I made a cake with butter, eggs, caster sugar and 70% chocolate today. The cooking directions suggest 30 minutes in the oven in a bain marie. I followed the ins
What is the best method for storing unsliced Iberico and Serano ham? Is there a 'recommended' temperature or humidity level that I should be aiming for? How
I recently made Chinese Chilli Oil (with sunflower oil) and loved the flavour it brings into other dishes. I'm thinking of high heat stir frying with this oil.
Is 1 cup of rice powder equal to 1 cup of uncooked rice? The recipe I am following states, "1 cup rice." I want to use rice flour. Does the de
I really like home-made pickled/fermented cabbage (russian style; which is bigger slice size than typical Sauerkraut; I would say 1mm thick). But I'm not a grea
I was discussing various "cabbage things" on Cooking chat, including coleslaw, sauerkraut, and kimchi. One thing I noticed that confused me was that coleslaw W
I heard in British Columbia, sometimes salmon are made into mesh-like meat product that looks like the following: How are they made?
Should salt be part of the dry premix? I plan to start making dry premixes, as normally done in factory operations. Separated for different pastries, the premix
In the middle of the oven, situated opposite the microwave source and below the carousel plate a two inch hole has developed over time. It is found rusted. Pres
For many years now it has been fashionable to cook your food on a 'hot rock' in restaurants. What is the rock that is used? I live in an area where volcanic
Does transglutaminase, the enzyme that is used to glue bits of meat together, pose any health risks?
My dad's birthday party is tomorrow, and I do not know how to decorate his cake. He does not eat foods containing artificial flavoring or coloring. What are s
My green scallions go dehydrated and become no longer fresh after they are placed in the fridge for a few days. The white part usually stays good for longer, bu
Is there some scientific reason as to why a recipe would suggest using a casserole dish instead of using dutch oven. I understand (that usually) one is ceramics
So I made these Dutch Babies this morning following the New York Times recipe and usually they puff up beautifully but today they didn't and were a disaster. Wh
I'm planning on following Jamie Olvier's bolognese ravioli recipe, freezing the ravioli and then cooking and serving them the next day. When talking about cook
I just noticed my olive oil expired on 2016/6, however, I couldn't tell that by taste and it still seems fine to use. Can I continue on using it? It seems such
Is it a broth, a sauce, a beverage, or other? this was a question posed to me and I have clue how to answer this.
I've sprouted mung beans (many times) and a few other seeds successfully. I understand the process well. I've now tried sprouting soybeans a number of times but
There are white spots of mould in the blue mould on the outside of my blue cheese. Is this normal? My cheese cave runs at 60F with 85 to 90% humidity. I took t
Here in Chile nearly all milk you can buy in supermarkets is UHT milk in tetra bricks. Some brands state on the carton that the milk is "reconstituted", while o
I've read all the bad things that can happen from garlic infused oil like homemade. How is this different than let's say Pizza Hut's garlic butter, or their (dr
French, Italian, Korean, Japenese, all good foods with awesome representation in the United States. Why is there so little, if at all, German
I baked French bread recently. They were crusty outside and moist inside. Delicious! I froze a few. How should I heat them so they're as good as when they were
Often when I buy a dressed fowl, it comes with the neck, a bony object, which in the case of a duck, is suggestive of the male anatomy. This item is so hard and
My understanding of baking powder is that it supposed to be a chemical alternative to yeast, allowing a baker to leaven bread more cheaply and faster than yeast
I've got a Lodge reversible cast iron grill/griddle (this model). The griddle side works great, and I've had no problems with food sticking or burning. But I've
I have been looking for possible ingredients that are being used to make peri peri powder. Is there any significant difference between peri peri powder and per
I really want to make the SW coke gammon in the slow cooker, but I'm going to be out of the house for around 6 hours is it safe to leave it un
I'm trying to ferment sliced red onions in orange juice with 6% salt. I used one tablespoon kimchi juice to start it. It was started Monday last week, but unti