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frogsrgr8t asked:


Nothing is better than a homemade pie crust, but sometimes I need one quickly and do not have the time to start from scratch. I was thinking about making several and freezing them, than when I am in need of a crust, I would just thaw and roll. I thought this would also be good for around the holidays, when I am baking several pies. I’m not sure if this would affect the outcome of the crust. Does anyone do this? Do you store them in a freezer bag or a plastic container? If so, how long do they generally last?

Powderpuff asked:


My boyfriend is always cooking our brown rice but it always comes out mushy. Any tips? I’m considering getting a rice cooker since my family always gets great results from it.

The way he cooks it is stovetop with a sausepan for 45-50 minutes. He cooks white rice wonderfully but since we are changing to brown rice we are stumped.

Thanks!

yarn whore asked:


I love sharing recipes with others, but have found that someone I have exchanged with doesn’t give the full recipe - leaves out something noncritical to the recipe. I think she does this because she does not want to share the recipe really. Has this ever happened to you? Have you ever done this when sharing a recipe?

I always make sure to give the entire recipe and even my tricks and tips to make the recipe turn out as yummy as possible. I even share the recipes I use in my baking business because I think it helps my business.

Your thoughts are appreciated.

sahjmom asked:


I use all-ready made pie crusts and all my pies: pumpkin, nut or fruit pies all have soggy crusts. The longer they’re leftover, the more soggy they get.

AtomicMommy asked:


I like my steaks med/med-rare but either get them too done or still cold and raw. I need the approximate cooking times for the different levels of done for steaks 1/2 to 1 1/4 inch. I’m cooking in 30 minutes, help!

beren andres davin asked:


Is this a sign that the fish has gone bad? I hesitate to eat the fish when I see this. And this is after cooking a 3/4 inch slice on each side for 4 minutes.
Ah, so far it looks like I’m not going to get a horrible stomach problem. Phew!
I’m really impressed with these answers.

jannellsky asked:


What is the best way to make a crust for a custard pie,that won’t get soggy?I’ve heard of using oil,shortening and/or butter.I’ve even come across recipis that use egg in the pie dough, what does this do to the pie?

MangoGirl asked:


When baking pies, the outer crust is always golden brown and flaky, but the pie crust under the fruit always turns out soggy. This has happened with both fruit pies and custard pies.

silveropes asked:


How many recipes do you have in your recipe box that you actually use on a regular bases?

How many of your regular family meals could you cook without repeating I can go about 20 days on normal meals without having to repeat.

qqtip2001 asked:


Hi,
I just made a lemon meringue pie using My-T-Fine pie filling. I beat the egg whites, sugar and cream of tartar according to directions. However, my meringue didn’t have those beautiful stiff peaks like I’ve seen my grandmother do and on professional pies. I think my grandmother used to dollop scoops of meringue all over the pie and then connect them and did something to get the curls. Does anyone have any tips about my application or mixing?