A few days ago, I started sprouting a batch of lentils. This morning, I took some of the beans, now with 0.5-1 mm shoots growing out of them, tossed them in sal
Camellia sinensis var. assamica is the tea variety that is associated with Assam, as the name attests. I have also seen allusions and suggestions that this is
I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I u
I had a lovely Indian meal which I would like to find the name of. There were small whole potatoes with a little hole cut into them and filled with spices and (
Why does my spinach pasta break when I run it through the cutter? Too dry? Need more gluten? Flour mix is half 00 and half semolina. Spinach is high-quality s
As a Barista, I have been playing around with different coffee flavours and creations. Now I have been thinking of also adding textural elements in the coffee.
Does the difference in shape between pyramid and regular rectangular tea bags have any practical consequences? Perhaps a difference in preparation method, or in
Is there any actual difference in the chemistry or components of a Kopi Luwak coffee bean, and a more traditional coffee bean? If so, what are those difference
In brewing coffee, is it important to use filtered water? If so, why? Is there a particular type of filter that is most effective for water to be used in brew
If my espresso shot appears to be extracting too quickly, what factors could be causing this? What should I change to try to get a better result?
I read a tip about putting unripe tomatoes in a bag with a few bananas, and keeping them in a dark part of the house at room temperature. How long, more or less
Most of the recipes I've seen (including Good Eats) recommend simmering the oats in 4 cups of liquid for 1 cup of oats. Alton Brown recommends 3 cups of water f
I don't bake as frequently as I used to, so if I decide to bake on some random evening, there's a good chance my baking powder has already lost much of its leav
I am wondering about how is the best way to confit a pork neck. Is it best to confit a whole piece or should I chop it up before? What kind of oil or fat sho
I have been experimenting with a recipe for Caramel Coated Pecans. The problem I have been experiencing is that (I believe) the instructions are too general.
I have an aluminum (not stainless steel) 5 qt pressure cooker that I bought fairly cheaply at a kitchen ware outlet store. It seems the traditional pressure coo
I own a cheap Rival brand rice cooker. Here is a link to the product page. Note that there is an inner removable bowl where the rice is cooked. This bowl is coa
When making pizza, do you put the spinach on raw or cooked? I would prefer to put it on raw, but I am concerned that the high water content in the spinach will
I've been making margaritas and I've found that, unlike fancy bar/restaraunt bought margaritas, my margaritas come out more like a liquid drink with shaved ice
I know it's better to use freshly ground beans and not store it ground at all, but if I have no other choice, how can I best preserve ground coffee? This quest
I've been scouring the net for DIY spreadable butter recipes but nearly all of them use Canola oil, but all I've got available here is Vegetable Oil and Coconut
Some time ago, I was at a college party where my friend gave me some horrifying concoction of various liquors, and he asked me to try it. As I'd expected, it w
This is a seemingly simple question, but I can't seem to find good helpful techniques or suggestions for this. After frying in a dutch oven (or any other pot w
Below is a picture of my current cast iron skillet from Le Creuset. As a relative cooking novice, could someone let me know if I have possibly damaged my pan,
Is there some yeast or bacteria that will eat gluten? I was hoping for some kind of yeast, but I can't find one. Where could I look?
I'm using fresh pasta sheets (boiled al dente), a very slow simmered Bolognese, a whole milk ricotta mixture with a fair amount of spinach, basil, egg and Parme
Presumably, the cocoa isn't raw. I can't find anything on the safety of consuming it uncooked. I see here the questions on how to make it dissolve in cold milk
I'm a recent convert to the fermented cabbage dish Sauerkraut which I know is popular in Germany and Poland. On TV I've seen this served on hot dogs in The Sta
I've created my own sauce, bagged it and left in the freezer for many days. It is still not frozen stiff (details to follow). I'm struggling to know how to phra
Can I use dried minced onion instead of chopped onion? I don't have onions and I have more than enough minced onion in my seasoning rack.