Does anybody have any data on the nutritional composition of chicken broth (liquid in chicken soup) and chicken stock (liquid from chicken bones)? For example,
My local supermarket stocks arborio and carnaroli rices for making risotto, and also stocks "paella rice". I have, in the past, used them interchangeably in bo
I've been making beef jerky using various marinade recipes I found on the WWW. The results have been mixed, but always lack that one distinct flavor that seems
When I bake bread, I always use my loaf pan. Recently, I've seen some people who bake bread in a Dutch oven (or something similar). Why is this? What are the di
I have a recipe calling for 12 large marshmallows, but I only have minis. How many should I use?
I've been using mineral oil to oil my wooden cutting boards ever since I found out this was a good thing to do. I had a couple of bamboo boards up until I boug
Most of the bread and bagel recipes I use (such as no-knead bread) call for only white wheat flour. I'd like to integrate other flours (such as whole wheat, fla
My wooden cutting board is turning black! I tried reposition the cutting board and even tried hanging them but regardless of the different configuration, wate
Does air get trapped or sucked into the rice during cooking?
For a dessert I recently made, I intended to flame, or burn some alcohol on a quinel of ice cream. Unfortunately, it would not light. I've searched the web a bi
A cake recipe is asking for "one cup" oil!! I don't want to eat so much "oil", can I replace it with yoghurt or something else?
I want to learn baking and have been reading recipes from the internet and trying them but, I want a more structured approach starting with the basics and going
Once while overseas, I had a cake with the following properties: It had a French name, if I recall, and the cake was bought in Italy, so I tend to think the ca
Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or
The last couple of batches of my chocolate chip cookies went from delicous to foamy tasting although I was using the same recipe and ingredients and sam measuri
So over the weekend I wanted to make a deep-dish pizza and ended up with a thick crust as the pan I have is only about half as deep as I would need and two inch
I am currently making Poolish Ciabatta bread from the recipe in Bread Bakers Apprentice. Within the recipe, one of the methods used to shape and work the dough
I've tried baking so many times with this kind of oven settings but they never work. The exterior of the cake looks fine, but when cut opened, they look as if t
I cooked a chicken curry in the slowcooker last night, I came down this morning and its way too oily. I think because of this the coconut milk has separated a
Mostly, I drink unsweetened tea. However, on the rare occasion that I get sweet tea, I have noticed that it doesn't seem to cool down as quickly as unsweetened
In a lot of recipes, there is a step that includes reducing your liquid. In most sauces, this isn't a problem, since you just need to thicken it and that's some
Some sauces are more at risk to curdle than others. What exactly (ingredients, techniques, temperature...) causes this curdling? What can you do to have the cur
Pizza sauce and spaghetti sauce are both tomato-based, have roughly the same seasoning (Italian) and look a like. However, I (and a friendly user here) think th
What if anything makes a liquid a good candidate for a reduction? Often you see things like wines and fruit juices called to be reduced for recipes. Why are t
My mother is confounded by whipping-cream. Some 20 years ago she started making cream-puffs which quickly became her pastry calling card. They always came out g
There is plenty of reading material on what gluten is and what its function is in baking, so I feel like I have a decent understanding on that topic. However,
I'll make a steak or something on the stove and then try to make a pan sauce out of the fond. Add a little wine and other fun ingredients and then I try to red
I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a go
If a recipe says "short grain rice", which would be the correct rice to use?
When I'm cooking, the thing that usually has the most leftovers, is the sauce. Most recipes always assume too much. This isn't a problem if you're cooking for j