Several years ago I found this knife at a thrift store: I like this knife a lot because it is very effective at transmitting force to the food I am cutting.
I made a chicken recipe tonight that was really good, but I want MORE flavor in the chicken. It had a rub on the outside made from Chinese five spice, brown sug
I'm trying to make layers with my ice-cream cake but I need it to be even and straight on the top and the sides, since there will be a significant cake dome. Ho
I've seen several articles about using a centrifuge for clarifying solutions, making colorless sauces and other things. Where does this practice come from? Wh
So I wanted to make Gordon Ramsay's buttermilk fried chicken Recipe. Although I didn't have any buttermilk so I found online you can use milk with lemon as a re
I used a youtube recipe for passion fruit creme brulee. I followed the ingredients and the steps and my creme brulee ended with lots of oil on top of it. Why
What is the difference among the vanilla extract and the powdered vanilla? When I'm making a certain recipe if it required vanilla extract, is it ok to replace
I have a recipe that calls for 1/2 cup amaretto liqueur. Can I substitute Torani amaretto syrup and should I use the same amount - 1/2 cup?
There are pretty confusing articles on this topic on the internet. Some suggest that we should wash them to remove starch, talc, etc. Some suggest that we shoul
I want to cook a Niuean dish but live in the UK (not a city, best resource - Tesco etc). What recipes or dishes can I cook?
The last couple of loaves I have made have had large air-bubbles which form at the top of the loaf, separating the crust in places from the crumb. Before sh
I have store bought jam (still sealed) that has been sitting in my car for over a month, but it has been super hot and humid, would it still be good under the h
Keeping my entire home at 74°F isn’t practical. Is there a device for storing butter and chocolate at a temperature that’s reasonable for use an
This question is not about preventing meat from going bad or about aesthetics due to oxidation etc. and is specifically about how best to store meat in the frid
Please assist regarding water added to the moat during a 4 to 5 week ferment, because one cannot simply keep adding water to the moat because if the crock's va
I have made fresh egg pasta a couple times now using various combinations of semolina and plain flour (4:1 semolina to plain flour, 4:1 plain flour to semolina,
In the 50s, my mother used to whip Jello and Evaporated milk together, pour it into single serve bowls and refrigerate. The result was a creamy foam that separ
Recent bought a chef's knive and a paring knife, both are high carbon stainless steel. The chef's knife is quite sharp and can cut a piece of butcher's twine j
I canned a bushel of pickles 2 weeks ago. When I finished up that morning, all the jars were sealed. This morning I noticed that about a do
Family had a small dispute about twice-cooked pork. Our grand chef said that she fried out a lot of the oil from the pork so there wouldn't be much fat left. Ho
I have a hard time keeping basil. When I buy it from a local grocery store, it is perfectly fresh, but when I take it home it withers in a co
I think one would just go to the supermarket and buy whatever, but since I don't want my cakes to be ruined, I would like to ask for some advice. I have never
What would be the proportions of potassium bicarbonate & potassium sulfate added to one litre of water before carbonating it?
I want to make ice cream, sorbet and gelato without eggs. Momofuku's Christina Tosi's Milk Bar cookbook advocates for this and uses gelatin as emulsifier and s
I will be cooking in my dorm this coming year, and I only have an electric kettle at the moment. Is there a way for me to cook rice with only this (i.e. without
How do you cook special pasta that is flavored (tomato, squid etc)? Do you salt the water the same way? Should you incorporate less flavorful sauces to not mask
I fed my starter and left it out for two days. See attached pic. It smells like beer (which as I understand it is good), the top is dried out a bit with a rub
As per the title, we have tried fish and chips from several local fish and chip shops, and whenever we get in the car to drive home with them we instantly smell
A while ago we ate at a Vietnamese restaurant in San Francisco's Chinatown. We were given these nice burnt sugar-flavored beverages to drink, but unfortunately
When making hamburgers that will be eaten in a bun should the pickle slices be placed above the hamburger like this: Or should they be placed below the hambu