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i have a recipe calling for an 8 oz package of precooked farro. I can only find normal uncooked farro, how much dry uncooked would equal the 8 oz bag precooked? Thanks

I am making a chocolate frosting recipe which calls for "1 to 2 tablespoons evaporated milk" - is there something I can substitute in this small quantity? I can't see buying a whole can of evaporated milk for 1-2 tablespoons and I would have no other use for it. Thanks

I've been looking for the best way to cook a bone-in pork rib roast, and found two very similar recipes from Cook's Illustrated ("Slow-Roasted Bone-In Pork Rib Roast" https://www.cooksillustrated.com/recipes/7613-slow-roasted-bone-in-pork-rib-roast?ref=new_search_experience_18&incode=MCSCD00L0)...

I'm making a pumpkin pie pudding and want to top it with a crumb topping. Does anyone have advice on how to make just the crumb topping when I'm not going to be baking it on top of a dessert? Can I just mix it together and bake on a sheet tray?

When you cook a thick steak with a fat side (like NY Strip) or a pork chop, is there a general rule as to the best way to render/sear the fat side so you don't end with a thick layer of white fat? I was wondering if it's better to lay the fat side down on the pan/grill first or last or if it...

I normally simmer lentils with the lid on the pot, but I've noticed most recipes don't specify to do this, so I was wondering if they are supposed to be simmered uncovered?

I have some recipes for braising in a dutch oven on the stove top and I'd like to try it in my slow cooker. Is there a good rule of thumb for converting? Would a 2 hour low simmer on the stove equal 2 hours on low heat in the slow cooker?

I made homemade granola last night and baked for the recipe's time. I assumed it would get more crunchy as it cooled, but when I tried some this morning, it was still pretty soft and chewy. Can I re-bake it a day later to get it more crisp? Will that negatively impact it in any way in terms...

I have a recipe for key lime pie, which calls for a traditional 9 inch sized pie plate, and I want to use store bought mini graham cracker crusts. It looks like those are sold in sets of 6 - can I prepare the same amount of filling of the normal pie for the 6 mini crusts? I wasn't sure because...

A few weeks ago I made a pork loin roast, bone in, about 5 pounds. I cooked it at 375 until my probe thermometer read 135 and then pulled it out, placed it in another dish and covered with foil to rest. I left the thermometer in the meat during resting and saw that the temperature rose to the...

Should a peach pie crust be prebaked? I see some recipes calling for prebaked, others not - both call for cooking the peaches in the oven at some point (in other words, the filling is not fully cooked before adding to the crust). I'd prefer not to prebake since it's just an extra step and time...

I find a lot of recipes for braised lamb shanks that call for slowly simmering on the stovetop for about 2 hours. I would prefer to do this in the oven because I often have a hard time maintaining an even simmer with my burners... what would be a good starting point for oven temperature and...

I have this recipe I want to make for cipollini onions & apples - Cipollini and Apples with Bacon Recipe | MyRecipes.com But I have a number of other dishes to prepare on the stove top and would prefer to roast this instead. What steps would you do or change? For the sake of easiness I...

I'm making a bone-in pork rib roast and am considering brining. I have some questions: 1. How much will brining add? I am planning for a 4-5 pound, bone-in, pork rib loin roast. 2. If I do brine, can anyone offer a good recipe for this size/type of roast? The recipe I was planning to...

I'm looking for a dish like the one in this recipe's photo - Spinach-and-Artichoke Dip Recipe | MyRecipes.com One thing of interest to me... and I'm not sure if they took this into consideration in the photo but, that recipe calls for a broiler-safe dish, so I'm hoping that whatever dish that...

I have the Thermoworks probe thermometer (ThermoWorks Original Oven Thermometer / Timer. Classic design and simplicity at a GREAT price.), which has worked okay for me, but it carries a recommendation to not exceed 392°F beyond "short term." So I typically do not use this when roasting...

I'm a fan of buying thick cut bone-in pork chops from behind the meat counter, but I get frustrated sometimes how much they vary in size and am trying to see if there is a way I can request what I'm looking for. Either way I want them to be thick cut, maybe 1 1/4 inches thick, but it's the...

I'm looking for some "wet wipes" type of a product that allows you to clean your hands when a sink isn't available... but a product that is meant to be used when you are handling food. So, no harsh scents or chemicals or anti-bacterial nonsense... basically something equivalent to a damp paper...

I'm looking for some sturdy plastic cutting boards... but I have had a hard time finding ones that do not warp or wobble on the counter. I have this Oxo one, Amazon.com: OXO Good Grips 10-1/2-by-15-Inch Utility Cutting Board, Black: Kitchen & Dining And it's pretty good, but since it is...

I want to make this recipe (the beans portion only), Pork Chops with Cranberry Beans and Thyme | Williams-Sonoma It calls for 2 cups fresh cranberry beans. I only have dried. What changes do I need to make to use dried?

I found this recipe which looked good to me, Orange-Mustard Glazed Pork Chops Recipe | MyRecipes.com In reading over the recipe I was wondering: 1. Would this be okay to make in a cast iron skillet (wasn't sure about the acidity of orange juice)? 2. After the 10 minute roast, the recipe...

I made a 2.5 lb. beef tenderloin last night for dinner and was sort of surprised by a few things, just wondering if my meat thermometer is inaccurate or what the deal here is. So, I like my steak cooked around medium rare so I aim for an end temperature around 130º. I first seared the sides of...

I just made a sweet potato quick bread, which contains 2 eggs, and after cooking it for the recipe recommended time, removed it from the oven (tested with a tooth pick and had a few moist crumbs as the recipe instructed). Well... now after it's out of the oven for 20 minutes and I removed it...

I was wondering if broiling would be a good way to cook boneless, skinless chicken thighs. I want something that will give them a good, browned exterior but prefer not to have to cook on the stovetop. Most of the recipes I've found call for either cooking in a skillet or roasting in 400-450...

I want to make this recipe for a shaved brussels sprouts salad, Sweet and Sour Brussels Sprout Salad Recipe | MyRecipes.com And the recipe makes no indication to remove the bottom/stem portion of the brussels sprouts nor remove the outer leaves... apparently since it gets finely shredded...