Wikipedia says that the shelf life of UHT milk is "typically" between 6 and 9 months. Does it mean that UHT milk always falls in this range? Is there UHT milk
I've bought a fresh mango for a recipe, I've not used mango fresh before and it's currently pretty green (there didn't seem to be any that were more ripe at the
I have a lot of frozen stock. I would like to use that stock to make a tomato, leek and basil soup which will be eaten one or two days later. Is it safe to re
I would like to bottle my homemade dressing. The main ingredients are olive oil, balsamic vinegar, honey, lemon and dijon mustard. Once it is bottled, is there
Tonight, I am hoping to cook up three to four loaves of seitan for final prep three days from now. My intent is to form the dough, simmer in stock or steam, and
I recently was given a propane grill that is a lot nicer than my charcoal grill, however my family really likes the cooking and taste of a charcoal grill. I hea
My wife asked me to buy "buckwheat" and I did, but she meant buckwheat flour (for making bread) and I got toasted buckwheat instead. I don't want to throw it o
I mean the flat but thick bread you get at turkish restaurants. I've tried it twice now, with two difference recipes, and each time it's come out hard and crun
I've recently started frequenting a Middle Eastern restaurant. They provide a sauce with their shawarma that they swear is tahini, but I've never tasted any lik
In order to prevent their surface from burning, what can be placed beneath vegetables to be roasted before placing them on the baking tray? I am thinking of ap
I'm looking at getting a new blender, basically the main things I want to be able to do with it are make curry pastes, ultra smooth restaurant quality purees an
I've never understood why water found in the wild should reach a temperature of about 200 to be safe, but food leftovers only need to reach 165 to be considered
Why do some powders like flour or matcha green tea causes lumps in hot water while other powders like sugar or cocoa or wheat grass (triticum aestivum) readily
In my pantry, I have a bag of dried & shredded coconut. I want to use it, but all recipes I come across ask for sweetened coconut. That coconut also looks a
I'm interested in infusing pepper flavor into vodka like in Naga Chili Vodka. Are there any peppers I should specifically avoid and how should I infuse the fla
Indonesian cuisine relies heavily on candlenuts as a base and thickener for spice pastes which are the foundation of the cuisine. This includes many of the var
Does this mean place some cookie dough every 4 inches (i.e. 4 inches center-to-center), or have a 4 inch gap between each cookie?
Does milk with different fat contents (skim, 2%, whole, etc.) spoil at different rates? And when spoilage does occur, are milks with higher fat content more so
There was a question asked here about using cast iron on glass top ranges. In the responses, there was a link to an article about cast iron equipment. Here is a
In this America's Test Kitchen video they add salt to the cold water when hard boiling eggs. Would the salt actually permeate the shell and flavor the egg? Tha
Can coconut cream be transformed into coconut milk, or the other way around? For example, will adding water or cow milk to coconut cream make a usable coconut m
Depending where I get my palm sugar from, it's either light brown colored and quite hard (pictured left), or a very dark brown color and much softer (on the rig
Warning: I am a cooking noob. I might overlook something ridiculously simple. Anyway, I just made my first pesto sauce (do you call this a sauce?). Basil, Parm
I'm planning on making a Swiss roll. This is a sponge cake, baked in your baking sheet (so it's thin) and you roll it up, mostly with a filling. While looking
I have a tub of nutritional yeast with a "best by" date of February 2012 (at the time of this posting, it's about a month past that). Is it still good to use? I
One of the “tricks” used in Peter Reinhart's Whole Grain Breads is to soak various whole grains in water, at room temperature, for 12–24 hours
I have some decent chicken stock that needs using and I am making a takka dhal tonight. I preboil my lentils, and was wondering if I boiled them in the chicken
I just made a lattice pie crust for the first time. The best I can say about it is that it wasn't a total disaster. So I would like to know what is the proper w
I've been trying to make chocolatini (vodka, godiva liqueur, baileys) spheres, but I've had some issues with separation of the alcohols. Also, I've been decidi
When chopping garlic the blade of my knife, and any fingers used to handle the garlic, become sticky. What causes this reaction? Is there any way to counterac