I've tried a recipe for caramels that turns out too sweet for my own liking. I substitute agave syrup for corn syrup because it's an invert sugar and I can't fi
I am following a recipe for a beef marinade. It calls for 1/4th cup of balsamic vinegar. However, I only have red and white wine vinegar and cider vinegar.
I bought 2 rotisserie chickens yesterday for the meat. I use it for chicken soup. I saved the juices at the bottom of the pans in the refrigerator. This morn
There's a recipe I grew up with, that I would like to try to make a vegan version of. Basically, it's mushrooms sauteed with onion and paprika, and then sour cr
Is there a way to make stone ground flour at home easily, preferably manually, from whole wheat/rye/kamut/spelt berries? Is that what a miller is used for, or i
Can the paper forms used to make panettone be used to bake cake batter? Any cake, a basic dough, sponge cake, chiffon, genoise, etc.
I cook curry with curry power. (This kind.) They said pour it in water under medium heat. Sure enough after some time it starts thickening. When it is thick eno
I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room
I'm sure this has happened before... you're bringing the cheesecake to the party, only to realize the recipe you're using tells you chill it for 12 hours! Is th
I haven't made mayonnaise myself but the one Ive liked while eating out, is the one that tasted like a 'smooth creamy salt-sugary eggy' paste. However I happene
My recipe calls for canned apricots, but I have fresh. What do I need to co to make sure the recipe is successful.
I like pan sauces with my chicken or beef, but prefer the meat cooked over cast iron. Pan sauces apparently don't work well in cast iron, and should be done in
I'm asking because I found a recipe online for an ice cream that calls for baking coco, but doesn't call for cooking. I've used baking coco before to make hot c
I recently started baking loafs from a sourdough starter for the first time. I fed and maintained the starter for 8 days before using it the first time. On th
I brought these marinated cooked and peeled prawns from Tesco for my lunch at work. Can I heat these up in the microwave so I can enjoy them warm/hot, and if so
Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roast
One of my friends said "rasam" should not be boiled at high temperatures but he hasn't given any reason for that statement. Is it true? If so, could you give m
We recently saw and picked up some lychee from the grocery store. It appears that the skin is inedible, but my girlfriend is wondering if it could be used for
How long can I keep salad dressings that I made? Since this is probably affected by what it's made up of, let's say we're talking about different salad dressin
I love to bake but can't justify buying buttermilk for the odd time a recipe calls for it. Instead, I add vinegar to milk to replicate the buttermilk.(it works
Does French Boursin cheese always contain garlic?
Even after finding many people with my same problem and some nice answers, nothing really works. I have watched many youtube tutorials on how to handle and shap
I have a very challenging task every time I buy vegetables in preserving them even though I have a refrigerator at home. Tomatoes, carrots, beets, and bottle go
I'm steaming my seitan (after I wrap it in foil), but it's hard to get it in perfectly round sausage shape. On the other hand, the seitan sausages I buy in stor
Out of curiosity, is there any flavour that neutralizes or balances out with vanilla?
I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
Now I know bread shouldn't be kept in the fridge, but I had leftover garlic bread from pizza stored in the fridge for two days. I warmed it up and ate them (I
Is it possible to make low sodium French Bread or Baguettes? My husband is on a low sodium diet and will only eat French Bread. I know there is a relationship
So, I'm not too sure if there's a stack website that talks about cleaning but I figure I can ask the experts chefs! I wanted to cook some rice in my pressure
When you buy imported rice in the store, there are often rows of tiny holes punched into the plastic bags. What is that for? Doesn't it contribute to spoiling a