whenever I make paneer, it is somewhat sticky on the teeth and doesn't give that 'squeaky' feel. I use the packaged pasteurized full cream milk.
What is the best Stand mixer with 350 or more wattage?
Last night some friends sliced and roasted some purple yams, which came out nicely. We were very perplexed, however, that 1 in 4 had a strong minty taste, a lot
I've read numerous articles on the procedure to peel, blanch then bag and store potatoes in a freezer. The procedure states to bring a big pot of water to boil
So I couldnt find baking soda anywhere, went to a shop and the guy gave me citric acid saying its the same thing? I bought it anyway but I want to know if its s
I'm trying to make a pumpkin pie in a crust I normally use for cheesecake, it's about 1/8th inch thick, and bakes for 25 min @ 325 and I usually top it with a n
I was looking at a 'cold smoked salmon' recipe and it says the fish must be 'fully cured' before smoking. I want to cure using salt so I believe this mean once
I use a vacuum sealer for sous vide cooking, and also have a lot of mason jars I use for juice glasses, storing leftovers, etc. I noticed a mason jar attachment
Today as I checked on my sourdough starter, I noticed some dry white patches on its surface. Has it gone moldy? If so, is it safe to just scrape off the mold an
I roasted a chicken at 180 using the fan for 1 1/2 hours, when I got it out of the oven, I pierced it and the juices were clear, I ate some sl
Which is the better substitute for tapioca in Chinese/South East Asian dishes, e.g. for thickener of soups and for meatballs? Is it corn starch or potato starch
I wouldn't like to heat the oven just for making a pita bread for one sandwich. Could I bake it entirely in just a pan, just like some tortilla?
I ordered roasted and broiled(grilled) salmon form the restuarant and noticed both products tasted quite different. I don't have a great digestive system but no
My friend does it and I argued with her that the dish sponge scrub should only be used for dishes and not the sink or the counter top because it will make the s
I have an event coming up and the person who usually brings the popular 'Ghost Pepper Cheese Dip' can't make it. I've order some 'Smoked and Dried Bhut Jolokia
The baking instructions for one Pumpkin Bread Pudding is 350° for 30-40 minutes. Would the time change for baking three at the same time, 1lb 4oz each? Wo
I'm trying to make Custard Bun following the instructions from : How to make Custard Bun- Milk Yolk Buns Everything goes well except the color of the dough a
Some brands of fermented dairy products have a certain "bite" to them, literally a tingling sensation on the tongue when you eat them. I've found it in Danish
I want to try fermenting sauerkraut but I love the vinegary taste. Can I add vinegar to the mix or is there another way to get a more vinegar taste?
The issue of whether or not to salt a steak in advance is ancient, but I think it's fair to say that there is at least some consensus that salting meat is assoc
I have a list of ingredients but no recipe name or method - does anyone know what it may be? The ingredients are: 200ml strong coffee 1 Tabs Demerara sugar 75
Why do I need to add extra gelatin to my cheesecake recipe if I want to exchange full fat cream cheese for half fat cream cheese?
I want to cook about 300 g of parboiled frozen octopus. I am sorry to say that the parboiled octopus is white, not translucent but good quality, freshly produc
I'd like to pre-bake pita bread so that I can store it in the fridge and use them one at a time by heating them in a pan. Any idea how to do that?
This is probably a stupid question, but I'm curious now after I opened the refrigerator looking for eggs to make a cake and there was only one and it was cooked
In both skirt and flank steak, and when cooking indoor, is it more ideal to preslice marinate then cook? or marinate cook then slice? My understanding is that
After using certain foods e.g. fish, spinach the remaining trash/waste food starts to smell and my tiny flat starts smelling of fish etc. I cannot take the rub
This question is essentially the reverse of this older one. Can I safely substitute canned pumpkin for fresh pumpkin in a pumpkin soup recipe? If so, should I e
I want to bake a cake but I don't have light brown sugar. Can I replace it with white sugar?
Well, I bought a food dehydrator. Every site told me to dry only lean meat, and so I did until now. However I was thinking of drying some ham in larger chunks t