The best I have found is the following: "The house-permeating “fishy” aroma of cooked fish appears to involve a group of volatile molecules formed
this is the first time I tried to make homemade whipped cream, so I bought a new whipped cream siphon and some N2O cartridges, and the first time I tried to use
The only zip lock bags available in local stores for me are labelled that they are supposed to be used for refrigerating food. Is it possible to know whether t
So I always put bread in my brown sugar just because that what my mom always did, but I never understood why? I think it's supposed to make the brown sugar not
tl;dr Do the cooking time, behavior, taste, and texture of parboiled rice differ significantly enough from non-converted rice such that a simple substitution wi
I have a technique when cooking omlettes where you only cook them on one side, and gather up the edges - but let the cheese accumulate in the soft centre. Fri
I used a fair amount of coconut oil to apply to a wood cutting board, but wasn't sure the best way to apply it. I used a butter knife and then followed up with
Is is true or an urban legend that if you whisk the opposite way while making mayonnaise (after you've whisked in one direction for a while), the mixture will b
I'm trying to cook eggs in a convection microwave. It is NOT using microwave to do it - I've made bread, pies, etc in it. Any recommendations on timing and temp
I want to become more consistent in what I cook on a daily basis. One option that I've seen suggested is to prepare the ingredients in bulk and freeze meal-size
I'm aware that raw taro is toxic and needs to be properly cooked. However, I'm seeing some conflicting information online about eating taro bark. An article o
Canned food can maintain 1+ year in good state. However, when you open the can, the countdown starts. I read it happens because microorganism from the outside
I make ice cream frequently, with pretty good results, and I follow the same basic process for making the custard. This is the method I've seen repeated in many
I am trying to duplicate the chicken livers as made in South Africa (eg the Mozambique paprika livers Nando's has), but in my first attempt the livers appeared
I am making panko chicken, for which I marinate the chicken in low sodium soy sauce and lemon. I ran out of the soy sauce and needed an additional 2 tbsp of it.
Recipe here: http://allrecipes.com/recipe/19670/sweet-and-sour-sauce-i/ Ingredients: 3/4 cup white sugar 1/3 cup white vinegar 2/3 cup water 1/4 cup soy sauce
I make sandwich bread to replace store-bought. However, I need relatively thin slices for peanut butter and jelly and other kid-friendly sandwiches. Any tips fo
I'm an amateur cook and I can't afford to buy "good" steaks, so I made my own Sous Vide circulator to try and get the best out of cheap meat cuts. Thing is, whe
How do I keep a store bought "hot roasted chicken" moist to eat later in the evening?
I usually take homemade curd in lunchbox to work. Since there is almost 4-5 hours gap between the lunch break and time when I get my lunch packed. I don't have
Here is a question from a "pre intermediate" home cook who lives in Spain. What is the difference between exta virgin olive oil, virgin olive oil, and simply ol
So I bought a bunch of asparagus from Costco and because I didn't want to use them immediately, I froze them. This week I decided to take them out to thaw in th
When I'm cooking something, say boiling chicken in a pot or less commonly baking it, I may poke, shift, or stir it with a utensil while its co
We've had a few attempts at making orange marmalade using Seville oranges that are in season right now. The problem we've had is in reaching the setting stage.
I am trying to make bolognese kosher for my family and struggling. Here is the list of ingredients I hope to find a substitute for: Pork Pancetta Heavy cream M
Gordon Ramsay has a trailer on YouTube for his MasterClass course. The link for the video is here: Gordon Ramsay's MasterClass (YouTube). I have attached the s
I'm currently in Greece, I'm trying to find some Manitoba flour but it seems nobody here have ever even heard the name. And I asked in bakeries and restaurants,
Is there a chocolate flavour liquid without the sediment and no milk in it?
I have a very old Pyrex glass coffee pot that belonged to my grandmother. As a kid, I have a distant memory of her using it on a gas stove to boil water. The
I am a hot sauce producer and I'm dealing with some problems that I think have to do with the hot weather. When I finish my sauce (processed with a fruit-based