Suppose I boil water in an electric kettle in order to add hot water in a cup containing a tea bag. Should I cover the metal ring with water or is it ok if the
I am wondering if microwaving food is considered dry heat or moist heat. It has a similarity to frying in oil as it doesn't heat it in water. And I know frying
Cans of beans say "Heat for 3-4 min. DO NOT BOIL". Does anyone know why canned beans should not be boiled? Surely they were boiled when they were first cooked,
Due to space constraints I keep my oils and some various cooking sauces above the gas stove/oven. These can get VERY hot up there. Am I ruining my oils? The red
I order coconut oil and it is bottled. In the room temperature, it is solid, so I cannot reach the contents of the bottle. Is there a way, how to get that oil?
I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so th
Just learned how to make aioli a while back and I'm curious if it can be heated while cooking or if it is something intended for the end while plating.
Where I live I currently don't have a toaster, baking sheet, pan, or really anything that I could use as a container in the oven. I'm starving and I'd like to
There seems to be a lot of disagreement about cooking "light" (as in texture) scrambled eggs, which would seem to be one of the simplest of foods. (To be clear
I cook Challah rolls very often. Sometimes it all goes great. Some other times I encounter an issue I cannot identify where it comes from. The baked challah r
We recently got an earthenware tagine. However, being earthenware, it can't be directly exposed to the stove flames. The manual calls for a heat diffuser, but t
A recipe asks for a teensy cake to be cooked on High for 70 secs in a 950 watt microwave. What temperature would 'High' be? like in Celsius or Farenhite
I am thinking about buying two pots online. I looked at Amazon.ca but I have a hard time to know whether the pots I am looking at will work on induction. How ca
I usually use wine in my tomato sauces, which are usually slowly simmered on the lowest heat setting. I'd really like to make this recipe from The Pioneer Woma
I recently visited a fondue restaurant, which had a cooktop built into the table. By all appearances, the cooktop appeared to be an induction cooktop, but I wa
I have glass, plastic, stainless steel, earthenware, and melamine vessels. Which one of out of them should be used to retain the heat of the prepared tea for a
There are a lot of posts and videos on the internet about picking up the correct watermelon. Sure. I get that. My question varies a little different. I current
I have a cezve I bought some time ago. I've tried making some coffee with it, and after about 30 seconds of heating on the stove, it starts to leak (dripping on
I have recently started to learn how to cook. Whenever I am trying to make a chapati or to cook a vegetable, I start experiencing an acute hea
There is not much I can add on the title without going off topic, just was wondering about it. Any seasoned advice?