The other night I was experimenting with pasta. I had a few cloves of choped garlic and one choped dry tomato slowly frying in about 3 tablespoons of olive oil
I was cooking fried eggs today. 3.5 minutes on medium heat for both sides, the eggs were solid and yolk had been broken in with the whites, everything appeared
I plan to sous vide lamb chops, which is going to take 3 hours. Since I have to work, it will be too late for dinner if I start cooking after work. Can I sous
I am experimenting with making canelé. All recipes I've found call for the batter to be made and left in the refrigerator for at least 24 hours before ba
I'm trying to make a green tea tart but the recipe is in Russian. Google keeps translating it to '1/4 v cornstarch ' but I have no idea what measurement 'v' wou
A couple of days ago I made a sweet and sour pork dish, and had some leftovers for lunch today. While chewing I noticed something hard. When I took it out of my
My local bakery tends to put flour on the top of what I thought was already baked bread (but which based on the answers apparently is flour added before the bak
There are various reusable baking/parchment paper substitutes on the market now, and a quick trawl through Aliexpress reveals at least three kinds: Cloth, rein
I am going for a smoky and tender beef brisket cooked to ~200 degrees. Sous Vide roughly calls for 5-6 hours of time for the brisket to come to temperature, ho
I have a recipe for making Italian Breadcrumbs. If I leave the bread out on the counter it molds before it dries enough. I thought making breadcrumbs would be a
I have these 2 pans and do not know what to cook in them. The square one is non stick; the lid has holes in it and is curved to fit the hump in the bottom part.
When making popcorn what is the best practice? Cover the pan lid completely? Leave a small vent to let the heat out? I have always got mixed responses to
How long after the expiration date is block cheese (mozzarella, Monterey Jack) safe to eat IF it has been kept refrigerated AND has never been
Should I precook mushrooms before putting on pizza to prevent soggy pizza? I swear when I've seen pizza shops do it, they put them on raw--albeit from recollec
I have a recipe for bread bowls that are made from scratch and seem to be lacking cornmeal. From the recipe: Place loaves on lightly greased baking sheets
How do you get this style of breading? I'm referring to this kind: I'm doing Flour > egg > flour. but I dont get the results I want. I
Anyone know of any pre-made mixed drinks with tonic water already included that can be purchased from a liquor store?
I'm trying my best to keep this from being too opinionated, but I won't be offended if this gets closed. I'm looking for a new set of storag
I made a pizza dough and I left it to rise until doubled in bulk. However, it didn't rise at all. After reading here I can just guess that I killed the yeast ce
I'm trying to make chelsea buns like the ones from my home town as I no longer live there so can't get them very often. I've done quite a bit of experimenting a
I enjoy Vietnamese/Thai/Brazilian iced coffee with the signature condensed milk. However, my efforts to reproduce have fallen flat. Using either condensed milk
I am trying to thicken lactose free cream and it does not thicken up the same as normal cream. Any suggestions.
Is there a European standard for example for what could be sold as vanilla extracts? The only definition of concentration and ingredients appears to be in US Co
I often struggle with sequencing specific cooking activities in the kitchen, and either panic, screw something up, or more often than not the dish takes a lot l
Is there anyway to restore the Stainless finish to a pot that has been cleaned in a self cleaning oven. I burned it so badly it was the only way to salvage the
In this video of a chef deep frying shrimp, he repeatedly applies more batter to the shrimp, clearly touching the oil over and over. Does the batter protect you
In the US some supermarkets carry several varieties of couscous in their bulk sections, one of which is labeled French couscous. How does it differ from the oth
I add chopped onions, garlic, grated carrots, some flour and spices to pre-soaked TVP. Onions add a bit of texture but after baking tvp densifies becoming like
It is my opinion that all savory dishes can be improved by putting a fried egg on top, and I've yet to find an exception. However, the idea of doing that to a
I have a silicon and glass cake mould with the round base made of glass with some silicone feet and a detachable rim made of silicone. One of the feet came lose