Since two months I have a DeBuyer 28cm skillet from the Mineral B line. Upon buying it I followed the instructions they gave me in the store: Wash it, fry (with
I am making chocolate brownies without sugar using the following ingredients: cocoa nibs, 1 & 1/4 cups carob powder, 1/4 cup margarine, 125 g flour, 50 g s
I am trying to cook bone broth in a pot on an electric stove like this one and it needs to simmer for at least a day (so the stove is set to a low temperature)
Because different rice varieties have different cooking times, I find it hard sometimes not to over/under cook them. I do it in two ways: Boil off all the exce
I want to make the rāmen noodles from scratch including the pasta itself and not just the sauce. I have found some recipes online that look promising. Howe
What exactly does adding vegetables to your brine really achieve? Does it add any flavour to your end product? EDIT: Turkey brine and Frozen Mixed Vegetables.
A while ago, I obtained, on a Friday afternoon, a bag of pareve rye bread from the supermarket. The ingredient listing was: high gluten flour, rye flour, wa
I'm not much of a tea connoisseur*. But I do know what I like — strong, sweet black tea, and lots of it — and at present, the method I'm using is to
I made a Jell-O last night and it turned out too sweet for me. Is it doable to increase the amount of water used but the same amount of Jell-O powder? So instea
"Vanilla" is one of the aromas used when described red wines. I am allergic to natural proteins in vanilla, per Elisa blood test. I am interested to know whet
My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then rehea
I'm planning on cooking a Massaman curry but for someone who really dislikes the taste of coconut. What would a good substitute be? I'm thinki
This is a new carbon steel wok, seasoned on a gas stove with oil and had one stir fry made in it: I've seen other posts where advice was given to let the scra
Do frozen vegetables have pesticides on them? Are you supposed to wash frozen vegetables before you cook them and eat them?
Can you give portion advice for cooking the dry penne pasta for 200? We want to mix the pasta with a meat spaghetti sauce. Is there a general rule for pounds
I have made my own vanilla extract, without sweetener and I am interested in making others like hazelnut, almond, lemon, mint, etc. The recipes I have found cal
If I am making a stew say, does it matter if I dump in onions, garlic, bell pepper, tomato all at once or one by one? My speculated reasons are: Giving enough
I know it's a basic question and of course it's what I do every time I cook. But I'd like to know in depth what the reasons are and the detail of how it affects
I recently bought a green, and a brown coconut (different stages of maturation). I drunk the liquid from the green, young one, which is appare
I just bought a 500 ml whipper (Mosa), which is designed to take up to 500 ml whipping cream and a single NO2 cartridge. I'm not sure I want that much whipped c
Everything I bake with baking powder is bitter. If I use self rising flour or corn meal there is no bitter taste. So why do so many recipes call for baking po
I've made a soup that has a fairly salty, this is by design. The taste of the soup has turned out well. What I'm looking for is a good accompa
I have recently found out that certain foods are meant to be served at certain temperatures. I really enjoy salami, but I normally eat it from the fridge. Is i
I made a lemon cake and used a little bit of lemon rind. I had the lemon in my fruit basket for around a month, it still had it's shape and colour so I thought
Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher.
How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write descripti
I recently obtained a dehydrator, and the instructions say for cleaning you have to: "Simply soak the trays in warm water with a mild detergent for several
When I am canning jam, after filling the jars, can I process the filled jars in a boiling water bath in two batches, or must all the jars be processed immediate
I have seen a discussion regarding a replacement for sugar in brownies to give moisture. Does sugar give moisture when baking?
I wanted to make a dough so I added cornstarch in my potato cutlets dough and now it tastes like flour.