In comments related to this question, there was discussion about pH, fructose concentration, what compounds a fruit contains, etc. influencing or determining "f
I use my pressure cooker a lot and for one recipe I'm practically bathing a few pork loins in white wine. I know that pressure cooking only reduces liquid by le
I'm making a roquefort cheesecake appetizer with roquefort, cream cheese, and eggs. I'd like to cook 1/2 recipe now and freeze the other half for another time.
If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
Since brining is about how much salt/water you use, how do I switch to a soy sauce marinade? If the standard brine for 2lbs of meat is 1/4 Cup of Table Salt and
This comment suggests something about the true definition of "caramel": Actually, caramel is not made with "milk and/or cream, butter, and sometimes vanilla
I googled many forums listed in google and found people just say that cooked renal pelvis in lamb kidneys are stringy and chewy. That sounds to me like people a
We are setting our hot air oven 130 degree Celsius.Unfortunately oven was fired and all the products (wheat flour) are burnt.What is the reaso
We are swearing off our microwave for our own personal reasons. Aside from running the oven to warm up leftovers are there other appliances or cookware that use
I often make tikka masala using this recipe. However, the recipe consists of three "let simmer for 10-25 minutes" periods (after adding tomatoes, cream and chic
At Aldi where I shop (in the United States), there are many foods that have the label "No Certified Synthetic Colors": What exactly are certified synthetic c
My wife and I had planned to cook a brisket for dinner tonight. Our plans have changed and we would now like to cook and eat the brisket tomorrow night instead.
Almost every time I make rice, I make it for just me and my partner. We've found that the right amount for us is 1/2 a cup (125mL, a regular cup not a rice cook
I'm quite a bean aficionado and have noticed that different kinds of beans vary widely in the amount of cooking the require to achieve an equal level of tendern
I recently made custard with a huge amount of milk, custard powder and sugar. After boiling it for few minutes I added vanilla essence to it. After it was settl
When I go to the supermarket I do not see much, if any, mutton, just a lot of lamb. So, I have postulated some possible explanations: mutton (the meat of a sh
What is the best way to make oats with milk when there is no microwave available? I am not sure how I can warm it up without either burning the milk or making i
I searched for tortilla recipes and I found several, sometimes very different one from another - for instance, Mexican ones are mostly made with wheat flour whi
I have a wondermill which I use for grinding wheat (I think it grinds it by blowing it through blades of something). Is there is some way for me to dry out froz
I bought a Selection brand strawberry pre-cooked pie. I just read the instructions on the pie and just realized it was pre-cooked but it says to not freeze the
I am making pulled pork in my slow cooker this week. I am going to use a pork shoulder and am planning on cooking it on low for 8-10 hours wh
I made pavlovas last week from 4 egg whites and about a cup of sugar whipped together to a SUPER form meringue. I piped them on to a tray and baked first on 120
Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria wil
I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala pas
A thought occurred to me that since oil is a better conductor of heat than water, can too much sweating hurt the cooking process? If the meat sweats a lot of li
I make chocolate bonbons and in my new recipe I am trying to make a ginger ganache topped with dark chocolate. (This is the easy part). The hard part is when y
I'm looking for information on sanitizing carbon steel blades. I have 2 high quality knives that my girlfriend wants me to spray with Clorox cleaner as I wont p
Maillard reaction (browning) is the chemical reaction that occurs during frying. Almost all the recipes on cooking meat/fish are all about frying. Even if it's
I'd like to make these root beer float cupcakes. The recipe calls for root beer extract, but I haven't found any locally, and the cost plus shipping on Amazon i
I'd like to make some root beer float cupcakes. The recipe suggests garnishing them with a decorative (non-edible) straw. But I'd like to kick things up a notch