Is 'honey in crystallized form' the same as 'raw honey'? Subquestion: can heated/pasteurized/decrystallized honey ever crystallize again?
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not
Oven is in new condition, however about 10 yeqrs old. The oven does not have a signal to let you know when desired temperature has been reached. Mfg. suggested
Everything in a beef stock seems to be about going slow and taking time. When it comes to roasting the bones though, it seems that most people recommend roasti
My kitchen gets too hot during the summer while I am cooking. I have exhaust fans installed in the kitchen, but it's not really helping. I have four questions:
When I fry an egg I frequently cook them on medium-high and it takes 2-3 minutes with one flip. Some of my family will cook eggs over a very low heat that take
Does it matter if I in which water temperature I start to prepare hard eggs? Of course, the preparing time will be still measured from boiling - but does it ma
Why bake, cool then torch the crème brûlée? Why not skip the cooling? Is cooling for setting? Cooling for 4-24 hours is in almost every rec
I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery.
I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and fl
I purchased a cheap kettle charcoal grill a few weeks ago, and I feel like it's not getting hot enough. I'm using a charcoal chimney which takes about 40 minute
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were
I love cooking poached eggs at home. Assumption: This is all sea level (+/-15 metres). I went to a hotel with glass walls to the kitchen and watched the way
On my refrigerator, there's a wheel (1-5) to adjust temperature/power, but there's no indication about it - is it power (1 is low power and 5 is max power with
I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (bu
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd
I recently encountered a few recipes where food is not allowed to 'get colour', or become brownish while baking. A few examples of what I mean: Chicken turns
Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this
I have read several articles and watched several videos talking about the proper way to gauge the temperature of a grill. Basically they state if you can hold y
I freeze sandwiches made from homemade bread rolls at the weekend, paired in plastic bags, and get a set out at 6 am to take to work in a rucksack. They stay th