I have 2 pineapple upside down cakes. for one, the pineapple stayed on the bottom and can be seen beautifully when turned out of the pan. The other the fruit
Tossing pasta with the sauce saves the need to unstick it with starch water. But I have a theory that if the pasta sits in the moisture of the sauce for too lon
We all appreciate how delicious USDA Prime beef tastes, but there is a point where the pressure cooker will do just as well with a lower quality. Should I go f
I'm making a white pain de mie. I'd like to try to use up some buttermilk powder in place of the dry milk in the recipe. I've swapped out some of the water for
I'm making deep-fried apple fritters, and the recipe I am using has me drop them into oil as batter (a bit runny). Dropping them in as batter gives them the kin
(This is not a recipe request, as I will try to make clear.) It's Easter egg season in our household, and my 5 ½-year-old niece is goin
I'm the proud owner of a new-fangled sous vide instrument. So far, I've seen mixed statements about adding extra liquid (brine or some other concoction of my ch
I guess it can be subjective according to tastes, but some reduction is required. If I could know what I am trying to do away with in the reduction process (alc
When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon m
All recipes call for simmering a dish if you wish to reduce. I know that if for example if I wish to reduce wine, it will take me double the time or even more i
I'm at a restaurant supply store and I'm looking to buy this heavy duty French whisk manufactured by the company WINCO and I'm shaking the handle and it sounds
I have a recipe for Tomotillo & Green Chili soup that calls for one diced onion to be sautéed for 3 minutes prior to adding the four diced garlic clo
I love both barley (which I eat savory) and wheat (which I eat as sweet power snack). While the two grains look and ultimately feel and taste alike, the cooking
I can not afford so many fresh lemons to make lemonade. What would be the equivalent for 6 fresh lemons if using citric acid instead? Can Tartaric replace fres
When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens
Whenever I chop veggies like onions or carrots they sometimes just fly off the chopping board into the open space of the kitchen. Carrots do that especially oft
Ok so I started my starter (no pun intended) a few days ago. I got a recipe that said I should keep it at room temp and feed it once a day wit
That's a curiosity I have after visiting Italy. I ate pizza all the time but I couldn't differentiate the variety of mozzarella on them. What is the most comm
A random thought: can you shake an egg vigorously enough to beat it inside its own shell? Aside from this patent I can find nothing about this. Any thoughts, r
Chopping tomato is real mess sometimes. I just want to know that what is the best chop tomatoes without any mess? One trick I did was to deep freeze tomatoes
One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi
I've previously browned chicken in the pan before freezing it for use at a later date but recently a thought has occurred to me to prepare it 'white', freeze an
I often see recipes that just ask to mix the ingredients until you get an homogeneous mix. Others ask to mix the ingredients to exhaustion. W
I love the taste of cardamom seeds, as does the family. But I am the only person in the household who doesn't mind chewing the seeds as a part of the rice dish
I am trying to eat healthier with less processed foods and I'm a pretty smart guy to begin with. But I can't figure this out for the life of me - why are berrie
Why does fatty tuna cost more than lean tuna? Is it because some people think it tastes better?
Have kept flour in freezer all the time - last time we got out the 5 lb bag it had chunks of flour in it. Can only assume it is caused by moisture in the flour
How to stop my homemade soy milk separating in my hot cup of tea. I'm not giving up my lovely hot sweet one cup a day black tea! What do I need to do to make t
How in the following picture the sushi rice is transparent, and when I made home sushi rice, it would white as snow ? I soak rice in water for 2 hours. And by
I have recently started baking sourdough bread (with a 100% hydration starter). My current method is: Take starter from the fridge, feed, wait a couple of hou