Is Apple Cinnamon Oats an Indian recipe? If not then are there any variations how it is prepared elsewhere in the world?
When I'm looking up egg substitutes, one of the easiest (for me) is making a slurry of flax seeds and water. However, I noticed there is a difference between us
I have a polypropylene water container and some large PET bottles. I don't know if it's OK to put lemon water in there. I read from somewhere that you shouldn't
I have a large gathering on St Patrick's day and serve corned beef. In years past I did all the cooking on that day and missed my own party due to all the work.
I was using some variant Veg. Ramen Noodles (The one with the noodle brick and the TasteMaker) and wished to add some "real" protein in the form of egg. I cook
I was recently helping with some recipes and was instructed to use water for "sauteing" onions, celery, garlic, etc. in place of oil (scare quotes on "saute" si
Last weekend I made butternut squash soup. In an experiment to get more of the squash browned I peeled two medium squash and cut them into 2 inch chunks, rather
I'll typically bring hot water from the tap to the boil instead of waiting longer for cold water. This hot water comes from water heater with a large storage ta
I've been experimenting with reverse sphereification this week. The results... well, the results remind me that even the professionals have to practice. How d
Possible Duplicate:How long can I store soaked beans before cooking?Can you preserve canned kidney beans so that they still have their shap
When making french press coffee, you are often instructed to "bloom" the grounds by adding a small quantity of boiling water, stirring the grounds into a slurry
Possible Duplicate:Is there any way to avoid grease splatter? Tonight I cooked dinner, which involved sausages for me, and chicken dr
Will a normal pancake recipe work with Gluten free flour, or do I need to add other ingredients as well?
Is there a good, satisfying ovo-lacto substitute for meat for recipes like meat & cheese lasagna? Or can I just skip the meat and expect the dish to satisfy
After I pull the meat out of the sous vide and then use a blow torch to sear it, should I use a fat on it or not? Will that get a better crust on it?
Getting ready to make some fried plantains, but I wanted to get a jump on prep before caramelizing in place (approximately 2 hours from prep). If I cut them now
I am looking for a simple and fast gluten level tester (electronic is fine) There are the testers available for people with Coeliac's which require making a so
Every time I try to cook beef in my pressure cooker it gets dry and inedible. Today I tried with 2 x 450 g (2 x 1 lb) beef, with .5 l (2 cups) water and 25 min
Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut mil
I was looking at baking a yet-to-be-determined-colour velvet cake, and happened upon a recipe for blue velvet cake: http://bakebakebake.livejournal.com/3342197.
Is it safe to leave a slow cooker (Crock-Pot) on unattended (for example, while you're at work and no one is home)? Or is that a fire hazard?
They look pretty similar except the Australia ones cost more than twice the ones from China. Taste-wise, there are only subtle differences according to my taste
I recently made ciabatta, which turned out very well, with a good crust and nice open crumb. However, I felt it could use more salt to give extra flavour. I'm a
I have a fudge brownie recipe that I followed pretty much to the letter. I think when I baked it, it was too thin; it came out hard, like a brick, and it's pret
I'm in need of a food-safe gasketing material for a maple sap-boiling setup. It needs to be squishy like vinyl tubing but I want to make sure it won't melt or d
My wife and I brought back a box of Glico Medium Curry that we purchased on our trip to Canada this past year. I think we bought it at the Daiso store in Vanco
Could anyone offer some tips on how to sculpt or mold a large piece of cheddar into a knight of the realm. I have tried on a smaller piece but the cheese tends
Lemons are currently in season and dirt cheap. I'd like to make a homemade Limoncello. The recipe I'm using calls for odorless, high-ABV (150+ proof) spirit, l
Slashes in bread loaves are designed to promote oven spring but there are many different patterns. Some running the length of a loaf, some in a checkered patte
Many techniques for bread highlight a long cold fermentation. I've read that this gives enzymes more time to work and it contributes to a more 'complex' flavor