I’m looking to use paprika extract to flavour a dish, however upon googling it there really is no mention of this extract being used i
I was told to put my cast iron skillets in an open fire to clean. We did and now they have a red discoloration and look worse than before. How do I clean the
How soon after baking a fresh fruit custard pie can I refrigerate it? Must it be at room temperature before it's put in the fridge?
So I bought the ingredients for a terribly unhealthy microwave burrito enchilada-style casserole recipe today. The recipe, of course, called for enchilada sauce
I have Lodge 12sk(13") skillet. I would like to find a lid, glass or stainless steel, the lodge cast iron lid is too heavy for my spouse. And recommendations wo
I am gluten-free and want to make some turkey meatballs. I was thinking about putting almond meal in the mixture. Would that be okay instead of breadcrumbs? If
Quick backstory I currently have 2 skillets -- one a 12" flat skillet and the other ribbed. They have both been used for meat and I learned my lesson awhile ag
I'm making an experiment which compares different oils. It seems I can make oil from any fruit/seed by just pressing it, filtering the liquid outflow, and lett
Recently i found a recipe for something I was interested in baking, but I cannot remember the name of it and my computer isn't accessible for a few weeks. Can s
I used 8 egg whites with sugar and beat it. It was so stiff that I could actually maybe cut it with a knife and make a sculpture out of it. I preheated the ove
How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I
I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polen
I have some polenta in the cupboard that I can only assume is a family heirloom. The best before date has long since perished but the contents look okay. Do
The roasted chicken recipe I'm following of course calls for kosher salt, but I don't have any, and getting some is out of the question. I have sea salt and ta
I am about to car camp one week and I am wondering if I may safely carry some olive oil in a glass bottle - I expect day temperature to peak around 30 degrees C
Should cubed carrots be stored in a water or just as they are. I've seen it done both ways, so I would like to know which way is correct and why. These cubed
I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm
I accidentally cooked a metal lid from an olive can in my spaghetti, but didn't find it until everyone had already eaten. Could my family get sick from it?
I have been to two restaurants now and been really disappointed with their pork belly as I was expecting the fat would come crispy. When it di
This weekend coming some friends and I will be running a cake stall at a local vintage fare. We would also like to sell hot beverages such as tea and coffee. H
As someone who is not new to baking different types of breads, I would like to conclude from different recipes that regardless of what the directions is about y
So, I keep running into this difficulty. I buy and use a lot of fresh chillies in my cooking, but sometimes the dish turns out, well, significantly worse and I
I've just bought a bottle of mead for the first time - do I need to chill it before drinking, like a white wine, or let it breathe before drinking, like a red w
I hope this is within posting guidelines. I have an exciting vision for a product but I have no formal culinary experience (mixing, baking, etc) I do have exten
GABA rice seems to command a high premium is only found on Amazon in a few varieties, one by Koshihikari, one by Sempio. Is GABA rice anything but brown rice pr
I started making apple cider vinegar using the second method listed on http://thehealthyeatingsite.com/apple-cider-vinegar-recipe/ It's been
I am trying to pressure cook beans. In order to to soeed things up eben further I add salt before cooking rather than after. While I know that salt toughening b
For example, if I were able to identify the flavour compounds of bacon or cabbage, could I take just those ingredients and create the flavour? Is identifying t
The first time I tried to grill polenta on a barbecue, I brushed both sides with olive oil and it came out perfectly with a crisp exterior and a creamy interior
I have lived in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France. Their bread is not crunchy nor crisp