I am aware that in order for fried rice in Asian dishes to have the typical consistency and texture, it is best to use rice that has been cooked and stored for
This is an oddball question but I am hoping someone can help me identify this device, which appears intended for use in a kitchen based on its location in a dra
Pull-n-Pak plastic bags are freely available in supermarkets at produce and meat sections. When I buy a package of 12 drumsticks or a jar of chicken livers, I
Why is my lemon pie crust wet? I am not sure what to do. I have tried many things but nothing helped. I cooled the whole pie, then refrigerated it. When I too
I want to bake a cake but i don`t have either an orange or a lemon. I have grapefruit. Can I use it?
I tried making pudding in the microwave for the first time. I took 20 g rice starch and 250 g milk. First made a slurry, then mixed the rest of the milk, consta
My recipe: 150g butter 90g chocolate 125g flour 15g cocoa powder 300g dark brown sugar 2 eggs 1/2 tsp baking powder 1 tsp vanilla Melt the b
I live in the UK and want to buy some black cocoa powder, also known as black onyx cocoa powder. This is a type of cocoa powder that has been alkalized more tha
I am confused about the air bubbles in my dough. Some of the recipes that I have say to get most of the bubbles out. I have other recipes that say nothing abou
I'm trying to figure out if I can substitute the catholyte from a salt water electrolysis system for a lye solution in pretzel making. In order to figure this o
This may be an old question, Can bread be done even if it does not sound hollow? The temperature is 197F but the bottom does not sound hollow. The bread is gold
My wife dislikes the flavor and thickness of canned spaghetti sauce. She finds it thin and tasting like vegetable soup. Can one spice and cook this down to ma
I've been grilling hamburgers and steaks but my neighbors complain about the smoke. Are there ways to reduce the smoke but still let me cook basically the same
The picture is of a top loading cooler ( freezer. Heh..) ground beef on the right. Raw chicken in the middle and RTE cheese on the left
How do I choose to avoid brown stringy fibres in avocado? The brown stringy fibres in avocado taste not good and looks not good when there are brown stringy fi
There's food debris in the butter. My knowledge says that the oxygen deprived liquid gets bacteria in it and it turns into botulism same as va
Recently I had a good lemon harvest , and I'm experimenting with it . I like to know if I can make lemon powder , so I can use them later . I tried heating , bu
I've made lots of cake... usually in the form of mini cupcakes. Generally I find a full cake recipe for a layer cake or even a sheet cake or bundt cake and jus
I find the taste unappealing. For one cup of TVP I blend 3-4 onions, a head of garlic then add some spices, add carrots, then bake it as burgers and still I can
One of the steps in this pretzel recipe is: Once the dough has risen, place the trays next to a cold window with some wind blowing. A fan can be used if the
First post on this exchange so I hope this is appropriate! Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com
I want to know whether there is any need to peel the skin of turmeric from a palatability, taste, food safety or hygiene standpoint? Is there any relevant nutri
Some of the breads that I bake the crust gets too dark. Is there something I can put over it to prevent this from happening? I was thinking that foil might wor
Is this legit ok? My bosses tell me it doesn't matter because the board is going to get washed, when I say there's colors because the dish mac
I recently purchased a cast iron bread pan, and didn't see that it was made in China on the Amazon sales page. Oops. I saw it on the box and haven't opened it y
i was making stickey wings and the party was put off for a week, so I froze the wings in the soy sauce based maranade now im fixing them ans the salty taste is
I wanted to ask if anyone have any idea what is the name of that snack that can be seen on top of a salad, between burgers. I know the name in my country, bu
I am preparing sandwiches that have only really soft ingredients, like gouda cheese, cream cheese, etc. But I would like them to have meat in them, I've decide
I'm trying to understand what is it about day old rice that makes it better for fried rice, and how exactly to store day old rice for fried rice. Specifically,
I really don't like blanching. Could I cook the veg. ready to eat and put straight into the freezer? If so, how long might it last? OR, as an alternative to