So I had one of those American capitalist/consumer moments where I would have liked to have a milk frother handy. But I just can't bring myself to buy such a fr
We have a late 1970s/early 1980s slow cooker (Hamilton Beach Crock Watcher), inherited from my in-laws, that we used to use on roasts, pork loins, etc. and get
Since there's problems vacuum sealing after blanching due to excess water is there a problem sealing the fresh vegetables first and then boiling the package to
Whenever I watch cooking shows on TV, they always advise to season the meat "liberally", even "aggressively". Is there a particular reason for this, or do regul
I've just bought olives in foil bag in Lidl (name Baresa Aceituuas verdes) because I like to eat olives. This is probably the 1st time I eat them with no other
So this past weekend I encountered a peculiar line in a recipe which I am hoping someone with more cooking knowledge than me can shed light on Combine flour
A local Asian supermarket used to sell this stuff that the proprietor referred to as dried tofu. In came vacuum packed, and seemed to be dehydrated tofu that ha
I live in Minnesota and have never seen tamarind being sold online or in any grocery stores here. Where can I find it?
I've seen that fat will render at 55-60 degrees centigrade using sous vide - but my question is how long that would be expected to take?
I was wondering if anybody had tried this or if it's even possible, but I thought I would ask before failing miserably and wasting good ingredients. Is it possi
I am an absolute newbie to baking bread. Just started baking veggies recently. Before I buy any baking pot, I would like to ask a few questions about bread baki
I'm looking to make a 'paleo version of Bearnaise Sauce. Can you substitute olive oil for butter when making Bearnaise sauce?
Hash browns are delicious and delectable, but I do not have time to cook them every morning. I was wondering if it was OK to cook hash browns tonight and them e
According to this: What oil or fat to use for different purposes? For general pan cooking: olive oil (any kind), butter.. I see video from youtube such as Ho
Does anyone know if ginger root is the same as ginger? I have a recipe with dried ginger but can only find dried ginger root. Hopefully someone knows the answer
A tortilla bread recipe calls for 3/4 cup milk, is it okay to use yogurt which is thinned by water? Flour 2 cups Baking powder 1 and 1/2 tsp Salt
My sister-in-law is an American living in China, and while visiting the US, learned that reducing certain foods, including gluten, seems to have an improvement
Modern recipes (as far as I know) for bread includes sugar. Sugar gives the yeast a food source, which supports it growth and allows yeast to give bread many o
I plan on preparing two dishes this week that will each involve 1/2 of a spaghetti squash. In order for the second dish to be 'as fresh as possible' should I pr
My question is specific about ice-creams but more details are welcome.
I like to hard boil eggs because they are one of very few foods that help when my sugar levels are too low. But now Im a little paranoid. The other week I read
After having a good fizzy lime drink recently, I decided to try mixing up some non-alcoholic drink options. Being completely ignorant of fizzy waters in genera
From American-"Chinese" restaurants, I usually order a dish called "Pepper Steak with Onions". This seems to be a simple enough dish, mostly a straightforward s
I am in a debate as to whether diced, marinated pork shoulder cooked in a vacuum bag in a regular conventional oven gives the same result as the same pork, cook
I'd like to make Torte Milanese today, and I wouldn't use puff pastry dough in that recipe since my home-made puff pastry is not as soft as it is expected for s
I very much like my steaks to ooze blood on the plate - especially fillet or sirloin. However, I've recently (and only recently) noticed that when visiting res
I made puff pastry dough. I rolled it out and cut into 8 rectangles. Then I put a stick of chocolate in the middle of each piece and rolled the dough to form a
I bought the fish from Whole Foods, so I assume it was good quality. The recipe that I used said to cut the fish into strips and cook 2 mins per side. I wasn't
There's a recipe for homemade vinegar that's basically water, brown sugar, and pineapple peels. Is this safe? I'm thinking that there'll be some mold, etc. or e
I have a 2-pound block of dark no-sugar-at-all chocolate, and I want to use some of it as coating for candies or popsicles. It's 100% raw cacao, so I'm thinking