I have read a related question about how to make evaporated milk, but the answer specifies that homogenized milk must be used. I was wondering if its possible t
I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart
I have had a few items float a little in my sous vide supreme machine. Mostly veggies. How do I keep them from floating up and stay submerged?
So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be
I need to preserve some fruits (raisins, figs, pomegranates, and dates), in tiny bottles, so they last for years. I don't mind ruining the food, as it will anyw
I have big chunks of jaggery. I want to turn them into fine powder. What is the best way to turn the chunks of jaggery into their powdered form?
I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving
I'm not sure if these are available everywhere but in the UK we buy these part baked bread rolls from the supermarket and after about 10mins in the oven, you es
I have 2 lbs of carnaroli rice and 1 lb of arborio rice, both the same brand. I need to make a recipe calling for 3 lbs total. The basic recipe on both boxes ca
I am looking for recipes that I can put in the slow cooker before I go to work and have them done (not over cooked) when I get home. This is about 9-10 hours o
What are the flours that can be substituted for wheat flour in baking, specifically for breads, pastries and cakes? I found a few here: Top 10 alternatives to
When preparing a soup, the spoon which I use to stir the soup with, often falls in. Is there any way to prevent the spoon from falling into the soup?
I made pancakes made out of a nutritional shake but some of the health benefits disappear if heated over 115 degrees F. So wanted to know what the typical inter
how to make a proper chocolate fudge, which is as shown in picture? I followed a recipe shown online, where condensed milk and chocolate chips have put in Micro
After hunting around online for "black and white cookies" and "powdered sugar and cocoa powder cookies", I can't find what kind of cookie I am looking for. Not
I am making buttercream icing, but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
I have previously pickled some cucumber in a pickling liquid of mostly vinegar, which was kept in the fridge. I have now finished the pickled cucumbers, but wou
I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even th
I am looking to trial making some Sauerkraut at home. I have been recommended getting canning salt. Trouble is the only available source is too much, at too hig
I would like to replace some of the brown sugar in a dark fruit cake recipe with black treacle (similar to molasses I believe), as I like the rich taste and thi
I've been baking Hallah of late from a high-precision recipe: weights and percentages provided for all ingredients. I store flour in the freezer. Typically, the
If I use black tea leaves (not grounded leaves like in commercial teabags), and place them in the macchinetta (either instead of a coffee, or with the water). I
I have very limited options in my kitchen, and while the dutch oven is the preferred method for getting an 'oven spring' while baking sourdough, I do not have a
I am absolutely addicted to making my own candies and confections, and I just adore making all kinds of fudge and truffles. However, I seem to have this issue
Honey has an interesting flavor, but it's very sweet. Is there any way to get the flavor of honey without it being sweet?
I am looking to begin growing Acmella oleracea (Szechuan buttons). I would like to use them directly, and also make extracts specifically to maximize the taste/
I live for food and educating folks who are asking for help with kitchen stuff; I may not have the answers but I will certainly point them to
I've got this little 30 gram container of "wasabi" powder. I'm on a little kick of trying to perfect my sushi rolling technique, so I'm likely to use it up wi
I have been dealing with my sourdough starter since about 1-2 months ago, when I started it from scratch with just water and flour . In the last 2 refreshments
I have about three gallons of clam juice, after steaming about 400 clams. How can I safely keep, can, or store this much juice for further use?