I live in Africa, but cook with US recipes often. I have found that the locally available chili powder is MUCH more intense than it is in the US. So much so tha
I've been looking up how to make donner kebab at home, and the instructions I found suggests to wrap the meat in cling film and boil it - I guess similar to a h
Pretty much what the title says, I want to improve the stability of melted mozzarella for a dish I want to make. Haven't made mozzarella before, but if I make i
I have some sushi rice, In the packet the expiry date is given as Jan 2016, But the rice seems fine. Is it alright for me to use it to make su
I want to replicate an American recipe of Banana Chocolate Chip Muffins. It requires 1 cup of wheat flour. What type of flour would that be i
I have some old recipes that call for a box of powdered sugar. How many cups would that equal ? I buy powdered sugar in two pound bags.
I am trying to bake bread/cake without flour (gluten free). The friend who gave me the recipe gets a fluffy, light weight loaf, while mine tastes the same, but
What's the easiest way of cooking meat holding it over the flame of a gas stove burner? Is there any device to help with it? How I am doing it right now is hold
So hopefully this does not seem like too silly a question...but is there anything in a typical small packet of baker's yeast aside from actual yeast organisms (
I bought some Clausen Pickles, not knowing the jar said "always refrigerate'". I mean they were in the refrigerated section at Kroger. But They stayed up in my
I do my steak in a heavy-bottomed pan on the stovetop for a couple of minutes a side on high heat and it comes out just as I like it - medium rare. Before coo
I was doing some research into flavorless (or flavor-neutral) acids that could be used to create certain things without altering the flavor of the outcome (say,
I bought a small tin of Jacobsen Sea Salt which is all the rage in Portland, Oregon. I left it in my back pack for a few weeks and when I took it out and opened
I've made too much beef stew, and I'd love to be able to freeze it instead of letting it go bad. It's a stew with cooked vegetables and chunks of beef. Will t
I just heard an account from someone who studied in the Soviet Union in the late 1950's, early 1960's. She said when she was served given a glass with a raw eg
Are air bubbles/pockets/loose casing in raw sausages okay food safety-wise? I don't know if it's just because they didn't fill them as full or if they formed fr
I wanted to make sprouted green grams. I put a handful of them in a bowl and added water. Some of them floated on water while some remained suberged. Is this no
My daughter water bathed carrots and beets and then found out that they should be pressure cooked. Can she just put them in as they are and pressure cook them,
I bought some stevia powder today and tried to make waffles with it, replacing the sugar. However, no matter how much stevia I poured into the dough (carefully
Quite often I can't 'stomach' veggies because I find them rather dull, but if I roast them (huge variety of types used) in oil and a pinch or three of sea salt,
I want to make simple aricini (eggs + cheese + rice) but with brown rice and chopped spinach. When I made this I ended up having too much water in the mixture.
I am fond of bulgur wheat and often cook it with lots of veggies and season it with fresh herbs. What turns me off is the stickiness. It turns out to be too sti
Our local supermarket sells bread dough, and I was wondering whether I could use it for a pizza base, or whether it would rise too much. At present we've been
Wine allergy is my problem... not alcohol. I am also allergic to grapes, apples and cherries. Many recipes call for wine... what can I substit
The USDA nutrition data says these foods have much better nutrition raw than cooked. Can I make them safe to eat without cooking? Expand the
I ordered some Kefir grains online and they arrived looking healthy, at least to my untrained eye. I put them in milk and changed the milk every day for three
I have got a 3 kg pack of raw wild unheated honey. Expiry date is 18 months from packaging. What is expected to happen to it after the expiry date? Will it be
I bought some live mussels from the fish counter and I had been reading about 'flushing' them so I put them in a bowl of fresh water for a while and carried on
What do you call eggs prepared with a broken yolk, in a skillet, with no char? I crack 2 eggs into a saute skillet & break both yolks, cover with a lid &
These white things are called Ramekins. Why do they have the ridges around them and who was the first person to make the ridges on them?