I've made a few batches of Turkish Delight in different flavours. The Rosewater, Vanilla and Ginger flavours have set beautifully but the Orange and Mint flavou
I bought some silicone easter egg molds, and I put 2 layers of chocolate in them. After they had set I tried to turn them out of the molds and they just cracked
When creaming butter or shortening with sugar, how can I tell when it's creamed enough? With the mixer as low as 3 or 4, even a few minutes of mixing seems e
I have a plastic tub with a screwtop lid, full of palm sugar. It's a 500g tub, about 10cm high and about 10cm diameter. Usually I buy the individual cubes of
I'm curious if anyone has some experience with fiddlehead toxicity. Wikipedia has it listed as "may harbour microbes, and should be washed and cooked before ea
I have been making a three pepper chili for years, but the spice content leaves a little to be desired for some people. I wanted to make a hot sauce that would
I am looking to purchase a microscope to better understand the changes to the food items at a microscopic level. Does anybody have any recommendations as to the
I have a package of bratwurst that I am going to cook within the next few days. The only two beers I have in the fridge are a stout and a lager. I'm sure I coul
I've read the question on the ideal fridge temperature, but am asking a more involved question about a baseline temperature and temperature spikes. How will a f
I just bought some grape must - it's a must on spinach salad! I am thinking of turning some of my own homemade concord grape juice into the same. Any advice, ot
Does toasting bread change the amount of calories in the bread? i.e Does a slice of toast have more/less calories that a slice of bread? I know that some moist
i'm pretty decent at doing rustic pates in a terrine mold, but wanted to expand my skill set... so i decided to make liverwurst for the first time. I used 1:1
I think I may make some traditional food for Easter this year. What I love most is a type of rich sweet bread called kozunak. The perfect kozunak is defined by
After boiling pasta and setting the water in which the pasta was boiled aside I noticed that after the water cooled it thickened. It sort of has the consistency
So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with t
Possible Duplicate:Making Mayo by hand , using whisk , emulsion breaks down Hi,I would like to know how to fix the Mayonnaise if it s
Are there good bread styles or techniques for baking bread in the evening after a day at work? Specifically, there's a couple of us who have taken to bringing
Pour over coffee will be my next venture in the coffee world, and I'm trying to decide between ceramic and plastic. The ceramic devices are much more expensive,
Today I bought one pound of fresh scallops from the seafood counter at the local market, but my dinner plans have changed - I am no longer pla
I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg. Like in the defi
Will using egg whites instead of whole eggs have an effect on the finish product when baking?
A friend insists that the "chocolate" is the German part of German chocolate cake, the evidence being that there are no palm trees in Germany (for the coconut f
We often have strudel for a vegetarian lunch option. Today's strudel was Ratatouille Strudel. What is strudel and what are the nutritional facts?
Were they orginally made from real dogs?
I, like most people, prefer fish to be cooked correctly. For salmon, this means soft and velvety (but warm) in the center -- what I would characterize as medium
Is there anything I can add to/change about a store bought white or yellow cake mix to take it from ordinary to extraordinary?
I'm going to braise short ribs for a dinner party this weekend. The recipe suggests braising the ribs for four hours, then refrigerating overnight. The next day
This is probably a silly question, but I saw these steaks that the butcher in the grocery store said to be made of several pieces attached together by a thread.
I know that it should steam until the leaves pull off easily. But how long does that take?
"You should use garlic with pork and ginger with beef and never vice versa." This is coming from my dad who says that fact has been handed down from gene