Also tell if i need to mince the beef lumps before mincing the beef to make patties
Can I use fermented milk product as starter culture for vegetable fermenting?
My question is that today I prepared Chicken Yakhni Pulao,it tasted good but it is very dry, i mean the youghurt and the masala got absorbed in the rice very mu
Some of you might have noticed recently I am dabbling with pudding. Well - to no avail. This is my recipe: yolks - 1 cocoa - 30ml sugar - 60ml butter - 10m
Risotto recipes always call for adding the stock slowly. Why do we do that? I've read in a couple of places it may help cooking the rice more evenly, or preven
I wanted to make a heavy cream substitute. Here's what I tried: Melted butter and stored it in a cup. The pot I melted it in was not washe
I have 3.5 pounds of 93% lean ground beef. I want to easily cook it like this: Put tinfoil on a pan. Put all of the ground beef on it. Put it in the oven prehe
So today I got a box of Daily Chef Cottage Cheese unaware that it will have lumps of cheese flowing in gooey liquid. What I wanted to make was Indian Paneer Cur
I have high hopes (I always do) for my next batch of macarons. I've decided to do lemon and lime. I want to do half lemon, half lime. My stand mixer isn't per
I have been considering buying a hip flask for some time now. I have been holding off from getting the cheap varieties because I hear they impart a metallic tas
I have a coffee grinder which has been excellent for grinding spices, and I'm currently transitioning my pantry from having many packaged ground spices to more
I do not know culinary terminology; so I use 'piscine' to mean 'with a positive flavour of fish' (because 'fishy' connotes negativity). My friend drank some fl
When I vacuum seal chicken pieces, freeze them, and then thaw them again, there is always a small amount of liquid in the bag after the thaw. When this liquid h
I've read about using yogurt in cake recipes to make them healthier. I was wondering how and why does replacing the fat by yogurt work, in particular whether th
I want to make this Copy Cat A1 Steak Sauce but I'm not exactly sure what one ingredient is. What is it calling for when it says Chili sauce? Also, if it turn
I need to take fish to a cooking challenge and the fish has to be cooked, kept hot and then stored and not eaten for possibly 10 hours. Is there are way to do
If you want to add lemon flavor, why not just add lemon juice? For what type of dishes would you recommend using each one?
This banana had a bit of bruising I wasn't too concerned until I noticed the core (and only the core) was dark brown/black in color. In addition, it's somewhat
I've looked online but found no clear explanation... I had bought these Gingko nuts because I'm curious to try new flavors, but could never find how to eat them
This link claims that yeast contains gluten, which is understandable. Yet today, a lot of people have a reaction to gluten that they are trying to avoid by bec
We've had Sake chilling in our fridge for about a year now. It has been opened. Is this still safe to drink or is it time to throw it out?
I know that heating eggs up too quickly or (similarly) adding them to a hot soup/sauce too quickly will cause them to curdle. I wonder why?
Im making the no knead ciabatta bread and it calls for 4 cups of flour but i used 2 cups. It says to throw it in a 425 degree F oven for 35-45 minutes but i did
One of my favorite uses for overripe bananas is to make a simple jam from them. I combine the bananas with a bit of water in a large pot, adding a splash of mol
I know that persipan is a cheap substitute for marzipan, using apricot or peach kernels in place of almonds. How do the flavor profiles of these two food items
I was making white chocolate cupcakes, and forgot to put in baking powder. I am baking a new set, and wondered if it would be possible to crumble up these fail
I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm hav
A Super 8 motel we just stayed at had egg & cheese omelets on their breakfast bar. They said they get them frozen from Farmers Brothers. They are thawed on
I enjoy eating raw cookie dough. As long as the dough doesn't have egg in it, is it safe to eat?
Why is it that a milk chocolate bar begins to melt in my hand sooner than a chocolate-covered almond? The surface of typical chocolate-covered almonds are also