How can you thicken up a runny caramel? I am trying to dip apples.
Thank you!

The one time I tried making a potato kugel (pudding), by the time I finished grating my potatoes, they were discolored and unappetizing. I really want to make this, but I am afraid this will happen again. How do I not make a yucky gray casserole?

I want to make pot roast for a large group of people. Usually, I cook my roast and let it cool (and even refrigerate it for a day or two), slice and reheat it in gravy made from the cooking juices.

Can I do this ahead and freeze the meat and reheat it a week or two later?

What about gravy? Will the cooking liquid freeze for later use?

Also, can I reheat this all in a big pan in the oven? I usually do it in a skillet on the stove.

I saw “pork shoulder blade roast” in the sale paper for my local market. I’m not familiar with this cut. It was really cheap. Is it one of those tough cuts you shouldn’t roast? Is there such a thing as pork pot roast?

I bought a bag of “instant yeast” on an impulse. Is this the same as rapid rise? Can I use it in recipes that call for regular, non-rapid yeast?

Where can I purchase a sous vide unit?

I made a beef stew following a recipe a friend gave me and i used about half a dried bay leaf and the flavor is too strong for my family’s taste - help!!!!!!!

I need to make beef barley soup for 50 people and I figure 10 oz per serving with bread.

I made a crab bisque and it’s too salty. Any tricks for lessening the salty?

My cakes always rise too high in the middle. Why does this happen and how can I correct this?