I'm trying to modify the marshmallow recipe in this post to make it vegan: http://moleculargastronomy.wordpress.com/2010/10/09/molecular-gastronomy-carrageenan
I am looking for a way to process beans, or a variety of bean that is as flavourless as possible, to get a "clean slate" for making vegetarian cutlets
I need my cakes to bake flat. I have been told to cover the cake tin with newspaper secured with sellotape, but wouldn't this catch on fire in the oven?
When I cook ground oatmeal with boiling water, a thin colorless film is formed around the interior surface of the pot. The film comes off the pot easily, but it
Can I replace the sugar in ice cream with (very smooth) applesauce. I do not enjoy my desserts to be super sweet and I always have tons of homemade applesauce s
Having recently moved from UK to US, when making honeycomb, what should I use as a replacement for Golden Syrup?
My yard is crawling with rhubarb, a hardy perennial that comes back every year in greater numbers. As far as I can tell, recipes usually involve a pie or jam wi
This seems a bit silly really, but every single discussion of cast-iron cookware begins with "Seasoning your cookware", yet I've never heard of seasoning a cast
I made some white bread this evening and was quite happy with it except for the dip in the center: I suspect maybe I left it to prove too long? it seems lik
I know how to make crêpes, however they have some tendency to be a bit ugly aesthetically speaking. Each time I go to a crêperie, I can see this ki
I knead the whole wheat flour with water and when I am done I keep it covered with a loose lid on the kitchen counter for a hour. I have noticed that a brown c
For coffee it is recommended to store it in the freezer. ,andfor tea the freezer or the fridge is an absolute no. Considering that both are derived from plants
In most of the fast food restaurants which do grilled chicken, when they get an order, they take a chicken which looks like it is pre-cooked as it is yellowish
I'd like to try making some sugar-free cookies, which means no refined or "natural" sugar (honey, came syrup, etc.). I'll be trying to use stevia instead. The
Turkish coffee is prepared by boiling the grounds (and sugar / spices as desired) in an ibrik three, sometimes four times. On each boil, you bring the coffee ju
I see in many recipes with beef meat concrete part of the cow in the ingredients. I'm always wondering, what would happen if I put the meat I actually have and
Can vichyssoise (cold potato soup) be prepared ahead, refrigerated and the cream added the next day?
One joking characterization of a topologist is someone who can't tell their donut from their coffee mug. As a novelty, I would very much like a food I can drink
I was sitting in a hotel bar sipping cocktails with friends last night, and as one of the less well-versed of us was casting an eye over the cocktail list, he i
I bought chicken thighs from a large super market, portioned them and froze them for future use. (bought 2 weeks ago) I defrosted a pound in the fridge today, a
When we whip cream by hand in a stainless steel bowl, with a metal whisk, small grey specks, ~0.5-1mm in size, appear in the cream. The specks are squishy and c
I live in India and maple syrup isn't available in my town. I don't like honey over my pancakes. What could be the substitutes ? I think swe
A pure chocolate bar will always melt at 33 Celsius, as several of my books assure me. But an answer to another question claims that there a
I make homemade cayenne pepper sauce every year. I do add some liquid pectin to slightly thicken it so it will stick to food rather than roll
Any idea how to incorporate more fat into seitan? With the purpose to bind flavor for richer and more complex taste, similar to beef.
Chocolate fondant picture on yelp. As you can see this is a picture of a chocolate fondant. However what is on top of it? I have seen this many times.
I just saw a bit of "Come Dine With Me" which is a UK TV show where people cook/host a dinner party for other strangers to win the prize money. When she took t
I would like to know if there is a dry food product available that is a good substitute for vegetable oil or butter. I want to package dry mixes that I can tak
I am using the following list of ingredients in trying to make gluten free, grain free, egg free, sugar free muffins. The texture turned out a bit too dry. Incr
I'm slowly teaching myself to cook and I made some rice today. While the result was perfectly acceptable, the process didn't go smoothly and I had to add some w