My house is cold. It is regularly around 13 to 15°C (55 to 59°F) and it is only with a lot of (expensive) heating that I get it up to anything approachi
I have been trying to cook some new things, and I bought myself a good allclad skillet. I've tried pan searing fish a few times, using some hipster techniques I
It seems like with all the recipes in the world there must be some guiding principles on creating new recipes, but nothing I've read suggests this is common kno
Is there some other path to becoming a professional chef? If I wanted to teach myself, what would that kind of "program" look like?
All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked
How can I preserve a creamy yogurt for at least two weeks without using any preservatives?
I have some (not so) fresh broccoli I need use. I'm thinking of making a quiche with it. Most quiche recipes seem to call for frozen broccoli. Can I just use th
I have found when cutting up sweet potatoes prior to cooking that the cut edges go grey or black when soaked in warm water. I read on another site that using a
I recently tried a variant of chinese stir fry using Lee Kum Kee Black Bean Garlic Sauce. I liked the flavor, but the end result was significantly saltier than
I have an unopened bag of garden salad (lettuce, carrots and red cabbage) That is 9 days past the "Best if used by" date. I haven't opened it yet. It still seem
How much powdered rennet should you use if a recipe states 1 tsp liquid rennet (for cheese)?
If there is already small spoiling from water on pickle, can I salvage this in any way? Please help.
I'm looking for ways I can use containers to mix and store kimchi from the thrift store. I don't want to buy special containers, unless I hav
I have a new tool. At Walmart they didn't seem to have the kind of potato masher I'm used to, so I bought this thing. (The can of soup is there for size refe
I have noticed that for many coconut whipped cream recipes, you are supposed to put the can in the fridge overnight to separate the fat and the liquid. Can any
I've been trying unsuccessfully to create my sourdough starter. First of all it starts off well, i combine 100g of bread flour with 100g of water (bottled) mix
I am growing my first sourdough starter. It is a week old, but it isn't very active. My concern is that I might be feeding it too frequently or too infrequently
I don't always want my garlic to taste the same way. Sometimes I want only the deep umami flavor without the bite (so I let it cook more) and sometimes I look f
If I use a mortar and pestle for working with candlenuts (who are considered mildly toxic when raw), to make a paste that is later cooked, how thoroughly and ho
All the videos I have seen always wash the salt off the Napa cabbage in kimchi but they never do in sauerkraut? How come? Is the brine necessary for fermentat
i was wondering why the recipes for crumbed/breaded foods always say that we should dredge in flour first, then dip in eggs, then coat with crumbs. Would it wor
Recently, I've seen salt grinders sold in stores. I understand that freshly ground pepper has a plus over pre-ground pepper in terms of freshness and strength.
This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill p
As with many people, my husband has an issue with red wine, it gives him an acid stomach. So, he drinks white. However, not wanting to irritate the issue, but
I have a recipe for kumquat marmalade, it calls for 2 parts fruits, 1 part sugar and 1 part water. Before boiling the liquid it states that one should macerate
The bread dough that I am making calls for it to rise for 1 hour, knead for 5 minutes, then rise for another hour, shape into loaves, rise for 45 minutes, then
Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard
This recipe for ginger-garlic paste roasts the salt before putting it in the paste. Now, I never thought I've seen someone roasting salt before. What is the poi
Whenever I mince cloves of garlic on a cutting board, it sticks to the sides of the knife making it a tedious task? Is there anyway to prevent this from happeni
My toaster is smoking and activating the fire alarm. I tried to clean the tray and the dust from the inside. I shook it pretty much and many black "things" came