Liquids in a pressure cooker can reach higher temperatures because the boiling point increase as the internal pressure rises. But do those liquids continue th
Based on a previous question I understand it is not possible to make chocolate from home since specialist and expensive equipment is reqiured. As such I bought
How can we make crispy fried beetroot chips with a bright red color? I tried several times with or without maïzena in many different temperatures but the r
Prompted by @JamesWilson's chocolate question, I am wondering if anyone makes a very small scale conche. I searched online but did not see anything obvious.
I've just recently gotten into making fudge and have found a recipe that works amazing for almost every flavour I want to make. I use Cocoa Powder or White Choc
My girlfriend sliced into an onion this evening to find this, …this is weird to me. There are very few layers, the innermost layer was exceedingly thi
I made some strawberry sorbet. I cut up the strawberries and macerated in lime juice and raw sugar, then cooked them to make them soft so I could use my hand bl
Ordinarily when I make fried rice, the general process is: Boil the rice until done. Fry the cooked rice in oil. However, I recently made a different rice reci
Most recipes for salmon soup say that you cook it in just 5-10 minutes. If that were beef or pork, I would boil it for hours. Then why do they say such a short
My group in cooking class has to make a beverage and they chose my recipe coconut kiss. But, one of the members tells us she is allergic to pineapple. It is har
After reading this question, I was wondering if a similar procedure would work with something like Cheerios. Could I grind it up and use it as gluten-free flour
Is poaching the torchon really necessary? Can't I skip the poaching and just wrap, chill, and serve?
I'm using a handheld mixer with a melamine mixing bowl. Lately I've noticed that the surface of the bowl at the bottom of the bowl feels irregular, and dark spo
Sometimes when baking the dough will quickly climb up one or both dough hooks of my handheld mixer and even end up in the machine if I'm not careful. Why is thi
I have noticed a smell in cooked chicken that sometimes appears and it is nothing like the hydrogen sulphide from spoiled eggs. It's not a ple
I'd like to cook rice in my steamer, if possible. It comes with instructions for a bunch of food types, but doesn't mention anything for rice. The bottom of th
How do I store bought-warm corn tortillas to keep fresh longer? reheating tortillas has been discussed here After refridgerating 24hrs, a quick reheat in micow
I was interested in finding ways to use leftover pumpkin seeds, so I thought I'd try to grind them up into flour. Although I found a few websites (e.g., here a
My icing recipe for German chocolate cake pecan icing calls for evaporated milk, but I only have condensed milk. Can I use the condensed milk instead? If so, d
Is it ok to fill an electric kettle straight after it's been emptied? I heard that it does something to the element. Please help!
Yesterday I came to know about the term when I was looking for some juice. They were stating that we will deliver cold pressed Juice. So that make me wonder abo
What's the difference between CO2 and N2 used in food packaging?
I recently saw a recipe for no-knead bread. The process was the same except that instead of kneading, you just let the bread sit for 12 hours.
For people on medication in which alcohol is strictly prohibited, is there a substitute that one can use in recipes that call for white wine?
I was cooking a cod with steam, but unexpectedly a lot of foam came out. First, I thought that the pot has not been cleaned but after re-cleaning the pot and re
Yesterday, I had some cooked rice and poured in coconut milk. The can turned out to be bigger than expected so the contents got a bit too "loose". One way was
I poured too much oil into the measuring cup, so I poured some back into the bottle. However, the measuring cup was used for eggs before measuring the oil. I
In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pi
I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". T
Due to planting some trees in an unfortunate location, I lost them due to root-rot. I have about eight small dead trees with trunks about 3/4" thick, and am wa