When you have a viscous liquid like yogurt in a tetra pak carton it is difficult to get the last of it out. What is the name of press which can be used to flatt
I am looking for criteria to tell whether food has mold on it. Some classic cases are easy to distinguish (unbaked flour vs bread mold). However in case I don't
I was surprised to read the answers to a recent question on thickening - two of the three, including the accepted answer, suggested using cornstarch instead of
We are going on a skiing trip & are staying in a Condo. Can I precut potatoes &/or sweet potatoes into 1/4-inch matchstick fries before our trip then ba
I'm working on a chili recipe. It has a bunch of spices. I'm trying to figure out when best to add them. People sometimes recommend "opening up" spices like
Pangasius (Wikipedia) says: Pangasius is a genus of medium-large to very large shark catfishes native to fresh water in South and Southeast Asia. ..
Today I made a pulp of 2 strawberries, half apple, 4 orange pieces, and 1 teaspoon jaggery. The pulp was tasting fruity. To make jam I put the pulp in a fryi
Given that the chicken is not contaminated by poison, and it simply dies of heart failure or heat stroke and not anything that makes it immediately inedible, ho
I've always seen friends putting leftover, cooked food in the fridge with food wrap. I asked them why they are doing it and they don't even know why they are do
So, I made the mistake of using my beautiful cleaver (that has a wooden handle) to cleave some particularly pungent pigs’ trotters, and for the next year,
According to an FDA study most plain dark chocolate has milk in it. If it is produced in a factory which handles milk, it almost always has milk in it, even if
A local oriental restaurant used to sell "Vietnamese Chicken", a hot plate dish of big chunks of chicken breast with onion and spices. The distinguishing featur
A blogger I generally trust recently posted a recipe for a simple, brown soda bread. The recipe calls for: bread flour, whole wheat flour, and wheat germ. Wha
I am trying to improve the taste of this gluten free challah recipe. The texture seems right, but I am trying to add more flavor. I am wondering what ingredie
I have rolled my cookie dough (eggless recipe) into a tube and put into the fridge overnight (in clingfilm). When I come to cut it the next day, it crumbles hal
When you bake (cookies etc) commercially with egg in your recipe, do you have to add any preservatives and if so, what?
I'm making my first little foray into the wonderful world of cultured food making, and have been trying my hand at Coconut Yogurt (this is attempt #4). I have a
I am making pizza dough for the first time. I know that you can use the window test and the poke test for bread, to see if it has ben kneaded long enough. Can y
I have a problem with baking yellow macarons, or any light coloured macarons. The yellow (or any light colour) ones always brown, always! I tried lowering t
Today at lunch, i accidentally ate a small piece of tamarind string. I am not sure whether it would be digested inside my body. I am little wo
I made green tea muffins following the recipe here. I like my muffins moist and fluffy, so I added banana as suggested by the recipe and replaced half of the
Looking to make some bubble tea at home, not sure where to source the tapioca balls from. Local grocery stores don't seem to have them. Are these generally "b
I'd like to bake a Guinness flavored cocoa cake. My direction say to start by beating room temperature butter with brown sugar, then eggs and a mixture of flour
I made two chicken pot pies last night, and the crust turned out like a giant cracker. Not soft and flaky at all like the store bought ones. I think I have id
Cooking ribs in the fairly new Sous Vide cooker seemed like a great idea, right up until the schedule changed and we can't eat dinner as a family tonight. Righ
I have a recipe for Lentil Soup that calls for 3 drops Angustura bitters. What can I use as a substitute?
I was considering sous vide as a present for someone, but - being wholly unfamiliar with that cooking method myself except it being trendy - don't know how use(
When frying an egg, I drop about a tablespoon of room temperature butter in the frying pan and turn it on medium flame. As it's melting, it starts to make a his
I think I keep on overcooking whitebait. Here is what I am doing: Quickly bring water to a boil, lower to simmer, Add whitebait(which may remove simmer since
I posted some questions about overcooking whitebait and am wondering if the cause of this smell, since it appears so quickly is overcooking or fish oil oxidatio