Bitter almonds contain traces of hydrocyanic acid, which can be lethal to animals and humans. 7 to 10 unprocessed bitter almonds can be lethal to a human, accor
Tempering chocolate can be a messy process at times. So I had an idea to cover the plastic bowl that I use for tempering with plastic wrap so that once I'm fini
I have some dishes where the umami olive flavor would be perfect if not for all the saltiness that is added to the dish. I am looking for a way to mellow the sa
I often get big jumbo bags of pre-cut Broccoli from Costco with a sell by date that is usually about a week out from my date of purchase. The florets seem perfe
Today I made an orange chiffon cake with buttercream frosting. I used Rose Levi Beranbaum's Classical buttercream recipe, in which 100 g of sugar and 90 g of wa
I would like to make a hollandaise sauce from a McCormick mix a day ahead. Will I be able to reheat it and is it safe?
I made a potato, parsnip (and 1 apple) soup. I put in a "bunch of parsley tied in a packet." The soup is too powerful. I am not sure if it is the parsnip (si
I made several loaves of bread 7 days prior to use due to time constraint, so I decided to freeze them after fully cooled, 8 hours after cooked. Normally wit
I have some liquid cream - it's a dairy product with a high fat percentage but thin enough to flow, you can make it into whipped cream by beating it (explaining
I'm trying to make the nan-e qandi recipe from Hot Bread Kitchen; recipe re-printed here. It contains sugar (honey) and a fair amount of fat, with full-fat milk
What are the reasons to throw pizza dough beyond putting on a good show? Related: How to throw a pizza dough?
I have encountered a pasta recipe with this as the first step: Bring a large pot of water to boil over medium-high heat. What is the purpose of using med
Which potatoes in the US are best for twice baked potatoes? My twice baked potatoes didn't turn out right. The skins broke, and punctured to easily. I was usin
This question is for a raw pizza base using sprouted buckwheat. I love having something crunchy, savoury carb-rich to eat. This is why I am trying to get my sp
I like to cook from scratch, and I'm currently trying to loose a few pounds. I know that cooked food is generally more calorific than raw food, so if I add up t
I was looking through my Julia Child cookbook and noticed she said that the French use low protein flour for their plain French bread with a value of about eigh
I have meat in my fridge that range from a couple of days to the sell-by-date to several months. All of it is slimy on touch, but it doesn't smell bad. Should
How can I salvage hardened peanut butter from the bottom of the jar? Is there anything I can put in it that will soften it but also add to the taste, or at leas
I roasted these two coconuts at 350℉ for about 15 min. I was hoping it would make it easier to detach the meat from the shell but it didn't so much. I p
I grill fish outside to avoid the smell in the house. Because fish is so healthy, we do this a lot. I`m beginning to get worried that the grate is not clean eno
Yesterday, I purchased a package of Kaymak (the Turkish version of Devonshire clotted cream). Normally, it would act just like clotted cream. It was in the frid
What is the difference between burritos, enchiladas, and chimichangas?
I have a miracle thaw from my mother from many years ago. It works fantastic but I would like to know if this thing is safe? Does anything penetrate into the me
I would like to make this recipe for Pork Osso Buco, https://m.youtube.com/watch?v=yNgna9mZoa4, but I'll be using veal beef shanks and not pork. Do I have to
I've seen there is a related thread about restaurant practices and how long to retain food, but I don't think food safety comes into this as I'm only talking ab
The usual process of tempering (dark) chocolate involves bringing it up to 45°, then down to 29° and back up to 31°. If I leave the tempered chocol
I put chicken breasts and a bunch of salsa into a slow cooker to be cooked while I slept. I forgot to turn it on. When I woke up I noticed and
I started and cared for my first sourdough starter for 6 days, had a decently active starter. It would rise noticeably, maybe 1.3x after feeding. I made a basi
Should you ever have your torch face downwards? When I do that I get huge flames. I try to torch it from the sides, but the sugar caramelizes very unevenly.
I want to make an infusion in whiskey with these peppers. I can't find which peppers are used. The peppers described are dried, long, and thin.