I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the fl
I got a little chief smoker for christmas, I tried smoking a 5lb pork shoulder today. FAIL! I brined overnight, dry rubbed 1 hour before putting in the smoker.
I checked my freezer temp., when it was somehow empty the thermometer indicated range between -20 to -4C (depend on opening and closing the door) and when I put
As a diabetic (but unfortunately with a sweet tooth!!), I would welcome any recommendations for a sweetener as a substitute for sugar which will allow browning
I've had call to make spice pastes by using a food processor. Rather than using the full-sized bowl, which is way too big, my food processor has a milling attac
Everytime I make zoodles, I spiralize the zucchini and sauté them in a pan but they're always too watery. I've tried removing the moisture with napkins,
I have heard that, to get crispy french fries, I need to get rid of the excess starch on the surface of potatoes after cutting them. But that can't be the reaso
I'm looking to make potato gnocchi again but won't have a potato ricer. Is there another way to make the potato flour with it? Will a fine cheese grater work on
At our cafe we will begin offering a Saturday brunch buffet. I would like to do scrambled eggs and am thinking that they would be best cooked in a hotel pan in
Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective at
Been in business for 30 years but my crust is mostly limp,like when you pick it up it takes two hands to hold it up so you can eat it. I want to pick it up with
A Chinese style recipe for duck calls for seasoning the duck with salt, pepper and stuffing with ginger and scallion. Then, hanging to dry at room temperature
In order to cold smoke, you need a fine wood dust. I work with wood and have obtained, using a band saw, a very fine wood dust. The wood this dust comes from
The following looks like a standalone burner, not just a wok ring. What is it called? What would the power output be like? Where can I find more information?
I used Twizttid' protocol successfully (BELOW) BUT... You’ll need some Plasticine, Drano, water, GLOVES!!, a lot of paper towels and wo
I got a fairly expensive Kramer/Zwilling knife as a present and so now I am forced to learn how to at least hone a knife (or keep it on a shelf and never use it
I would like to concentrate flavour by reducing the water content but I do not wish to alter the temperature of the liquid. Is there a way to reduce the water
One of my favorite dishes in Seattle area Chinese restaurants is a dish they call BBQ Pork on their appetizer menu. In all the places in San Francisco I have be
I've been having a problem when I try to make baked desserts using my stand mixer: cookies come out flat and cakes come out too dense. I've tried several recip
I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and
I was just wondering if leaving pans unattended on an induction stove while it is turned off is actually safe? Could any external factor turn the stove on?
Hi I am making mustards and soon planning to do it commercially too. My question is the rate of mustard powder&wheat flour mixture ratio. Otherwise it's too
Mountain Dew is often described as 'citrus' flavor but that is a broad range of fruits with infinite possible combinations. It does have orange juice in the ing
I freeze stuff. Anything from Bolognese to stew. I portion these meals, after they've cooled, into meal-sized Tupperware boxes and stuff them randomly into my c
So, this is more a question about food etiquette/trivia than cooking, but this community seemed to be the closest fit. Is there a specialized fork-like utensil
Just had my kitchen remodeled and this is the first time I've had a kitchen with enough counter space that it's big enough to roll dough etc on. Plus it's the f
How can you know when washing something with soap is a waste of time? If a quick rinse removes all residue - is water needed?
I have an upcoming project which is going to involve pulled sugar. Everything I've read on the project suggests that I'm going to end up blisters or at the ver
Tonight I cooked a dish involving chicken hearts and gizzards, but I found conflicting instructions on the internet, so I essentially parboiled the offal, diced
I am creating a sourdough starter and read to use a "non-airtight" container and store in a warm location for the first 24 hours before beginning the feeding sc