Questions in Food & Drink VIEWS POSTED BOOKMARK
Today Bookmark It
When I make pizza or toasted sandwitches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My oven is 35 liters with convection.

This question has been viewed 32 times

Today Bookmark It
truly fresh fish should not smell of anything except sea water. I've been buying fresh sardines however when I take it out of the bag there seems to be a smell, it seems to be originating from liquid, blood, and the fish. even after cooking i can sometimes taste this smell. Note this smell could be from blood, paper wrapping or something else but i think its the fish and blood.

This question has been viewed 55 times

Today Bookmark It
I have always used glass jars, crocks, etc. but found a nice plastic tub....will this work okay?

This question has been viewed 166 times

Today Bookmark It
Lately, every watermelon I bring home form the organic section of the supermarket has not been sweet.  Among the small, seedless varieties, I try to pick the densest. How do I know if it is ripe?  Can I ripen them at home?  Should I keep them in the fridge?

This question has been viewed 105,000 times

SOCIAL MEDIA SHARES
Today Bookmark It
I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water in room temperature for couple of hours and then put back into the fridge for one day for longer brining.

This question has been viewed 13 times

Today Bookmark It

Sorry, no further information was provided for this question.


This question has been viewed 36,000 times
Wanna see the best answer?

1 day ago Bookmark It
My wife loves mint / chocolate chip ice cream. It hasn't been my favorite because of how waxy the cocoa butter in the chocolate becomes when it is cold. Is there a type of chocolate that won't become waxy when it is frozen? Alternatively is there a good intensely chocolatey, chunky, ingredient that can be mixed into ice cream? And in particular, mint ice cream. I'm wondering about solid ingredients not syrups.

This question has been viewed 761 times

1 day ago Bookmark It
At a recent barbecue in Chile, I watched the chef throw large handfuls of salt over the charcoal a few minutes before placing on the meat. What would be the reason for this?

This question has been viewed 6,000 times

1 day ago Bookmark It
I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with a good crack. The second time I did it faster and on a higher power level because I was impatient. The result was not as shiny. Is the speed and power level the reason why the first batch was better?

This question has been viewed 27 times

1 day ago Bookmark It
With a risk of asking the wrong question in the wrong place.. In the UK you can purchase Ice Lollies/Suckers that are pretty soft to eat. However, if you were to make your own in an Ice Lolly mold they'll be rock hard like Ice normally is. What do commercial companies do to their Ice Lollies to make them soft to eat. I'm unsure if this applies to other countries such as the US, I'd assume it does.

This question has been viewed 58 times