Hoping to create a heartiest stew, I was thinking of roasting my carrots, okra, and sweet potatoes. Will it create any substantial change in flavor?
If I substitute raw sugar for white sugar, do I need to add more baking soda/less powder to offset any additional acidity raw sugar may contain?
This sounds so silly writing it out. I frequently buy Olivia's organic spring mix salad which says it's "triple washed." Out of habit, I guess, I wash / spin ea
Yeast is a fungus. We eat other fungi like mushrooms. I love the taste of bread yeast (although it's a bit expensive to make a full meal out of compared with ot
I made a cream pie filling out of 1 can sweetened condensed milk, 1 block cream cheese and 1 large cool whip. While it tasted fantastic, it did not set. I did u
I have an allergy to buckwheat. My father does not, and subsists on it. When he cooks it (in a glass pot), the whole house smells even as I turn on all the filt
I know there a thousand different products you can make with peanuts. But, my local supermarket has one of these, I'm wondering if the effect will be simila
I recently purchased a Bronzini fish from a local market. From the outside it looks great. But on the inside, a portion of the fish is a mucusy yellow
I baked my custard in a slow oven for an hour, placing my ramekins in a roasting pan filled half with water. The taste and consistency were good but after it w
This is what I can get here: http://www.devans.in/product.html What kind of roasted (mild/medium/strong/very strong) powder/beans should be selected for Turki
When cooking, a recipe has a list of ingredients. If I wanted to find the calories in the recipe would I just add up the calories of every ingredient? Same situ
We've had these squash for a while. I've cut them open and they appear to be OK, but I want to be sure.
One of my recipe tell me to add 25cl of cream. I only have a weighing scale to measure it. How many grams should I add? If it was water it would be 250g and cr
Sometimes my meat pies do not cook properly on the bottom. I usually put the filling in cold rather than hot. Should I cook the bottom pastry blind before addin
I'm trying to figure out why a fish I cooked tasted pretty nasty. I bought a whole farm raised striped bass from the Asian seafood market. It was US farm raise
Somehow the oven was set to self clean while the door was open, now the lock is engaged and wont close properly. It never did heat up, but the
My father in law thinks "korma" may refer to dates, but it's supposed to be derived from the Urdu term for braising. The other two words "shahi" and "murgh" see
From here: http://www.devans.in/mediumcoffee.html Medium roast of Plantation "AA" brings out the full compliment of aromas and results in a coffee that has
I've seen and heard the statement that bacteria will create toxins that will remain, despite reheating. (eg How long can cooked food be safely
I've been going to this indian restaurant that makes this fantastic onion salad, which is essentially small cuts of white and red onion, cucumber, tomato, garni
I've bought some red bean paste to use to fill mochi. I don't think I'll use it all in one go and I'm not able to translate what the package says for how to sto
We know all food is organic (made of carbon). So if we throw organic stuff down the drain, it should get decomposed by bacteria and shrink. S
Does anyone know of a gelling agent that is closest to normal gelatin but can set at room temperature, so that I don't need to put it in the fridge to set. I'm
Is there anyway to raise the setting and melting point of gelatin so that it doesn't melt at room temperature. I've heard that adding pectin can raise the setti
Is there anyway to make agar less brittle, I have tried using locust bean gum and this did make the agar softer, but it was still quite brittle. Is there someth
I have had a look at lots of recipes for yoghurt and spice based marinated chicken legs. They are almost all similar with little variations. I skin, slit and ma
I roasted a top round roast low and slow and it still came out dry and tough. I know that this is a cheaper cut of meat but I was wondering if I put it in the c
We use ground Chuck for the meatballs when making meatball subs. No spices or chopped onion, just meat and the meat sauce is a basic tomato based concoction. Th
I know that cooking sticky rice uses a steamer setup. But do you need a rice cooker to cook sticky rice property, or can it be done using regular kitchen tools,
I have a murphy electric cake oven. it is a classic electric cake oven(not a modern one) In the recipe book it is mentioned to preheat it to 200 degree C for 10