Hi all. A relative of mine is very talented in the kitchen and often sends extras. Problem: since early summer or so, things sporadically seem to have a chemical taste that can also be smelled when the package is opened. I've smelled it on cookies, cake, veggies, chicken... I thought it was Pam that turned chemical-ly for some reason but how long does a can last..? And it doesn't seem to be on everything. Only one person other than myself seems to notice it. Just wondering if anyone had an idea as to what it might be..? TIA
I've noticed recently in WW pasta (haven't checked regular) tiny white things in the water- not all the same size- but very small almost resembling dandruff (sorry). Are those bugs or from the pasta itself or what...?? Thanks.
Every so often I'll hear from some "great" food mind never to crack an egg on an edge because the shell will end up in shards and then in the food. And sometimes just for the fun of it, I'll go against my natural instinct of breaking the shell as I normally do, on the edge of the counter and instead do it on a flat surface. Every time, down the line, I end up fishing out bits of shell. I'm still a firm believer in the "corner" method.
What cooking "rule" do you break?
Whats the one thing you wish you could skip when it comes to the kitchen?
I was frying some donuts tonight, and I noticed the oil looked sort of cloudy. It was cottonseed oil, and I decided that since its not the highest quality oil, and it was the only thing i had that was possible to fry with, it was worth trying a little bit. Once the oil got to temp, it seemed to have cleared up (sorry for sounding like a weather forecast here). The food came out fine.
My question: This has been sitting in the pantry for a few months? How would I know if oil is bad?
My sister got me an early birthday present, she got me chocolate glazed donuts from an awesome place near her. Its been years (!!!) since I've had them and well, ya cant just stop with a couple of them. Any suggestions for a recipe?
(that would be the chocolate cake-like donuts with a white glaze drizzled, not the plain donut every supermarket has with the white/chocolate glaze and sprinkles.)
This week I made for dinner a kind of stir fry with chicken breast, bell peppers, onions, and garlic. The chicken came out a bit dry for my taste, not terrible, and because the pieces were pretty small that helped a bit. I've made it before with varying results, but I'm not doing anything different. Any ideas on how to avoid this in the future?
Hi all. I made some chocolate crinkle cookies today which taste great. They're really chocolaty and fluffy but they're totally flat, resembling lace cookies. Any suggestions? Thanks a lot.
1/2 c. vegetable oil
2 c. sugar
2 c. flour
1/2 tsp. salt
4 sq. unsweetened chocolate, melted
2 tsp. vanilla
2 tsp. baking powder
1 c. confectioners' sugar
Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time. Sift flour, baking powder and salt into oil mixture. Chill several hours or overnight.
Heat oven to 350 degrees. Drop teaspoonful of dough into confectioners' sugar. Roll into balls. Place 2 inches apart on greased baking sheet. Bake 10-12 minutes. Do not overbake. About 6 dozen.
About three years ago I walked into a local restaurant and got something called blackened spicy salmon. To say it was incredible wouldnt be doing it justice, it was juicy and seasoned and the top had an awesome crust. Soon after, the restaurant closed and I've been trying to replicate the dish since, but nothing yet. The only blackening spice I succeeded in finding was Old Bay which came out nothing like the original dish. I live in NYC, any ideas what else I can try? Thanks
This will possibly be a question with no real answer but I'm gonna try it anyway. I dont think I can knowingly swallow yogurt in any form (that would be other than frozen) and I've shied away from using it in recipies. My question, is there any substitute for greek yogurt? TIA
Does anyone have a good recipe for sufganiyot that come out with a spongy and light textured inside that store-bought ones come out like? Thanks in advance and happy Chanukah!
I've seen cooks, chefs, etc use buttermilk to get a better crust on fried chicken. Is there anything other than buttermilk (thats dairy free) that would give the same results?
Hi! I'm new to serious eats, and I wonder if someone can help me. I'm looking for a recipe for chocolate (but I'll take any flavors) ice cream with no raw egg. Hope someone can help me, thanks a lot!
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