I made marinara sauce using NYT Marinara Sauce Recipe, which recommends the 28oz of DOP certified San Marzano tomatoes for pizza sauce. It tasted great, but u
Trees near my house have these pods covering the ground, by the side of the street. They look like Carob to me. I took a few of them. Searchi
Does microwaving wine have the potential to remove the alcohol? If so, how long might be required? (I'm specifically interested in the microwaving aspect, whic
The Japanese movie Sweet Bean (あん) shows the process of making red bean paste in one of the scenes. The cook uses a clear gelatinous substance whi
I recently did some research for a couple of knives I'd like to buy to replace the one I have at home, and I've almost decided for the Wusthof classic. I also f
I have a mousakka recipe that uses a bechamel made with yogurt and olive oil (instead of heavy cream and lots of butter)that calls for guyere cheese. Can I use
Does exist a product in market of imitation of not eatable meringue with the same consistency? This in order to practice decoration and re-use several times th
How does Steelhead salmon compare with Atlantic farm raised salmon when it comes to mercury content?
Some time ago I got iron cast dutch oven, alomost right away I noticed that when I wash it (just water, no soap) when I wipe it with white paper towel I get som
New cast iron pan is very rough on bottom, slightly raised fine yet sharp rings will probably damage my induction hob. should it be flat, should I season the b
Is it possible/recommended to knead dough with disposable latex gloves on? I'm asking because I have quite long nails and don't find it a very hygienic idea to
I have a recipe for cassoulet which takes 45mins plus 30 mins extra when you put the beans in. How long would it take when recipe is halved?
I just received a super hot delivery of soup in a polypropylene container (the plastic symbol on the bottom is a 5). I noticed the lid was very pliable in compa
Is it normal for a baked cake to be smaller than the cake board after it is baked? My cakes are very good and moist, after they have cooled, I always have to tr
I like to use a flexible silicone scraper to stir my eggs in the pan when scrambling them. I know silicone is heat resistant so it won't melt, but will prolonge
I will be participating at a charity event at the end of this month and I am still not sure about my recipe. I am using a mini pancake griddle to cook the panca
I have been baking and selling breads and rolls this year locally. My question is can I freeze the bread prior to shipping or would it make bread soggy during s
I used a pre ferment of yeast flour & water kept for 3 hours to ferment. Later kneaded this into whole wheat dough I had kneaded earlier. Then rising, rolli
Nut allergies present in vegetable shortening from Frying pecans or does it dissipate?
I have heard of a food that is made by heating milk until most of the water is boiled off (or alternatively the top of the milk is skimmed off) and then is frie
I am wondering, for termbase purposes, about the base liquid for smoothies: is it originally water? I would appreciate your help as native English speakers, as
I am about to purchase my first dry-aged beef steak. How do I know the steak has been properly dry-aged? How do I know if the vendor is not trying to sell me sp
***Edit**** So there seems to be much confusion about the way I worded the question and how I described the situation. So I will try to clarify. The max fill li
What could be the problem of mixed dough( maida, baking powder, salt, butter and cool water) refusal to stretch? I.e it's not stretching out at all. It's just s
I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm ho
I got an apple chutney recipe from a friend. It's an old family recipe and it specifically says to chop the apples but to NOT core or peel them. The recipe is
I have a problem with my cookies becoming crumbly as they hang-out in room/warm afternoon temperatures. I bake cookies -- a lot for fundraisers. Normally these
[I think this question here was originally too unclear.because I was still researching and figuring out exactly what I wanted to ask when I po
The aruvamanai is an indian kitchen multitool used by my grandmother's generation consisting of a fixed curved blade on a roughly boat shaped block. Its typic
The other day I prepared General Tso's Tofu. It tasted good, but the result was not quite what I wanted. Like with many other Chinese dishes, the tofu cubes in