Background In relation to this question/answer. What temperature does the Maillard reaction occur? The answer to the question above states that over 400F/200C
I hope this is not too off-topic. We are doing a wine tasting soon, where everyone presents a wine (assume all red, dry). As there will be a wide variety of t
The recipe calls for Madeira but I am thinking about using another wine. My choices are: Pernod, Calvados, pinneau du Terrier or dry sherry. What does anyone
I should have paid more attention but after regular washing of top surface, my half-inch-thick board is rocking like a cradle. It is not practical to use flipp
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki
I want to try my hand at making sourdough starter but live in high altitude and cold weather. I'm not sure if the altitude is an issue but I don't think my hous
Morton's Tender Quick says to cure for hours, but the curing recipe I am using says to cure my ham for 4 days. I am wondering does Morton's Tender Quick cure so
I've seen this question and obviously carbon steel (not stainless) knives look quite bad without extra care (picture from the linked to question) Now my ques
I am looking to make an antique recipe (amish milk pie) which calls for thick soured milk. I can get my hands on raw milk, but it's iffy whether or not it will
Hi I've just built a wood fire oven at home and I want to know how to get he pizza crust soft? Any tips for success with traditional Italian-style bread? Some
I'm looking classes where I can learn to cook. I've found many options, but I'm weary of spending time and money (and a babysitter) for an experience that would
I just discovered a bag with about 100g of unroasted coffee beans in my pantry. I know they are at least four years old, and maybe 10 years. They've been in roo
When I make potato salad, macaroni salad, tuna salad, and sometimes ham salad, it seems like there's always a puddle of excess liquid at the bottom of the stora
One of the signature items of the California-based burger chain In-n-Out Burger is the "Animal Style" burger from their secret menu, which features a mustard-fr
I know that you should cook potatoes for mashing until they are fork tender but what happens when you boil them too long? Edit: if I need to hold them before m
I have a bunch of oxtails I've been braising for hours in an adobo sauce and they remain awfully tough. What I'd love to see happen is for that abundant connect
I was trying to use up some old bananas yesterday and decided to make banana muffins. I find that my (improvised) recipe that I pulled from the Internet is a bi
Just a though that I had today while whipping egg whites in the tabletop mixer. Can you whisk them 'till they separate, curdle, develop off flavour, strange ar
I need to know it so that I can purchase it from the market. What is sour cream called in Hindi?
I have ghee in clear glass jar on a shelf in my kitchen, would it keep for longer if I try to store it in a dark place? Does light speed up oxidation?
Possible Duplicate:How does one find recipes given an ingredient rather than the recipe name? I have found myself saddled with a prep
Everyone says we make a great chili and I was thinking about selling it at Chili festivals etc... and was wondering does anyone have any ideas of what preservat
I bought some tamarind paste the other day, and I am wondering how should I store it once opened, as the package does not say anything special. Should I put it
I have a Polish cookbook (translated to English) from the 1950's and most of their soup recipes contain a bunch of greens/veggies but it's not always clear if t
A soda siphon seems to be the de facto device for carbonating water at home. A search of reviews and comments on the consumption and cost of CO2 yields the f
This answer about creating infusions suggests using a compressed gas siphon to quickly infuse liquids with flavours from 'fragile' herbs. The manufacturer of
I had heard that raw or simply pasteurized milk does curdle if ginger is put in it before it reaches its boiling point. Alright, so yesterday I boiled the paste
As many people have experienced, soy milk will often curdle in hot coffee. I've experienced this myself with both instant and fresh coffee, and with my homemade
I have found a number of bread recipes that call to prepare first a preferment - a very simple dough with half the flour, water, sometimes sugar, and the yeast
Many knife manufacturers provide the hardness value for the knife blade in the specifications - like 53HRC or 57 HRC. What's the optimal hardness for kitchen k