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I am making Pelmeni, relatives of ravioli/tortellini, I'll add the picture later. I need your thought on cooking them. Here is my problem. This coming up Saturday night is a holiday of Purim. There is special reading, story of Purim, that we will listen to in the Synagogue and will take about...

Do we have any professionals here? I am trying to get an opinion on commercial ovens. Need somebody who actually is working with that type of equipment.

I was reading Sara Moulton turkey recipe, and she suggests checking the temperature in the leg/thigh joint. I thought that one should check the temperature in the breast. Two questions. First. What do you do if you do not have legs? I cut them off and use them for soup. Second. Where do you...

The day that started so beautifully, my wife’s birthday lunch, the kids came home. Then went to visit my mom, she loves the grandkids and then, my son calls from California. My FIL had a heart attack. We flew to CA from MN. Good thing there was a flight. We are in the hospital right now. He is...

I have this turkey breast. No skin, no bones. Any suggestions on how to cook. I was thinking to use oven. But concern about meat getting dry. Putting in the oven early in the morning. Please advise.

It used to be that the words that I misspekled would get highlated, I misspele a lopt, but recently, maybe a week or so it is not happening. I know I am making mistakes. What is going on?

What happens to dough if you add oil?

Not having one is a big inconvenience if you ask me.

I need to make either plain white or lemon cake, you know frosting and all. The problem is , it cannot have anything dairy. Please help.

Recently bought two pots from them. One non stick and the other one is white enamel. So far love both of them.

That pretty much is my question. How to make chicken pot pie without dairy? I guess I should also right away ask for Good recipe to make chicken pot pie. I have frozen pie crust which is good. But have no idea what to do about the pie itself. Never made one, never had one. To be honest with you...

As you may know I keep kosher. Unfortunately there is really no place in town for a simple Rotisserie chicken. Before we started keeping Kosher we had Boston Market restaurants in town. I'm not saying it is the best chicken I've had, but I used to like the simplicity. I decided to look into...

I have this recipe for Sweet and Sour Chicken (La Choy recipe) Hands On: 20 minutes | Total: 20 minutes | Makes: 6 servings (1 cup each) Ingredients: 2 tablespoons Pure Wesson? Vegetable Oil, divided 1 small onion, chopped 1 large red bell pepper, seeded, cut into 3/4-inch chunks 1...

Now the question is how to bring this present to myself home without wife killing me?

Walmart has Ninja Professional 1000-Watt Blender, BL710WM for $69, only. But Amazon has Ninja Mega Kitchen System (BL770) Blender/Food Processor with 1500W, for $99 only, which includes a bunch of attachments. The thing I like better is more power. I probably don't even need attachment. Our old...

Though this is my first source for everything cooking, I do check some other cooking forums/blogs on and off. This one place I was reading a post about mushrooms and one comment cut my attention. The person suggested to freeze mushrooms before adding them to soup. Supposedly freezing mushrooms...

Just a rant. My wife and I were in Connecticut. Went out for dinner. I ordered chicken Marsala. What they served was chicken in a brown water. Not even a hint of Marsala wine. And instead of "gravy" type sauce, it was brown water, literally. Told the waitress that they should rename the dish...

Looking for recommendations on a good quality brush. I use to spread egg wash. The one I have is from restaurant depot, and it sheds the “hair”. You would think commercial brush would not do that. But it does. Thank you in advance.

I wish cherries grow without pits. A lot of work before this becomes preserves

Looking for advice or is it advise? Either one of those :wink: just give me your opinion, please.

I just cleaned the grades on my stove two weeks ago. And now they are as bad as they were before. I tried to put them in the dishwasher, it did not do any good. What is your secret to keep them clean? What do you use to keep them clean? Thank you.

I read this article on Yahoo: https://www.yahoo.com/news/tried-popular-trick-making-perfect-150800550.html Besides the flour or no flour, I have another question. How long do you soak French toast if you make one? I usually go for maybe 5 maybe 10 minutes. And I don't even like it that...

This is my safe space. I am so thick of politics, I cannot stand it anymore. Media, politicians. All of them. I'm just happy we talk food here.

I see that many pastry/sweets recipes call for butter or margarine ad to dough after the dough is already mixed. At the very end. What is the purpose of it?

I am looking for a waffle maker. The kind that makes thin waffle, really thin. Ideally it has to be 8-9 inches in diameter. Internet has not been helpful, I might be searching for a wrong thing.