Yesterday on reddit a user posted this picture of a potato: He said that he followed an online recipe. He put it in the microwave for 5 minutes, turned the p
I have recently purchased a new wok, it is a standard carbon steel one (Hancock/LondonWoks). I cleaned it in the sink using soap and water and then heated some
Some places serve rice in a football/quenelle/shell-like shaped scoop/mold/mould for food presentation. It's consistent at many teriyaki places so I suspect it'
I want to make maki rolls for my 10 year old's lunch box. As I will be making the sushi rice the evening before, I will be refrigerating it until the next morn
I have tried again and again to find a good solution to marinating venison as it never turns out right because of the natural jucies. So what is the correct pro
My kitchen and I started to mess around and make loafs of bread from our pizza dough. Last night I loaded up a hotel pan with dough, and baked it for a little o
Portable ways to daily grind & powder/ paste 8-9 overnight soaked & peeled Almonds while traveling? Portable/ Light while Traveling: May lack access
Recently I was experimenting with bakers chocolate. I proceeded to add some butter and continued to mix until smooth. Afterwards, I added a small amount of whol
Is crème fraiche 'live', like yoghurt is? Or is it 'inert?'
Does commercial sour cream still contain live bacteria? A family member cannot consume them, so I am looking for a way to recognize sour cream without live cult
Earlier this week I cooked my first meat & potato pie. It was quite good, however I felt that it lacked a little depth, and also seemed like a meager portio
I made pickled salmon a few days ago. I clearly did not cook it enough before pickling it for four days in vinegar. It is basically raw and completely falling
Most BBQ sauce recipes specify that you cook them, why is this? Would it not suffice to just mix the ingredients together as they will be cooked when you use th
Can I safely pressure can potato soup with milk in it? I made potato soup and would like to can it for later use. Problem is I already put milk in it. Do I ha
I have a freshly made shrimp broth. Onions, parsnip, tomato paste and white pepper corns along with shrimp shells. https://www.msc.org/where-to-buy/product-f
I warm up steel cut oats I cooked and stored in the refrigerator. To warm the portion I use 4x the portion's size in water. I.e. for 50gr I use 200gr water. Thi
Put a 5 pound pork sirloin roast in oven at 175 degrees F for two hours. Then turned up oven to 350F for two hours. Is it safe to eat?
What can I sub for Chinkiang vinegar? It is for a dressing recipe I found. Just don't want to go to the store
It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is
My grandmother buys milk bags as they cost less, stores each milk bag in a pitcher as such, but can drink only 1/4 of the milk bag daily. So after opening each
Does soaking fries in vinegar before blanching work better than blanching in vinegar water? Acidity de-activates pectinase, so it should toughen up the outside
I recently had an idea to try and rapidly break down the "rubberizing" connective tissues in octopus using a different method than the tried and true boiling or
Many of the sauces I wish to make require broth or stock. I quite fear the preparation which requires lengthy cooking and dedicating more precious storage space
I was always taught that chicken and eggs, if consumed raw, will lead to salmonella 100% of the time. In my experience I have found this to be patently untrue
I want to start buying those big tuna cans to save on costs, but I know that after one day at the fridge opened tuna becomes stale. It loses its tangy flavor an
My jicama has mold on the outside. If I cut off the outside part, the inside part looks okay. Can I still eat it?
I made kimchi at home.and I can't find that sour taste and smell as it ferments.maybe because rice wine is not available.can I use the regular vinegar or apple
I made a short bread recently(it was my first try at baking) and the recipe said that I should use a wooden spoon. My question is this: could I have used a do
Good tofu is really hard to come by where I live, especially silken tofu. I want to try making my own tofu. There are tons of recipes online. BUT, some of the
There are sources on the internet, but each one touches only one or two areas and some contradict each other. For example they say "two parts onions for other v