Questions& Answers About Food,Cooking,&Recipes

I can't guarantee that I have completely opened a new page, but I admitted last week that I took a simple path. I use a photo array to shamelessly present my front yard instead of doing what we should do on Hub Pages, that is, "write ".\ "(OK, this is 51 words, how many more words can I squeeze out?). Of course, I was joking, but the sun was shining and Mother Nature was calling me. I can't keep her waiting so let's start with today's mailbox. If you're an old friend, you already know what's going on. But if this is your first visit, let me introduce you to my kitchen. Every week I get questions about food ingredients, cooking or baking terms or methods, recipe requirements, and nutrition issues. Almost all the foodThe relevant content is already covered here. I will share the questions of the past week and my answers; It happens every Monday. Would you like to attend this interesting event? You can leave your question in the comments below and the answer is here next week. That's simple."I don't know if you have an answer to this, but I have a bog standard 6 burner gas stove. Use bottled gas. The heating element (flame) is at the bottom. I have a problem getting gold. Sometimes the bottom burns. Can I use some gadgets to move the heat inside? Or do you have any suggestions for improving my results? Mary, I did a Google search on "swamp gas stove" and it turned out to be emptyhanded.I'm not sure if you use propane or kerosene, or?? As a result, I may not be able to understand your specific question, but I would like the following to be some basic suggestions. Invest in oven thermometers. It may be that your oven thermostat is not accurate. Use glass or light it's not dark metal, it's a colorful Baker. Dark colors absorb more heat (living in Brazil, you may already understand that ). Improve your grill. When I bought a new oven two years ago, I had to re-learn the location of the grill. Like you, I found my cake, cookies and even the bottom of the casserole burning. This is probably their best advice to put the pizza stone on the bottom shelf (or floor) of the oven and cook/Bake on the top shelf. Why? The pizza stone will absorb and redistribute heat evenly inside the oven. Many gas stoves have hot spots and cold spots (they are not heated evenly) and the problem should be solved using the pizza stone. Every week, we learn about a food that until today you may throw into the trash without thinking or being careful.

Let's find out which drops can be re-done. used and re-purposed.This one even has a name called Aquila. Yes, when you rinse a can of beans, the juice that you flow out is a vegetarian miracle ingredient. It has the consistency of the protein so it can be stirred into a protein, or to make macarons, or to do whatever the stirred protein will do. I searched the internet for (I believe) the best recipes but would insert a cautious sentence. I haven't tried these in person. Aquafina and chickpeas are mixed with palm and Old Bay seasoning to make crab cakes that mimic the truth in appearance and texture. We have talked about these picky little dogs. They are temperamental, but this post is not just a step by-Step tutorial, but to solve possible problems and how to correct them. A can, 5 minutes, 6 ingredients. Easy-Alton Brown came to the rescue. It can be used to make candy or pie. Yes, we made an artificial mess with soft tofu, but they look more like eggs than they taste. like eggs. Which is more energy efficient oven and food dehydrator?"Linda, thank you for answering my question so beautifully as usual. Let me see if I can successfully dehydrate. But I'm worried about energy consumption. Even if the oven was used for 1 hour, my electricity bill went up significantly, so if I was using it for 12 hours.....Do you think there is enough difference in energy consumption between oven and dehydrator? Rinita, although you already have an oven, there is a certain fee to pay for the purchase of another appliance, and I think you can safely think that the food dehydrator is more efficient, therefore, it is a better choice for dry food. For more information, please click on these links below depth information about food dehydrator. Do you know there is a catalog for this series? I have created an article that provides a detailed list of each issue I receive. It breaks down by category, and in each category, the questions are listed alphabetically. Each issue is actually a hotlink back to the original post. If you like this series, you will love this one! Use it as a gift for you. Stay Tuned! You have already asked, I am ready. I'm sorting out the catalog of all my recipes. Yes, every recipe I wrote and presented on the Hub page will be grouped by category and listed in alphabetical order with hot links to the original Hub. I will update it once a week so you can bookmark it and make sure you will have it all the time-to-Date information at your fingertips. I hope we can continue to share this food tour together. If you have any questions about food, cooking skills or nutrition, you can ask them here.I can help you if you are looking for an old recipe or need ideas on how to improve the existing one.If you want to know more, let's do it together. Show below your questions, your thoughts, I promise that there will always be at least one photo of the kitten in the post every Monday.