I have been trying to make dosa in the US since 6 months & never got the fermented batter. When searched in seasoned advice I found a similar question asked
I occasionally make Macaroni and Cheese with a béchamel/roux (and tuna, but I still call Macaroni and Cheese). I make the sauce with butter, corn flour a
Generally speaking when a recipe calls for a cup of a fresh herb like cilantro, how tight to I have to cram it into the measuring cup?
I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk
The microwave is usually frowned upon by ambitious chefs. It provides a convenient way to quickly heat ready made meals or the leftovers from the day before, bu
Let's say a family member asked me to try cooking lo mein for dinner, but I don't have time to stop by a big enough grocery store to get Asian noodles. I do, ho
Let's say I'm cooking a piece of meat and the whose outside temperature is higher than its inside temperature. If I stick a meat thermometer through the piece o
I recently added a KitchenAid to my kitchen on Valentine's day, so that's the source of my question. I know plenty of things can be done by hand or with a stan
I have some golden syrup in a plastic bottle, all looks normal. It has a best before date Feb 2010. Is it still ok to feed to kids on pancake
Some recipes I have seen say to use egg white and water instead of lemon juice and water in peppermint creams. Why is this? What does egg white do that water d
I don't have access to baking parchment and I need to make a cheesecake tomorrow. Is there any substitute that I can use for baking parchment?
When making chocolate glaze for éclairs or donuts, I want to use almond milk (well mainly because I don't normally have heavy cream readily available but
I have a recipe that calls for 1 lb of glutinous rice flour (mochiko), but I don't have a kitchen scale. Approximately how many cups would this be equivalent to
I'm trying to make a lemon soda using fermentation. Is it possible to make a lemon soda by mixing sugar, lemon, warm water and a scoop of live cultured yogurt?
I was making an old recipe to serve and it is with pineapple, cream cheese, dream whip and other ingredients and it says to beat 2 egg yolks and mix in then bea
I've just run out of cumin and rather than go to the shops for more I wonder what I could substitute for cumin? I'm making a lentil soup, which calls for sweat
I tried googling this one but I just kept getting recipes. I bought a slow cooker (Proctor-Silex 33043 4-Quart Slow Cooker), which seemed to have good reviews
I was making vegan coconut ice-cream with coconut milk base. Instead of using a can of coconut milk, shredded coconut with hot water was squeezed through a towe
It's Tết again and I'm about to buy this traditional Vietnamese delicacy. However, since I'm currently trying out a Joylent-only diet, I'll only be able t
I made a persimmon jam, just like I successfully made other jams, i.e.: took 7 persimmons, added a cup of sugar and a little lemon juice, put in a bread baker a
Could a large enameled cast iron pot be used as a saucepan? Most recipes I cook usually involve a sauce being cooked low and slow in a 20cm saucepan. I was th
All the recipes for homemade marscapone cheese I have seen use some type of cream with at least 35% fat. Whereas other fresh cheeses can be made with lower fat
Suppose I'm somewhere where stores don't seem to stock baking soda or baking powder. Are there other names either of those might be sold under? Or are there thi
Why is cutting in butter the right way to make pastry dough?
Can you please answer this. Is apple a wet or dry ingredient? It will be grated
When I make asparagus, I cut off the ends and boil them in water for about 5 minutes. I discard the ends, and add the other half of the (uncooked) asparagus int
I prepare Turkish coffee using pre-roasted coffee powder. What is a good time to add cocoa powder to it - before heating, after heating or during heating? Does
do I need to cover the jar that the fermenting bread starter is in? If so, cover with what?
A few friends of mine are visiting and I wanted to make some Quesadillas (No meat). Ordinarily, I would make them, keep them covered in tin foil and serve hot i
I've just made some 50/50 loaves using a biga. The taste is quite good but I'd like the crumb to be more open. The biggest issue is that while raising the doug