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Hey all, Short version: I'm new to ravioli and I tried to make mushroom stuffed ravioli. It was way too wet and my ravioli didn't seal. Any tips? Long version: So, I tried ravioli for the first time today. I spent about 3 hours working my butt off on 2 different fillings. I have a pasta...

I have a little experience with yeast because I'm a successful homebrewer. I buy commercial packs of liquid yeast and dried yeast to make batches of beer. I re harvest them and make more beer off the original yeast. I guess you'd call this propagating yeast. I'm new to making bread. I've...

Hey all, I'm in Indiana and my ambient kitchen temperature is about 72F. I'm making sauerkraut with mixed success and I'm wondering how long you all ferment your kraut before you package it(refrigerate it)? I've had luck at 3 to 5 days and it tastes great. When I come back to the kraut...

I got a really good deal on chili seasoning packets. They're pretty generic and I'm hoping to use them up. I know I can make a vat of chili, but I'm hoping to make other dishes with my 20 packets as well. Does anyone have any good ideas for how to use this seasoning otherwise?

Hi, In the past couple of posts I've made, the consensus was that I should cook my foods before trying to store them as leftovers. This held true for breads and for hash browns. So, I bought a waffle iron and I'm thinking to myself, "Self, what are they going to tell you on the forum about...

I broke out the food processor a while back and I shredded about 4 pounds of Russet potatoes. Way too many for just me in one sitting. I rinsed them throughly and dried them throughly. The potatoes that I made that morning were incredible. I gave them lots of salt and lots of salted butter...

I'm feeling adventurous. I've never had a whole fish cooked (head, tail, skin, etc.). I'd like to try to do this in my kitchen sometime. I'm comfy with gutting and prepping the fish. Maybe a little shaky on scaling, but that's what YouTube is for. I think my preferred methods will be the...

I'm going to try to make egg rolls for the first time. I'm pretty confident that I've got the filling that I want. I'm curious to know how I can get the right texture on the wrapper. It seems like some egg rolls have a flat finish and tend to be less crispy. The wrapper that I'd like to make...

I'm looking at my $30 dollar Rival crock pot and a $20 external thermostat that I own. There's got to be a way to do this. I'm looking for a way to get sous vide done in the oven. I can't think of a way to rig the external thermostat to heat the oven. I can't go from a 110 to 220 plug...

Hi. I'm following along with Chef John to make a starter for sourdough. I'm about 5 days in and the starter is starting to smell more like acetobacter (vinegar) than it does lactobacillus (tangy). Should I carry through or should I start over?

A baker, I am not. I'm hoping some of you can help. I made a recipe for sandwich rolls the other day. They came out amazing! Here's a link: Blog Post View - The Real Deal Cooking Channel I only cook for myself and I knew that 10 rolls would be too many for me. I took half the batch and...

I like to drink dry wine. Red or white. I know that you should not cook with a wine that you wouldn't want to drink. So, if you like dry wine, do you only cook with dry wine, or do you cook with sweet wines to match the dish you're cooking? Thoughts?

I wasn't sure where to post this, but desserts seemed to fit best. I've made homemade vanilla extract by cutting vanilla beans in half and soaking them in a small amount of vodka for 6 mo. with mixed results. I'm wondering has anyone done this with rum or bourbon before, and are your results...

I live in Indianapolis (Zone 5) I planted garlic last fall and I'm just now digging it up. I've wiped all the dirt I can off the bulbs and I've got them resting outside on a wicker basket to help them dry. Is there any time frame for letting them dry or age, or are they ok to use in cooking...

Looks tasty. Any idea what we should do with all the scrap meat & veg? Food Wishes Video Recipes: “Cheater” Demi Glace – Because Chicken + Beef = Veal

Every time I have a rice dish I feel horrible the next day. Just wiped out and sluggish. I'm pretty sure that it's because the carbs break down into sugars and it's hard on my kidneys and liver. Strangely, I don't have a problem with other starches. Potatoes and pastas and breads are fine...

How does Uncle Ben make his rice cook in a minute, or 5 minutes? How does Zataran make his beans cook in 20 minutes?

I see a lot of recipes that bring satiety to the sweet tooth. I'm a salt lover. What foods/recipes put you at ease after getting your salt fix on?

I'm wondering if there's a difference between the UMAi Dry and a standard vacuum sealer. I'm very happy with my Food Saver and I'm wondering if I can use this for curing meats in the same way that I see everyone using UMAi Dry sealers. It all looks like it's curing meat in a cool area for 5...

I'm definitely gearing up for the Super Bowl. I need to back down the heat on some traditional buffalo wings. I've been looking at some recipes, but there seems to be very little difference between hot and mild. Should I just add more butter and vinegar to thin a recipe out? It looks like...

I've been making pretzels about once a month. I'm infatuated. I've recently tried to make hotdog buns and sandwich buns out of pretzel dough. It's good, but it's a little too heavy for most of the sandwiches that I'm making. Is there a way to lighten up the texture of pretzels? I'm using...

Bush's® Asian BBQ: Limited Edition Flavors | Bush’s Beans I was 'gifted' a can of Bush's Asian Baked Beans. My friend told me that he didn't like the first can that he had. He says they have an off flavor, but I didn't ask him to describe it. His wife bought two cans and he tosses one my...

Please excuse my coarse words for what I'm about to undertake. I want to make a fish spread along with cheese and crackers for an appetizer for Christmas. I know that there are several fancy terms for fancy spread. The only one that is coming to mind is rillettes. I'm not sure that one even...

Every time I make nachos in the oven, I'm underwhelmed. I typically dice some chicken, add some blackened seasoning, throw some shredded cheddar or co-jack on top of a pile of chips, broil, and eat with jalapenos. A pile of nachos seem to be harder and harder to find at a restaurant too...

I have a glass measuring cup that I'd like to re etch. The lines are becoming very difficult to read. I'm guilty of putting this glass in the dishwasher every time I use it. I am hoping to find something equivalent to a salt water etching that can be done on metal. Does anyone know any...