Q: For Christmas I got sous vide equipment. But I don’t have a "formal" sealer and am resistant to getting even more equipment. You imply that we can vacuum-seal with zip-top bags and a straw. Can I do that for sous vide cooking?
Q: I have a recipe that calls for "tomato broth." (Part of a recipe for Panera Bread’s vegetable soup.) I've never heard of it — what is it compared to tomato soup, stock or base? It’s confusing. I have been online to get info but there seems to be no clarity in making it.
Q: I recently redid my kitchen, and now finally have a wonderful Blue Star gas range, which I adore. My only problem is that even with the lowest setting on the simmer burner, I have trouble getting a really slow simmer, melting butter, etc.
Q: I have been baking Krusteaz Lemon Bars more often lately and I have been following the instructions perfectly, but there is one thing that is really bothering me. I was wondering if maybe someone would be able to provide me with some advice or a mystery tool for me to try.
Q: I'm in college and, as a result of that and a few other things, am not overflowing with money. But I cook a lot and have realized that I need to get a stand mixer eventually. Ideally, I'd love to get a KitchenAid, but that's where the lack-of-money thing comes into play. What is the best budget-friendly stand mixer?
Q: I just bought a Lodge Cast Iron skillet and am confused about how to maintain it. It says to not scrub so hard to avoid scrubbing the seasoning, but after a couple of uses there is black stuff burned into the pan. I just tried scrubbing it for a good 20 minutes.