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8 months ago I purchased an Oster planetary stand mixer at Walmart. BIG MISTAKE ! After using it perhaps 25-30 times the machine died on me. All I was doing was "creaming" butter, so that means it was not working hard at all. To make matters worse, it took Oster 10 days to finally reply to my...

I need some help with a cake that does not rise as much as I think it should. Pre-heat oven to 350 F grease and lightly flour tube pan pan 1 cup butter 1cup sugar 2 whole eggs 1 cup sour cream 1 tsp vanilla extract 2 cups flour (NOT DIP AND SWEEP, I lightly spoon it into a measuring cup and...

When I want to make beef stew, or braise for other purposes, I buy beef chuck roast at my market. After I break it down and carefully remove all tendons (silver), grissle and fat. I lose aprox 18% of the meat. With todays prices, I was wondering what, if anything, that "wastage" could be used...

I live in the San Diego area and whole milk mozzarella and/or mozzarella di bufala (buffalo) is nearly impossible to get. So, I usually end up using a skim milk mozzarella which has significantly less fat and less flavor. Thus, I've been thinking about using a combination of skim milk...

Many times when I hard boil eggs, and AFTER I peel them , then slice in half, (for deviled eggs), the WHITES are very often super thin ON ONE END . When I say thin , I mean as thin as a sheet of paper, or even thinner. I'd like to have a nice even thickness for the egg WHITES all around it...

I would like to know if anyone has any hands on experience with either or both of the fryers ? (Fry Daddy and Gran Pappy) specifically, do both of them have the power to keep the oil at a certain temperature when food is frying ? Thank you. PS do you know how long I can keep the oil in the...

I would like to find out why some pizzas have a "blistery" crust (even in the center of the pie, while other pizzas have no blisters. I wish I could remember all of the article I read years ago about why some have blisters and others do not. According to the article, the SAME pizza joint had...

I am helping a friend with a small restaurant start up. In your opinion which would last the longest: vegetable shortening or lard ? It will be used for French fries only, and will be kept at a temp of 350 degrees F. I know the smoking point for vegetable shortening is 360 F. and lard smoking...

I have never made Chinese Orange chicken before. All the recipes I have looked up call for rice vinegar. None of the store near me stock rice vinegar. Can I use another vinegar and still get a similar taste. If so what kind of vinegar ? Thank you

This morning I made Alton Brown's recipe for brownies. I'm not happy with that recipe. First, it took much longer to bake than he says. 2nd they are too cake like, with not enough chewiness. 4 lg eggs, beaten to a froth and light yellow. 1 cup white sugar 1 cup brown sugar 8 ounces butter...

I have recipe for a sausage / fennel / ragu that I'm dying to try. Problem: none of the markets near me sell fresh fennel (bulb type). Any suggestions that I might use in place of fresh fennel ? Thank you

I have some bone-in smoked hams that I have not yet baked, Waiting for the holidays. Question: I want to minimize the smoked flavor and maximize the honey and whole cloves flavor. Should I place the ham in a brine to lessen the smoky flavor ? Some other method ?

Yesterday I talked with a mgr at KFC and I asked about their pressure cooker frying. He told me that they deep fry pressure cook at 195 F for 18 minutes. Very interesting. Such a low temp. As an experiment I plan on doing similar with an old fashioned pressure cooker pot. Is there anyone who...

I'd very much like to hear what people think makes the very best pizza sauce: crushed tomatoes. tomato paste, tomato sauce etc etc. ? Thank you

Recipe: CHICKEN TETRAZZINI 3/4 lb. chicken breasts, boneless, skinless, cubed 1/4 lb ham steak, cubed 3 tblsp butter 2 cups crimini mushrooms, sliced 2 lg clove garlic, minced 2 can cream of mushroom soup 2 cups milk 1/2 cup cream 1/4 tsp ground white pepper salt to taste 3 oz Amontillado...

When I returned from living over-seas, I had to abandon some of my kitchen equipment. One piece was my pizza peel. I bought a new one but I made a silly mistake and bought a stainless steel one. Problem: When I go to load the pizza, in the hot oven, my pizza sticks to the peel, no matter how...

Does anyone happen to know the temperature that KFC uses to pressure/fryer their chicken ? (original recipe) I know that it happens very quickly, perhaps 10 minutes.

Where I live, Amontillado Sherry is incredibly hard to find. And I have to travel 90 minute to get it. I use it not for dinking. but in several dishes. Can anyone recommend a decent drinking quality sherry to use instead ? As I recall, If I remember correctly. I used to use an Amontillado...

Hello, My name is Traveler. I an 72 years old and cooking has been the love of my life since early childhood. I learned the basics, working in the French Quarter restaurants starting at age 17.