When I place a pat of butter in a hot pan, the butter melts and begins to sputter and steam. Then steam bubbles pop which sends tiny grease drops flying out of
I'm throwing a party together soon and I wanted to sous-vide some chicken thighs. Because (1) It's tasty, (2) it's easy, (3) leaves open all my pans, stove and
Can you cook food in a ceramic eating plate in the oven at 300 degrees Fahrenheit?
I baked a German Apple Cake with a basic streusel on top, it rose on the edges and fell in the center. I'm wondering if it was because the streusel didn't reach
Going all the way, fermenting everything... 😉 Can tomatoes be fermented in fermentation crock?
The last few times I bought plums or nectarines the stone appeared to have rotted out. However, when eating one today upon noticing this same effect I noted wh
I'm making monkey bread and I need refrigerated biscuits. I don't have any, however, and I don't really want to go buy them. What could I use instead of refrige
I was under the impression that Xanthan Gum could be used in bread in order to increase the hydration and make it fluffier. I have tried it three times (0.5% -
I'm planning to make the cake batter from scratch on Sunday, refrigerate it (not freezing!) for about 3 days, and bake it up on Wednesday. But I'm cramped for t
I picked up a Marcato Pasta Maker and followed the recipe included to make both fettuccine and ravioli. The instructions that came with the machine offer two ba
Sometimes I cook vegetables + fruits in a heat-resistant glass dish (yena/jena/pyrex, -40-300 Celsius degrees). I cut them into small pieces (carrots, potatoes,
What happens if I just use a zip lock bag, and closed it on the food, without sucking out the extra air, and then used a heavy spoon at the bottom of a pot, wit
I understand the point of discarding half the sourdough starter as the yeast develops so that you don't have exponential amounts of starter. Why not start with
I bought was what I thought was a carbon steel wok, but after realizing that it's black color means it isn't a "classic" carbon steel wok, I am trying to find o
Specifically: Can the yeast & carbon dioxide from the sourdough starter harm the wine bottles I'm aging in the refrigerator, and Roughly how often would
I've been considering making an orange pie - but something generally closer to e.g. an apple or pear pie than a key-lime. Something with distinct slices, not a
For example, if I have a cut of beef or salmon, and I want to sous-vide cook either unpasteurized (rare or medium-rare) or pasteurized (medium+), based on thick
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some b
I hope this question isn't too off topic. What does it mean for a restaurant to have a "set menu"? The one I have in mine has three headings wit the description
I like the taste of Garlic, can anyone tell me how to use it please? can you use it in salad or cooking like stew or pasta ECT ? Please help.
I was looking at the label on a can of Italian roma tomatoes (similar to San Marzano) and I noticed an ingredient called an 'acidity controller'. This makes p
My husband has made this boxed Gluten Free Banana Bread Mix a number of times. It's easy, always comes out moist, and stays fresh for 3 or 4 days. Ingredients:
I live in Australia and what is a cheaper substitute for Gruyere Cheese for baking cheese puffs?
I really love the gooey consistency of frozen pies. i would like to replicate that texture in my home made recipes. Does anyone know a method of preparing the f
I'm baking cupcakes and the recipe calls for espresso but I was wondering if I could substitute decaf coffee instead since it's for children.
I like the idea of using Teff flour for its health properties but find that results are unpleasantly gritty. It's as if I am using sand as a medium. This is th
I've been wondering, is there a way to gratin food (as in cheese gratin) in a gas oven without a broiler? I'm used to cook using my parents' big electric oven,
I usually buy chicken legs in a pack of four from the supermarket and the packet comes at 1000grams. This would mean that each leg should be 250 grams. I am t
I already started mixing the wet ingredients and they are clumpy, is there anything I can do to fix this? I would hate to waste all those ingredients(especial
I make a simple bread dough in a large bowl, cover with plastic, and let it rest overnight. In the morning, I want to put some chocolate morsels and raisins in