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I don't get it. Various net pundits assert that it's a bad idea to season cast iron with butter, because butter consists of proteins + fat, and the proteins will...
Asked on 11/13/2020
1 answerMtn Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. It does have orange juice in the...
Asked on 11/13/2020 by Cos Callis
5 answerI left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at...
Asked on 11/13/2020
1 answerIs there some guide I can use for cooking soft boiled ostrich eggs?...
Asked on 11/12/2020 by Sam Holder
2 answerOnce water is boiling you can either leave the heat on quite high, or turn it down a bit so that it just keeps boiling. Apart from extra water vaporating,...
Asked on 11/12/2020
9 answerDue to a shortage of ingredients I made pate using odd proportions of ingredients and my pate hasn't set at all. Can anyone suggest ways to help it set? Would...
Asked on 11/08/2020
2 answerI am making pumpkin pie from scratch, the filling is way thicker than in the video recipe I followed. Will it still cook properly? I used 2 cups of fresh...
Asked on 11/08/2020 by Diva
1 answerGuanciale is something I've never seen in the UK. What can I use as a substitute? Or, alternatively, is there somewhere I can source this in the UK? Note: I'm...
Asked on 11/07/2020 by Dog Ears
6 answerI make sandwich bread to replace store-bought. However, I need relatively thin slices for peanut butter and jelly and other kid-friendly sandwiches. Any tips for slicing bread?...
Asked on 11/06/2020 by Sunny O'Neil
4 answerThis recipe for poppy seed rolls calls for 1 large yeast. How much yeast am I supposed to use? I usually see recipes measure it in teaspoons,...
Asked on 11/05/2020 by BinaryTox1n
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