Say I'm making a litre of tea, for ice tea, would it be better to steep one bag for longer or several bags (five, I guess, given a cup is around 200ml) for the
I have some agar agar powder to make a mixed berry gel using some berry coulee that I made. Lets say I want to make one cup of coulee to turn it to a gel, how m
Does anyone have any experiences of /advice about "universal" knife blocks, i.e. blocks that hold the knives in place with a dense bunch of plastic bristles ins
Let me put some context to this question. Sometime ago I checked into this hotel (it no longer exists). It used to be some mansion, and a cha
I fermented some carrots (anaerobic, salt brine method) & they turned out great. But the water was really cloudy & not esthetically pleasing, so I dumpe
I stumbled upon the wikipedia article about white fish: Unlike oily fish, white fish contain oils only in their liver, rather than in their gut, and can the
I have a recipe for a fruit cake that uses 2lb of mixed fruit plus 11oz currants and 15oz raisins In the UK, mixed dried fruit is usually a mixture of sultanas
I have several sauce pans and a 3qt saucier. I was thinking about buying a rice steamer, but thought maybe I can save some money.
I am currently reading in literature about vegetables and came across a section describing how to best prepare sweet potatoes: Most sweet potato varieties s
I need to bake 10 slabs of barbecue ribs that will be finished off on the grill. The recipe calls for baking each at 250 degrees for 2 hours. Can I bake 2 or m
I remembered everything else, it taste fine but a little bland. Even though i already cooked it, is there anything I can do to make it taste better?
I'm trying to get rid of textured vegetable protein taste. I usually blend onions, mix them with pre soaked TVP and bake resulting burgers right away. Now I'm
My girlfriend got this at a Turkish supermarket in Berlin. It's quite spicy and tastes like garden cress or a bit like radish. I looked up cress varieties but c
I'm unable to get rice noodles right now but I've never used egg noodles before. What is the difference in how I should cook it?
I have discovered century eggs while living in Thailand, and instantly fell in love with these treats. Unfortunately, I haven't lived in Thailand for a few year
I baked pots de creme au chocolat yesterday following this recipe, but something went wrong: As you can see in the photos below, the chocolate seems to have se
I am making cream pull candy. Recipe is usually made in a 4 Qt. pan. Can I use a 8 qt. pan as long as candy thermometer is submerged enough or will the differe
Probably a silly question, and I have never heard of an incident, but then again that does not rule out a safety issue. Basically, if I want to put a covered po
Yesterday I bought this pastry filled with pistachio cream at Ponte di Castelvecchio in Verona, Italy. While it was very delicious, I forgot its name. Can someb
Up to this point when preparing steaks, ribs, or any sort of "meat" I would apply my spices in sequence: first adding salts, followed by a pepper-based powders,
Like most food products yeasts are labeled with nutritional values for calories, carbs, etc. When yeast is 'activated' it is said to be 'reproducing' (or making
Keeping some of your dish soap in a spare bottle pre-mixed with water, ready to apply to rags, paper towels or sponges, seems practical to quickly clean up smal
I've read about saponins in quinoa, some say you need to thoroughly rinse it while others say you don't need to since they have already been washed at processin
Eggs and orange juice are not uncommon around the breakfast table, but unfortunately, eating and drinking both in the same mouthful was an unp
I was experimenting with Quiche in the kitchen this weekend. I didn't follow any specific recipe as I had watched serval on YouTube and felt it couldn't be too
Today I tried my 1st posset. Everything was going good until I added the lemon juice. It immediately curdled? Is there anything I can do to save it?
I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French): http://www.750g.com/gateau-au-yaourt-r45540.htm I uses Yogurt (x1), Flour (x3, s
I am using a polycarbonate gastro container for sous vide cooking. The water is relatively hot and I prolonged heat can damage the counter on which it is sittin
I somehow found a packet of "full cream" pasteurized milk in the fridge. It was in the bottom section, not the freezer. (My fridge has an ice-making compartment
I blend up meals for a family member who has trouble swallowing, which are made partly of tinned beef curry, tinned lentil soup, olive oil, peas/broccoli, tinne