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It calls for 1 (8 oz) package precooked farro.

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...

Just bringing this back as a follow up but I'm wondering if making this recipe, which calls for 2 tablespoons cider vinegar, in a cast iron skillet would cause either any problems for the cast iron itself or for the food to take on a metallic taste. Cipollini and Apples with Bacon Recipe |...

Thanks. Also I was curious, I'd say about half the pork loin recipes I've looked for call for brining while the others call for rubbing the meat with a mixture of salt/spices, covering with plastic wrap and refridgerating for 12-24 hours. Have you tried both methods or have an opinion on which...

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...

Indeed. I also asked what 500° for a short time meant. They said less than 15 minutes. So since I use 425 or 450 more often I probably could get a slightly longer time and for most times, that's probably fine.

I'll keep using what I have as long as it works... but I did email Thermoworks and they replied that the cable itself is rated only to 392°F.

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...

Yes that is right, I am looking for picture 1, the smaller ones. I'll give that a try next time. Hopefully they don't confuse that with the center cut loin chop that they have next to rib chops, which look more like a T bone.

Thanks for the response. I guess what I'm asking is, both of those pictures I posted would be found under the same category in the meat case as "rib chop" so I'm wondering if there is a way to specify one over the other and what the terminology would be.

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...

Mine isn't exactly savory, but I think it's much more wholesome than oatmeal with brown sugar or maple syrup or the like. I recently discovered PB2, which is powdered peanut butter. Per 2 tablespoons, it has a similar protein content to regular peanut butter but only 1.5 g fat. I can't quite...