I've been experimenting with brewing with kefir. Fruit and fruit juice produces a nice tasty result but I would like to use ginger, nutmeg and a lot of cinnamon
Today I was doing some shopping at the Tsentralni Hali in Sofia and bought some cheese, cause it looked so damn gooood. Well, it is good indeed...but it has th
As I'll be soon moving from a small town in which I can come back home for lunch everyday to a bigger city in which it would be best to bring
It seems that nitrous oxide (N2O) is frequently used to create whipped cream. But why can't just regular nitrogen gas (N2) be used instead?
I've noticed some of the most difficult messes to cleanup happen in the kitchen. I opened the fridge and a large container of salsa fell out and spilled on the
I just made 38 jars of strawberry jelly and realized I did not put all the sugar in recipe. I thought I could scale back until I read the small print on Certgel
Imagine I get a heat-proof plastic bag or other convenient container, put a chicken in it sealling it completely and bake it. All bacterias/living thing should
Note to future readers: this question was rightly closed as off-topic (too open-ended), but based on the advice below I ended up making a vers
My clotted cream vanilla fudge just won't set. I am using a sugar thermometer. I'm melting my ingredients then bringing the mix to a temp of 115C and cooking at
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well). For some reas
I have been reading about home malting here and here for the purpose of making my own malted flour. However, I doubt my grain has been inspected for Fusarium an
I would like to add milk powder in my bread recipe to soften the loaf and enhance the flavors. In my ingredient list, I have water, milk, bread flour, salt, sug
I am making moulded chocolates and I followed a recipe to make a mint ganache filling. I used 175g chocolate, 125ml cream, 10ml mint essence and 100g glucose.
Kindly advice me how to remove pot stick on induction top while cooking curry .I have tried almost all ways but nothing worked, it's not moving(sliding or lifti
I want to buy a traditional japanese knife (EDITOR COMMENT: it is a chukabocho not a wabocho (traditional japanese knife) ) inspired by this v
In the UK you can purchase ice lollies/suckers that are pretty soft to eat. However, if you were to make your own in an ice lolly mold they'll be rock hard like
Is it possible and necessary to temper store-bought quality chocolate like Lindt? Say, for example, you want to use it to make chocolate moulds - would it be p
I got ten pounds of rye flour from the amish store yesterday. They only had a single, two-pound bag sitting on the shelf but, when asked, the man behind the cou
I used the microwave method to temper chocolate. The first time I took it very slow and did it on a low power level. The result was a very shiny chocolate with
A few weeks ago I made a European-ish buttercream with roughly these ingredients: 4 large whole eggs plus two yolks; ~1.5 cups of white sugar; ~1T vanilla bean
My absolute favorite things to bake are French macarons. I make them for family gatherings, potlucks, or just to give to my public library. A huge issue, howeve
I am camping over the weekend in Idaho. Plan on catching primarily trout. Will keep the fish fresh and alive until dinner time. A camp fire will be maintained t
Iv'e recently seen, for the first time, chocolate coins filled with caramel and "Atlantic salt". I did a bit of searching and found some more of these types of
If I've made some dough and want to bake it later, how long can I store it in the refrigerator? Do I need to do anything special to make that work out? Are ther
Should I use both sides of a contact grill when doing a beef steak or is it better to use just one side and flip the meat after some time? The grill I own is C
When I make bread pizza or toasted sandwiches in my oven, the outer crust dries out. Which elements should I use for baking to prevent it from drying out? My ov
I didn't realize that I thawed so much chicken to brine. I don't need half of it so is it safe to freeze the half portion again? It was thawed in salt water i
I want to bake edible bowls that go with e.g. salad or snacks, that is, I need a non-sweet, bread-like dough that gets reasonably hard when baked but is still s
I need to pipe my chocolate mousse into chocolate Cups but the shape is not staying, how do I make my Mousse firm? I used the following ingredients in my mousse
I bought the ICE-30BC ice cream machine from cuisinart after reading hundreds of reviews on amazon and youtube They all said that it will make a smooth and crea