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- I’m making erins chocolate chip banana bread and I want to make the chocolate...
- I will be holding a book launch party for a book I am writing about herb, but...
- I have ground beef with an expiry date that's 4 days from today. I want to...
- It says to add the cream to the caramel sauce, but none is listed in the...
- I made some delicious mussels (wine based broth) and have extra broth...
- I made Crema Catalana recently (like Creme Brulee but made with egg yolks and...
- I'm going to make a cauliflower casserole and I was wondering what would...
- I want to make this cake, however, I'm a "plain" flavor fan and particularly...
- I am new to sourdough... If I fed my sourdough starter in the morning and it...
- Neither of the pictures seem to bear any resemblance to the description of how...
- The bagels were delicious and quite easy. I made 6 but we are just 2. I had to...
- Couldnt find fresh basil last time I was at the store. I'm making a recipe...
- Would like to do some prep at home.. we do have small kitchen with stove...
- I have 1-1/2 lbs of bone-in short ribs. It doesn’t look like enough meat for...
- How to delete account?
- I've tried multiple recipes now, following them precisely. My mixture is...
- I’m smoking a 10lb brisket on my new Webber kettle, I bought charcoal rails...
- the chili oil recipe says to add the chili flakes to the saucepan along with...
- My cheese sauce for scalloped potatoes "breaks", or separates during baking....
- We just find it easier to soak the big pot after dinner and wash it in the...
- I haven't bought shrimp since I read about the prevalence of slavery- and even...
- Is it possible to use Italian eggplant instead of Japanese eggplant?
- Is there a substitute for the powder? If so, what is it?
- Hello friends! I am going to Lima for a couple days for work and will have a...
- I'm buying a copper pan. Would you recommend tin-lined or stainless...
- I have a lot of unsweetened baking chocolate. What's the correct ratio of...
- Hi, using this recipe what inch cake will this cover? (Crumb coat and final...
- Starter was very active 2nd day. Not so active now. Do I wait for lots more...
- I have leftover takeout: Chinese style stir fry green beans. Any way to...
- What is the difference between olive oil, EVOO, and refined olive oil.
- How much of each? The ingredient list is not the same as in the directions....
- After adding the orzo, do you cook with the lid on or off?
- I see chorizo listed as an ingredient but no instructions on when to add...
- Hi! I just made this cake and I haven't tried it yet, but looks amazingly...
- I’m confused on the instructions to pipe over the traces circle, then...
- I got a bunch of lovely mini turnips from my CSA, but have not the faintest...
- The serving size on this recipe is only for 1 person, if I’m making it for 3...
- I am making broccoli soup and the recipe calls for 6cups. Does that mean I put...
- Hi, could this is cooked on the stove without using the oven? I don’t have a...
- All I have on hand is skinless cod fillets. And right now there is a...
- This mystery is driving me crazy... I accidentally received someone else’s...
- Just making this cake, after 40 min center still wet. I reviewed ingredients,...
- I know celeriac is not the most beautiful veg, but should it look like this...
- Instructions from Staub say not to.
- If I only have boneless skinless chicken breast, or bone-in skin-on chicken...
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Does any hint of olive flavor come through that is off putting?
- I soaked my chickpeas for about 24 hours. I was hoping to make falafel, but...
- Hi there! I don’t think I see mention of the Aleppo (or pepper flakes) in the...
- Since I can't eat a whole pound cake and don't want to freeze leftovers, I'm...
- I have a question about the ingredient "red fresno chiles, coarsely chopped"...
- I use pastry pride as my frosting (whipped topping) when making cakes but I...
- I added buttermilk (cold) after I removed the beans from the heat, stirred,...
- I have a Rye starter and it has a lot of bubbles, grows as expected doubling...
- Please identify the brand and size pan Amanda used in her steak video.
- Can you use vegan butter instead of canola oil (or whatever is supposed to be...
- Does this recipe require steam for baking? Do I need a spray bottle/water...
- I've lost many recipes, and am hoping the community can help me regain them,...
- This red sauce recipe says cut onion in half, cook in oil for four minutes...
- 3c flour -6T. +6T cornstarch, then sifted= cake flour for Buttermilk pound...
- I make yogurt based cheese balls (from Labneh) and I know that they should be...
- I LOVE this salad. The dressing is incredible. However, I'm having trouble...
- If I soak my cased Polish or Swedish sausage in some liquid smoke will it...
- I want to divide this to make two loaves. At what point should I do that?
- I am making a pumpkin pie
- Just started making these and they are so soft that they just fall apart when...
- can I substitute whole wheat flour for plain flour and wheat germ? I don't...
- Hello! I bought a whole chicken from the grocery store, and it has some...
- We’ve made this bernaise recipe every Christmas Eve for decades. We’re...
- Learning how to cook
- I want to make this but my Hubby can't have Whole Wheat Flour. Hoping for...
- Can I use instant yeast instead of active dry and skip step one? Add the...
- Hi, I think some of the ingredients are missing from the recipe, I can't see...
- I'm using a recipe that calls for Kosher salt. I'm also supposed to sift it...
- And now that Im here: no problem if I want to add more matcha?
- I would like to make a few pies and freeze them for later
- The dough was kinda wet and I was a little worried about making too thick, how...
- Would anyone know the nutritional content for this dish?
- garlic is in the instructions but not in the listed ingredients
- I was thinking for making one of these chicken dishes for a group of about...
- Emma, I followed your recipe to the letter (am not in a high altitude...
- Do I need to refrigerate the jar after opening? Or can it live in the pantry?
- I have 19 minutes after the final fold and the dough is still quite sticky,...
- Whenever I add food colouring to frosting it turns bitter, especially the deep...
- Do you think substituting other bell peppers would make for a similar...
- The broth calls for 1lb and the meatballs call for 2lbs from the peeled broth...
- I found a recipe online for a Slow Cooker Chicken Parmesan and rice. I have...
- I made rainbow cookie cupcakes yesterday using only almond extract. They...
- I have a number of recipes that include anchovies--they're there for the umami...
- Hey there! Does anyone have a good meat thermometer recommendation -- the kind...
- And can you supply a recipe?
- What are rockets
- All I have on hand right now are boneless, skinless thighs. Would that still...
- I want to make pizza but the problem is I am out of all purpose/self rising...
- My mom is on a strict FODMAP diet because of IBS and she can't eat any kind of...
- There are so many gluten free flour blends out there; which one would be best
- What is one new flavor of macarons you tried during quarantine? Mine is lemon...
- Does an opened jar of pickles ever go bad?
- How do you shape a cookie log with parchment paper? I was making Samin...
- Spanish or Mexican?
- I want to try a recipe for our upcoming family vacation that calls for ground...
- I bought some green chili powder to make the chili in the Zingermans cookbook...
- I was cooking a pasta dish with some cheese when I added some greens it pulled...
- The meals build beautifully on one another and the food is gorgeous but it...
- I just mixed the ingredients for this cookie, and what is in the bowl looks...
- This comes from my husband who moved to Richmond, VA, when we married in...
- The ingredients were: mustard powder, honey, apple cider vinegar, light brown...
- Its made of orange juice, olive oil, - almond flour- no butter. Too big for my...
- I once had halibut in a restaurant that I've never forgotten, and would love...
- I used grade A pasteurized milk from the grocery store, followed the recipe...
- I accidentally made extra bechamel while making mac and cheese and it was...
- Hi. Just thought I’d share something I recently figured out. I love cooking my...
- because of the shallowness, boiling baking soda and water would be difficult....
- So this was the first loaf of sourdough that I consider successful after three...
- I’ve measured dry ingredients by weight. This recipe calls for 13 1/2 oz of...
- Hello! I made 2 9” rounds of chocolate cake. They’re very soft, moist, and...
- So. We have all our ramps ready to pickle tomorrow, and all the ingredients....
- I don't mind reading the whyies about each receipt i pull up. But just one...
- In your opinion, which is better and why: vanilla extract or paste? For...
- 'To make the caramel sauce, heat the whipping cream in a small saucepan, and...
- I made a batch of snickerdoodles and got distracted and took them out of the...
- Bought Yamazaki lid holder but it does NOT hold curved lids (Le Creuset...
- I made cookie dough a week ago and forgot to freeze it, can I still use it? I...
- Hello! I have a beautifully fresh 3 lb pasture raised pork shoulder but it's...
- Can I use it past the expiration date?
- If I wanted to make a batch to use in different things, how do I store...
- Hello! I have a beautifully fresh 3 lb pasture raised pork shoulder but it's...
- I made Ina Garten’s caramelized onion & Fennel scalloped potatoes 4 days ago....
- They stink..l watched the butcher cut them fresh..but man they smell terrible...
- The recipe says “do not use nonstick.” Why is this important? What happens if...
- Bought at our farmers' market. Pasta sauce? Eggs? Cocktail garnish?
- Hi all -- the recipe calls for 11/2 cup hot water. At least, that's how it's...
- I'm not a fan of the "french fried onions.".
- Even the batter was dry! I even weighed the flour waited 36 hours ! The only...
- After purchasing and receiving the beautiful Merpa Stovetop Pressure Cooker...
- Paprika isn't quite what I'm looking for, and I don't like cook'n. I don't...
- Last night I baked soft peanut butter cookies, but after baking them for the...
- The dough has been in refrigerator for 50 hours can I freeze some of the dough...
- Hello chef! I want to make a flavorful chicken breast with a peach chutney...
- This recipe is called Fish tacos with Mango Guacamole, but there is no list of...
- Hi, I have a le creuset enameled dutch oven and when I bought it I was told...
- 6 cups of water to 1 lb of pasta? Isn't that going to leave me with a very...
- Video shows the 4 quart oven, is that to small? I also have the 5 quart tall...
- I’d like to make a savory tart today, but I only have 2% milk. The recipe...
- I'm excited to ramp up and get cooking but do you see any issue with...
- I just left this question as part of my reveiw, not seeing the questions...
- I’m making this tomorrow, but I don’t have a meat injector. I was planning on...
- My husband got excited about making a red curry sauce but it turned out wayyy...
- I love to steam broccoli and other veggies but I hate waiting for my water to...
- Is my banana bread cake cooked? So I baked a banana bread cake that was a...
- I don't have corn syrup, would maple syrup or honey work? If so would it be...
- How can I clean/scrub cast iron off crusted remands of pork roast.
- I expect the cooking time to be a lot longer, but would that be the only...
- Hi Everyone, I would love to seek opinion from you all on what the name of the...
- So I baked a banana bread cake that was a failure, the thing is I cooked it on...
- I have a family recipe for cookies, that I would like to turn into a cake,...
- Now that Thanksgiving is over, there's an etiquette question I've been meaning...
- What is your favorite "Pick up something quick and easy" at the supermarket...
- In the filling prep, there’s a third egg listed in ingredients, but not in the...
- Does anyone have any thoughts about substituting an equal amount of olive oil...
- This question was asked previously but I do not see an answer. Thank you.
- I have everything needed except heavy cream. Can I sub with anything? I have...
- If you don't have Rye Flour and wanted to use wheat or almond flour, would the...
- I’ve left some rhubarb soaking in water overnight. Can I still cook it and...
- Expiration date?
- The video shows a total of 6 cups of oats used but the recipe calls for only...
- I got a cast iron skillet from a friend and I need to season it....
- I have some 46% I could mix in to lower the percentage (12oz 66% to 4oz 46% to...
- Question. I’m going to make two pizzas but I only have one cast iron. If I...
- Make the cookies according to directions and they were very soupy. Wonder if...
- I'm thinking of trying this with beef bottom round - it's much leaner than...
- Looking to make chicken Marbella for my daughters birthday. Our chicken is...
- I’ve read and reread the recipe but don’t see an amount for the rice. I messed...
- I cannot find chocolate disks are larger semi sweet chocolate chips ok
- I was thinking about a Lodge cast iron dutch oven?!
- Food is good...But not great..spices make it come alive
- Can this be frozen?
- Some bags of sesame don't specify and simply say black sesame.
- Hi, I have a steam oven. Can I use the pre-set for rye mix sourdough with 50%...
- I wanted to know how much water one might add to imitate the dilution of...
- Why is there so much liquid (400 g) vs the dry ingredients (300 g)? My dough...
- Baking ideas for using this as an ingredient
- Not listed anywhere in ingredient list; however, included in directions. I...
- Has anyone tried using coconut sugar as a replacement for the 2 cups of...
- Due to shortages, I cannot find bread flour ANYWHERE. If I use all purpose...
- for Persian-ish rice. Please advise. Any direction would be helpful.
- Directions said to cook on 325 for 30 minutes. Using 9 x 13 pan
- I broke an 8” Cuisinart 8” slicing knife in two pieces by using the side of it...
- Hello all! I have a really silly scenario that has been the cause of much...
- Food safety question: Last night, in a classic, "I thought you were putting...
- Given the shortages of ingredients, I'm reluctant to toss anything: I made a...
- What changes in the recipe should I make?
- Or will that destroy the crunch factor? This recipe sounds delish and...
- using my skillet
- Hi, I’ll be making this today and just wanted to see if I can omit the pearl...
- It’s the recipe where you wrap the cheese and asparagus in ham and then cook
- Can I substitute honey for the brown rice syrup? Have everything else!!
- I made meatballs with extra lean ground beef. They came out very beefy, more...
- Can I use the Green Roasting pan like a sheet pan to roast veggies, etc?
- Do you water bath can it, put in the refrigerator or just put it on the shelf?
- I also need to marinate it for about an hour. Whats a safe method to go about...