I have a nice, healthy Type 110 wheat-based sourdough starter that I use to make bread and pancakes. I've recently discovered that it may be possible to feed t
I've just spend 30 minutes reading online, and got a bit frustrated. I want to be able to freeze my own grown vegetables & even meals to a very high standar
I've been experimenting with whole wheat sourdough bread for a few weeks now. My starter uses T110 wheat flour at 100% hydration, and bubbles nicely. I make the
As you can see there are white "dots" where the seed used to be. Is it OK to eat them? What are they, anyway? (I was worried they're some parasite or diseas
I bought a piece of Parmesan cheese over internet. When it arrived (in a styrofoam box) I measured its temperature and it was 17,8° C (64° F). I think
I have a bottle of white vinegar on which it says that the presence of deposits is normal. My problem/concern is that there are LOTS of deposits. What are they?
I'm trying to learn more about sponges in breadmaking. Most recipes that I've found for sourdough bread don't use a sponge. What does it add? Also, what's a g
I am trying to preserve home-made mayonnaise so that it can be shipped to family and friends, without the hassle of putting it in dry ice packs or the like. Is
I assayed an attempt at hot sauce the other day by cooking 3 pounds of peppers (jalapeno and hungarian wax) in olive oil and balsamic vinegar for about three ho
I just bought a loaf of wheat bread and in an attempt to use it I noticed that there are thick white "swirls" throughout the whole loaf. I thought it might b
In China there is a famous dish called Ma Po Doufu 麻婆豆腐 and most of the recipes I find online have pork. I was wondering if anyone k
The first comment or answer that says "Alaska" will be promptly downvoted. Seriously though, I keep hearing about the superiority of "stewing hens" for stocks
I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to re
In a bread machine bread recipe, why is milk powder included? And is milk powder needed? I have baked several loaves without milk powder. When the bre
What are the proper ways to thaw foods? Are there any advantages or disadvantages to them?
I am smoking ribs in a charcoal smoker. The smoked rib recipe that I am following instructs smoking the ribs at 225°F. My smoker is maintaining a temperatur
When I steam vegetables or boil rice I leave it to cool off for a few hours and then put it into a plastic lunch box and then into the fridge. After a day the v
In this recipe, they list grapeseed oil. I don't have grapeseed oil and if I were to purchase it, I don't think I would use it that often. I have safflower oil,
I just purchaced a new cast iron pan, it is my first. I was wondering if there is a way to seaon it but without using bacon (I do not eat baco
I recently came across some fresh black beans at my local farmer's market. It was the first time I had seen black beans that weren't either canned or dried. I'
I've been fermenting a batch of sauerkraut and it's been going for about a month. It's tasted great and has just recently started to develop some winey flavors.
we have a gluten-free pizza crust recipe that works out pretty well. Since I'm relatively new to GF (we recently found out that my wife has Celiac), I'm curious
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan. My
I have one recipe that calls for several egg whites, and no egg yolks that I plan to make soon. I have other recipes that call for more yolks than whites (which
I have some sloes, collected from beside a bridleway in the depths of Essex. Naturally, i wish to make some sloe gin. There are many gins. Th
After cooking a beef bottom round rump roast, a red coloring is covering, and penetrating, the meat. The roast was purchased at a reputable grocery chain and p
Coffee in an electric drip brewer (a model like this) goes all murky brown and opaque very fast, when the pot is left without a lid. With lid, it stays transluc
I'm making Chicken and Dumplings for dinner tonight but I had forgotten that I loaned out my usual Dutch oven, I won't be able to get it back in time. That leav
A recent date left this for me to find...a surprise gift, how sweet! I'd love to know just how sweet :) It's 1 3/8 inches, 3.5 cm thick. The larger piece weigh
I have experimented with chocolate mousse lately. I use a recipe I think is taken from Ferran Adria. It consists of 120 mL cream 125g 60%+ chocolate 4 egg whi