We picked up a noodle maker recently - it mixes dough than extrudes noodles kinda like this I figure I could prepare a large batch - and store it somehow.
In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break do
My local butcher sells ribeye and sirloin steaks from Basque and Galician dairy cows on the bone. All of their products are fantastic but I question what effec
My digestion doesn't like tomatoes, and all the soup recipes I like call for them. Is there anything I could substitute?
Is there anything other than the temperature of the shell making it difficult to peel? I'm sure the white would be firm enough to withstand a gentle peeling if
I am making bread and my yeast is not foaming. I am using water at 110 F and my yeast is good - I recently used it a couple of days ago, and it worked fine. Thi
I have a sourdough bread recipe that I want to try. The recipe calls for 2 cups starter but I do not have that much. It says I can use less and to just make up
As a recent resident of Southern California, I noticed in a supermarket very impressive looking sirloin strip steak for $4.99 per pound. Regular prices in other
Background: Last year, my kids' school play was The Sound Of Music. I was asked to make food for the cast party. No problem. My family is from Austria; I made s
I have bread flour (King Arthur) at home all the time, but I don't usually have all-purpose flour, as bread is pretty much the only thing I bake from scratch. I
Making cinnamon buns and recipe calls for dry yeast, I don't have any yeast and was hoping someone has encountered same issue. Any suggestion
I am making large batches of bread with 100% hydration poolish. In the current situation, using a large mixer and then having to clean the bowl after is not an
I put 1 cup of water in a single layer box recipe that only called for 1/2 cup. How much cake flour do I need to balance out the water?
I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its
I was making soup, and it involved removing some of it to reintroduce after pureeing. Not thinking, I just tossed the cooked mushrooms back into the plastic con
So, i really love pepperoni pizza, and want to make it at home. However, in my city, i can't find pepperoni for sale in the market (i don't live in the US). So,
Background Gotham Steel is a ceramic coated titanium pan. It's the brand with the commercials where they put a mixer in the pan, supposedly to show that it do
I am a bartender who has little experience using caramel. I want to use caramel as a garnish by dipping dehydrated apple slices in it. How do I create a "drip
I am making a type of fermented sausage from the Faroe Islands. The recipe says to keep them above 20 degrees (Celsius) for the first 12 hours, to make sure the
I'm looking at a pretty standard no-bake cookie recipe (this one uses brown sugar over white but I've seen the same recipe on at least 10 websites), 3 C oats
I was doing an experiment when I was making eggs this morning, and tried friendly farms almond milk instead of regular milk in my eggs, and the eggs stuck to th
I love to stir fry. What I don't love is the sticky grease coating that over time accumulates on every surface near the stove, including cupboards, kitchen item
I'm trying to make "chickpea blondies" However, my brothers won't eat them because chickpeas are estrogenic. In the recipe, you have to puree the chickpeas, ad
When I make fish in a soup(no ingredients, just water, salt and fish) I notice the soup water tastes bitter/unpleasent and I stop eating it. This can happen wi
I have often heard that fresh-caught fish, properly stored in a refrigerator, will remain fresh for 2-3 days. Does this mean that the fish can be considered fr
I believe the rule is that fish which is 1 inch thick should be simmered for no more than 10 minutes. What about fish like anchovies, whitebait and sardines wh
This is a follow-up to my earlier question about using bread flour instead of all-purpose flour in a banana bread recipe. The consensus was that using bread flo
I have learned to make mayonnaise using only oil, milk, and lemon juice. If I store this in the refrigerator, how long will it remain safe to eat?
The quiet surface of a cup of tea always seems to be covered by a thin, immovable film, even when convection currents are still moving things around inside the
The best thing about wagyu and similar cuts is its fine marbling. I've recently seen a 'wagyu-beef-slider' on a menu at an upstanding and well respected establ