The other night I made a derived version of pomegranate chicken and came up with a few questions. The recipe I used was: 1/2 pomegranate (smashed) 1/4 cup of
I work in the office of a metal fabrication shop. I have access to cheap(comparatively) metal and a means of getting pretty much exactly what I want. I've rece
I often use invert sugar as a humectant in confections. The problem is that it always crystallizes after a few days. My recipe is fairly simple. 1 kg refined
Today I baked some liquid eggs, see the picture below. After baking, there was no liquid in the eggs any more. I waited till them became lukewarm, and put them
Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies
I made a white bread recipe with whole spelt flour, probably didn't knead it enough, etc. and it didn't rise much. So it was undercooked inside and very cooked
I'd like to make a cocoa butter sauce flavoring for beverages with the following properties: Stays as close to pure cocoa butter as possible. Doesn't re-solidi
This has been discussed briefly elsewhere (e.g. here), but it doesn't seem to have been asked generally. In the USA, there are a variety of dates printed on fo
Is there any company that produces milk with the sugar removed or replaced? If not, is there any way to do this on your own? I love skim milk and mostly buy Fa
I'm wanting to eat fish bones. What is the best way to cook them? I imagine it is deep frying if you want quick though it's messy with oil. I had another tho
Something I have been making recently is brownie cupcakes (much the same as the molten cakes without the fudge). Using a standard box of dark chocolate brownies
Firstly - I have a Betty Crocker super moist white cake mix which is 16.25 oz. Would putting all of the 16.25 oz cake mix in a 9 x 1.5 inch wilton round pan not
I have seen this particular part added in recipes for lasagna. What I don't understand is what it means by "add eggs" to cheese. Do I just crack a raw egg and d
Just curious, no other answer seems to be specific. I'm not looking for a discussion here, just an answer and an explanation.
I have canned for years. Tomatoes, jams, etc. I startedcanning my own chicken broth and sometimes it spoils or smells terrible after canning, even though it sea
I've seen that you can cook Crème Brûlée on a stove's hotplate, but most recipes call for it to be baked and that is the traditional way to
Bought it a the groceries store, and forgot it in the groceries bag. So it was left at room temperature, in the original sealed container for
Whenever I make bread with hydration from 80%-120% the interior is always gummy and undercooked. They have a decent hole structure, but collapse easily when pre
I'm making chicken lo mien and I"m out of hoisin sauce. Is there a substitute for hoisin sauce? Can I replace it with sesame oil?
I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of s
Hi, does anyone know how to make this dessert? It is from Tibet originally, and can be found in a French restaurant under the name 'dolma'. (both the name of
Today I was brewing a candi sugar. Recipe I use is simple: unrefined beet sugar, white sugar (for cost saving), a pinch of dry malt extract for Millard reaction
I've taken the plunge to buy two expensive kitchen knives and somehow they picked up these stains (rust?) in less than 24 hours of use. I dried them, I thought
I make the Tollhouse chocolate chip cookies recipe and swap out the flour for gluten free flour. I'm trying to figure out why the cookies crumbled after I made
You'd think using mortar and pestle would be pretty straightforward, yet when I try to make pesto half of time is spent spooning the stuff that sticks to the pe
When I buy some Gouda, can I expect that it only contains the original fermented milk? E.g. cheese usually tastes somewhat salty and sometimes nutty. Is this be
I have a standard mixer that can be put on a stand and its motor has 400W of power. Since it struggles with some doughs and I don't really like its mixing I dec
A couple years ago I was given a box of delicious Soan Papdi made by Haldiram Co. The ingredients listed are: almonds, pistachios, vegetable ghee, sugar, wheat
I steamed some broccoli and asparagus and let it boil dry. Is it safe to eat the food? Thanks!
I have been making popcorn in the microwave by putting popping corn in an ordinary brown paper bag, folding it closed, and cooking on full heat for 2 minutes or