Yesterday at 08:00 I had soaked white Chickpeas in water and left the container in the kitchen. Daytime temperature here is 44C. At 20:00 the same day I saw th
Is it scientific fact that acid stabilizes meringue or is this a fallacy? If so does anyone know actually why and are there any other substances that do this we
I recently made bagels following this recipe, but they didn't pass the "float test" (see step 10). I took them out of the fridge for an hour, put one in a bowl
It's become common practice around my apartment to use a sterno to roast marshmallows because it's easy, cheap and (primarily) because we can't have a campfire
I have been given four ramekins and a cooking book with 30 recipes for eggs in a ramekin as a present. Everything is explained very clearly: Preheat the water
My recipe called for 250g of chestnuts, blended with 125ml of cream and 125ml of milk that you then blended together to make a puree. When i went to the superma
On a kosher diet, I can't eat bacon. Someone who knows this recommended turkey bacon as a close substitute. Is it really? That is, does turkey bacon truly have
I'm trying to make a dessert I had in Palermo, Sicily. I wanted to find a recipe for it online, but I can't remember the name of it now. I know it's fairly comm
I used this recipe http://allrecipes.com/recipe/fresh-lime-curd/. I added a lot of the hot liquid to temper the eggs and they looked good and then I added the
In Japanese restaurants, I always see the chefs doing crazy things with fire, and seeming to make very good grilled vegetables by lighting things on fire. I kno
Having just made a batch of meringues,I am now left with lots of egg yolks, can I use them in recipes that ask for "eggs" i.e cakes and tray bakes. Is the white
Living on an orchard, we grow many more apples than we can eat and so store them in the garage throughout Winter where it's cold. They are in a box, but with ai
I tried to bake some new potatoes, small tomatoes and hot peppers, in extra-virgin olive oil, using a recipe calling for 1 hour at 100° C. I was skeptical
I love gumbo, and make it about once or twice a month. However, I've noticed that my roux will occasionally separate from my stew and float up to the surface. I
Can I put hot soup straight in to the freezer or should I let it cool? With my old frig I used to divide it into meal size portions and sea