Boiling Partially Frozen, Raw Chicken Breasts?Is it safe to boil partially frozen raw chicken breasts?
Food Sticking to a Teflon Grill?I've got one of the small (one patty) grills. I've had it over a year and like to use it. I never had a problem with sticking in the past. But now burgers, veggie patties, and wieners are sticking to the Teflon. Any suggestions?
Using Disposable Baking Pans?I have never used disposable loaf baking pans. Could someone please advise me if there is anything I have to consider when using them? Do I use the same oven temp and is the amount of baking time the same? The disposable pans seems so thin compared to regular baking pans. Thank you.
Nu-Wave Temperature Conversions?What are the corresponding temperatures on a Nu-Wave ovens with a dial from 1 to 10?
Chocolate Cookie Crumb Pie Crust?I'm looking for a recipe to make my own chocolate cookie crumb pie crust, like the kind you can buy at the grocery store. I know I've seen a recipe in the past that called for chocolate wafer cookies, but I don't know what kind they mean.
Pancakes Keep Coming Out Flat?No matter what I do, my pancakes always come out flat! I have used mixes, extra baking powder, baking soda, and flour. Does anyone know what I can do to make pancakes look the way they do on the boxes? Thanks.
Baking Large Quiche?Can I bake a quiche in a 13x9x2 inch pan? I want to make one for around 20 people.
Food Sticking To Non-Stick Waffle Iron?I bought a new non-stick waffle iron, and since "non-stick" doesn't always mean that, I preheated it and brushed oil on it, as the manual said to do. Well, we all know what happened, right?! Stuck all over the place. I know not to spray Pam, etc. on non-stick. It's the kind that beeps when the waffle is ready, so I know I didn't open it too soon. Please help!
Using 3-Piece Clay Cooker?Has anyone seen a 3-piece clay cooker before? "Hartland USA" is hand-etched on the bottom. How and what is the center "rack" used for?
Ways To Avoid Flipping Food While Cooking?Frozen onion rings and french fries need to be turned midway after some baking time. Is there a suggested method of baking that can omit the food flipping step?
Should I Saute Onions for Spaghetti Sauce?I was wondering how important it is to saute cut up onion before adding the onion to spaghetti sauce? Someone told me that she just peels a whole onion and drops it whole into the sauce without sauteeing it. I have never heard of doing it that way. Has anyone ever tried it this way, and which way do you think would be best?
Food Sticking to Cast Iron?I have two cast iron skillets. I do not use them often, but when I do everything sticks to them no matter what it is or even if I cook something with oil or grease in it. Bacon sticks to them for heaven's sake! Please, how do I stop this from happening? Thank You!
Soaking Up Bacon Grease?For years when I cook bacon, I have always placed the bacon on paper towels to soak up the bacon grease. I do this for hamburgers too. Instead of buying paper towels all the time, I am looking for another way to do this. What do you do?
Best Inexpensive White Cooking Wine?What is the least expensive, and best tasting, white wine to cook with?
Using L'ovenware On Glass Top Stove?I've just acquired a set of L'ovenware, consisting of saucepans, bowls and lids. It's amber glass cookware. I've looked for the company but I don't think they are still in business. Has anyone ever used them on a glass top stove? Do you have any hints or suggestions? I'd appreciate any feedback based on experience. Thanks.
Keeping Food From Sticking To Cuisanart Pan?I have two Cuisanart stainless steel frying pans. I love them to cook with. Cleaning is a breeze. Just soak it and sponge it off. My problem is when cooking egg substitute, it sticks. What can I do to stop the sticking?
Help Getting Batter to Stick?You guys and gals were terrific with this 'dumb bachelors' bleach problem, so I thought I'd call on your expertise yet again. I consider myself to be a fairly good cook; nowhere close to what my Mom used to be, but at least no one has been taken to the hospital, yet! I'm sure it's simple to most of you, but for the life of me, I can't get a batter to stick to anything that I want to fry in a pan. It does not stick to chicken, fish, cube steak, liver, onion rings, nothing.
Le Creuset Pan Vs. Chantal Pan?My mother used to make the nicest grilled cheese sandwiches in a Le Creuset frying pan (enamel coating with iron). Those are quite heavy. I recently purchased a Chantal skillet (enamel coating with carbon steel) and am wondering if anyone has found a difference between the two products.
Getting Refrigerated Pizza Dough to Lie Flat?I like the Pillsbury refrigerated pizza dough but I can never get it to lie flat. It curls up no matter what I do. Does anybody have a solution for this? I'd really appreciate it.
Directions for Cooking Thai Rice Sticks?I was just given a package of "rice sticks". They are the type of noodles used in Chinese chicken salad. There is no cooking directions on the package - at least none that I can read. The entire package is in Thai. Well, I am guessing Thai, since they were made in Thailand. Thank you in advance!
Using a Pressure Cooker on a Glass Top Stove?Can you use a pressure cooker on a smooth surface stove, is it safe?
Food Keeps Sticking to My Frying Pan?A few years ago I purchased a Kitchen Aid refrigerator and received a small rebate plus a frying pan. This question is about the pan (just letting you know why I have it). The pan feels solid, hefty, made of stainless steel. Every time I use it, food sticks.
Cooking Questions from an Amateur?I am looking for the (scientific/cooking) reasons behind these instructions.
How to Make Grocery Store Rotisserie Chicken?I am looking for a recipe to cook a whole chicken that would taste like the cooked supermarket chickens that you can buy. They are always very flavorful and not dry.
Tomato Puree vs. Tomato Sauce?I am going to make spaghetti sauce. I use tomato paste, and crushed tomatoes. I want to also add either a can of tomato puree, or a can of tomato sauce. What do you think might result in a better tasting sauce? I will also add my normal seasonings.
Using a Cast Iron Griddle on an Electric Stove?I want to buy a cast iron griddle for grilling chicken indoors. Are the long rectangular flat bottom cast iron griddle designed for electric stoves? It seems like they would slide off.
Making Good Brown Rice?I don't make very interesting brown rice. It always comes out overcooked with water at the bottom of the pan. Organic brown basmati.
Waterless Stacked Cooking?Is it worth investing in this expensive cookware? Does the weight of all of these pots break the electric stove burners? Does stack cooking work?
Browning Turkey Cutlets?The recipe said to lightly brown the turkey (thin) cutlets in olive oil on med heat. I did and all they did was turn white. Wouldn't brown. The rest of the recipe calls for it to be placed on top of stuffing, covered with cream of mushroom soup and then cooked on med lo for 10 minutes.
Phyllo Crust Instructions?Can some one please tell me the proper way to use Phyllo crust. I want to use this crust for Chicken pot pie. I bought it frozen and the package has no instructions.
Cooking With a 1,000 Watt Electric Grill?I have a 1,000 watt electric grill (Farberware Open Hearth), long since discontinued. No customer support available. This grill has the heat source coming from the bottom and there is nothing on the top. How do I adapt recipes that might be written for a 1400 watt grill?
Making Toast Without a Toaster?I do not own a toaster and was wondering can you toast bread in the oven?
Cut Butter In Flour?Is there a pastry blender (for mixing flour and butter when the recipe says to "cut in the butter with the flour") that anyone would like to recommend?
Other Uses for a Rice Cooker?Other Uses for a Rice Cooker. I am looking for other uses for rice cooker.
Adding Eggs to Custard or Pudding?How do I add eggs to a custard, banana pudding, cooked pasta dressing, etc. without them "cooking". I know there is a way I heard a long time ago about either when to add them or blending them?
Spicing Up Rice?I am trying to eat more rice (both brown and white), but even after adding onion, garlic and onion power and Frank's Hot Sauce, it is very bland. Any suggestions as how to spice it up?
Quick Stir Fry?You can reduce the time it takes to stir fry slow cooking vegetable like carrots and broccoli by blanching them. You can also reduce the cooking time by cutting them thinly.
Adding Beef Broth to Spaghetti Sauce?Has anyone ever added a can of beef broth as one of the ingredients when making homemade italian spaghetti sauce? I saw a couple recipes that included beef broth as part of the recipe.
Other Uses for a Waffle Iron?Other uses for the waffle iron? I read somewhere about making grilled cheese sandwiches. Anyone got a great waffle recipe while you're at it?
Seasoning a Teflon Pan?How does one season a new teflon treated pan? Do I heat it with oil, then wipe the oil out? The pan came with no instructions.
Adding Fennel to Spaghetti Sauce?Have you ever heard of adding fennel seed to your homemade spaghetti sauce? Is it any good?
Food Sticking to T-Fal Cookware?Does anyone else have a problem with their T-Fal cookware sticking? It seemed like when I would wash my skillet in the dishwasher that it came out a different color and the food in it would stick. Are you not supposed to put T-Fal cookware in the dishwasher? I paid a lot of money (in my opinion) to get pots and pans that don't stick.
Using Stainless Steel Cookware?I have just bought some stainless cookware and anything I cook in the fry pans stick to the bottom and is very hard to clean. Is there sometning needed to prepare the cookware before cooking the first time? Also, how do I remove the burnt stains from the bottom of the pan.
Flavoring Dishes With Butter?I'd like to flavor a fried cabbage and onions dish with butter, but do the actual cooking with olive oil. How little butter can I use at the very end and still give it some flavor? Any opinions?
How can I tell if a dish is oven safe?How could I tell if a dish is oven safe such as Bakewear, Ovenwear and Pyrex. It has no indication. I know how to tell if a dish is microwave safe, but I am sure it is not same.
Advice About Pressure Cookers?Are pressure cookers good, great or fantastic to use? I am considering purchasing one but remember all the mishaps with them in our distant past. Have they improved? Any brand recommendations that you would recommend?
Summer Cooking Tips?Tips for cooking in the summer without warming up your kitchen. Post your ideas.
How To Use a Broiler for Fish?How do you use the broiler in the oven. I have a recipe for salmon but I'm not sure how to use it. I thought you were suppose to leave the door ajar but that would really heat up your house. If this is the way to do it, is there a way to adapt broiled recipes to baking temps?
Baked Potato Tips?Tips for making good, baked potatoes. Post your ideas.
Mashed Potato Tips?Tips and ideas for making mashed potatoes. Post your ideas.
Lasagna Tips?Tips for making great lasanga. Post your ideas.
Pancake Tips?Tips for making great pancakes. Post your ideas.
Cooking Uses for Beer?Beer is not just for drinking! What cooking recipes do you use beer in? Post your ideas!
Looking for a Good Recipe for Hash Browns?Please, PLEASE, find me a recipe for hash browns - a Brit now living in France, I've eaten and enjoyed them in the past, but every recipe I've found says "take X quantity frozen hash browns". I neeeeeeeed the real thing, please,
Thanks
Liza