I have chicken breasts stuffed with rice. How long should I bake them and at what temperature?
In my limited experience with lemongrass (which I buy fresh-ish in plastic bags from the fridge of my local asian supermarket - not frozen or dried or anything)
I generally use jaggery instead of sugar in all my baking recipies from cakes to bread. I have not experimented enough to quantitate any difference in taste (
When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the st
I would like to add powdered pulses (dried and ground) to the bread flour and experiment on the flavour of bread. Does anyone have any experience with this? Wi
Recipes for falafel using bean flour usually recommend warm, but not hot water to mix with the dry ingredients. What is the ideal temperature range for the wate
I make a product I invented called Maybe It's Marinade. Cold pressed extra virgin olive olive, pressed garlic as the base in three varieties, AoliOliO, Dill and
A basic marinade is acid, oil, herbs/spices. I understand the herbs and spices are for taste, the acid helps meat absorb by breaking down the
During wintertime it is often cold enough in my apartment that proofing takes much longer than in summer. I'd like to use my oven to create a warmer environment
I was boiling water in two pots, presumably stainless steel. I got distracted and the pots completed overheated and dried. After cooling down the pots, I find t
I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this
Is there any advantage of adding dry rubs to ribs overnight? I'm looking to improve the texture and moistness of the ribs. Some forums are saying that applying
I'm still pretty new to pressure fermentation and have been using it primarily to make sukimono - cabbage mixed with salt under pressure for about a day. I wou
I've read a couple places regarding smoking ribs and utilizing the 3-2-1 or the 3-2-2 method. What is this all about? What do each number signify?
I have already made my coleslaw and the onion red onion it is too strong I want to tone it down as I said I've already made the salad do you have any suggestion
Dropped by a video where a BBQ sauce caught my attention. The ingredients used are: Olive oil, for frying 1 small onion, peeled and finely diced 2–3 garl
help! My rice is still hard and I have a party coming over. I ran out of liquid and stirred it. Tastes great but center is hard. What can I do?
I'm prepping for a dinner party. And I put uncooked long grain brown rice + oil + water in a pot, as usual. But I'm not cooking it right this minute. The rice i
I know that verjus (or verjuice- sour juice from unripe grapes) was originally used for Dijon mustard, and was replaced by wine as it became more readily access
I'm been making this Japanese bread "Melon pan" many times and it had been success.Then my brother told me to add more sugar to make it more sweet. Try adding l
For personal reasons I won't purchase alcohol or have it in my home, but I'm a bit of a foodie and love Chicken and Steak Marsala. I've found decent nonalcohol
I want to make some split pea soup and have everything but am wondering if I can substitute the water with chicken broth and not ruin the taste of the soup. I
Today I am supposed to make a chocolate mousse for dinner and I need butter (melted).The shops are closed. Can I use vegetable oil instead of melted butter?
Very simply I'd like to offer guests mixed heated orange and grape juice in the winter. I'm not sure why this isn't more common since hot lemonade and hot cider
I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could
I'm making chocolate coffee cupcakes with pecan praline centers. 1/4 cup of whiskey to batter. I don't want alcohol and don't know what the purpose of the alcoh
I've made a few batches of blueberry muffins and the first batch turned out perfectly. After that batch, I tried to substitute honey for sugar (just testing th
I have a recipe that calls for 12 fresh basil leaves. How do I convert that to a dry measurement?
I have a new gas cooktop and the lowest setting on the smallest burner still produces afast rolling boil rather that a very low simmer. How can I reduce the hea
This is my first post, so please be gentle. I am cooking chicken Vindaloo and I'm trying to get a bit creative. I have never heard of adding wine to vindaloo,