I've heard that sea salt is more flavorful than iodized table salt, but was wondering about its mercury content. Due to the mercury level in oceans, nutrition
I got a nylon bag which is marked 'PA' in the label, which I think is polyamide. I plan to use it for mashing barley grains in homebrewing ( 62C to 78C, PH ~ 5
I left two big pans of roast (about 20 lbs) in the oven at 350 over night - from 3 p.m. to 8 a.m. Is this still safe to eat and serve.
I was thinking of making this tofu-/seafood-stew, but I am having some trouble getting a couple of ingredients for use in the initial stock - namely the dried a
I'm a reasonably competent home cook: I can roast a chicken, bake bread, improvise a dinner with what's in the fridge, etc, but I'm looking to step up my game a
I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour. This happens with fresh chicken
Say I fixed some stew that's been in the refrigerator for around three days. Will putting that stew in a pot, heating it up to around 170F (77
Whenever I grill a fish (red snapper), even after grilling for a recommended grill time (about 10 to 15 mins), it comes out no less juicy compared to when it wa
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Here is what I did: Heated 1 cup quinoa in olive oil for 1 minute after rinsing it. Added 2 cups water till it boiled. I set the heat to the lowest setting and
I found a great recipe for key lime cake, but it seems to lack the key lime flavor I am looking for. It has lime zest and juice in it, still a great cake, but i
I love the taste of lightly fried sliced onion. I've heard this referred to as 'caramelizing' the onion. Is there sugar in the layers of an onion that is chan
I bought roasted peanuts from the market and they have too much salt in them. How should I reduce the salt in those peanuts as much as I can? My intent is to
My first cheesecake was too salty, particularly around the crust, and I want to know what could have caused it. One possibility is that I mismeasured the salt,
When removing the head from a raw shrimp, I usually expect orangey goo to come out / be visible (the yummy stuff when you suck it of a prepared shrimp, I suppos
TLDR: Is it possible to make a souffle that doesn't have beaten egg-whites, but still rises? Leaveners don't seem to work. Longer version: I've never eaten "r
All guacamole recipes call for lime juice, some tomato variant, even hot sauce. I want to make a low-acid guacamole. Is the acid necessary? How do I go about
What is that made of? Can it be replicated at home?
Is it okay to put a hot pan/pot on a granite counter? Or will it burn it? I don't know if there's a sealer on it.
I'm trying to make mug cookies and it calls for cookie butter, which I don't have. Can I use peanut butter instead?
I am working on a creation: probably will end up being a Butterscotch Blondie Cheesecake. Here is where the butterscotch debate comes in: 1) Some claim butte
While I save up for a proper outdoor smoker, I've been experimenting with using the basic brisket BBQ techniques, but with a fan forced in our kitchen. So far,
I like to make corn tortilla chips by cutting up store-bought tortillas and baking them at 350 for ~20-25 minutes without oil or salt. However, I've found that
I have a ninja blender that was left in the fridge for too long and has a mold problem. When I found it, I washed it with piping hot water heated by our gas
I read somewhere (Facebook) that you can use blood as a substitute for the eggs in an ice cream base due to to the similarities in protein composition shared be
I would like to take a 1 pound block of store bought low moisture whole milk mozzarella (Poly O or Dragone), gently melt it in a sous vide without breaking down
A bread recipe is calling for barley malt extract and i dont have it.So can barley flour be used.
I have the iron kadhai and gas stove. When I roast the peanuts (without exterior shell) they get the brown spots on them. Of course I do keep on moving the pea
A friend left about half of a bottle of some questionable, admittedly very cheap plastic-bottle of 80-proof grain vodka at my house. I should have remembered th
I tried making this with a savoy cabbage, and it tastes like Irish cabbage - the spices were overwhelmed by the cabbage taste. When I have had this dish in Indi