When you dry cure fish a lot of water comes out. Does the water include all the fat from the fish or does that remain inside?
I want to cure fish so that the maximum amount of salt penetrates into all parts of the fishs' tissue. I know that with beef or chicken it is impossible to mak
It seems to me besides boiling/simmering everything requires oil or causes a food to fry in their own oil. Deep frying obviously doesn't work however I have no
Through comments posted in this question, I'd like to expand the commentary on the definition of cooking. Specifically, is heat an essential stipulation? Acco
I'm talking about single flours, such as quinoa flour, amaranth flour, and buckwheat flour, not flour blends or hot cereal mixes.
I thought that soba was completely made of buckwheat flour, but I learned that it's actually around 80% buckwheat and 20% wheat flour. Is there a reason for t
Is there a slow method of cooking brown rice in the oven? Next week, I'm cooking for a group of friends. I'd like to start the rice, go to a meeting (~3 hours
The handles on my pots loosen over time and I have to occasionally tighten the screw that attaches them. Is there any reason why I can't or shouldn't use Locti
Is the use of screwed on handles any indication of the quality of a pot? What determines the choice of screws versus rivets or welds?
I was at a restaurant and sat at the chef's table where I could see the chef making the entrees. He seemed to be using thin pans that were battered and dented
I would like to ask if roasted and liquified hazelnuts will negatively affect the tempering of milk chocolate? I have hazelnuts that I have roasted and liquif
Last year, I made some kimchi that tournes out a tad bit too spicy and sour. My partner refuses to eat it and I cry when I try. But there is
All of them can be used in microwave, as far as I know. But the question is which one should be preferred? What are the pros and cons on the basis of which w
From what I understand, after whisking the eggs and sugar you fold in the flour to prevent flattening the air bubbles in the mixture you just incorporated. So w
Why is it that when I make pyrogy dough in the fall, the dough is more pliable than in the spring time. I make large amounts of pyrogies for freezing and find i
Several Indonesian dishes that I've been thinking about making call for Kecap Manis, a sweat somewhat viscous soy sauce. I've seen several potential substitutes
My sunbeam 5891 does not give specifics on the knead/rise/bake times of each cycle, or what happens when you change the loaf size. Time slightly increases if I
I have been making rejuvelac from wheat berries in order to make vegan cheese. After I am through with the rejuvelac, I have been throwing away the wheat berrie
I have tried several colanders and fine mesh sieves to wash and rinse amaranth before cooking. They all failed me - the grain is so small that much of it falls
I think the question doesn't need more explanation, just if you have to add any seasoning, from pepper to any other kind, specially if you have a variety of th
Why does my chocolate chip cookies look "ugly"? The chocolate chips stay insdie the cookies, unlike other chocolate chip cookies, the choco chips go are on top
I am trying to recreate a cookie my grandmother made. She helped me with the ingredients. I have the taste right, but the texture is wrong. I need a dense, sm
I have an unopened package of cream cheese (store brand: Hy-Top) and the date has no year on it. It shows: -NOV 27 135J 01:20 02P2 I don't think I've
I love the taste of onions and garlic and it seems lots of other people do too. But they upset my stomach so much that I can't really cook with them. What can
I have been failing, for six years, to make the amazing fried potato curry I grew up eating at home in India. I honestly don't know what I'm doing wrong. I have
I know that sugar molecules are large and too many of them can prevent a proper gluten network from forming when making bread. What other things can be used to
I've seen a number of bean pastas that have pretty close to a 1:1 protein/carb ratio. For example, this black bean pasta has 23g carbs and 25g protein per servi
I was sampling several brands of dark chocolate bars. Here are two of them. Lindt 90% Supreme Dark Ghirardelli 86% Intense Dark This bar of Ghirardelli chocola
I'm not talking about the crusts. Those came out fine. But the fruit of my apple pie came out dark brown without any crunch at all. They turned to mush, like
I've recently discovered cast iron cookware and I'm a little bit in love! I have a couple of questions for experienced cast iron users. I've done lots of read