Author: BRAdmin

Looking for alternatives to Kellogg’s corn flakes! I’m currently on a health journey and have a real craving for cornflakes. I’m not a fan of the generic versions from Walmart or HEB, so I’m searching for a healthier, lower-sugar option that still has a similar taste and texture. Any recommendations? Thanks in advance!

How can I achieve a perfect pizza crust using a home oven with an aluminum pan or parchment paper? Yesterday, I attempted to make pizza, but it didn’t turn out well at all. I’m experienced in making pan pizzas, which I usually cook on the stove first to get a nice base and then finish…

Are there any basil varieties with a mild clove flavor? It seems increasingly difficult to find basil that doesn’t have a strong clove scent. I know this flavor is due to eugenol, so I’m curious if there are specific species or brands that offer strains low in this component. I have a sensitive nose when…

Pavlova Texture? I tried my hand at making Pavlova yesterday using a recipe from Cooks Illustrated for Individual Pavlovas with Tropical Fruit. I enjoyed the flavors, but I wasn’t quite sure what the texture should be like. I would describe it as airy taffy—light at first, but it finished chewy. While it looked how I…

Question about partially cooked chicken… I was using my air fryer to cook chicken and got distracted. I cooked it for 8 minutes but forgot to flip it when the timer went off. After about 20-25 minutes, it was still warm/hot when I checked on it to flip and finish cooking. Are there any safety…

Can I use eddoe to make poi? I came across a root labeled “taro” at the store today and picked up a few, eager to try making poi since I enjoy it in Stardew Valley. After doing some research at home, I discovered that they’re actually eddoe, which is similar but not the same as…

Delicious Egg-Free Cookie Recipe Needed Hey everyone! My son is returning home from a trip, and I want to surprise him with some chocolate chip cookies. Can anyone suggest any great egg-free recipes? Thanks in advance!

Roasting a Chicken I’m planning to roast a chicken this weekend! I’ve done it many times, but this will be my first attempt at dry brining it overnight. I also came across the idea of injecting the breast meat with marinade, and I’m eager to give that a try. If I dry brine the chicken…

Jambalaya left out As the title suggests, I accidentally left a large batch of jambalaya out on my counter overnight. The temperature in my house was around 65 degrees, and it sat there for about 12 hours. Should I be concerned about food safety if I decide to eat it? I’m really upset about potentially…

Why do we add broth or stock to vegetable stew when the ingredients are essentially the same as those in the broth or stock? Aren’t we just creating a broth with the stew ingredients? I make my own broth and stock, so I know what goes into creating a quality base. This is especially relevant…