I would like to make choux pastry, and the recipe I have emphasises bringing the pan quickly to a boil after the butter has melted into the water at the beginni
I am experimenting with sous vide these days. I have successfully cooked salmon sous vide (60C to pasteurization according to Baldwin). One thing with sous vid
I want to cook a sirloin steak cut (2cm thick?) sous vide. Based on my preference for medium-rare and some prior experiences with beef at 60 C, I will put it at
Which would be the best way to extract oil from Almonds preserving the strongest flavour of Almonds?
I was just going to get myself a small jar because I've been curious about it for years (big umami fan). Now I see it's available in a tube too? Oh the treacher
I'm trying to reproduce a recipe mentioned in a novel for a beverage, and it mentions that the main character threw in some "irish moss". I assume this isn't li
I viscerally hate low calorie sugar replacements - all of them, including Splenda (sucralose), except in one application. In my iced coffee I like sugar-free ha
I just used my ceramic bread pans for the first time. The top crust was just like it used to be when I baked with those cheap metal pans with the stick-free su
I'm getting ready to buy (or commission) a nice 10" chef's knife. I need to decide between a French or a German pattern. What are the pros and cons of each?
If so what is the proper amount to put in? It calls for 2 tablespoons of garlic powder but I got garlic salt. Anyone?
Are there processed foods (traditionally processed or in a modern factory) where we, or the manufacturer, deliberately add ammonia into it, so that we ingest th
I have a recipe for mini lemon-poppy seed bread that calls for purchased sweetened dried lemon peel (3 oz). Can I substitute dried lemon peel since I can't loca
We have loads of Almonds which have developed a strange back taste(maybe rancid) they are eatable but the flavor has changed probably due to extended storage ,
According to this website containing info on strawberry guavas: The seeds can be eaten carefully or roasted as a coffee substitute. Apart from that site,
Many of the plants in my garden have leaves or flowers that are, in various places, described as being good for making a herbal tea. A couple of examples are le
I recently encountered a recipe for chocolate chip cookies that mixes both cake and bread flour. Why would a baker want to do this? Cake flour, after all, is ty
Here the onion prices shoot up to exorbitant (1000% increase) levels every year and this year it has hit a crisis level , hence it would be nice to preserve the
What started out as a variation on a Sacher Torte has turned into a roulade (mostly to justify my recent purchase of a jelly roll pan). I think I've got it figu
On a handful of occasions I've had bread in a restaurant where the crust is thin but very crispy, almost as if it had a couple layers. It looks crackly and give
I have a small restaurant and we serve hamburgers. But we are trying to speed up service and thinking of ways to do that. We don't have a commercial grill, so h
Can I put 2 layers of puff pastry ( 1 on top of the other ) on top of a dish to make it very high ?
I have been trying to replicate a bloomin' onion, but it seems that I can never keep the batter on the onion during the frying process. It doesn't completely fa
My daughter asked me if I could make her red bowtie pasta in honor of Matt Smith as Dr. Who. I'd rather not use an artificial dye. Either way, how would I g
I have a recipe (for pumpkin turkey chili) which calls for 14 oz can of cubed tomatoes. All I have is either 10 oz cube canned tomatoes or 14 oz crushed tomatoe
Is it possible to prepare tortilla chips using the grill in a microwave? Can I bake anything for example, Indian version of samosa in a microwave using a grill
I want to cook an entrecote using my sous vide waterbath. The piece is approx. 5cm thick and currently frozen. I would like it to come out as medium-rare. It ha
I've heard 2 explanations: because of enzymes that get destroyed when cooking (which is chemical) and because plant cells expand when the water inside freezes,
I have read a few of Recipes but I failed to get the times lines and proportions of preparation or I could not read it well. Here are my doubt
I was planning on making some stuffed mushrooms for a halloween party at work (I am going as Mario), however there aren't any suitable ovens at work and my comm
My fiancée and I are becoming heavy tea drinkers. We wish to get our own flavored tea from raw leaves and other ingredients. I want to reproduce the flav