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Here's a fun and relevant fact: the "dryness" of a bread is influenced more by the amount of fat in it and the details of baking than by the original water content. In this case, I recommend the f...
How long do I need to marinate a piece of meat for flavor to penetrate all the way into it? Are there easy calculations based on the maximum thickness? Does it also depend on the kind of meat or sa...
I made a braided challah that came out reasonably overall but tastes a little dry. I'm not sure which parameters I need to adjust. The recipe I followed specifies the following ingredients: 3/...
My guess is that your pellet grill has much better heat control and heats much more evenly than your oven. Depending on how well your electric oven's thermostat works, the temperature inside the o...
Pesto Not a whole meal, but the key part of a quick meal: Our annual pesto production goes into ice cube trays, then into freezer bags once the cubes have frozen. A few cubes at a time can be pul...
Beeswax is widely available, safe for accidental consumption, and will protect surfaces from the corrosive effects of atmospheric moisture and salt. Although bees are not harmed in the production, ...
"Macaroni" in common usage in the US specifically refers to "elbow macaroni", the kind of dried pasta you are talking about. The US has a standard of identity. From the Code of Federal Regulations:...
Disclaimer: I don't personally deep-fry anything either, but my relatives do. Proper hardware is essential for this task. Standalone deep fryers suitable for use in a home kitchen can be found fai...
The major (I say major - that's a relative term) difference between bread flour and all-purpose flour is the gluten and protein content; bread flour has more of both. In practical terms, this means...
Today I run out of oil that I use for my pan to roast meat, vegetables and other stuff. I found myself in my local supermarket and was bewildered by the sheer variety of oils. However, in my superm...
Take it as a lesson for next time! Fundamentally, if your cake isn't done yet, there's not much you can do except bake it for longer - there are things you can do before you cook it, but once it's ...
One very obvious benefit is the situation when the freezer breaks. Then everything gets destroyed. A benefit of freezing is that, provided that the freezer does not break, is something you cannot r...
It is often possible to add another sweetener as a replacement for sugar. In most cases, however, the substitution will not be as sweet as pure cane sugar, and will often pick up the flavor of the ...
Today I made a casserole based on tortillas (basically nachos but with more ingredients and in a casserole dish). Besides tortillas, I've added a mix of vegetables (tomatoes, chilli peppers, paprik...
If you can avoid it... don't. Many ovens (certainly here in the UK; not sure about anywhere else) have either an integrated or a separate grill, with heating elements or gas flames at the top of th...
One thing that might work (depending on how you want your omelet), is to quarter it before turning it. This makes it easier, because the parts fit better on the spatula. Now you can simply turn eac...
The Scary Sharp system is, in general, the cheapest reliable method of getting blades sharp. It consists of getting a solid, flat work surface, adhering abrasives (sandpaper, to begin with) to the ...
Anything fried that needs flipping: Pancakes Grilled cheese (admittedly, this is easy enough to flip since the bread keeps everything together) 1 Hamburgers 1 Note: I make grilled cheese and h...
I'm not sure why exactly you can't create tags, but myself, I would take the pragmatic approach here. If you genuinely think that the question is on topic, just tag it with anything (something appr...
I'm not sure what I was doing wrong, but on the third or fourth try the tags started behaving. https://cooking.codidact.com/questions/276311
You ask in your question if you should add more oil when you have this problem. Absolutely not. When I have trouble keeping the omelette together, it's almost always a sign that I've added too much...
