I have just picked up baking confectionery bread buns and I wanted to ask how long can I keep a mix of dough, yeast and water in the freezer or refrigerator? Th
In my area the typical type of cream you can get is the one for whipped cream. It contains a fat percentage of about 35%. Some recipes call for higher fat perce
I saw this ingredient (farro) listed in a recipe that I was interested in making; however, I've never seen nor heard of it before. Could you explain what it is
Our local food distribution site gives what they call sweet potatoes. They are purple looking on the outside with white inside. When I boiled
I discovered that I can buy cream cheese at 1/4 the price per pound, but only if I buy it as a solid 10 cm x 10 cm x 40 cm brick. Assuming I only eat 1/10th of
Is it possible to freeze fresh hyssop? Can I expect it to be as aromatic and flavorful after defrosting?
I recently bought Ginger Kombucha for the first time in a reputable health food store. I'd never heard of it, but my doctor feels the probiotics will help my ch
I've been making veal stock for about a year, and really enjoy the process. It generally takes me two days: the first to generate a base stock, the second to re
I want to know for sure if you can use polystyrene trays (such as those that meat comes in) in the microwave oven? I have read some fairly official looking rep
How can I can and preserve my fermented bean sauce so it has a long shelf life preferably one year or longer. I ferment the beans in smoke and in low heat and t
I made the mistake of buying these awesome whisky stones (soapstone) to chill my drinks. Besides the fact that they don't cool the drink down a lot, they acquir
We recently made fresh beets, which was a new experience for me, and I was surprised to discover that a freshly cooked fresh beet tastes quite like a similarly
I'm considering purchasing a new freestanding gas range and would like to hear pros and cons of people's experiences with a broiler drawer under the main oven o
I put a beef stew recipe in to my crock pot this morning at 7 am and set it for 8 hours on low. At 1 pm, the power went out for a few minutes. When power was re
Recently I've been giving more thought to the idea of moving toward a more vegetarian diet. The trouble I've encountered, though, is that it s
I have found a cast iron grill manufactured by the French company Le Creuset. This cookware is probably around 20 years old and you can see a picture of the sam
We were out of red wine when cooking spaghetti bolognese today, but eyed off the port as a possible substitute. We decided against it but were left wondering. I
I once boiled some potatoes of average size, by inserting a fork into them I thought they were boiled properly but cutting them in half, I saw the center is sti
What is the proper way to prepare rhubarb as to not poison anyone? What parts of the plant is poisonous? and what general precautions should be done when making
I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled i
Assuming that you ever saw someone making a pizza out of a dough, you probably noticed that usually they push with quite some energy the dough down and use the
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a
I have gelatine and starch capsules of differing colours and sizes that I use for supplements and the like. In some cases, I would like to coat the capsules wit
In nearly every Turkish Coffee making recipe I have found them recommending us to start by putting coffee in cold water and then bring it to boil. Why is it ne
How much salt is needed for "Coq au vin" (one rooster, 1.5 kg) and when should it be added?
Assuming that I am only going to brew a cup of coffee for myself and won't be brewing more than one cup at a time, should I still get the larger of the two size
I'm trying to find a general and reliable Cookie-to-Butter ratio (or weights) that I can use when I make crumb crusts for no-bake pies. My old baking textbook,
I love the Betty Crocker recipe for fudge frosting! My problem? I really need a white chocolate instead of a cocoa frosting and have no idea how to substitute w
I was wondering if I could get some advice as I have intolerances to yeast and have heard of a few substitutions from: baking soda, baking powder, lemon juice,