Edit: I plan to actually do a blind taste test to put this question to bed and satisfy my curiosity. If anybody wants to beat me to it, please feel free. If yo
I would like to start using Vanilla bean paste in some of my recipes. I usually use Madagascar Bourbon Vanilla extract and wondered if the measurement was the s
My partner is a teetotaler and I have oral allergy syndrome, which means I am allergic to almost all raw fruit juices. We want to try making
Someone gave me a bunch of envelopes of pizza crust yeast, "specially formulated for pizza crust". The packets also say that no rise time or proofing is needed,
I've decided to get myself a pepper mill and it'll be a manual Zassenhaus but I'm not sure about the length and color. I'm thinking about 18 or 24 cm but I gues
I have a box of raisins in my cabinet that have been there for many years. Should I discard them or can they still be salvaged for use in baking or cooking?
Will I ruin roasted pistachio nuts(still in shell) by freezing them? If not, any advice on how to best freeze whole in-shell roasted pistachios?
The cooking pot just keeps smoking when I put it on the element and I don't understand why because I used it on my moms stove before without any trouble. But wh
I'm making marinara sauce with crushed tomatoes, and no matter how much seasoning I add or however long I cook it down, the smell of raw tomato is still in the
I bought some marinated baby octopus that I am cooking for dinner in about 2 hours. This is the first time that I ever bought it and have no idea how to cook it
I bought a bottle of ktc pure coconut oil but as far as I can tell, it is in solid form and not liquid as I sort of expected. How can I use it? In case anyone
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venis
I have several bars of real white chocolate. The ingredients on the chocolate bars are, in the following order: Sugar, cocoa butter, milk, soy
Most recipes for yogurt indicate that you should heat/boil the milk, then cool it. Is it possible to skip this step, and use milk straight from the fridge? Wo
In the student dorms I'm limited to a microwave. So I microwave the rice, put in a colander and drain it. But the rice is not fluffy, tried different rices but
How long can you keep creme fraiche out of the fridge before it gets spoiled
More of a safety question, but im a beginner cook and I made Chicken and Potatoes n Such in a Cast Iron Dutch Oven.....Let it sit for about 30 minutes and then
How on earth is not washing a cast iron with soap not harmful? Since even if you wash it good with hot water and Salt, wouldn't there still be a possibility of
I'm a newbie cook from to prepare the nightly dinner for my wife and I. I usually have a meat and stream or boil sweet potato, corn, Brussels sprouts, asparagus
As the title says, why does brining work? If salting, by osmosis, pulls the water out of the meat, then why is meat considered more juicy after it's cooked?
So im still an intro cook, and this really isn't lazyness more than curiosity... But every "pot roast" or "beef stew" aka "Rustic" recipe that you'd think woul
Duck eggs seem to get about a 6-week extension on their expiry date over chicken eggs. The latest pack I bought yesterday (Mar 19) expire May 25th, whereas the
I read that brining makes meat moister by causing protein cells to absorb water from the brine via osmosis (Wikipedia) So I thought, hmm, why not kill 2 birds w
I love to eat scones, they are my guilty pleasure, but I can never cook them right, They just become Hockey Pucks, because they are too hard and the size of a p
I regularly buy fried rice from my local takeaway and I would like to recreate something similar. It is slightly redish in color (that's most likely chilli, but
I am pretty old with no culinary knowledge whatsoever, but last week I learnt to make my first cup of tea! I have been practising it over ever since and been ma
All the recipes I've got for chocolate mousse say among the ingredients: heavy cream or heavy whipping cream. I would like to know the differe
When I lived in Thailand many years ago, I used to love a fried noodle dish with fresh peanuts on top that was called something that sounded like “goytio
To retain the most nutrition, steaming is the suggested method of cooking How much worse is it to bake, say potatoes, in a roasting pan with some water? Is it
I would like to buy strawberry ice-cream for my friend, and most of the strawberry-flavored ice-cream is pink in color. However, I am thinking of serving the ic