I have bought several jars of tahini from different companies lately. All labels say, that they contain 100% hulled sesame seeds with no preservatives or artifi
Why is it that every time I steam vegetables while cooking rice my rice cooker ruins the rice? My rice to water ratio is the usual 1:2. My last two attempts inc
I have three very productive guava trees in my yard and end up throwing away 25-50 guavas each day, as I can't go through them all fast enough. I'd like to make
Hi I'm a new user to the group, having just used the Hairy biker recipe for hollandaise sauce as a treat for Sunday brunch eggs Benedict. This are the ingredie
We have prepared the eggless cupcake with condensed milk. We have used convection mode in microwave. Preheated to 200C and then baked the cake for 10 mins. It s
Can anyone point out websites or academic articles analyzing coffee brewing methods? I can easily identify taste differences between the var
I am soon to be moving to a house with a very nice kitchen, and so the time has come for me to buy myself a proper set of knives. I have been looking around at
I've just made some vanilla macaron shells that I plan to fill with an olive oil and vanilla ganache. How should I go about doing this? Should I just make it l
What can I use as a substitute for corn syrup in a recipe for boiled icing?
Once a week I gather with friends for an evening of gaming; trying to cut back on fast-food, I'm looking for a recipe I can make ahead and heat up in their oven
My housemate often manages to pick up reduced meat from the local supermarket (Sainsbury's in the UK) at the time he comes home. It's usually silverside, topsi
Shepherd's pie recipes usually involve cooking the lamb mince with tomato paste or chopped tomatoes from a can, for example in this BBC recipe, or this Good Foo
I have a bunch of veggie pulp left over from juicing, and it is packed down into little patties. After mushing in some black beans, it conforms to a hamburger
Specifically for sweet potatoes, I'd like to get crispy fries via the oven rather than a fryer. Here are some pointers I've read in other recipes: Cuts must be
I have a bunch of recipes which use leftover cold rice: rice salads, fried rice, rice cakes, and similar. However, I rarely have large quantities of rice left
I have a pot that is really nice, and I was silly enough to use a metallic spatula. It is not Teflon but looked ceramic, and it has scratches now. Can any repai
I'm shopping for new pans right now and keep seeing cast iron advertized as "preseasoned". What does this mean? What are they preseasoning it with?
I would like to know what is the better way to dress sushi and sashimi. What I am looking for is how it was thought to be eaten and what are the ways a sushi pi
I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "ragg
I have friend who went to culinary school who claims that cold eggs crack cleaner than eggs at room temperature. Do egg shells crack cleaner coming cold out of
Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature
What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most
I've made a couple of deep dish pizzas over the last several months and I occasionally get either a soggy or a not cooked crust. I've been pushing the dough in
Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the
How can I make custard for a friend (as part of a desert) who is egg and gluten intolerant? Should I just not bother?
In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients
Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first
Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender. Each time one of the main selling points for the
I am making stock from bones and I was simmering it with the lid off. I want to simmer it for 3 days. This morning the liquid was reduced by a significant amoun
When making the "perfect" mash, Heston Blumenthal recommends cooking waxy spuds in hot water for half an hour at the temperature of 72 degrees Celsius, exactly.