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Hello and happy Thanksgiving, I love pickles of all types. My pickled cucumbers, however, discolor and dull green. Likewise, when I add garlic cloves, they turn blue-green. I use a 60-40% Vinegar to Water ratio as well as canning salt and pickling spices but not fresh dill. Does anybody...

Hello, I baking cheese cakes in a spring form pan. The crust on the first attempt partially collpased and was thin, but at least there was crust. :huh: On attempts two and three, the entire crust failed to adhere to the side of the spring form pan and just collapsed on the bottom. :wacko...

Hello, I have never been into fried foods, but I have started to like fried tomatoes. I have tried to fry them several times and the result was a soggy saute. I just have a few questions... -Is there a secret way to dredge them in flour? - How deep should the oil be in relation to the...

Hello, I had some extra free time and decided to bake a series of baking apple pies. Things have been progessing pretty well. I, however, need help in the following area: - What is the best way to fold the crust to make the rim? My folds end up making the rim too thick. Thanks in advance...

Hello, I really enjoy crepes, but am having problems in the following areas: 1.) Thickness: Most of my crepes are more like tortillas. Is there a secret to making them consistantly thin? 2.) Sticking: A friend gave me a heavy traditional crepe pan with out a non stick surface. What is the...

Hello, I got inspired while walking through a local Vietnamese grocery store and bought some frozen snail meat. I sauted them in butter and garlic for about 15 minutes. Though the snails were pretty small, they were very tough. I know that the French use a certain snail species, but they...

Hello, I have not much before and need a few explanations. The receipe that I am using assumes thta if you are baking it... then you must already know:sad:. Beat egg whites until stiff but not dry: What is this mean and what does it do for the food? Fold the egg whites in: Like mix, but...

Hello, I hardly ever bake, but I tried a reciepe calling for a whipped cream topping. I followed the instructions carefully and used heavy cream (though I did substitute regular sugar for powdered sugar), and then whipped the cream and started looking for "peaks". :wink: But.... the whipped...

Hello, In drives through very rural Lousiana, I noticed that the local gumbos are often pitch black. What is the secret to getting it so dark? I have tried making the roux darker (almost to burning) and have got the gumbo dark brown, but not pitch black. Any tips will be appreciated...