I am fond of using whole spices for tempering therefore used mustard seeds along with cumin seeds, curry leaves, asafoetida & nigella seeds. Thereafter used
Everyone knows that buying in bulk usually saves money. My question involves buying and saving bulk canned veggies and items of that nature. Can you divide a bu
New cook here! So I started to cook a 3 lb. frozen turkey breast. It cooked for 75 minutes and I inserted a meat thermometer, while keeping it in the oven. It
I soaked some great northern soup beans for 48 + hours,I started cooking them and they smell bad,what happened ?
I was barbecuing, during which I was testing my steak for give using the tips of my thongs. But I didn't pierce the meat or jab too hard. A friend said that I'm
I enjoy a plate of pasta every now and then, so yesterday, I made a large pot of pasta combining penne noodles, shrimp, scallops, garden-fresh zuccini squash, c
I want to make a fructose free one for my dad. I am not a fan of sugar substitutes, either. Karo doesn't have fructose but sugar does. If I left out the sugar c
I am a huge fan of spinach after Popeye! It packs a flavorful punch as a side dish and a main course dish. But somehow whenever I try to make a halva out of spi
I came up positive on test for alcohol after eating sautéed onions. SCRAM bracelet recorded alcohol in my system from 5 pm to 7 am. I did not drink alco
During this weekend I accidentally turned of my refrigerator connection before going out and It was like this for about 50 hours without the c
I am on a quest to perfect an ice cream recipe and am curious as to the texture and flavor differences between guar gum, agar agar, and xanthan gum. I know al
How does fermentation-produced chymosin (bio-chemically engineered rennet) compare to real mammalian rennet? Does it affect the flavor of the cheese?
I am boiling the water, and then adding my spaghetti into it, and cooking for 7 - 8 minutes. It all works fine. However since am new to cooking, I don't know ho
I bought a mineral b carbon steel pan some time ago and I've cooked with it probably about +-20 times (pretty much use it for steaks). I've been religious about
I want to make a lightly sweetened, very dark chocolate sauce. I've been trying to make this with water or milk and cocoa powder and a small amount of sugar. It
I made a batch of peach salsa last night but forgot the vinegar. Can I add the vinegar and recan the peach salsa. It has the sugar, just forgot the vinegar
The recipe calls for: 200 g (each): broccoli and cauliflower. 200 g: cottage cheese. 100 mL: water. 1/2 tsp (each): nutmeg and thyme. Salt & pepper. 30 g:
Fellows all the ingredients I have in my cabinet are: 1)Noodles (containing egg) 2)1 bottle Soy sause 3)1 botttle Sesame Oil 4)2-3 Onions 4)
I make a mayonnaise by slowly whisking a cup of extra light olive oil into two eggs yolks and a tablespoon of dijon mustard. The mayonnaise is not as thick as s
I want to make little hand pies with apple and ricotta, bake them, and then freeze them to thaw for afternoon snacks. Any advice? Will that work?
Nuts are not very popular in my region, this is the first time I have this kind of nut, can you let me know what its name is? Thank you.
Fennel seeds have a great flavor and are good for digestion. I tried sugar coating them at home. But drying them up once the seeds got added to hot sugar syrup
I've recently been experimenting with sous-vide cooking. The results have been good, except that I find that the food can sometimes seem unpleasantly cold. Obvi
How do we thicken noodles soup without using cornstarch? List of ingredients at hand: Onions Tomatoes Worsterchire Sauce Soy Sauce Salt Ginger& Garlic(fres
Recipe says to bake whole chicken uncovered 250 degrees F for 5 hours or until done. CAn I shorten the bake time if I increase the heat to 350 degrees F? if so
I left a fork in my microwave and there were no sparks but there is now a small hole on the inside wall. The microwave works fine but is there anything dangerou
So it has been widely accepted that raw fish or "Sushi-graded" fish must be frozen below $-37C$ for a certain period before they can be defros
Wooden cutting boards look good and are pricier whereas Anti Microbial ones are darn cheap and I am not sure what chemicals/materials they use to make the board
I have a Caesar recipe that calls for 2 egg yolks from coddled eggs. It prescribes submersing the eggs in near boiling water for just under a minute. This is
I've never cooked with these before, si maybe I'm just being paranoid, but I was kinda surprised when I opened my (store bought) can of beans and found that the