I made a vanilla cake from scratch using this recipe and when I removed it from the pan, I noticed little brown lumps along the bottom and edges the size of BB
I followed the Pierre Hermé éclairs recipe: 60mL water 75mL whole milk 3g salt 3g caster sugar 56g butter 75g flour A little
How do I apply a thin chocolate coating to puffed rice? I want to make chocolate puffed rice cereal. Considering a coating of milk chocolate vs dusting of coc
I've been making chocolate truffles recently, and I'm pretty pleased with the result, with one exception. I make a ganache (different mixtures of cream, butter
I am wanting to make a spicy Korean soup broth and the recipe calls for ground pork. I was wondering how long the cayenne peppers would extend shelf life of c
I have a "small" household dehydrator, it is similar to this one: https://en.wikipedia.org/wiki/Food_dehydrator#/media/File:Tomato_in_food_dehydrator.jpg Now,
I occasionally come across recipes that call for rice vinegar, but they don't specify which of the many varieties they mean. Is there a "standard" or implied ty
I followed all steps I saw online but the mayonnaise looked good at first but spoiled the next day. What would also cause the oil to separate from it?? I seper
I have had my Gorgonzola in the maturing box for 10 days turning each day it is shiny on the outside, hard and does not have any mould.
I made a simple carrot puree last night doing the following: Sweat off some carrots, onions, garlic and a bit of peeled apple Added a small amount of apple cid
I got chills this morning making breakfast as I cracked open 6 eggs in a row, all having 2 yolks each. I've read this is caused by an anomaly that is conside
I am a new, and newly sleep-deprived, dad. As such, I didn't think twice about taking a big, shiny, stainless steel spoon and sticking it right in a baby bottle
Fish seems to be one of the food items that is much better with fresh ingredients than frozen. Why is this? If I want to shop frozen food for my freezer, w
My electric oven just has two settings: broil and bake. I have a recipe that calls for "roasting" a duck at 400 degrees. Is that the same thing as broiling or
I made bread dough recently, and I want to know how many carbs I'll lose using the specific method below: Composition: 6.5 cups of whole wheat flour (21g of ca
Is vinegar simply just that - vinegar? If one were to keep every type of vinegar called for in recipes from around the world then there would be a lot of diffe
I just bought a new "smoothie-blender" from Russel Hobbs, and in the manual I read that you can wash the parts not connected to the motor in the dishwasher. Th
How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in
So, after grilling a half picnic roast of pork (about 5lbs) for around 12 hours at about 200 - 250 (F) I found half of the final product to be tender and half t
Is pho ever served ice cold similar to that of Korean mul-naengmyeon? If so, does it have a special name?
Is it safe to first make sautéed onions and then cook raw (thawed) beef in the same pan? I plan on cooking the meat thoroughly (no pink), so I figured I
I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying t
I have recently bought an eclair and I'm not sure if I should eat it as it has been sat on the side for a good hour and a half/two hours. Plea
I found a recipe of a chocolate poke cake with chocolate ganache in the holes and a whipped cream icing that it's supposed to be only on top, and then with peca
I was reheating food from the fridge that had to defrost a little bit. I had reheated about four types of food, the microwave made a sound, and it stopped worki
I want to make a creme anglaise au chocolat for tart filling. I used the recipe of my best pastry chef Pierre herme: 125g milk 125g cream 3 egg yolks 70g su
Is it OK to defrost fish in a microwave? Any particular precautions? Generally, what is the best way to defrost fish in 15 or 30 minutes before cooking? Some
I have a 10oz. steak I cut 3 days ago. It was stored on peach paper, which is oxygenated. It is beginning to brown from the inside out. The exterior is fine, no
My local asian market features two brands of soy sauce. Lee Kum Kee (LKK) Premium Light Soy Sauce (李錦記鮮味生抽):
About 2-3 months ago I decided to start my own batch of vinegar. I started with some Braggs apple cider vinegar which contains the mother, and I added some old