My mother taught me from her mother that you don't have to do a hotbath to make dill pickles. this is my first ever batch on my own. I use vinegar, water, pic
I have a recipe for bourbon braised spare ribs which calls for boiling the following sauce in a pan and then pouring it over 1lb ribs (boneless or bone in) and
I would like to know whether the Bottle gourd and white pumpkin both are same? I found no answer in googling.
I've been buying unpasteurized orange juice recently for its richer flavor, as compared to pasteurized OJ. I've had some sitting in the fridge for about a week
I have recently begun a sourdough starter. General advice is to throw away half the starter every few days then feed what remains with additional flour and wate
I was juicing unpeeled ginger over the weekend, and even though I washed both the main juicing chamber/Auger housing and the juice container after using them, t
I have a small cookie business and I would like to start selling packaged (soft baked) cookies, that last longer than a week, hopefully a few months. However,
When I was pregnant, my mother-in-law helped me make several casseroles to freeze. We're still eating them, but the ones with ham have had some problems. At f
I'm about to buy some ingreadients for a bread recipe which calls for quick yeast. I looked up some info and basically it looks like quick yeast is instant yea
One of the best desserts I've ever tasted came from a restaurant which no longer exists, and I am trying to identify what it might be called and how to prepare
I know that the liver is the organ that produces bile. I also know that it has a lot of bile ducts leading to a hepatic duct. Given that all of this bile duct a
I am learning to make cheese. I am reading up. I have questions. What is the use of Calcium Chloride (CaCl2) in cheese making? Amazon sells CaCl2(H2O)n hydrol
I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that impro
In particular, what is the purpose of the baking powder in this recipe: http://www.wearesovegan.com/korean-cauliflower-bites/
America's Test Kitchen proposes the following recipe as their "Perfect Latin Flan" (pg. 785, The Complete America's Test Kitchen Cookbook 2001-2016): This reci
I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imaginin
I've done sushi a couple of times, successfully I must stress, and while in sainsbury looking for it I came across the pudding rice which looks exactly the same
I tried grilling my steaks on a little sparse steel grill in a convection oven. They came out great, with one annoying issue: they stick to the grill and have
I recently baked a rather sticky cake which called for a bundt pan. When I use a standard cake pan, I first put on the fat (either pouring oil and swishing it,
When making a peanut butter based sauce, how can I loosen the peanut butter and even out the consistency ? I tried adding a bit of hot water and mixing them, bu
I have a recipe for mango chutney. Besides the mango, the ingredients are apple cider vinegar, onion, red bell pepper, and various spices. The recipe makes quit
I'm following a recipe that required an hour of simmering, first 30 minutes covered, then 30 minutes uncovered. I guess I didn't get the simmer correct as by th
Recently I've read an interesting post about time vs temperature (Time vs. Temperature - What changes what?) I've been thinking about this problem for a long t
Imagine you bought a piece of venison (unknown which part of the body, and exact species unknown, but probably red deer), and I have only a Le Creuset cast iron
How to better combine or use preserved duck eggs with strong ammonia smell with other foods? Specially if will get rid of or at least alleviate the strong ammon
I am using 35% whole cream and 3.25% whole milk to make my home made ice cream and it leaves a greasy aftertaste. How can I improve this? glucose de 46, skim
Some nectarines have a dark reddish pit, while others have a much lighter tan color. Why is this? Are they different species?
A wonderful recipe in a book says: Slightly roast pepper with oil, then deglaze with brandy and light it up immediately, wait for the flame to go out. [Then
I have heard of folding a chapati dough while kneading to form a triangle. How is it different from not folding it? How does folding to a triangle and rolling a
Usually, I put slices of bread in my toaster. Sometimes, I toast bagels. On my toaster, there's a little button that says "bagel". How does this setting toas