not sure how to put this recipe up for others to cross-reference but it's on food.com if anyone wants to find it. the recipes name is carrot a
I'm putting all vegetables in the same bag in the hopes that a general rule of thumb can answer many individual vegetable questions, but if at the end it depend
I had a recipe that called for four egg yolks, and I was saving the yolks in a little dish over a couple days until I had all four. By the time I got the last,
I used to buy El Rey Gran Saman (70%) and Mijao (61%) Venezuelan chocolate in the UK in 5kg boxes of discs. My previous supplier is delisting El Rey and selling
This is not a product request. I was looking to replace a couple baking pans, the 9"x13"x2" that serve many uses, brownies or cakes among them. Even with the
I'm organising a workshop next week at the Science Museum in London. One of the topics we will be discussing is a 'Chef's challenge' called 'R
I just noticed this proposal that 'starchiness' should be recognised as the sixth primary taste (after sweetness, sourness, saltiness, bitterness, and umami). I
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I have read that one shouldn't use ceramic knives for cutting THROUGH bones, but how about for cutting AROUND bones? Examples would include cutting breasts off
I've bought pure caffeine powder and its serving size is said to be a microscoop, but no measure of weight is given. So what's/what size is a microscoop? "Mic
I have a restaurant though I'm not a professional chef. In my restaurant we are planning to introduce onion rings with breadcrumbs as sides. Many recipe I found
I realized that I did not pressure can my tomato sauce long enough. The lids sealed.. Can I put them back in the canner like that to finish ? It has been severa
I was in the store looking to buy a new pan, i found in the local store they sell them but i can't tell if this is a real ceramic or just white teflon (i don't
I frequently find myself at the grocery store looking at limes for cocktails and wondering which will yield the most juice. Sometimes, a lime will practically
I've tried to make French macarons 4 times, but despite succeeding in the past, I just can't seem to get it right. I have no clue what I am doing wrong, despite
I separated the skins from the pulp/seeds, threw them in my blender with a little sugar and they turned brown during processing. The pulp also turned brown whil
Does anyone know what's in the topping that gets baked onto butter crunch French bread? I think that it is cheese but I'm not sure.
I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of bon
I want to bake cakes to take into work tomorrow. But I also have a broccoli and half an onion that need eating soon, and was thinking of having broccoli and sau
I remember watching a chili cookoff and saw a few contestants burying the pot of chili into the ground. What's the reason for this? Is there a way to replicat
I never worked with purple beans before this year. I couldn't decide what to do with the bounty of veggies in my garden. My family lives minestrone and vegeta
Whenever I try to cook some dinner and I get the chicken out of the freeze, I have to think twice if I really want to undergo the messy process of chopping it u
I have a set of green, cracked glaze Japane tea cups. A totally unused one is pictured in Figure 1. Figure 1: A clean, unused tea cup. As I have used one of
This question I recently got a variety of cutlery for my school's cafeteria. However, after purchasing the cutlery, I realized that it may not be able to be was
One of my recipes is fish balls. My question is how would you increase the protein content of it without affecting the taste? I have very little sense of taste
I'm asking in reference to this answer which I’m workin on in Worldbuilding. I can look up the nutritional information on coconut and that gives vales fo
Can farro be cooked using a rice steamer? Would it need to be soaked in water for a period of time first?
I have a commercial oven, 2 to be exact, each one can hold 10 dozen standard size cupcakes at one time. My question is this, would I be better off using the r
Hi there I am opening a hot dog joint where we will also sell hamburgers and I am trying to decide whether I should buy a new or used grill. I spoke with a sale
I understand the ins and outs of peeling, what a clove is, mincing, crushing, etc., as I am new to cooking and learning one step at a time. My question is abou