The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would
I've come across various brining solutions that include sugars: white sugar, brown sugar, raw sugar, etc. Are these sugars interchangeable? Is one sugar more de
How much salt do I add to ferment 1 quart of cabbage?
What is the difference between the way a falafel is made and the way an onion baji is made? It seems both seem to be based on embedding some veggies in flour an
I've seen that sunchokes "just want to grow", so I was wondering how I should store them over a long cold winter. This is mostly so I can have seed (community
I have some store brand frozen hash brown patties that only show to cook them in the oven. They have to cook at 450 degrees for 15 - 20 minutes, and it is 80 d
What is the difference between a tzatziki dip and an Indian mint dip? Aren't both just yogurt and mint? Or o is the difference that tzatziki also has some cucum
In our sushi rolls with plain cucumber - the sushi rice seems to get a black discolouration around the cucumber after a few hours stored in the fridge. Any idea
I bought Kirkland pure vanilla extract from Costco and it has a very strong taste of alcohol. I'd like to mix it into drinks, but it is really overpowering. Wou
I've used polythene bags and they remain good for at-least 3- 4 days. Then the leaves are becoming dark. How can I store them for at least one/two week(s)?
I just bought two carbon steel old pans, numbers 43 and either 6 or 9 (orientation?), at a flea market. One of the skillets has a lot of burned on flaky black v
I pickled zucchini slices last summer with plenty of vinegar, sugar and spices and still have some jars in my refrigerator. They look fine but I wonder about b
My recipe calls for a small tin of tomatoes plus another tin of tomatoes. Is a small tin of tomatoes equal to a 14 1/2 oz size can of tomatoes
Sometimes when I make black bean soup it forms a skin. Why is this? Ingredients are: beans, olive oil, salt pepper, garlic, cayenne pepper, and cumin.
Online, I've been seeing these metal, glass, poly/ plastic bottles that are said to keep & spray cooking/ edible oils. Let's assume the oil is warm &
I'm wondering if after vacuum sealing something then boiling it, if that would act as sterilization allowing the product to remain safe without being refrigerat
Upon reading the question If I vacuum seal a food product like beef stew then boil it in the bag, would it keep un-refrigerated? and the answer provided https:/
The title explains it all, is there a kosher substitute for blood sausage?* Blood sausage is not kosher due to the inclusion of blood, the consumption of which
I boiled 1kg chunk of pork 12 hours: first boiling 45 min 8 h at low heat 45 min boiling low heat now some hours I am not sure if this was a good strategy.
This question is about cultural norms and tradition. In Asian countries, is rice intended to be eaten with chopsticks? I heard this is a western misconception,
I currently have a tiny gas oven to cook with this summer and I like to cook a lot of pizzas, but I have always cooked them in standard electric home ovens. I
I am trying to make a 10X recipe of a cooked pudding. It uses flour and corn starch as a thickener. I scaled up the ingredients proportionally, but it is not
I've only ever made French meringue prior to this, and I've only ever used whole, separated eggs. In this case, I used egg whites out of a carton (probably sho
I like to use the commercial frozen pizza doughs to make pizza, like for example Tizeo's. The problem is that my doctor has told me to cut out sodium. I used t
Doctor says low sodium so now I have to make my own tomato sauces ( pizza, spaghetti etc ). So I look up a bunch of recipes online to decide what to add and in
I'm a takeaway owner and for the past two weeks I have been trying to make my own frozen french fries. But the results are very bad, my fries either stick along
I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat
I'm wondering if it is possible to bake on a SilverFire rocket stove, ie. by attaching a metal box to the top, or any other way? I have researched it- Google se
I want to know what is the extra step that make the difference between: Caramel Sauce; Soft Caramel; Chewy Caramel. I will take Christophe Michalak recipe: 10
I have this 5 quart, aluminum nonstick pot. It is my go-to pot for candy making (fudge, toffee and brittles), jams and jellies. It also gets used for stews an