After boiling 8 batches of eggs, how can I clean the build up of calcium off the bottom of the pot?
When making soy milk, I've understood that you should disable some enzymes and that you do that with boiling heat for minimum of 15 minutes. Since boiling soy m
Yesterday, my wife baked a cake. Unfortunately, it was a disastrous fail. Instead of fluffy and juicy it turned out to be a compact and painfully chewy mass (no
I'm looking to start sharpening my own knives (Wusthof's) what grit whetstone would I need to do so? Recommendations on any specific brand or is each whetstone
Is the sugar content of cooked corn on the cob higher than the sugar content of raw corn on the cob? I had a nutritionist tell me uncooked corn on the cob was l
Kind of a strange question, but say something has spoiled, i.e. smells bad, tastes bad, etc. Will it actually always make you sick? Like for instance spoiled d
I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. So
I love lobster but I must admit I am not very good at cooking it. I want to make this easier on my self by just adding the lobster to a flavorful broth. I've
So I was rolling sushi the other day and I noticed how much easier it is to do with out plastic gloves on. The stickiness of the rice dose not accumulate all o
I am baking 1kg chocolate cake and it is already in oven from 50 mins. I'm baking it at 180 degrees temperature. The cake has risen well. But the mixture is not
I made Philly Cheesesteak sandwiches and the resulting meat was quite tough and hard to bite off and chew. For the meat I used eye of round steak, cut into rou
I recently ate a jerky with white mold on it (see below), I donot know if I should be okay with that? The mold grew on jerky because I placed it in a moist envi
I was watching a Heston Blumenthal Show called "Cooking like Heston" the other day, the episode was on potatoes and he made doughnuts using them. one of the thi
Mark Bittman's recipe for chicken Adobo says: "Combine the [ingredients] in a covered skillet or saucepan large enough to hold the chicken in one layer". The re
I am trying to get some fresh herbs (Parsley and Dill for example) to stay fresh for some time. I have tried the water jar method which is just trimming ends of
I just pulled out a package of frozen spinach and noticed a warning "Cook from frozen, product must be cooked before consumption". I found the same on a package
When I make my no-knead bread, the bottom of the bread always becomes extremely thick - almost like the skin of an african elephant. I bake the bread in an IKE
I've got a pasta sauce which I create from scratch. I currently add various ingredients like vegetables or tinned chopped tomatoes that come with some water. On
Do people ever use rolled marzipan as a layer between cake layers frosted in buttercream?
I got into somewhat of a heated debate with a friend recently. He keeps on talking about fermenting meats. I told him that he should stop using the word ferment
I want to have a go at nixtamalizing some corn. Upon doing some research I figured I could find the lime (calcium hydroxide) that's traditionally used for the p
Today I cut open a garlic bulb only to discover that the core was mostly black powder. What on earth was that? I've never seen it before in my life. From the ou
I'm considering using a glass coffee-press jug as a mixing vessel for other drinks but I'm worried about residual coffee flavour even after using normal deterge
I am making my own ice cream pops. One flavor I'm developing is Peach Cobbler. I've been trying to include some caramel in the bars, yet I can't seem to make a
Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
I have some thinly cut rib eye steaks at home. I want to grill them but they get done too quick and I can't get that nice bite into them. Is it possible to put
I started off making ice cream in the French style with cream and egg yolks. I've mostly been using David Lebovitz's web site and his fantastic book the Perfect
I often make chicken bone broth using a simple recipe of chicken backs, chicken feet, water, apple cider vinegar, parsley, salt. Ingredients are organic. The
I've not had much success trying to make Italian style gelato at home though French style ice cream works very well. I'm using the Cuisinart ICE-100 which com
I have a big bag of mixed nuts (hazelnuts, walnuts, pecans, Brazil nuts) in their shells that I want to crack open to enjoy later. I have tried to look up how t