I'm in Argentina here I cannot fing buckwheat flour so I bought instead buckwheat grain and I want to mill it to get flour.... but I don't arrive to find a tr
I baked a cake using eggs, butter, milk, vanilla extract, flour, cocoa and baking soda. I baked it at 450F for 30 mins. I tested it and the knife came clean. I
Where I live, supermarkets sell all sorts of "spice mixes" for specific dishes, like "taco mix" or "spaghetti mix". I used to buy these, but then at some point
When pouring a Japanese Cheesecake into the baking pan recipe states do not "cleave"... I have never seen this term Ina recipe.. Please advise!! Thanks
I am rookie in cooking. Whatever i try to cook I am not getting any taste in it it just has the raw taste. I add chilly powder, turmeric powde
A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weir
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
Just out of curiousity I planted some Chia seeds in a pot. Turned out they grow like crazy and seem pretty undemanding. Now I also noticed that they smell qu
My amazing fiancee just got me a Nenox gyuto as a graduation present. (You can't have her, she's mine.) Until now, I've only had Western knives. I understand th
Many jam and marmalade recipes call for a gelling agent in order to solidify the fruit-sugar mixture. While some fruits (like apples) may contain enough of a ge
I'm deciding whether to buy a wine chiller for my apartment, maybe this one. I could only realistically keep it on top of my refrigerator. The alternative would
I have 2 questions when I broil lamb chops. When the recipe says to broil lamb chops 4-5 inches from the top element, to they mean the top of the lamb chop sho
We recently had to get a swarm of bees removed from our house and moved to an appropriate lodging. We have been left with about 2kg of honeycomb - some of it cl
I have been learning to cook for a little while now, and can make 10+ good looking and tasting meals but I have a problem I am encountering th
European-style Japanese knives seem to be described (also here and here, and in my most recent post) in terms of "ratios" that always add up to 100. It's not ex
how does one remove the cover on the 2nd bread dough rise without disturbing the rise? My bread tends to fall even after a beautiful rise.
I purchased 7 cu ft Frigidaire at auction. Previous owners stated it had been working well, and was just emptied a few days prior to auction. The freezer coils
I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use th
I would like to pulverize a variety of plant matter (including whole leaves with stems) into a very fine powder. From what I've read, a food processor is better
Before anybody says this is a duplicate, I'm not asking about the difference between the two milks; I already know that. What I'm looking for is a way to lessen
I accidentally bought a set of induction vessels. Currently I have a gas cooking range. Can induction vessels be used on a regular gas stove or electric stove?
I want to make an easy cake. What flavor should I do it? I have already tried strawberry, vainilla and chocolate cakes, but I want something d
I left a round steak out for 7 hours in a container of cold water. It was wrapped very well, hadn't been opened yet. Is it ok to cook this? I planned on cooki
I would like to put frozen, thawed blueberries inside a red velvet cake roll filled with cream cheese icing. I am concerned that the blueberries may "bleed" or
We were recently in Italy and bought a large piece of parma ham, which we'd like to use over a protracted period. It is vacuum packed at the moment, what is the
Consider the scenario: You cut the bell peppers in 1-2 CM squares, throw them in a pan with some oil and 1/6 teaspoon of sodium bicarbonate. You let it simmer u
I was cooking for a party and ground my raw onions, added to oil and then added meat. Now the curry is sweet and smells like raw onion. How do I save this curry
The descriptions on Yorkshire's websites (reproduced below) are quite vague. There is a link for "More info" but that simply directs you to betty.co.uk where t
I have a recipe that is for a "Texas-Style Blueberry Cobbler" (site is paywalled) from America's Test Kitchen. The recipe is as follows: 4 tbsp butter in fou
I'm baking a sesame seed bread recipe from the Tartine Bread book and it calls for toasting the hulled seeds. Penzey only had hulled so, not having written it d