Our Percolator is about to break down and we're in the midst of making a decision about our next coffee solution: a universal percolator a new percolator a keu
I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating
Why does holding ice cream mix overnight prior to churning improve the flavor of ice cream when it is finally made? This is true, empirically in my experience,
I have recently noticed a rather large amount of small worms in the fresh cod I am buying. I have tried to take them out as much as I can and of course have spo
When I read recipes involving boiling a soup/dessert and adding sugar, they often say to add the sugar towards the end of the boiling. Why is that? Are there
I followed this recipe for a red wine and bacon steak sauce. The sauce didn't thicken at all, the result was mostly boiled in red wine bacon, which wasn't bad,
Here's a picture of my wok and the scratches on the patina I seem to be making when I clean it with my metal spatula and my bamboo brush. I've only used it a
I'm looking for a new food mill, likely for everything from berry jam to apple butter to tomato sauce. There seem to be two primary choices. There are traditio
Currently I have a lot of bread. It's not bad, only dry because it's a bit old. I don't want to throw it out. What can I do with it?
My mate brought some sweets from UAE, it's something like Turkish delight, I think. It says it contains tamur, among other things. I believe tamur is the main t
There's one adapted recipe I like a lot, but I've been struggling with how to make it scale better so I can double the recipe to make more leftovers/feed more p
I have a vacuum-packed truffle in the fridge since a few weeks now. The mushroom was fresh when it has been vacuum-packed. Does anyone know how long will it la
I like making and especially eating hash browns, but they take quite some time to cook. Could I make all of my hash browns in advance by cooking them but not al
I have used organic carrots finely grated and increased the quantity of carrots used, but still can't taste the carrot
(Inspired by, but broadening, Can you parfry hash browns in advance? ) In American diners, when you order home fries or hash browns, they are cooked to order,
This is Pocky: (much larger image) As you can see, the part that is not covered in chocolate has burn marks that form a distinct pattern that is also common
I have some walnuts which were picked up from under a local tree, left to dry for a while, and shelled. They look moderately old, but haven't become shriveled o
Recently, I have developed a taste for pike roast flavor of Starbucks. I was wondering if I can make coffee with the same taste in my home? What would be the co
Cheese is basically made up of protein and fat. If I take non-fat milk and add more protein (i.e, from protein powder), and more fat (i.e, olive oil, or some ot
I live in a country where nutritional yeast is not readily available. I'd like to make it. Anyone know how? Other forms of yeast, such as baking yeast and brew
I have a couple of questions how to use fresh milk (not pasteurized) coming directly from cow in village (in traditional way, of course). How long it should be
What ingredients were used in cake before the invention of any factory produced or processed foods such as refined sugars? Does anyone know where I could find h
If you think that normal ice cream is made from milk, is it possible to make it with oat milk? I am not too sure if the lack of lactose in oat milk would rest
I am trying to make a veloute sauce which involves adding roux to boiling hot water mixed with chicken base (such as Tones or McCormick). This sauce is then mi
I've seen many hundreds of sandwich making machines in my life, and I noticed that in the vast majority of them, there is a diagonal protrusion that makes sandw
I am new to making sauerkraut. I do know the right ingredients for making sauerkraut, based on searching on Google. My question is what equipment should I use
When making a roux, how would you describe the final consistency that it should be after the butter coats the flour? Should it be a lighter dirt-brown paste wi
I bought some razor clams today and all of them were open with their "tongue" or meat coming out of the shell. When I got home I noticed they had a really stro
I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after ab
I made two batches of chutney a week ago, one with tomato, apple and raisins, the other one with plum and cranberries. Making the chutney I added all the usual