I melted some dark chocolate at a low temperature and added whipping cream to keep it liquid at room temperature. I added more whipping cream after the mixture
We had some brown rice that we cooked in tap water, and when it was done, there was something black or dark gray with a clay-like consistency on the surface of
Does anyone know how to make raisins really chewy like they are in packets of granola and museli? I tried mixing some in with a bag of oats for a couple of wee
I know about the pungency Scoville heat unit. Different chillis have different SHU. I saw one chilli sauce specification where a 43 ppm pungency units were 'r
Are white potatoes the right type for hash browns? I guess not as I couldn't get them to adhere, without using eggs or flour etc.
I have a recipe that calls for a scant amount of cloves. Would nutmeg be a good substitute?
I like Mexican Spiced Mocha and want to make it at home. But every recipe that I go through has chili powder as an ingredient. I am quite apprehensive abt. it.
I've had a store-bought cheesecake in the refrigerator for four days. Would it be safe to freeze it?
Here is a griddle. Most weeks, it's used to cook for a community dinner where I live. And, most of those weeks, I'm the volunteer who cleans it. Based on i
I'm making salsa. Do I really need to peel the tomatoes? I've canned salsa and stewed tomatoes for years. Peeling is such a messy process. If I chop the tomatoe
I've got about 20 red thai peppers from my garden this year that I air dried. I currently have them in a mason jar with the lid and ring on (not sealed though)
I want to make cocktails that call for Cointreau (Orange Liquor), but it's rather expensive for a college student as myself. What can I substitute Cointreau fo
Here's a picture of a Jack Rose I made last night. It tasted great, but I think the white foam is ugly. I want it to be clear and jewel-like with no foam. Al
Most tortilla and pita bread recipes I see specifically call for cooking the dough in a cast iron skillet. At the moment, I only have stainless steel. My only
I am ready to start cooking in my new apartment and I am looking for a cookware set that users on SA have purchased and would recommend to a b
I quite often will brine poultry and sometimes pork but I have never (or ever heard of anyone) brining beef? Does anyone know why it doesn't seem to be as popu
I am cooking a brisket in a 12l container right now. It is packed absolutely full right now. Water covers everything, but pieces are pressed against the sides a
I am trying to find for a descent equivalent for the Spanish "sartén de la abuela" or "sartén de los montes". That is, I want to know the name of
I have attempted to put chocolate chips in cake batter, but they always melt. Bakeries are able to make chocolate chip cakes and the chips are still somewhat so
I have an older skillet that Was used for an ash tray for about 30-40 years and I can't get it to stop turning cleaning water light rusty color. Any ideas?
Nutritional Yeast isn't available at my location so i'm looking for alternatives. While searching Seasoned Advice i've found this question How can I make nutri
We're experimenting with making black liquorice from scratch. We've been using backstrap molasses, liquorice root powder, aniseed powder, and star anise. All th
We've all been to KFC and had those spicy chicken strips.. and also fried chicken legs wings etc.. my questions is how does the cayenne powder or sauce get insi
Please before you mark this as a dupe, I did refer to this stackexchange question. I have a Matfer carbon steel that won't hold seasoning at all. I first atte
How do you tell when a noodle is done cooking? I have tried throwing it at the ceiling but I don't know if that works can someone please help
I have read this question on making thick and fluffy pancakes but I think that the Japanese Cafe Gram goes beyond the normal "fluffy pancake". See video of the
I found this herb in an Asian supermarket. The label didn't actually say what it was, and the clerks at the store didn't speak English well enough to ask them.
I'm trying to avoid cornmeal, although it used to be the ideal choice since the dough tasted too much like flour when I used corn flour. But now I've moved on
Last month I stayed in a homestay in Sichuan Province that was owned and run by a Tibetan family. At dinner they served an amazing barley wine made from Tibetan
I have an all-clad pan that I have used many times for scrambling eggs. Usually there is no issue with sticking. Recently, I've tried to make an omelette in the