I have a little bush which lost quite a few leaves due to overwatering. They are healthy looking and fragment. I wonder if I can use them in a similar way to k
The flight is roughly 20 hours.Will it still be safe to eat once I arrive in Macau?
I'm baking my own sourdough bread (whole wheat-rye). Recipe calls for adding 2 table spoons of sugar with a bit of milk to get the starter, well... started. I
No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the che
I'd like to press some edible flowers onto a cheesecake I will be making. I'll need some sort of a glaze, and my first instinct was egg whites, but then I learn
I have some bags of dried beans. The instructions say, for overnight soaking: OVERNIGHT SOAK: Rinse and sort beans in a large pot. To 1 lb. of beans (abou
My marinara was strangely too acidic than before even though I used canned tomatoes which are normally ripe, but then I remembered I added white wine to the fla
I have read that sauteing is basically taking all of the moisture and bite out of aromatic veggies. My assumption is as long as steam comes out of the flavor ba
Does anybody know what the bright red bbq sauce served in Chinese restaurants is called? I'm trying to find a recipe for it but don't know what to look for. It
I have dumped 2 tbsp of dried mint and 2 handfuls of crushed mint leaves into a reduced 28 oz tomato sauce but it only made a dent of mint tas
I have a recipe for Asian salad using canola oil and rice vinegar. Is there a substitution for canola oil that will not be changing the flavor? I would prefer
I put ginger, cilantro, red onion, jalapeno and garlic in a blender for a dish I'm preparing. This mixture was going to be fried in oil. I noticed that it had a
I'm a big curry aficionado and am trying to cook curries that both taste good and require minimal preparation during the week. I like to make both vegetarian (u
We just moved into a brand new unit(just constructed) and it has a Ceramic cook top. We have only been there 2-3 weeks, and cooked maybe < 10 times. After a
I modified a Paleo quick bread recipe so I could make it without any flour - coconut, nut, or other alternative. It is really good but super moist. Grilling it
I am looking for a large (approx 2' x 4' x 1.5') vessel in which to warm maple syrup for production. My first thought is to use a "pot" of some sort but I am no
http://www.thermoworks.com/pdf/thermopop_operating_instructions_web_a.pdf The manual lists an "Operating Range" of "Between 32f to 122f". I thought this was th
What some effective techniques to ensure that wild turkey legs, wings, thighs stay moist when cooking them off for soup?
I use my method which is i peeled potates and washed them with water. Then, i cut them and washed them with water again before cook them. Is i
I noticed that after some time the gummy bears are really sticky after eating one of the packets of gummy bears and having them glued to my hands. Where does th
I make it like this 3/4 cup milk, 1/4 margarine, 3/4 flour, 25 ounce yeast, 1/4 white sugar, 1/4 water, one egg. I leave it for thirty minutes, and it hardly r
We bought a new skillet that was "pre-seasoned" a few years ago...but haven't really used it once yet because that seasoning is basically some black gunk that c
Between olives I've been served at restaurants as a starter and various brands of olives I bought in supermarkets I have found that the ones in restaurants ofte
Serious Eats recently ran a recipe for essentially water-free lemon syrup. Is there a way to achieve something similar with mint as the flavour? The quality I'
I was in the supermarket and I noticed that one brand of "organic" carrots was a very pale orange, but another brand of carrots was bright orange. Is this colo
I made a sandwich two days ago that consists of white bread and canned tuna. I put it in my freezer immediately after making it and it stayed
I live in a rented apartment, and I'm having an issue with the stove. The stove is one of those electric flat top stoves. What seems to be happening is that
I can nail a decent medium rare salmon filet. But today the salmon I have bought turned out to be really fat - like 2 inches in height. Its sides have very stee
I see many times chefs choosing olive oil as the fat for cooking recipes that undergo heats of 400f+ (very much above the smoking point of refined olive oil) fo
As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because