I want to make Turkish Delight but I don't have cornstarch and cream of tartar. They are not available in our country, Bangladesh. What can I use instead?
My Mom's chruściki (rozetki) iron is about 50 years old. The batter is sticking to it and doesn't release easily now. How can I recondition it? I picked
I recently noticed that a bottle of Heinz white vinegar that I purchased a while back has no nutrition facts label on it despite the fact that it's intended to
How does salt influence gluten development in sourdough bread dough? Does it inhibit or enhance it?
My wife is making these, and they break after frying. She looked around online but nobody makes something like this using oil in the batter; only her (late) fa
While listening to a radio cooking program, one of the guests claimed that vegetables can often be made to taste better by removing water from them. His reasoni
I am an electrical engineer, who have studied ins and outs of microwaves - so I would find ludicrous, scientifically and physically wrong conjectures like micro
I am planning to cook beans in an halogen oven i recently acquired. Where i am in an office, I have no gas cooking facilities and don't want to venture into el
Okay, I am writing this question as a result of a long experience in trying to make pesto at home :p I like pesto sauce alot and that is why I have decided that
I make a spicy Tzatziki inspired sauce to go with certain cuts of lamb, and I've been having some trouble getting the spicy part to be consistent. I use cucum
So, I have a large can of "vegetarian roast duck" (actually braised gluten), and while I can find many recipes to put the stuff into, I'm wondering about how im
I bought 2 vintage PYREX measuring cups with green text from a thrift store, One large 1 liter and a smaller half liter measuring cup. I read online that if it
I'm making bread and butter pickles and I ran out of mustard seed. What can I use instead? Or do I just skip it?
I have recently moved to Colorado and now I live in a dry climate at about 5,000 ft (the western slope). I had a starter in Sacramento CA with me for years, bu
I have a nice bowl of sourdough starter sitting in my kitchen, and I love making my bread as sour as possible. Right now I let my loaves rise for a little long
I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisk
I am looking for a fast way to peal Parkia speciosa, (as known as Petai, Bitter Bean, Stinky Bean, Sator). We are processing thousand rows of petai every day.
I have been on a tenacious pan hunt, lately, looking for something that won't leach, degrade, or require me to look up the meaning of any 3 or 4 letter acronyms
UK supermarkets often sell cuts of meat with ambiguous names that don't resemble the cuts on a butchery diagram: Where would I find frying steak on that?
I don't know why I did this and still can't believe I did it in the first place. I was cooking yesterday and had taken out some cheddar cheese. When I went to p
I have a recipe for fresh fig cookies that is delicious (http://allrecipes.com/recipe/9929/fresh-fig-cookies/). I added a few extra spices (cinnamon, nutmeg, g
I made a triple chocolate cheesecake. The bottom is just crushed Oreos (no filling) and melted butter which is baked to make the crust. But once I was done ma
I recently left a new unopened bottle of Irish cream in my vehicle for 24 hours. It probably reached temps of over 100F. How do I know if it's bad?
I am trying to make split pea soup. The first time I did it the peas softened just fine but the soup was scorched. I am trying again but at a lower heat, and
There is no cod or haddock where I live and I am looking for an tasteful alternative. I tried seabass and it was nice but what would be more accurate alternativ
I soon will be traveling to Pakistan and I want to do lots of BBQs there. First I thought about taking a BBQ with me as you can see in the picture: But see
Has anyone put bread dough in the freezer overnight (covered), and then tried to bake it straight out of the freezer? I believe you can put it in the fridge,
I am making butter chicken tonight. My recipe calls for 2 jalapenos, but the store was out and I am too cranky to go across town to another store. Can I substit
I've made yogurt before, but it's been awhile and I was distracted. I added the yogurt before heating the milk. Is there anything I can do to fix this?
Aiming to do a pork shoulder for pulling. In the past I've made an apple juice brine and immersed the joint for up to 24hrs. I bought an injector. Would it be o