I made some pasta using wholemeal flour instead of white flour. My ratio was one egg to 100 grams of flour. However, I noticed the following things when making
I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color.
I have a 1kg beef brisket, still in store packaging, sitting at room temp for 24 hours. Is it safe?
Help! This is my first 2D carved cake and I am very frustrated. Do I need to have the cake stacked and dirty iced or dry stacked to carve? I know to freeze the
The last batch of challah (bread) that we made had a very chalky undertone and aftertaste. This time, the dough has a faint smell of the chalk (we didn't bake i
I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of either the entire, whole cof
I would like to try and recreate the sticky rice (aka glutinous rice or sweet rice) as I often find served in a kratip at my local USA Thai restaurant. I alread
I left milk out in a jug, bought brand new, for twelve hours. Is it still safe to drink?
I am asking this for a friend because we cannot find the answer in google (but did learn a lot about cocaine, dj mixers, bread, concrete and ligers). Seems li
Here is my Mum's recipe for what she called Cheese & Onion Pie, which was a favourite of mine as a child, and I continue to make occasionally to this day.
I was watching a cooking show yesterday where the chef used a process I have never seen before, without explaining why. I've been wondering about it and can't c
I would like to make umeboshi makizushi, but I don't have access to shiso leaf which is traditionally paired with the umeboshi. Is there any acceptable substitu
Why did my pork center cut loin turn out tender but tasteless? First I marinated the meat for two hours with a mixture of balsamic vinegar, olive oil and Itali
First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying
I'm getting into braising a lot of pork and beef roasts. Standard routine: pick cuts with more connective tissue, sear on all sides, then into the oven with se
I go on frequent long-term road trips, and I don't have access to running water during those times. Is it okay to fill up a bowl of water and just stick the veg
Many years ago (at least 50) my dear Babuska and Auntie used to make something called "Kozenach" on New Years Eve. At the stroke of midnight our entire family
This is my latest attempt at making chewy cookies. I used: 220 g butter, melted 200 g brown sugar 100 g white sugar 320 g all-purpose flour 320g 1 whole
When making scrambled eggs in my cast iron skillet, I find the eggs look "grimey" after they are cooked like the seasoning is coming off. Am I not cleaning the
A couple of times I've made the mistake of adding the liquid used to soak dried mushrooms back to my broth resulting in a horribly bitter taste. The top answer
The recipe calls for light corn syrup but I couldn't find light corn syrup and would like to use dark instead. Does it affect the color I get at the end (before
I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is th
I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pe
I unthinkingly followed a recipe for a type of chocolate cake where it said to dust the cake form with breadcrumbs after greasing. Unsurprisingly the toasted br
I've had my espresso machine for a little less than a year. It's a DeLonghi EC155. It heats up fine (I assume so - a green light that means "ready" turns on, an
Can I cool off the manicotti noodles completely before stuffing them?
Both contain low fat cocoa and chocolate flavor as ingredients. What would be the real difference between them in terms of taste and usage?
I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the differen
What is the difference between chocolate fondant and liquid chocolate cake? They are quite similar and visually indistinguishable.