Author: BRAdmin

Does anyone know where I can purchase high-quality deli containers in Australia? I’ve only come across the thin, flimsy clear ones online. Any suggestions would be greatly appreciated!

How can I turn soft boiled eggs into medium boiled ones? I just boiled some eggs, but when I went to peel them, they were a bit too soft. I’ve heard it’s possible to reboil them, but how long should I do that for? Update: I reboiled them for 5 minutes, and they turned out…

Strange cooking experience with induction I’m currently making birch syrup on my home induction stove. I’m accustomed to the buzzing sound it makes, but recently it started producing an entirely different sound that’s quite unusual. Prior to this, it was maintaining a steady boil. Does anyone know what might be happening and if I should…

How can I use dried rosemary without ending up with crunchy twigs in my dish? UPDATE I meant rosemary, not thyme! I was adding thyme to a soup when I thought of this question and just made a typo. The image shows what I’m referring to. I often have to rely on dried herbs because…

I’ve soaked pinto beans twice recently, and I’ve noticed a consistent issue: only about two-thirds of them expanded as expected. I soaked them for around 18 hours each time, but roughly one-third remained the same size. Does anyone know why this might be happening? I understand that older beans can sometimes be challenging to cook,…

What are some essential tips for extracting maximum flavor from various ingredients? Achieving the best flavor isn’t always straightforward. For example: Sesame oil should be added at the end of cooking, as high temperatures can reduce its flavor intensity. Although many stocks benefit from extended simmering, the optimal flavor for shrimp stock is extracted in…

What is the shelf life of Classico Cream Rose sauce before it expires? Once opened and stored in the fridge, how long can I expect it to last? I believe most cream sauces generally stay fresh for about 3-4 days, right?

T-Bone Reverse Sear Questions I recently picked up a T-bone steak on sale and I’m excited to try cooking it, but I don’t have much experience with bone-in cuts. It’s quite thick—around 1.5 inches—and I’m considering reverse searing it as the best method. I’ve already dry brined it. A couple of questions I have: When…

I need some help with my pancake skills! While my pancakes taste pretty good, I struggle to pour them in a perfect round shape. Any tips on how to achieve that perfectly round form?

How do you come up with new food creations? I just invented a new dish today! I truly enjoy experimenting in the kitchen, but I can’t help but feel a bit anxious—what if I end up poisoning myself? 🤣😭