I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great leng
Masa harina is the corn flour used by Latin Americans to make corn tortillas. If you live in the west or southwest US it's available in regular grocery stores.
I understand that it pays to store freshly ground coffee in the freezer. What about instant coffee or cheep prepacked Turkish coffee?
My wife and I have noticed that a lot of the drinks or liquids we buy have a measurement of "fl oz". I was surprised to ascertain that fl oz. is indeed a measu
I've been experimenting with almond flour for baking bread because I have a hard time digesting starches. I've progressed to the point where my bread made from
I find that each time I cook dougnuts, as I slide them off the tray into the oil pan, they deflate a fair bit, and sometimes crinkle up. How do I effectively pr
I've scalded milk on the stove before, but it takes a bit of time and is a little touchy. Is it possible to scald milk in the microwave instead (and, if so... h
I was wondering exactly what a perfectly cooked shrimp's texture should be. I know the "rubbery" texture means over cooked and that if it's clear in the middle
What do I have to do to preserve a mushroom stuffing with eggs, crab and cheese as ingredients so I can freeze it for use at a later date?
I have an allergy to eggs and gluten. But before getting the allergy my favorite breakfast food was french toast. I've tried gluten free bread dipped in soy mil
I got my recipe down pretty much, tested in wood fired oven it worked great. But at home in the oven at 520F (270C), the edge crust is just unbelievably hard. I
I am making a white bread with 500g regular flour, about 300g water, sourdough starter, yeast and salt. It will rest and raise some time before being baked. Pre
I'm an amateur cook and an aspiring Culinary Manager. I'm almost done with my program and I'll be opening my restaurant soon. I'll be hiring s
What makes bacon crispy, when compared to other cuts of meat? For example, if I were to cut a slice of chuck steak and make it identical in shape to bacon, and
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpos
I made pancakes a couple times recently, and they had a strange reaction to some frozen raspberries we had. When we put the raspberries onto the pancakes, they
Can Parkay Spray be used in place of melted butter for baking muffins to reduce calories?
I tried using mackerel which gave a good texture but was a little strong in flavour. What else can be used and readily available in the UK? When I was in hong
I bought a tray of eggs recently. They aren't old, I have them in the fridge, and the date stamped on the egg says they are good for another month. In two eggs
I had this brilliant idea to put aluminum foil at the bottom of my oven while I cooked pizza at very high temperatures. I was hoping it would catch any toppings
I'm having a problem cooking potatoes using a slow cooker recipe. I'm using russet potatoes. Recipe did not specify what to use. Recipe said "thin sliced". Used
I see this recipe for ramen noodles ("alkaline noodles") that says to use bicarb / baking soda that is baked in a very slow oven for an hour (250F / 120C) befor
I recently bought a Worcestershire sauce from Costco called Lea & Perrins. They claim to be the authentic version of Worcestershire sauce. However I have re
I'm a little unsure what the difference is between the two. I found a banana bread recipe that specifically called for the use of sour cream for the batter as o
It doesn't happen with every egg. It happens with only some of them. It doesn't have anything to do with fridge. Almost always I take the eggs out of the fridg
The black tea is sold in a crumbled form. I am yet to see a brand, where I live, selling black tea as whole leaves. I want to know why is that so? Does crumble
I just noticed that the red coloured packet of tea contains the tea dust! This is very surprising. Tea dust available in that kind of packet means that it is
Most recipes for ragout call for rolling the meat in flour before adding, including one recipe whre you don't sear the meat but add it with the vegetables and e
I am making bread bowls for soup. I made extra dough for a loaf, do you think there is a difference making a loaf from a bread bowl recipe? The Bread Bowl rec
I was wondering if anybody has ever done a Boneless Lamb Roast in a slow-cooker and what the results were ,Thank you,Larry