I cooked a batch of garbanzo beans, immediately washed under cold tap water, drained 10-20 minutes, and transferred to the fridge to chill for a few hours, the
In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think o
I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interes
My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded
Everything I've found indicates it's safe to reheat boiled eggs - but nothing I can find indicates how many times. (I assume one should chill them back down to
I bought some pre-made crepes from the store the other day. I know that when making crepes, cognac is used. The advice I found online points to heating the read
Can I use no boil lentil lasagna noodles, cook the lasagna, then freeze and reheat without mushy noodles?
Bought some frozen brocolli fritters from a restaurant. But as it was closing time and the cooks had left, I couldn't get any proper instructions on how to rehe
Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a
I bought a large joint of beef which I roasted on Sunday. On Monday I made a stew from leftovers. From a food hygiene/bacterial growth persp
Let's suppose two (identical) pizzas have to be consumed some time after they are baked. One pizza is kept at the same temperature constantly. The second pizza
I made brisket last night (to serve tonight) using a recipe I have made several times. I usually cook the night before serving, using a Large Le Creuset pot. Re
I am hosting an Oktoberfest party tonight and would like to do much of the cooking this morning and just re-heat things before the party for time management pur
My spaghetti sauce is made with fresh tomatoes, ketchup, garlic, some vinegar, and some basic seasoning. I've been told it's not good to reheat the sauce over &
I plan to serve a sauce made by reducing 950g cream until it splits, then whisking in 50g cold cream to form a homogeneous thick sauce. The recipe I’m ref
Thanks for the view. This question follows on from this one (Why Did the Duchess Potato Collapse), I have now prepared the mashed potato with egg yolks and do n
I'd like to make yogurt with non-fat dried milk enriched with canned (full-fat) evaporated milk. Since both these products have already been heated in the manu
There's a sandwich press at my work and I'm trying to think of a way I can meal prep sandwiches for the whole week in one go. I'm thinking freezing them is the
I am, probably, a beginner at cooking (can make a small variety of dishes well). Of late, I have been expanding my skill set and have been striving to reheat le
I have some sauces held in squeeze bottles: Low Density Polyethylene (LDPE), recycling code 4, dishwasher safe. I want to stand them in hot water. Is it safe al