I am trying to make cheese blintzes. I made them out of egg and flour. After packaging the blintzes up and readying to put them in the oven, they slowly start
Let me start with some background info: 99% of the steaks I cook are strip skirt steaks because they are delicious and thin. This makes them ideal for stoveto
I skim fat from my stews and then thicken it with a roux or cornstarch. Is there a way to directly thicken with the floating fat?
I am getting a really thick yogurt with fresh whole milk + cultures. What I do is: get the milk (3,8% fat) boiling (95°C) keep heating the milk, lowering
My homemade yogurt is wonderful: thick and fresh, made out of whole milk and cultures, no sugar, just a bit of organic vanilla powder. There's only one thing I
Cans of beans say "Heat for 3-4 min. DO NOT BOIL". Does anyone know why canned beans should not be boiled? Surely they were boiled when they were first cooked,
Yesterday, I was on the cusp of baking my bread (I had just begun the final shaping process of the dough, putting it in banettons to rest at room temp. for 3-4
I kept all of the bacon grease from making bacon this weekend, and now I have a jar of solidified grease in the fridge. How long can I use this to impart bacony
At some point in the past, I had purhased a large amount (maybe a pound) of instant yeast at a restaurant supply store. I transfered it to a glass container, a
Honey degrades in temperatures over 40°C. When I cook the porridge in the morning, it definitely has more that 40°C. If I mix in the porridge a tablespo
Due to space constraints I keep my oils and some various cooking sauces above the gas stove/oven. These can get VERY hot up there. Am I ruining my oils? The red
My preferred method of cooking baked potatoes is to lightly coat them in olive oil, then wrap them in foil and skewer them before baking for a couple of hours.
I've always understood the french press to be the superior way to prepare coffee because it lacks any paper/cloth filter thus leaving the flavorful and aromatic
My Mom is making a cake. Its an old recipe, 50 - 70 yrs old (or older). All it says is to use a warm oven. No temperature range, just a warm oven. What temperat
I have a caramel candy recipe that uses spiced honey instead of corn syrup that I really love. I also have a caramel syrup recipe that uses rum and it was a hug
I'm baking a cake that shall be categorized as "light cheesecake". The recipe says when the top of the cake is firm, the cake is done. So I baked for an hour, o
In this recipe, can I substitute or do without the white wine? Is there a non-alcoholic substitute?
My husband made home-made tomato sauce two years ago that we still have on the shelf. It's stored in air tight mason jars and smells fine. Can we still eat th
I order my green tea leaves in small vacuum sealed baggies from China. They are crumbled up, but expand out once they become saturated. I typically use maybe
When I am cooking at home I usually cook with dry, store bought pasta shapes. Before I cook it I usually partly wash it under the tap so that the water isn't to
Has anyone had success with giving their bread or all-purpose flour an extra gluten kick by adding vital wheat gluten? I would like to know what ratio to mix t
First of, sorry of the question is not for here, but I can't seemk to find more proper place... My question is, how much lemons are needed to produce 1 kilogram
The other day, I made waffles for the first time in a long, long time. I had no recipe to use, so I found one online, and used it almost verbatim. When fresh, t
I have been trying to make a raspberry soufflé, because, well, I found a recipe, and it sounded tasty. It utterly failed, but because I'm stubborn, I wan
I was wondering if there was a way to make a concentrated flavoring from a teabag. This probably isn't the best choice, but we have teabags readily available i
I have a baking soda and vinegar pancake recipe that uses too much butter for my liking. When I reduced the butter content, the pancakes seemed too thin and cri
My house has a built-in oven that I've never used since I moved in ~10 years ago. (I prefer to use the oven function of a combi-microwave.) My wife, who has ju
When/Where/Why did humans start eating not fully cooked meat? I am aware that certain cultures were eating raw meat and still do but I am interested specificall
If I am baking cake (from box mix or from scratch) and I don't have any fresh eggs, what must I take into account if I want to use powdered eggs or pasteurized
I have a recipe for making Ogi - soured mixed millet, that calls for soaking whole millet grains, then blending them, then souring them with whey for three days