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I have a few-years old enamel/cast iron Dutch oven. I haven’t looked after it that well, and the inside is showing small cracks (crazing), and there is some grey discolouration...
Asked on 10/02/2021 by Chriiis
1 answerI've made deviled eggs hundreds of times over the years. On rare occasion, after being refrigerated, they weep. I always follow the same procedure, making sure that the egg whites...
Asked on 10/02/2021
2 answerIt's my favorite but its getting a bit worn and I've been trying to order a replacement online. I've tried "spatula with scooped sides" and "spatula with angled sides" but...
Asked on 10/02/2021
3 answerI'm new to salmon. I've been trying new dishes but I read online that Alaskan salmon is not the greatest. But is pink salmon the same as Alaskan salmon? I've...
Asked on 10/02/2021
2 answerI've just made some stock and its bed time now. Do I need to strain my stock before I go to bed, or can I leave it overnight with...
Asked on 10/01/2021
5 answerI'm from Canada (where there are multitudes of graham crackers!), but I'm currently living in Australia. They do not have anything like graham crackers here, and I could really use...
Asked on 10/01/2021 by cinnamonscribe
13 answerWhen I cook grilled cheese, I put a tablespoon of butter on the pan, and the pan is hot enough that it quickly melts and sizzles. However, when I put...
Asked on 10/01/2021 by user91251
2 answerCan I use egg yolks for all or part of whole eggs in strata?...
Asked on 10/01/2021 by Kathy Murphy Swetzoff
0 answerHow could plant-based lamb be made? I'm looking not only to imitate the flavor* but also the texture of slow-cooked lamb. *cf. "How can I imitate the flavor of...
Asked on 10/01/2021
1 answerI've twice now had a microwave cover that was advertised as microwave safe melt while heating food. The first time, I was reheating Chinese leftovers (3 minutes on 950W, like...
Asked on 10/01/2021
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