As a concrete example, both tomato and potato are in the nightshade family as defined by their biological classification. However, I don't think a tomato taste
I've just started branching out into the more interesting and challenging breads. I'm not particularly skilled at handling dough and I don't have great coordina
It is hard to catch a right spot between underheated and overheated cup of tea when heating in a microwave. Is there any average value which applies to every hu
What benefit should I expect from longer chilling of brioche dough? My recipe calls for kneading, allowing the dough to rise until doubled, chilling (without de
Here is a picture of raw "reserve beef for stew" that we just bought at our local (nation-wide chain) supermarket: Where do these green streaks on the meat c
A common dessert in my family is a mix of crushed biscuit, chopped walnuts, coconut, cocoa, and condensed milk. It's mixed, flattened into a square dish and pla
After having read most of serious eats' recommendations for better home oven pizzas, I still have a question regarding the surface to be used to achieve a bette
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
I'm new to cooking and I saw that there is several ways to fry/cook a burger. Saw it with a stone grill, pan, iron griddle; Would like to hear other types also.
I would like to bake mini cupcakes but need height on them before I use icing sugar. How do I get this right without the cupcake spilling over the paper and goi
I've read in a number books that at high temperatures vegetable oils oxidize. Also, some vegetable oils (I have heard) are processed at high temperatures so th
Here is the recipe I used, I did not mix it for long, as that make the muffins very hard. The muffins were very hard, and had a bad after taste and smell. I m
I have a new fridge in which there is, apparently, some LEDs emitting UVs. I read on the internet that it kills bacteria and helps the food last longer. Does th
I've tried a few times now to make pasta with my Kitchen Aid extruder and EVERY time it sticks together and tears when I try to separate the strands. What am I
When cooking oil doesn't spread well, how do I fix that without spray or spill? How often do I need to reapply oil? Which oils catch fire? Is
Assuming that you want to create home made pizza and bread, it's better to create the final shape when you create your dough or after the leavening ? I think t
I would like to get tenderness from both the leavening and the milk, when and where I should add the milk ? My recipe is based on sourdough starter, wheat flou
There are so many russian internet-resourses that - without any proof - warn about mixing the above, because it can "drastically increase the
I made a Napoletana Pizza dough with the following amounts: 4 cups of flour, 2.25 teaspoon of Salt, 1 teaspoon of active yeast, 12 ounces water and 1 teaspoon
I tried to make crumpets today, first time I've used yeast so didn't really know what to expect. The recipe I followed was: 450g plain flour 1tsp caster sugar
I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
So I made a pecan pie, which turned out delicious. However I was not a fan of the top of the pie. How would I go about getting a top like that? How is this d
I know that it's best practice to use tested and true recipes for water bath canning due to botulism risk, but is it necessary to find special recipes for use i
Shockingly I can't find an answer to this anywhere I look online. I have an oval canister of cocoa that I received as a gift with no directions on how to open i
I've been to marché atwater and they said that usually they have in stock in the winter. But one of the stores had Bison but it wasn't
I have a bunch of frozen beans in the freeze and I found out that pouring hot water on them is easier to take them out of their container with a measuring cup.
I baked something from the 2014 Canadian Milk Calendar's April page, cheddar onion tea buscuits, but I didn't have cream of tartar nor baking powder, and in a r
How long should I cook my chicken? I never get it right when I cook it so what's the right time? The very last time was three weeks ago and I completely forgot
I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of
Goat. Goat kid. I have a three month old goat kid that recently had to be moved to the freezer. Most of the goat recipes that I see call for long braising in