I was checking some sites on how to make chocolate myself. I should start with mixing cocoa butter, cocoa powder and sugar (and milk powder if I would make milk
What is this and why does it appear? It always happened, maybe I cook rice the wrong way, or maybe it comes from the rice itself... I wash the rice with wate
Some sushi places serve white ginger flakes with their food, while others serve pink colored ginger. There doesn't seem to be any detectable taste difference th
What are the key requirements, in terms of both ingredients and techniques, for baking chocolate brownies with a fudgy centre?
There are many types of chocolate out there, some higher quality than others. What are the main differences between good quality chocolate and cheap chocolate?
Last year for Valentines day, I decided I was going to be romantic and make some chocolate covered strawberries for someone special. I melted and tempered some
Many classic recipes for chicken stock call for white peppercorns (which are just skinned black peppercorns). I'm looking to trim my pantry list a bit and whi
I've made roux some time ago. Forgot to put the date on the container. How long will it keep in the fridge? I'll be making a sauce in a day or
A friend of mine's wife was baking a cheesecake, which she does somewhat regularly. The house filled up with smoke, and when they opened the oven, they observ
Possible Duplicate:How can you melt chocolate without it getting wet? When tempering chocolate over a water bath, how can I avoid get
I took a chocolate dipping class last week. The instructors gave us globs of chocolate to temper on a marble surface, and lots of ingredients to coat in the ch
I am going to try to make gluten-free pizza for my wife, and I'm going to start with this Serious Eats recipe. The recipe calls for white rice flour, but my
In our animal science class, we were fed dog food (dog cookies) by our professor who claimed that if we were ever at war and had a shortage of
I was surprised by the added stone in the soup of this question: "Also, for irony, a large (cleaned) stone is always left in the pot" What would be the reaso
A couple of times I ruin good non-sticking (teflon) pans in the same way - I fry or roast a bell pepper with too little fat, the pepper juices stick to the non-
I could be wrong, but I have the feeling that after baking chocolate chip cookies, the chocolate chips are still melted; or at least a lot softer than before yo
A lot of frozen, convenience foods are foods that are traditionally fried can be prepared by baking. I'm thinking of, fish sticks, french fries, tator tots, jal
I like Zing Zang bloody mary mix, but it's very gritty with seasoning. I like to pour it into a strainer to filter out the grit, but the mix is so thick that i
My memory might be playing tricks on me, but I swear I've had chocolate chip waffles (or maybe pancakes) where the chocolate chips were still somewhat hard - in
I want to experiment with making savory homemade pasta with cocoa powder. I think the earthy flavor and dark color will be striking. I have b
I recently sent someone out to get a lamb shoulder roast which I would typically braise, but said person returned instead with a "square shoulder" which is a la
I recently learned that I don't need to buy packets of yeast to make bread. I can create a sour dough starter by utilizing the wild yeast floating around in the
I'm making a no-knead bread (actually my very first time making bread!) and right after mixing the dry ingredients with water, it's supposed to sit for a couple
I've seen some mentions online that they are, and that the stems taste like raw green beans. Here are a few links I've found: http://answers.yahoo.com/question
I've been enjoying my cookbook Fish Indian Style which I won in the Question-of-the-Week contest here on Seasoned Advice. However, I'm having difficulty with o
We use the kneaded dough for making parathas. Does resting kneaded dough for few hours (covered, on shelf) change the taste/texture/softness of the final outco
Is it possible to do something with chocolate so that it does not get hard anymore so that its consistency gets something like the caramel in a mars/snickers ba
Can I freeze soup in a pot (I believe it's made of stainless steel)? Are there any health risks? Is there any risk of damage to the pot?
What type of cattle (i.e. cow) do we usually get our "beef" from? There are different variations of cows - e.g. longhorn, bull, buffalo and more - but when I bu
Following this black garlic tutorial and in reference to this SA question, I would like to try making myself black garlic, and to try fermenting the garlic to d