I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a
A question I asked on the stats Q/A has a comment that reads, [...] to make 8 times the amount of food a recipe describes you don't just octuple all the i
I have successfully made sushi rice or ketupat cakes with long grain basmati using the slow cooker. I see the advantage that I could use fragrant or any usual h
Do you need to adjust baking time or temperature when baking more than one pan of muffins at the same time in a single oven?
I bake almost everyday, sometimes I am very happy with my baking results and sometimes I am not and when I don't like it, I think it's me as a beginner, I might
I've got a recipe that calls for adding a box of instant pudding mix to a box of cake mix (along with eggs, water, and oil) to make a cake moister. And there ar
My recipe for hummus says to cook the garbanzo beans with a little baking soda to soften them. Does this work with other legumes? I've often seen the advice a
When I have cooked a leg of lamb or a beef joint I end up with no juice in the pan. I end up using a stock cube. What am I doing wrong? I put salt pepper and oi
I recently purchased an electric doughnut maker and am about to embark on a baked doughnut spree. Having consulted the few recipes included with the machine al
Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that
I have recently been making pickled beetroots and they mostly came out fine except for one jar which has failed to get a vacuum seal. Now I put it back in the p
What are rules about cooking lamb and chicken doner kebab? How many times can the spit be put in the fridge, then cooked again the next day? I have been to a ke
What's the best way to prepare two steaks via sous vide if you want to cook a medium rare and a medium steak? Is it best to cook the medium steak first at its t
The broth tends to be very low in density, it's basically water with a flavour, and I would like to make it a little bit more smooth and dense like a good pasta
What are some good suggestions for the kinds of cooking tools and supplies you might normally see in a restaurant kitchen, but are also super useful in a home e
Can anyone identify this RED GINSENG CANDY? Do you know where to buy? In 1992, a realtor in Edison, NJ, gave me one of these wonderful candies. She didn't
I made pan de muerto roughly following this recipe. I put the breads in the oven (made 3), took them out and let them cool completely. Today (the morning after)
To what thickness should I roll out icing for covering a cake? I had a look at Google where values range from 1mm to 5mm. 5mm strikes me as a bit thick; and t
At my local shopping center, I notice that all models of countertop blenders, even the most expensive ($500 USD), have plastic jars. I am concerned that if the
I need to cook some burritos in the oven, but my oven has had an electrical fault. I have only a microwave and a gas hob in action. What's going to be the clo
I was able to bake frozen chicken for the longest time in my oven (~6 months). However, recently the fire alarms in my apartment started going off. So I notice
Sometimes when cooking with bell peppers, the seeds on the inside are brown (instead of white). What causes this, and are the peppers safe to eat?
A few times now I've come across online advice that, when steeping/infusing fruits in liquid to extract their flavours, it helps to add sugar to the solution.
Is there any available table of calories per food type which can be used directly? I know there are several applications and websites, but everyone of them I f
I followed the cooking instructions from a Julia Child's book for making a plum pudding including "Use a special pan made for this purpose....with a very tight
I left raw chicken in my car for just under two hours at 11 degrees Celsius (51.8 F) by accident. Apparently this is safe (?) as it is under two hours and the t
How do these teas rank by caffeine content: Japanese dragon pearls, Matcha organic green tea, and gyokura imperial green tea? Is there any green tea with more t
I know that if you have the right kind of device you are supposed to roast them over the open flame in the fire. Unfortunately I don't have one of those, so I'
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were