When marinating meat for Russian "Shashlik"(BBQ) some people marinate meat in alcohol. My uncle prefers to use beer when preparing pork. My Georgian(this Georgi
I am following the recipe of the rice I am making which is: Add 2 cups of water and heat Add 1 teaspoon of salt and 1 teaspoon of butter Add 1 cup of rice then
I have a kitchenaid 6 quart stand mixer and a large family of nine. At the moment we're using coupons to buy biscuit dough, but I wanted to look at the time an
I have two cookie recipes that I plan to enter into a competition. Both of them call for dropping balls of cookie dough onto the sheet pan and then squashing t
Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 ho
I accidentally made way too much rice for a dinner party. My wife and I definitely can't eat it all over the next few days, and after that it will probably go b
I’ve got some (partially glazed) clay dishes, the kind that are used often for Spanish tapas or as containers for some soft French goat cheese: The pro
When I was young, my parents would put a vegetable in our stir fry that they called a Worchester. I recently found out that this doesn't actually exist so I've
We went on vacation and while we were gone, the refrigerator in which I stored a GREAT DEAL of cheese (both hard and soft, although unopened)
Is it okay to use oil that was used for deep frying for regular frying (for example frying your omelette ? For the sake of the argument, lets assume that the oi
I followed The Pec Shef's hummus recipe and I am getting a strong horseradish after-taste in my hummus. I only used 6 cans of chickpeas instead of 8, and a 9.25
During a web search, I found a cake recipe that uses heavy cream instead of butter. However, when I made it, the cake texture was terrible; thick and doughy e
I had previously been buying commercial kefir, and then started adding milk (actually half and half) when it ran low and leaving it out to produce more kefir wi
I cooked chili with lime/chili pepper seasonings. It's too salty and too spicy. How do I fix it? The seasonings were packaged by Whole Foods,
My family has been trying to get away from using yeast. So I've been experimenting with using baking powder and baking soda as a leavening agent in my bread lo
In other words, what is the maximum temperature of water I can use in yeast bread dough? I don't proof the yeast, I use rapid dry yeast and I just add it to the
I like both the flavor and the social rituals associated with tea, but I don't want to consume caffeine on a regular basis, so I only drink it rarely. And I don
Should I change the water or flour I feed my starter? I am using the same recipe provided by Chad Robertson's book 'Tartine Bread', only changing the water from
I have some apple and fig wood from trees that were pruned yesterday. The pieces range from sticks the diameter of your finger to about 3" in diameter. How can
Is there a general rule to the amount of time I knead dough? Some recipes will say "until it is considered soft and smooth". Regardless of what the recipe claim
For quite some time, my grandmother has had a sourdough starter kept in the fridge. I observed her making muffins and whatnot on an infrequent basis, with the
Is there somewhere I can buy Grupen Meyer Danish Flour or Campaillette French Flour in the United States? Watching different videos of master bakers in Europe,
I am looking to start cooking more things gluten free for my girlfriend, and have heard that powdered sugar may or may not be considered gluten free. What do I
Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, cele
I've been taking a crack at a few variations of the Elven Lembas bread recipe from Lord of the Rings, because I'm a nerd and like to make random things. A commo
I recently purchased a cream based salad dressing and it is VERY sweet with an aftertaste, what can I add to make make it more savory and just make it taste bet
I have heard that when you toast whole grain bread, you lose most of the nutrition. I'm wondering if this is true, and if so, do you lose the nutrients when toa
I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds),
Simple enough question. What is the difference between offal and tripe? I think they are both made from the less desireable parts of the animal but would like
I have recipes that call for dry roasting peanuts, coconut, and sesame seeds. I make these recipes a lot — so theoretically it would be easier to dry