've got a beautiful 11 lb turkey and according to the websites I found, I should cook it for about th
I've been looking into getting a pressure cooker since it works on the premise of increasing the boiling temp of water thereby cooking things more quickly. Oper
So I've always thought of cooking this way: Higher Temp & Less Cook time = crispier vs. Lower Temp & More Cook time = softer Now obviously this does
Are there any advantages to using a stove instead of oven? As a woman of science, this is a question that has been lingering in my noggin for a very long time.
I've never used dried chickpeas before, but I'm not wanting for chickpea recipes. The bag of dried chickpeas I got contains no instructions for cooking. I know
I have a recipe for roasting sirloin of beef. It calls for a 1.5-2kg piece of meat. I couldn't find a piece this large, so have two half sized joints - one abou
How long should I bake a 13" (330 mm) sponge cake? Which gas mark should I use?
I'm baking an acorn squash. How long should it bake for and at what temperature? I also noticed on the spaghetti squash question that those are baked sliced fac
I have a recipe for braised lamb shanks that I'd like to convert to use lamb loin chops instead. The original recipe calls for the shanks to be browned and then
I've made many cheesecakes before using a 9" spring-form in a water bath, and have always loved the result. For a party coming up, I'd like to make individual-
I'm getting ready to heat up a pre-prepared meal (the ones that are kept in the freezer), and the instructions say to place in a pan and cook on high heat for t
I have an Atlantic salmon fillet in my frig at the moment, but I really have no idea what the normal cooking temperature and time are for a salmon fillet. What
Is there a rule of thumb for the weight or cut? I'd prefer to err on the side of well-done, as I want to serve it to my toddler.
Soon I will be moving into a flat with a gas hob, and I've only ever had experience with electric hobs before. What do I need to be aware of in terms of the di
Really basic question that's bugging me... Speaking mathematically, 200 degrees of heat for 10 minutes should be the same as 400 degrees of heat for 5 minutes
Straying from the printed recipe still makes me a little twitchy, so I ask you, gentle cooks (chefs?): Can I safely double the cooking time? (In this case, it'
I've often heard that the key to a great chili is letting the ingredients soak and/or simmer for a really long time. However, all the recipes that I'm finding s
I bought some Frozen Crab. How long should I boil it for before eating it? (I have some snow crab and King crab legs)
Pasta, noodles and such foods are often labeled "cook for n minutes". Are the ingredients for these foods purposefully balanced such that the average optimal co