I usually make too much chilli so I want to freeze it and defrost it later to eat. Right now I am just using unbranded plastic containers to hold the chilli wh
I had to make 2 pots of pasta back to back. I did a pot of spaghetti as usual. I add a little vegetable oil always, salt, and I throw about 5 peppercorn seeds i
It's finally summer and the daily temperature here is between 75-85 - which I figure is finally good for making my first starter. My concern, though, is that th
I have read the answers to this question - How to thicken yogurt and I am not sure if my question is on topic or not - this is the procedure I followed to make
I'm looking to make a hot sauce that would be great for dipping and BBQing. I've made about 5 batches with different variations but generally
I have been baking rhubarb pie since the 60s. All of a sudden I made a couple and they both came out runny. What happened? I always use the same recipe.
Here is my go to pesto recpie: Serious Eats Pesto. It has been a hit but lately whenever I make it, it has a bitter aftertaste to it. It's not as pungent or um
My pound cakes stick to the pan regardless of the efforts I take. I have used baking spray, olive oil, butter, butter & flour, and tin foil strips. I have c
When I learned to cook rice in the New Orleans area, I used the following recipe: In a big sauce pan measure 1 cup long grain rice to two cups room temperature
I like to fry up chicken occasionally and I've used a few different methods over the years. Typically my recipe is something like: Place milk or egg in one di
(Note: this is a continuation of this question: Sous vide effectiveness without using a vacuum sealer?) What is the scientific impact of trapping small amounts
I made some General Tso's Chicken last night using a batter of potato starch and water then frying in peanut oil. I used just enough water to wet the starch and
The standard Indian takeout menu does not represent the kind of food eaten in India. India is a large country and "Real Indian food" is little more meaningful t
I'm working in a small bakery shop and my boss is new to the business and have no passion in baking at all. He only learned it from his dad few years ago and hi
I have used aluminum foil when I grill salmon because it keeps the oil from running onto the heating element and smoking the fish. Can anyone
I bought a first rice/multicooker Tefal RK8121. I cooked the rice according to the manual. I put the rice inside and added the steaming tray on top of the rice
I put too much Rosemary spice in a pureed vegetable soup. Ingredients were onions, peppers, celery, ,cauliflower, vegetable broth, tamari and Rosemary and coco
I had purchased eggs at the supermarket and i forgot them in the trunk of my car for for 3 days are they still okay to eat?
I am really interested in theoretical fundamentals of ice cream making. Everyone who is a little sophisticated whith homemade ice cream knows, that the are cert
My GF bought a kettle with copper finish. Looked really nice until water stains started to leave marks on it. It is now almost entirely covered with those darke
I've been using this setup for 60% hydration dough: 20 mins in cloche, covered, 500° 10 mins in cloche, covered, 450° 20+ mins uncovered, 450° Fo
The can says the ingredients are tomato puree, garlic, etc. I suspect that cooking turns puree into sauce. But then why does it change again when simmered for
I want to cook two dishes simultaneously (for efficiency's sake): carrots, which have a nominal cooking temp of 350 F / 180 C for 30 mins. and chicken, which ha
I saw somewhere a recipe for using souse vide at 90C for potatoes. I understand low temperature/long time cooking technics are for tenderizing meat. What is th
The drip pans under the coil hobs on my standard GE Oven don't look as bas as others I've seen in other apartments but I'd like to keep them functioning well. T
I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. Th
My husband and I do not drink milk during the week, and rarely use it for cooking. However, on weekends when I am home I like to make coffee and have it with mi
I am a baker and just moved houses. I used my cast iron to hold my electronic scale, which is made of plastic and had batteries in it, and without checking put
I have attempted to make thai beef meat balls for about 10 times now and failed almost everytime. Thai beef meat balls need to be stretchy and have a chewy text
What part of flaxseed plant is actually consumed? What processes are done after harvest? Just want to know what we eat and how it is procured.