I'm a recent college graduate, and will begin working 40 hour weeks soon. I'm not good at cooking, and I prefer to cook all of my food (fish, chicken, turkey, v
I am doing a solar system project in my science bell. I have the choice to make edible food. So I wanted to make cookies for the solar system. Here's the proble
I have read the question here but that question doesn't help me, since the options available in that situation, are not applicable in this situation (see "Limit
what does watt specify in induction stove? Does a higher watt induction stove implies that the cooking will be faster? Is electricity consumption of higher wa
I see Pillsbury pre-made dough rolled in tubes. This makes it easier to open it at one end and chop off slices as needed. In my case, I force freshly made coo
How can I chop or mince meat more easily? Currently I just use a knife and chop it up. Meat grinders are no good. I am not trying to make sausage. I want to c
Considering that mounting a fighter jet afterburner in my kitchen (or anything, for that matter) isn't very convenient or realistic, what would be a realistic w
I was recently given an unused knife from an elderly relative who downsized her home. It is stainless steel with a sort of "double serrated" edge. Out of c
I'm wondering if it is possible to bake on a SilverFire rocket stove, ie. by attaching a metal box to the top, or any other way? I have researched it- Google se
I have this 5 quart, aluminum nonstick pot. It is my go-to pot for candy making (fudge, toffee and brittles), jams and jellies. It also gets used for stews an
My family has owned a stainless steel steamer for a long time with a single raised vent to let steam into the upper compartment. It's great because there's no w
My waffle iron does not cook Belgian waffle enough (they are not brown on the outside but are cooked on the inside) at the recommended temperature and time. wha
I am a home artisan baker, and am looking to build a table for myself to do folding/dividing/shaping of my bread doughs. I usually work with wet doughs (78%-95
I care about gas saving and for that I want to cook with the lid covering the pot. This allows me to reduce the fire power of the stove top (then using less gas
Just bought a new stove with glasstop. I have a Red Copper (ceramic copper infused cookware) and not sure if it is recommended for the glass top. I read that
I recently bought a Good Cook brand sheet cake pan, not realizing that it was nonstick. I'm was wondering what kind of nonstick coating it had, since the only c
My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do a
What do they mean, what is the best usage for each setting, and why?
I do have a kind of problem with cooking basmati rice in my rice cooker. I am following the cooker instructions - for two cups (the cooker one, not the measurem
My pizza stone basically "lives" in my oven and I will be baking on it tomorrow. Also on tomorrow's kitchen agenda: small palmiers, sugared slices of puff past