In the USA, sheets of nori cost about 7 cents per gram. But it's 140 cents per gram online as a powder, "aonori," an essential topping for takoyaki and okonomi
I am having a hell of a time trying to track down blood in the US for black pudding. None of our local processors can provide it, several butchers are claiming
I've got a package of Reese small pearl tapioca in front of me, ready to make tapioca pudding, but I forgot to factor in the recommended overnight soak. Is it p
I have been cooking a roast beef for 7 hours on low but it doesn't look like it will be cooked for another two hours. Can I put it on high or will it go tough?
First off a little backgound: I am a member of a cooking club in my local village center. We have a reasonably well fitted kitchen, but the logistics of cooking
When I roast or bake chicken legs (about 10) I roast them for about 2 hours on 350 wet so they never dry out. I am cooking today nearly 100 legs in 3 full siz
Can you help me identify all the cookies in this picture? General name is fine, like 2 is Gingerbread. Sorry if it is unclear from the picture, but this is all
I came across this video about frying gnocchi, and am now quite curious what causes the reaction shown, especially since gnocchi is made from potatoes, and we h
Is there any noticeable difference between mochi made from pounded rice, versus mochi made from mixing rice flour and water together and cooking briefly? If not
How can I get rid of the air bubbles in the melted chocolate after I have blended with a mixer? I knocked the tray on the table so hard and the air bubble began
I have some potatoes that are starting to sprout. Nothing crazy, but I'm worried about them all sprouting worse before I get the chance to turn them into breakf
I have here a bottle of Kikkoman "Less Sodium Soy Sauce". According to the label, it contains 37% less sodium than regular soy sauce (575 mg per 15 ml serving,
I am entering a baking contest (well, two actually that are two days apart). The first contest I am only baking three items, but the second I am baking (potent
I've been looking for a wok and was considering a carbon steel wok, but from my research, it seems that carbon steel woks, even if they have a flat bottom, may
A slow cooker gooey brownie recipe calls for using aluminum foil as a liner. Can I substitute parchment paper for the foil? Since the OP seems to be long gon
I left a beef roast in a crock pot covered - 10 hours -forgot to plug it in. Meat was still cool to touch. Home kept at 72 degrees. Safe to co
I thought that dehydrated produce only differs from fresh produce in containing less water, so why do sun-dried tomatoes taste so different from their fresh cou
2 weeks ago I made 10 gallons of pickling juice for vegetables and only used 7 gallons. Today I decided to use the 3 remaining gallons of juice. I boiled the
I come from Indonesia, but you might be more accustomed to Thai cuisine, so I use the term Thai curry in the title because the curries are similar. no, really.
I'm on an exclusion diet for some time. I have found loads of amazing recipes that have soy or tamari or miso paste in them but I can't eat these. Does anyone k
I have two carbon steel skillets from De Buyer. They are no stainless steel skillets so I have to season them. I did this with the flaxseed oil method (apply a
I like to drink hot, naturally caffeinated tea (so no added caffeine please) in which one entire lemon or lime is prodded, pulped, and steeped
I was making this recipe: Cabbage Borscht, which was from the old Lincoln Del, one of my mom's favourite places. I mistakenly doubled the sugar, putting in 1/2
A number of (chiefly British) recipes specify unwaxed lemons for zesting. Unwaxed citrus fruit are not widely available here in Sweden, so I have to make do by
I refuse to get glass bottled orange juice any more even when it's on sale because it tastes bad to me. It seems like every glass bottled orange juice I've ev
I made pasteles, but they ended up too salty. How can I reduce the salty taste? Is there something that I can add to the water when I boil them so they don't en
I have a Kenmore stove, model number 911-735-9180. My burners are working fine (they click to turn on) but my oven does not work. I push the bake setting and it
I made chicken stock and froze it in an ice cube tray. I now want to use it to make chicken broth for a recipe. The recipe calls for 2 cans of broth (around 4 c
I usually make smoothies with frozen fruit berries and a banana with a liquid like orange juice or home made kefir. I notice lots of smoothie recipes online ca
I'm using the "Saturday White Bread" recipe from Ken Forkish's Flour Water Salt Yeast. I'm very happy with the results so far, except for the irregularity of th