There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal a
I have always enjoyed a slice of apple pie... in the morning... afternoon... and after dinner. Or anytime actually. And as such, I had to learn to bake my own a
I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls someti
I know that head cheese is traditionally made with flesh from the head of a large animal but I have read that sometimes other scrap meats are included. Are the
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usuall
Whilst staying with a friend who lives somewhere with very hard water, we got used to making tea with bottled, still, water as the tap water was too hard to mak
I know of a few ways to thicken sauces and the like: Egg (protein) Flour (protein / starch) Starch (cornstarch etc) Reduction (reducing watery component) Are t
I have some butter with sea salt crystals in, which I keep in the bread bin, unrefrigerated. I have noticed that it seems to be getting wet, with small amounts
I learned to make caramel sauce pretty recently and for a while was on a serious sauce-making kick. Anyway, the day after Christmas I went to make a batch and
How long (hours or days)can sweet potatoes be peeled before they are used? Do they go brown quickly like regular potatoes? Are there methods for holding them?
My toaster oven has a temperature gauge just like my oven 200-450 degrees. I opened a package of fish sticks and the instructions said "Do not cook in microwave
So what is enough to find on a product (label or else) that makes it truly organic (regulated by USDA). Is "organic" itself means this and it is restricted to p
My mother-in-law gave us some mochi that she received as a gift. It's actually the size of a small hockey puck, white and pretty hard. (I've only encountered so
Scientifically speaking, is there a reason not to mix coffee with milk directly? I remember reading once, that milk is like the antidote to
I like my tea sweet, and generally add several cubes of white sugar. Teavana sells rock sugar, which it claims is somehow "better" while being vague on what tha
This sponge is meant to be put into refridgerator's vegetables compartment at the bottom and said to keep vegetables fresh: Sorry, the package is in hebrew,
I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother e
Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy
Can almond milk be substituted for evaporated milk in a custard pie recipe?
When making bacon, many of the recipes call for a dry brine using curing salt with nitrates. I've read that it is possible to use a wet brine without the curing
I've been reading various Googled recipes and techniques for stockmaking, as I made my first stock tonight using raw chicken bones. Just about every article/rec
In most refrigerators you will be able to find a compartment for your vegetables and fruits. This compartment is called the crisper and it is supposedly able to
I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, a
I went to a Thai restaurant this afternoon and ordered Massaman curry, which I've never had before. When I make curry at home, I usually mix it with chicken and
I'm going to be cooking salmon in a white wine sauce & the directions indicate that I need to use a skillet. I don't have one of these, would I be able to u
When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other
I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or jus
There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them
It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are th