I make crème brûlée from the Alton Brown recipe and it ends up delicious. However I am still in search of a method that will produce a smoot
My iron tawa looks like the following. It is a bit shallow in the center. I pour some oil on the tawa and it gets collected in its center. Then I wait for i
Is there a reason to not dice vacuum pack vegetables and keep them in the fridge for å few days before cooking them sous vide?
How can I make those Dutch pannekoek, specially those salty ones that have cheese and mushrooms? Every time I try, I end up burning those "toppings".
My kefir grains were frozen by accident when the temp in my fridge was turned way down. I turned the temp back up, and after a couple of days took my grains ou
When I put my dried chickpeas in water to soak, some of them float. Should I throw these ones away, or are they okay?
I had always heard that pencil thin asparagus is the best, and that has always been what I look for. But now I've heard from a few (what I would consider reliab
I have one lamb shank in the freezer. Usually I make tagine with lamb shanks, but I'd need another (for one each) and they're quite pricey. Ca
My question is of a scientific nature in regards to the above product. My boyfriend has been given cans of this and every time he has used it, he has said that
I purchased some Bakers and Chefs clear plastic squeeze bottles, which do not come with caps; however, there is a ridge about 1/3" down on the bottle, suggestin
I love the taste of sesame oil, I can easily go through an 8 ounce bottle in a couple of weeks if I'm on an Asian kick, an 8 ounce bottle of my favorite brand h
I love pho and will soon try making it myself using an authentic Vietnamese recipe. I'm clear on all of the other ingredients and techniques, but "yellow rock s
I'm steaming eggs, rather than hard-boiling (I want the same effect), because it's convenient as I'm using the steam from some boiling chickpeas underneath. Bu
With extraordinary exceptions, most of the basic energy drinks has the same basic flavour: tutti-frutti. Why was it chosen instead of an already known flavour,
My ideal for kale chips would be to have the kale remain as green as possible, be crispy, but not have a burnt flavor. In kale chip recipes around the interne
I tried to cook croissants following a recipe I found on internet, but although I used yeast they didn't grow at all once in the oven. Is there any secret to pr
I just made pho. It turned out great but for one thing, I found the cinnamon flavor to be just a tad overwhelming. No worries, I just added more of everything e
I have an allergy to the histamines in various aged cheeses such as parmesan, romano, blue cheeses, etc. Many recipes call for parmesan for saltiness and flav
I made chicken stock recently from chicken thigh bones and skin (just needed the thigh meat and the bone-in-with-skin were cheaper). After co
My wife and I had a discussion in regards of my consumption of coffee during office hours. Health gurus always talk about a maximum amount of coffee during a da
I have fallen in love with America's Test Kitchen's recipe for lemon cheesecake. Animal crackers in a crumb crust...who knew? It's really good. I just made it f
Letting a bowl of flour and water go bad in a warm corner seems problematic at best. I'm willing to believe there is some process that goes on to limit pathoge
I'm making my own Pad Thai sauce and I'm not sure if I should strain out the tamarind pulp or if it can stay in the sauce. Or is there some type of prepared tam
I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why even bother stuffing the
I read that 100kg of potato will process 35kg of potato crisp. I have tried it and did not achieve that result. I used 100kg of potato to process only 15kg of p
So, a bit of an odd question, but it's been bugging me for a while; could you put whole eggs (shell and all) into a blender if you're making something like scra
A lot of times when I use my cast iron pan, I'll sometimes get some "black stuff" which I assume is gristle on my food. It doesn't taste bad, it's not a "TON" -
I'm making pumpkin custard and it calls for 1 can evaporated milk AND 3/4 c.sugar. I have a can of condensed milk. Can I used the condensed mi
I recently tried this recipe: http://www.chef-in-training.com/2012/09/easy-pumpkin-bread/ with the following modifications: I didn't have any butter, so I subs
Is a peanut technically a nut? If not, when people say they are allergic to "nuts", are they also allergic to real nuts,(walnuts, almonds, cashews, etc.)?