I want to use some chicken bouillon cubes I have to flavor the sushi rice I have, which I'm going to use to make yakimeshi (Japanese fried rice) in accordance w
I read about a method of preparing pork belly in the below article that involved pouring boiling water over the rind of belly pork, then refrigerating it over n
how do you replace a flavor on nuts? i did not see the label and bought some cashews that are spicy by mistake. Can the flavor be washed off and replaced?
Going out to bulk buy tomorrow and stock up on a few things Butter being one of many. How long can butter be stored in the refrigerator? We wa
We have a turkey fryer and want to know whether we should refrigerate the oil between uses. We have been refrigerating the oil but it takes up lots of room.
Recently my cousin started to make yogurt. She told me that she puts diced, fresh fruit (strawberries, peaches) into the inoculated milk (pasteurized or sterili
I recently cooked a chicken and made chicken broth from the bones. I also kept a few pieces of meat to add to the broth to give it more flavor. I know you can
I was using canola oil and put the stove top setting on "high - 9". I read plenty of guides suggesting there will infact be oil splatter, but it was pretty exce
Can I use Bisquick instead of All Purpose Flour?
I am making samosa (a triangular savoury pastry fried in ghee or oil, containing spiced vegetables or meat). To make outer cover I am making dough using the fol
There are some wonderful brands of commercial seitan. One that I particularly love it Ray's Wheat Meat, which has the consistency of pulled chicken and a savory
I'm following this recipe. When they say "brown it," are they saying to just brown the edges....or all the way through? Assuming I just sorta brown the outside
I tend to make Apple Crumble in a very basic way, using Bramley apples cooked down with plenty of sugar ( enough to leave a little tartness to balance out the s
Can you eat Sherbet once it has completely thawed and then frozen again? Mine was left out over night in about 65 degree room. Is it okay to freeze it again and
Why do they put fruit at the bottom of the yogurt? Why not at the top, or just mixed in?
In the following recipe, lemon thyme is used. Unfortunately, I can't find it in my local grocery store. 1) Can I substitute thyme + lemon zest? If so, how muc
Good day, this seems more of a biology question rather than a cooking question, however, I don't know where else to ask. My question is simple? Is it possible t
So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used
I have a big pot full of chicken necks and backs on the stove which I need to separate into (a) stock and (b) everything else. I'm wondering the best way to go
We had some fairly new white vinegar get cloudy white strands in it. Wasn't much left in the plastic gallon bottle so we tossed it. Only thing I can figure is t
What are the pros and cons of peeling my tomatoes before making a sauce? I basically make two different sauces a classical red sauce and a "pink" sauce that is
I want to cook red grain quinoa while making breakfast at home in the morning, and then pack it and have it later for lunch at work with a salad. How should I s
That is, the leaves of a gourd, I know a lot of menus include the fruit of the gourd, but not the leaves. I am looking for a way to eat them, if possible may
I'm practicing bagel baking, using the "mother dough" recipe from Milk Bar, by Tosi & Chang. The taste & texture are pretty good, but I want a nice, cri
I'm considering acquiring a few turkey hens and was wondering can you eat Turkey eggs? Has anyone eaten one? How do they taste?
Someone gave me more peppers than I can eat and I'd like to freeze them for at least a few months, a year at most. Am I wasting good peppers b
I will be making chicken pot pie for about 350 people at a conference, but I'm making the filling separate from the biscuit topping. The plan is to serve the p
I am not a professional baker, these days I have found love in baking brown breads at home. I want to bake a loaf of 400g, for that I take below measurements
I was making pound cakes. I put the mixture in loaf pans, noticing the consistency looked off. I put them in the oven and about 5 minutes later I realized I for
I've lost a simple ice cream recipe I used prior to making custards, and I find occasionally I'd like to make it since it's much simpler and faster - can be mad