I've tried to made home-made yogurt. I've tried to follow the receipt first by pasteurizing milk to kill the bacteria, waiting until the milk is 107 degree and
No matter what recipe I try, whenever I toast rice it comes out unevenly brown (it always skips past the golden brown stage), it lacks any nutty smell and smell
I'm playing around with omelettes, and was wondering which fresh herbs (and fresh spices) are commonly used in omlettes? Also, are there some
My wife and I would like to try Gazpacho, and part of the recipe calls for 'food processing' coarse cuts of red onion, cucumber, tomato and red pepper. We do
I've recently been watching the PBS show "The Mind of a Chef" and noticed the plastic containers the chefs use to store ingredients as part of their mise en pla
I'm fond of porridge for breakfast. This used to have something of a weirdo reputation here in Germany, but actually seems to be taking off in popularity recent
I have a question for you regarding make tea out of grape leaves. I want to make some, but don't know when the best time to pick the leaves it. I know it's mad
I have been sprouting my beans for three days now I am not sure if it is ready to harvest and is the color normal and what is the best way to store it? I've att
My kitchen items end up getting a sticky grease coating when I cook regularly. Things not even near the stove top. I don't have an overhead fan, what can I do a
I was given a pie at a food bank,it is not out of date, how ever, when I cut the pie the bottom crust was raw, how can I fix this, can I bake it for awhile, I n
To a 3 oz. box of orange jello I added 1 cup of boiling liquid (mandarin orange), then a pint of orange sherbet and finally the drained oranges. The jello had
is it ok to freeze chocolate and for how long? I received 50 lbs of chocolate chips from my sister. I want to freeze some but not sure how long they will last.
A friend and I were puzzled to see "malted barley flour" listed as an ingredient in all-purpose flour and bread flour but not cake flour or any sort of whole-wh
Why is it recommended to preferment only a portion of the dough required to make a sourdough rye bread? What can go wrong if I preferment the whole batch? My cu
Gordon Ramsey did an AMA on reddit. He said this: "I would go down the rouse of recently we've been using lots of dry spaghetti, with lots of coffee garli
I read in a manga (shokugeki no soma chapter 170) the main protagonist froze an egg, then removed the shell and dipped it in tempura batter, making a dish that
I made a baking corn dog batter (cornmeal muffins with hot dogs spaced out in a glass baking pan) a long time ago, and it turned out well, with one minor glitch
I'm very curious what gives canned corned beef its flavor. While there are a lot of guides out in the Internet and YouTube that show how to brine and make Ameri
During summer months, I love buying fresh raspberries and blueberries. I often don't manage to work through the whole punnet, so I freeze the last few berries b
Nobody here eats much of the rice, that Asian restaurants include with take-out orders. Three people can finish their entries sharing a single box of rice. But
What do they mean, what is the best usage for each setting, and why?
Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? I
If I had some chicken and pasta on a ceramic plate and wanted to save the rest for later, when I put it in the fridge, is it fine to just cover it with a paper
I bought fresh, ripe peaches, and I don't eat them super fast. I want them to last fresh for as long as possible. How should I store them? Helpful details woul
I have heard that this will create a more tender end product.
I came across this beauty hack using rice water as the core ingredient. I soaked rice in water COVERING IT WITH A PLASTIC BAG (ORDINARY SHOPPI
How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got b
I got a kg of ground beef and put two tablespoons of salt with it. I also put a lot of spices, stuff like paprika, black pepper, allspice, tumeric, lots of garl
My wife has been working on making a chiffon cake. The picture below is attempt number 10. She has varied the temperature of the oven, used a metal tray or no
I made a cottage pie yesterday afternoon but did not cook it. I cooked the mince and veg and the mash, put it in the dish but did not put it in the oven. I then