I made a hot-and-sour soup based on an online recipe, omitting the pork, sugar and dried lilly buds. The major flavoring components were: 1tsp White pepper (I
Someone gave me a Trinidad Scorpion Moruga pepper: according to Wikipedia, it's the hottest one out there. At least, the person who gave me the pepper said it's
The most recent brand of sunflower butter (Mara Natha) that I've been using left a green tinted liquid inside the glass jar after I attempted to wash it out for
Can you use brandy instead of rum in a cake recipe
I want to make Nigirizushi with a fish similar to Escolar (also called Butter Fish), but prefer not to use that fish. Are there other fish with a similar tas
I recently boiled some eggs, then put them in the fridge. When I went to use them, they were not boiled all the way through. Can I reboil them or should I thr
How can you tell if a ceramic non-stick pan has suffered damage from overheating? Will there be a point at which the pan is no longer safe to use? If so how ca
It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
I have made a mutton curry with onion, tomato, garam masala and chilli powder, after marinating the mutton in coriander, garlic and ginger. However, the coriand
I bought chuck roast beef from the store but when I cooked it for my beef noodle soup, it was a little hard. My mom told me sometimes adding
I just cooked myself some plaice in both butter and oil. It didn't feel like I cooked it too long, but still the fish tasted pretty dry. Is there something I
I bought beef burgers only to find out they're not actually beef, they're soy burgers. I don't like them, so I want to try and spice them up and give them flavo
A friend brought me some take no tsuyu (たけの露) from Kyoto. It looks like this: I'm having trouble understanding instructions on how
I make hummus about once a week, and make it essentially the same way each time. This week, my hummus tasted as it usually does immediately after I made it. How
What if I don't wait for it to defrost. Does it affect taste in a bad way? Or is it unhealthy? How does it compare to thawed meat?
I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best p
I was about to add 4 ounces of fenugreek seeds to my Amazon order when I saw that I could buy a pound for just a couple of dollars more. The 1 pound package emp
I like adding a few drops of citrus juice into my drinks, but they don't usually stay fresh for long in unsqueezed form (if I only cut a small piece and use tha
I want to store some (about 10 kg.s) fresh pumpkin for a long time (3-6 months) to use in pumpkin pies mostly. What's the most useful way of doing it? Can I
I recently discovered I have mice or rats in my garage, where I had some stuff stored for space purposes, including a barely-used newly-seasoned frying pan. I f
What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
When cooking scrambled eggs with tomatoes, I find that the longer the tomatoes cook with the eggs, the a. more they decompose, b. the more water the put into th
http://caloriecount.about.com/calories-general-mills-cinnamon-toast-crunch-i8272 2.8g of total fat. Of that 0.4g is saturated fat, 0.9g is polyunsaturated fat
I'm currently at work and I'm having a little panic attack. I followed a recipe that require the ribs to be wrapped in foil and cooked at 180F for 9hours. I l
In most recipes example from BBC, in making a Goulash, a step is to brown/fry lightly the beef in flour before the stewing steps. Why is this done? Since the
I recently bought a fairly old bottle of wine (bottled in 2008) and I noticed that there was a bunch of schmutz clinging to the top third of the inside of the b
I've recently started using a slow cooker and I was thinking about recipes that could be cooked for days. My main concern is if there are any side effects for
This is a question about the physics of muffins. With a standard size muffin tray, when filled with batter, the heat and expansion causes the dough to spill ove
I've got most of a 5 pound bag of masa harina left from a semi-successful foray into the world of tamales. Recently I've really enjoyed my pasta roller. It got
While in Italy I had a pasta sauce that was made with mascarpone and almonds (the almonds were ground fine) it had the look of Alfredo sauce. I cannot recall th