With the bread I bake, they become mouldy within two weeks. With the bread I bought from the supermarket, usually whole wheat, I would have the loaf gradually
Many tutorials on brewing coffee with the aeropress cover the optimal water temperature, water volume/weight, grind, for making a decent cup of coffee. What no
In the recipe for corn bread in The Bread Baker's Apprentice, the first instruction reads: "The night before baking the corn bread, soak the cornmeal (1 cup
I make all of my own bread. For just everyday use my go-to recipe is as follows: Honey-Oat Pain de Mie 255g lukewarm water 361g AP Flour 85g old-fashioned rol
So these are stains that I tried to get off with everything this board has adviced. Still no end in sight. I tried baking soda, citric acid,
I always buy fresh salmon filet, cut it into pieces and put it in the freezer. I usually take a frozen piece cut it and eat it raw. My question is: for how lon
I made beef stew last night in my slow cooker. At seven hours I felt like it wasn't ready so I set an alarm to wake me up at ten hours and moved it into the fri
This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mou
I'd like to know whether is it possible to always substitute milk with water (or the other way around) in bread recipes and what difference does it make? For ex
I've got what is probably a pretty basic question - but this is the first thing I've tried to prepare in my life that didn't involve boiling noodles and adding
Can I create a firm mousse (dense self holding foam) with juice and no fat or dairy with my cream whipper?
I have always relied on my sense of smell to determine whether meat (most often chicken) is bad and I thought it was reliable. However, I have just heard that [
I'm attempting to replicate kofta that I had at a Mediterranean place last week. They were a mix of beef and lamb, yet neither flavor was more pronounced than t
We had crispy potato chips (not french fries) made by a catering service. They arrived already a bit on the soft side, and on the next day they are quite soft a
I often have to resort to prepared food from the local supermarket for a number of consecutive days because my parents are on vacation. This food is sealed in v
I don't want to add egg to bind hash browns. What is the best way to bind hash brown without the eggs? My first thoughts are should I still grate the potato, o
This is a very serious question. a poached egg is an egg without its shell in boiling water. a boiled egg is an egg in its shell in boiling water. So, if an eg
Perhaps my question is too weird, but whenever I read a book on cooking, it's just a list full of recipes. There are a lot of examples but the
I've accidentally frozen a bunch of good strawberries with the leaves still on. I want to make them into sorbet. I don't plan to cook the berries. Should I: Th
I have been told you can make a mud cake substituting cooked quinoa for normal wheat flours. Is this possible and do you need to add anything else?
I came across a recipe for skillet potatoes that asked for "cooked potatoes cut into 1/4-inch chunks". While the 1/4-inch chunk part was easy to understand, I'm
There is this article here in Australia that an importer has labeled corn syrup as honey. It has been imported from Turkey and it has been sold to people. I thi
I bought a couple packs of Nattou (fermented soybeans) and stored it in my refrigerator. They come sealed in plastic, so I opened the plastic and only ate abo
I'm baking cookies using recipe from Ruhlman's Ratio, which goes something like this: 100g butter 90g sugar 160g flour 1 tsp baking soda (I use baking powder)
I'm making my own seitan from wheat flour, rather than using vital wheat gluten. I usually do about 4-5 washing steps when preparing my seitan. It is good, but
I have several glass bottles with speed pourers like this: I am thinking of using these bottles to hold my oil/vinegar/soy sauce/etc as well as liquors for
I dehydrate vegetables and keep them in glass jars for a long time. Is it a good idea to put a small amount of alcohol 70% in the jar before I insert the vegeta
In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What ca
Strawberries used to be one of my favorite fruits. I am continually disappointed when I bite into them lately and they have little flavor unless it's that sligh
A few times in the past week, I've cut up a few mushrooms (I'm pretty sure they're button) and sauteed or fried them with a few other ingredients for dinner. I