In a cooking dilemma? Have a burning question? Hotline is here to help!
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I have a question about the ingredient "sorrel, washed, spun dry and chopped" on the recipe "Creamy Sorrel Soup" from thirschfeld.
rparagus asked a question about a recipe almost 5 years ago: Creamy Sorrel Soup/ Last answered almost 5 years ago -
When letting dough rise for bread, is it necessary to cover it with plastic wrap?
asked by mira375 almost 5 years ago/ Last answered almost 5 years ago -
My grandmother used to make shnecken. Has anyone ever heard of this and if so do you have a recipe?
asked by chef on everit almost 5 years ago/ Last answered almost 5 years ago -
Hi anyone have any ideas for vegetarian ( no seafood) sushi fillings. I want some tasty ones and so far I have only thought of " cucumber and
asked by pickledpossum almost 5 years ago/ Last answered almost 5 years ago -
Help! I sliced instead of chopped my onions for chowder. Now I have stringy onions with each spoonful. Can I purée the broth to save the sou
asked by lbs70 almost 5 years ago/ Last answered almost 5 years ago -
Good recipe for baked salmon with a brown sugar crust?
asked by Bemidji almost 5 years ago/ Last answered almost 5 years ago -
Canning Merrill's Boozy Sour Cherries
Emily is a trusted source on General Cooking.
asked almost 5 years ago/ Last answered almost 5 years ago -
Lobster Mushrooms
asked by MaddyBelle almost 5 years ago/ Last answered almost 5 years ago -
Pumpkin Soup
asked by Pastor Paul almost 5 years ago/ Last answered almost 5 years ago -
I have a question about the ingredient "1/4 cup hazelnuts" on the recipe "Arugula Pesto" from cristinasciarra. Do you peel the hazelnuts before or after you toast them?
Marti Kennedy asked a question about a recipe almost 5 years ago: Arugula Pesto/ Last answered almost 5 years ago -
Bloody Marys for brunch what garnishes do you use?
Sam is a trusted home cook.
asked almost 5 years ago/ Last answered almost 5 years ago -
roasting two chickens at the same time do you cook it longer?#roast
asked by Andrea J Levine almost 5 years ago/ Last answered almost 5 years ago -
Egg Substitutes for Tres Leche Cake
asked by Lost_in_NYC almost 5 years ago -
How long are packets of quick/instant oatmeal good? It's got to be longer than the packaging claims?
asked by mvangraaf almost 5 years ago/ Last answered almost 5 years ago -
stringy mangoes
asked by ATG117 about 5 years ago/ Last answered almost 5 years ago -
To my Jewish friends, L'shana Tovah! Happy New Year 5773
pierino is a trusted source on General Cooking and Tough Love.
asked almost 5 years ago/ Last answered almost 5 years ago -
I'm teetotal-- what all purpose alcohol should I keep in my pantry?
asked by passifloraedulis almost 5 years ago/ Last answered almost 5 years ago -
New cauliflower on the grill ideas?
asked by Summer of Eggplant almost 5 years ago/ Last answered almost 5 years ago -
Has any here used trisodium phosphate to boost their dishwasher detergent?
Sam is a trusted home cook.
asked almost 5 years ago/ Last answered almost 5 years ago -
How do you make brown butter
asked by KKool almost 5 years ago/ Last answered almost 5 years ago
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Old fashioned peanut butter fudge?
asked by Mckenzie 2 days ago/ Last answered 1 day ago -
Can i use cooking mill chocolate block in brigadeiros instead of cocoa powder, if so how much if i am using 1 can condensed milk?
asked by Asia Sufian 5 days ago/ Last answered 3 days ago -
Can i freeze spreadable butter to make it hard
asked by Blessing 8 days ago/ Last answered 8 days ago -
I was making peach pie. The 3 lbs of peaches did not yield much "meat" for the filling. I have frozen black berries and fresh red raspberries. Help?
asked by plotto 9 days ago/ Last answered 8 days ago -
How to substitute white pepercorns for green peppercorns?
asked by Jim 9 days ago/ Last answered 9 days ago -
My sourdough starter is only 5 days old can I try to use it in my pizza dough?
asked by Jane Smith 10 days ago/ Last answered 10 days ago -
mayonnaise made wrong way....can I make it right
asked by thabsheeq 11 days ago/ Last answered 11 days ago -
Am I able to cook vegetable stock from frozen
asked by John Hall 13 days ago/ Last answered 13 days ago -
Cultured buttermilk or Lemon + Milk trick buttermilk for fried chicken
asked by Ronan Gow 15 days ago/ Last answered 14 days ago -
Increasing the size of of Marcella Hazan's Roast Chicken with Lemon
asked by Diego de la Torre 16 days ago/ Last answered 16 days ago -
I would like to purchase the salmi bouquet but I'm quite curious as to why there are 2 shipping fees. $29 seems a bit steep for a $50 gift
asked by Evan 16 days ago/ Last answered 16 days ago -
So i have fried chicken a few times and after frying some of the chicken is gone and I can see down to the bone. What am I doing wrong?
asked by Dezha 17 days ago/ Last answered 16 days ago -
Cream of chicken with beef?
asked by Kiram 17 days ago/ Last answered 17 days ago -
can you seson meat before vaccuum sealing and freeze it? will the salt draw out moisture and create liquid that will leach flavor from the meat when
asked by Karren Derosa 19 days ago/ Last answered 19 days ago -
Can pastry dough made with shortening be left out since no butter is in it?
asked by My 23 days ago/ Last answered 22 days ago -
I have this square skillet and I don't know wether to put butter in it before I start cooking my hamburgers or if I don't add anything at all.
asked by Jordan Trover 25 days ago/ Last answered 25 days ago -
I am making a choclate buttercream frosting for my cake. But the cream available is more of a paste rather than the liquid cream i see in recipes
asked by Salman 25 days ago/ Last answered 25 days ago -
I accidentally left a pot of cooked lentils made with some leftover bone broth out on the stove overnight, 13 hours! Will it be safe to eat?
asked by Cristina 26 days ago/ Last answered 26 days ago -
Baking Pans
asked by Manuel C M Carvalho 28 days ago/ Last answered 26 days ago -
How to make own Falafel spice mix?
asked by Laila Changezi 30 days ago/ Last answered 29 days ago
There are no unanswered questions.