I brought the InnovAsian chicken and broccoli frozen food and missed an instruction. I added the sauce before microwaving the chicken. But the instruction says
Would it be advisable to grind loose green tea to fine powder to increase the flavour concentration ? Also, please share your opinions on the pros and cons of
I usually put a heaped Tbsp of kefir grains in full fat milk. Whether I start from room temp or cold milk I end up with grainy bits after culturing the kefir.
I have a yogurt maker and a so-called Greek yogurt maker; the latter is basically a fancy strainer. Both gadgets are from Euro Cuisine. My process for making yo
I recently received two whetstones for my birthday, this chroma and this naniwa. The chroma stone feels very "hard" and heavy, while the naniwa stone is conside
I have a chicken burrito that has a high salt content and lots of hot sauce in it. Will it stay safe refrigerated any longer than regular cook
I understand that small fish like whitebait should be cooked in two minutes and anything above is probably overcooking. Of course a better guide is to go by tem
This recipe for challah bread calls for an egg wash composed of 1 egg and 1 tsp of water (see the final item in the ingredient list). What is the effect of thi
goal -- im having a very very hard time finding out if 'Hard anodized aluminum' is nonstick, or if i should go with 'nonstick coating' on a jumbo cooker/pot hea
While working on the homework for week 2 of Harvardx's Edx course, SPU27x Science & Cooking: From Haute Cuisine to Soft Matter Science, I came across this q
I would like to make a large amount of multi-grain porridge mixture in one batch, to store and use small amounts of when I need it. The recipe says that the fat
I recently switched from gas stove to induction. I tried some recipes I could do well with the old stove. Most of them have oil at high heat. However, when swit
I've been making braises and I'm intrigued by the different methods for thickening the sauce with flour. I've come across five strategies: Coating browned meat
I have a bread recipe that I would like to try, but it requires a ferment using Guiness. The recipe says to leave it for 4 - 6 hours to get it going. All of
I tossed mothballs in my kitchen cabinets about a month ago, now everytime I open cabinets all I smell is mothballs, and the food smells like
I soaked black dal for too long (24 hours) and its colour changed from black to green and it smells very bad, can I still use it or not ?
I've been trying new recipes lately, and I often see instructions along the lines of: Put ingredients in sheet pan Drizzle oil over ingredients Add seasonings
In India, we use fine sugar known as "bura chini (or bura sugar)". Recently, I read a recipe for scones which required caster sugar. While, I am not quite sure
A frozen joint of turkey was partly defrosted cut into 2 and the other half was re-frozen Surely this is not safe
My blessed wife fixes me batches of breakfast sandwiches consisting of a sandwich thin, some ham and egg whites and freezes them. It's a great breakfast, except
I am looking for a candy to use for windows.What should I use!
I'm making an Indian tomato and ginger chutney. What can I find in Brisbane to use as a substitute for 200 grams of jaggery?
I'm not a chef; I'm a (new) waitress and a few days ago a customer ordered her eggs over medium, but she didn't want the yolks runny. She was very insistent on
I used to bake a lot but since I've switch jobs, I do not have enough time in the evening anymore. But I work really close from home so I can go home for lunch
I am trying to make a multigrain/white blended bread, I want to break away from using a breadmaker and manually mix it. My recipe: 1 package (1/4 ounce -
What thickener will add least calories to soups and stews, producing effects similar to "regular" thickeners? All the ones I know are either pretty high-calorie
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
Yesterday I tried to make fallow deer ribs in a slow cooker. With beef ribs, I cooked them in a temperature-controlled slow-cooker for about 12 hours at 75 °
Typically, when making an Indian curry, I heat oil, add whole spices, then add and cook onions, add and cook ginger + garlic, add dry spices + tomatoes, and coo
I don't really understand what the phrase "stir to cover and warm" means. Can someone shed some light?