Can Pyrex Go in the Freezer?
Pyrex is built for extreme temperatures, but if you just took the dish out of the oven, you should let it cool off before you put it in the freezer.
Are Yellow Potatoes the Same as Yukon Gold?
Yukon Gold potatoes fall under the category of yellow potatoes. If your recipe calls for yellow potatoes, Yukon Golds can usually work just fine.
You Forgot To Add Vanilla: Now What?
If you forgot to add vanilla to your dish, the food will likely lack some important flavor. Here are some substitutes you can use if you’re out of vanilla.
Can You Eat Raw Egg Yolks? Here’s the Truth
Unpasteurized eggs are not safe to eat raw. Even if eggs are pasteurized, eating them raw isn’t worth the risk. Cooked eggs offer the same nutrition.
Cast Iron Skillets Are Sanitary if You Follow These Rules
A cast iron skillet is sanitary, but you need to wipe or rinse all food traces off the skillet after each use and keep the skillet dry to prevent rusting.
How Long Does Ice Cream Cake Last?
Even if you put leftover ice cream cake in the freezer, it will only last about a week, since ice crystals will eventually make it taste awful.
Does Charcoal Go Bad?
Charcoal cannot “go bad,” but it can become less effective if it contains additives or is allowed to soak up moisture.
Why Dragon Fruit Is So Expensive
Dragon fruit is expensive because of imbalanced supply and demand, its health benefits, expensive shipping fees and taxes, and how the fruit is grown.
What Does Ratatouille Taste Like?
Ratatouille is made solely with vegetables. It tastes fresh and sweet, with a bit of acidity. Here are some tips on making your own ratatouille.
What Is Prosciuttini?
Prosciuttini means “small prosciutto” in Italian. It is a salted, dried, and spicy ham that is taken from the pig.
7 Things You Can Use Instead of Sausage Casing
No casings? No problem! You can use Saran wrap, baking parchment, caul fat, or muslin as casings, or you can try making skinless sausage.
This Is Why Your Sausage Casings Are Tough
If your sausage casings are tough, it might be because you didn’t let the cold/frozen meat get to room temperature before cooking or smoking it.
How Much Is a Knob of Butter?
A knob of butter is usually an unspecified amount. Americans generally use one or two tablespoons when a recipe calls for a knob of butter.
The 10 Best Substitutes for Salt Pork
Beef jerky, country ham, pancetta, duck ham, smoked turkey wings, and guanciale are just some of the great options for salt pork substitutes.
Does Clear Vanilla Taste Different? Absolutely!
Clear vanilla tastes different due to its artificial flavoring. Real vanilla extract is made with vanilla beans, which makes a huge difference in your dish.
Here’s Why Bacon Is So Salty (And Some Less Salty Options)
Bacon is salty mainly because it is cured in a salt and water solution for extended periods of time, causing it to absorb a large amount of salt.
Here’s Why Vanilla Beans Are So Expensive
Vanilla beans are expensive largely due to the labor-intensive planting and harvesting process and the long timeline for drying and curing the crops.
What Happens if You Add Too Much Vanilla Extract?
Too much vanilla extract will make a dish very bitter. If consumed directly from the bottle, too much vanilla extract can lead to alcohol intoxication.
How To Calculate the Right Amount of Sausage Casing per Pound of Meat
39 inches of sheep casing is enough for each pound of sausage meat. For hog casings, you’ll need 35.5 inches of casing per pound.
3 Ideas for What To Do With Egg Yolks After Making Macarons
If you have extra egg yolks after making macarons, you can make your own homemade mayonnaise, Caesar dressing, or hollandaise sauce.
Here’s Why Bacon Curls Up When You Cook It
Bacon shrinks and curls up when the hot liquid fat seeps into the muscle fibers of the bacon, causing them to contract. Here’s how to mitigate this.
How Much Weight Does Bacon Lose When Cooked?
A bacon strip will lose roughly 31% of its weight when it’s cooked. But this number can vary depending on a few factors.
You CAN Use Egg Yolks Instead of Whole Eggs! Here’s How
You can use egg yolks instead of whole eggs in most recipes, but if a recipe relies on the whites for structure, using just yolks may not be a good idea.
Use Whole Eggs Instead of Egg Yolks in Pudding with this SIMPLE Ratio
Don’t feel like separating the egg yolks for your pudding mix? Here’s the ratio for using whole eggs instead of just egg yolks.
Here’s How Sausage Casings Go BAD
If you don’t want your natural sausage casings to go bad, you have to know how to properly store them. Here are some tips.
Here’s Why Some Egg Yolks BREAK Easily
Where eggs come from and how they’re stored will determine how easily the yolks break. Here’s how to get strong yolks.
How To Keep Sausage From Shrinking Too Much
If you know how to manage your heat, you can easily minimize sausage shrinkage. Here’s what you need to know.
Here’s Why You DON’T Need To Oil the Pan for Bacon
Many people oil their pans before cooking bacon, but they don’t have to! Here’s what you need to know.
Caramel Sauce vs. Caramel Syrup: Know the Differences
Caramel sauce and caramel syrup differ in consistency, taste, and the dishes they’re used for. Here’s what you need to know.
Toasted Cheese vs. Grilled Cheese: Know the Differences
Many people think toasted cheese and grilled cheese are the same thing. They’re wrong! Here are the differences between each dish and how to make them.
How To Keep Onions From Stinking up Your Fridge
Ever opened your fridge got a whiff of pungent onion smell? Here’s how you can prevent your leftover onions from stinking up your fridge.
How To Ripen Brie Cheese
Ripening brie cheese is easy, but there are some important rules you should follow. Here’s what you need to know.
You Can Pickle in Plastic Containers if You Follow This Rule
Want to pickle some vegetables but don’t have a glass container? A plastic container will do the job if you use this pickling method.
How To Reheat Mozzarella Sticks
Got some leftover mozzarella sticks? Here’s how to reheat them so they taste just as good as when they were first cooked.
Can Bacon Be Eaten Raw? Here’s the Truth
A lot of people think it’s okay to eat a slice of raw bacon. Here’s why you shouldn’t do that.
Dry Roux vs. Wet Roux: Know the Differences
Before you go ahead and make that roux, make sure you know whether you need a dry roux or wet roux for your dish. Here are the differences.
Can You Eat Trout Bones?
You shouldn’t eat trout bones. Read this to learn how to EASILY debone a trout while preserving most of the meat.
How To Store Guanciale the RIGHT Way
Many people are storing their guanciale the wrong way. Here’s what you need to know.
Does Ganache Have To Be Refrigerated?
Should you refrigerate your ganache or can you leave it out? Here’s what you need to know.
What Does Deconstructed Mean in Cooking?
This isn’t a philosophy class. It’s just cooking. Here’s what deconstructed cuisine means and how to make your own varieties.