I am Vegan but also highly allergic to milk and wondered if anyone is familiar, or has come across any knowledge about which foods and food groups are typically
Triple cooked chips (French fries) are made by: Boiling the chips, then cooling them in the fridge/freezer to remove moisture Deep frying at a low(ish) tempera
When cooking in a commercial kitchen in the UK, what are the rules about consuming food or beverages while on shift? I was previously trained to not eat or dri
I made multiple dishes following recipes and froze them, and they tasted a lot better than store-bought equivalents. Why does it happen? Isn't current technolo
I recently had the thrilling privilige of eating a Kaiseki meal at Kichisen in Kyoto. One of the meal's many highlights was a desert course consisting of a la
While chopped onion is kept in deep freezers for a longer time and then kept at room temperature inside an airtight container it still remains
The most common way of drinking mate (iles paraguariensis) tea is infusing its green leaves with hot water in a special way (chimarrão). However, there
First brisket ever and I don't know what went amiss. Marinade? Coke a Cola. 24 hours. (I thought it sounded funny but FUN) Followed epicurous recipe but i
I'm going to attempt a Sage Derby this weekend. I want to stain the large curd with green on the outside so that it has a marbled look after pressing. What coul
I've been using a Panasonic bread-maker for about 20 years; in fact, I'm on my second machine. I use stone-ground wholemeal flours from different mills and, as
I have some dry wood from a camphor tree in my garden. Is the wood suitable for open fire barbecue?
Kids eat cold cuts cheerfully, whether alone or in sandwiches. I avoid salamis as their (saturated) fat content is conspicuous and alarming, but even the better
I made the mistake of putting all of the chopped onion in my macaroni salad before testing it. Now the onion taste overwhelms all the other ingredients. Any eas
Yesterday I made black salsify. I got the salsify fresh and peeled it myself. Knowing what a hassle that is, I rinced and scrubbed it, put on disposable gloves
In Spain, you can find "Queso latino" in the supermarkets (at least in DIA). It comes in sealed plastic bags as it contains a lot of water and quite soft. I und
I'm looking for a knife that doesn't need to be regularly sharpened. The knife is for someone who has damaged wrists, and they find it difficult to have to cont
I never really see or hear of people adding onion to the bag when they are cooking meat with sous vide. Are there any reasons not to add onion? Would it affect
Unless the cauliflower in the market is extremely fresh, I usually see at least a couple specimens with tiny blackish freckles on the bumpy "flower" surface.
What do honey bubbles taste like? I'm asking because I've got almost no sense of smell or taste myself. The answer is probably obvious though.
I've been using a slow cooker to make casseroles lately and would like to try using it to make Israeli couscous. I can't find anything online that tells me how
Which varieties of milk cheese are raw food? I mean the well-known varieties of cheese, not the many varieties small vendors can have that are only known in sma
I added fresh basil to tomato sauce once it was bottled, just before sealing. Never done this before and I lost the whole batch within 2 weeks. Can fresh basil
I left my bone broth out after pressure cooking for 3 hours. It was warm when I got home and consisted of a chicken carcass, lamb bones with a
I need to make many batches of cookies for a party next Saturday, and I would like to start baking them now. To make sure they're still tasting fresh six days l
I found a recipe for white bread that says to grease the pan and then flour it. I know you do that with some cakes, but I have never seen a bread recipe that ca
Someone game me a lump of solid cocoa (from Samoa, if that matters). What can I do with it that I cannot do with cocoa powder?
I notice that the popular Bormioli Rocco stoppered glass bottles have numbers on the bottom. Some higher quality ones I have are numbered "18" and some more rec
It's traditional to rest dough for some pastries like cookies and breads. I think it allows more time for delicate enzymatic processes, to yield a better flavor
I've seen this, but it does not answer my question. This is with regard to the Kerala beef fry or even Kerala beef curry; not the western way of cooking stea
I've been working pretty hard on my macaron game lately and have wanted to make a savory biscuit/shell, however I can't think of what I may be able to replace p