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For less fuss I'm preferring to go with a fridge pickle. I also don't have room at this moment to store a significant number of pickles for weeks on end. So maybe vinegar pickles aren't for me. I can do some experimentation as it does probably have a place in my recipe but to me, 3:2 sounds...

So far I've been using the same bottle of apple cider vinegar for each batch. There's no label on it anymore so I don't know the acidity level. I'll keep an eye on that wen I buy new. My preference for less fuss (and probably risk?) is for refrigerator pickles.

I did. But it makes me wonder if the first time I tried, I included more salt so it was more salty and perhaps what I'm looking for. It's the only idea I've had.

I am growing some pickling cucumbers so I can get into pickling this year. I've tried multiple batches with very inconsistent results. From what I can tell, it can take a very long time to make a very flavorful pickle but I've seen many recipes saying as little as 2 days. The two recipes I've...

My wife and I are in the market for a new oven/stove range, all gas. She wants a double oven and I am very hesitant about it. - Heat bleed between ovens - Lack of space could make baking more challenging due to lack of flexibility of rack position - Feels like an all year compromise with once a...

I came here looking for something similar. I probably want controls in the top and not the front (2 year old) but close. Have you made any purchases?

I heard this one too at some point but never understood how that would work. I fill up with cold water to avoid the wait and wasted water while the water heats up, but that has nothing to do with the speed of how fast it gets hot.

What is their reason for it working? Is there an explanation or just “it works!!!”

I normally toss if I have a question. Not only is it not worth the risk, but I won’t enjoy eating it as much as I’ll spend the whole time worried.

I’m with everyone else on this one. If you are open to a rare or medium rare steak, that looks pretty spot on. I wouldn’t flinch at eating it. There are a lot of methods of cooking steaks. Try them out. But right now, it looks like you did a good job with your first attempt. If you want to...

I haven’t heard that one before. Seems a little ridiculous to me.

What is the #1 cooking myth that you wish would disappear? For example, mine is that a ton of water is needed to cook pasta.

That’s probably what I would have done but I have a 2 year old and being able to spend the better part of a day with the smoke detectors going off isn’t a luxury I have. My microwave is over the stove and doesn’t vent outside so the house tends to get smokey if I season indoors. It’s why I put...

I have a cast iron dutch oven which needed to be reseasoned. I scraped the old seasoning off and used flax seed oil on the grill this afternoon. I noticed two problems. First, there are some areas which didn’t seem to take the oil. Please see this video...

I do. I crush it in a mortar and pestle with the sugar.

Thanks for everyone's feedback. I've went back and tried it again. The knife is was nowhere close to what I wanted. However, this morning I went to do some cutting with some steak knives which haven't been sharpened. Curious, I took out the chef's knife and while it wasn't as smooth as I'd like...

I had Phil'z Mint Mojito coffee and love it. Recently, I've been trying to reproduce it at home and can't. There are plenty of recipes how to do it online, but none of them seem to be what I remember. Do you know how they make it? If so, I'd love to hear. Here are a few general observations with...

I am not, although I probably should. I created a wood block to help me set 15 degrees although that only gets me started. Once I’m on my own, I need to keep it stable.

BTW, this is the stone I have. https://www.amazon.com/gp/product/B01FZZUL30/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

What do you do to keep the angle consistent as you do a pass? I try to keep my forearms level and consistent but it seems like they move slightly.

A few different knives but my go-to knife is my chef's knife. It's the Victronix Fibrox Pro 8" chef's knife. Supposedly a carbon blade.

I bought a whet stone a few months ago and have tried to use it numerous times to sharpen knives, but it isn’t working well. It has a 1000 and 6000 grit side which seems mostly standard. I’ll get as close to 15 degrees as I can and spend a few minutes on each side sharpening. I feel for the burr...

You know when you go to a restaurant for breakfast and the hash browns are great? Crispy on the outside, soft on the inside. Every time I try it at home it ends up soggy and not crispy or soft. Just...soggy. How do you reproduce restaurant hash browns?

I am making the French Apple Cake from Cook's Illustrated. Their picture is completely flat on the top (and quite nice looking at that). However, mine has lumps on top and I'm not sure why they're happening. I did flatten the top pretty well with an offset spatula (really a cookie lifter). Any...

I made the recipe last night again but keeping the temperatures cooler. Worked much better.