If instant noodles have been prepared by flash frying noodles, why are they not oily? Why don't you get any oil on your hands when you hold a "cake" of dry nood
I make Japanese green tea. I use Gyokuro Imperial, a high quality shaded green tea, so it should be green not yellow. Sometimes when I make it, it is indeed gr
People familiar with Indian desert Falooda will be in a better position to answer this question. I tried to recreate at home a Falooda that I had outside, ingr
This morning my ongoing poolish lived up to its troublemaking name. Over half of it (by weight) ran out over the counter overnight, through the screwed-down lid
just wondering if there are any chef websites out there which specialise in recipes for large quantities, 25+ portions, any recipes at all Entrees, Mains, Pastr
In nearly every pho recipe that makes claims on "authenticity" there are some steps in bone treatment (some recipes go even further with salt rubs and long cold
I have a brand new granite countertop, and a lovely metal dough scraper that a friend gave me. Am I likely to damage the counter if I use the scraper regularly
I just de-glazed my new All Clad pan after frying up some chicken breasts. I was not sure how to get the pan clean so I de-glazed it with water. Should I keep
I'm following a recipe for Sopa Azteca de Tortilla that calls for Epazote, which I haven't heard of before, let alone tasted (to my knowledge!). Wikipedia ment
I love red bell peppers. Is there a taste difference if I roast them before chopping and adding them to soup or beans that slow cook for 4-6 hours? Am I just co
I'm diabetic. I've been given a receipt for ice box pie that uses this milk. What can I use to replace it with less sugar than receipts shown? It's made with K
A lot of waffle recipes call for buttermilk and some claim its addition makes superior waffles. Apart from thickening the batter and giving it a slightly acidic
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which i
I have an open coil electric stove and I want to get a roasting pan that is safe to use on it. Namely, I want to be able to sear meats before putting them in t
I've seen this Q&A What can I do to help my avocados ripen? And this one Will avocado stay fresh longer if stored in the refrigerator? and this one Wha
Searching google for Italian recipes of fresh pasta using semolina di grano duro flour (semola di grano duro in Italian), I found a lot of videos and instructio
I'm going to start meal-prep sunday soon (in about a month). Basically I'm going to be making all of my meals on sunday and eating them throughout the week. I'm
Does anyone know if this utensil has a unique name or know where to purchase one like it? My mom received this spoon from "A wok set from our wedding" (early
Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I n
I forgot about the tuna I left in the fridge.
How do I season an antique cast iron cider press that I just bought? It is substantially bigger than any stove, oven, or grill that I own, at about 48" diameter
I live in Singapore and there seems to be no squashes, of the type that I typically see in Spaghetti Squash recipes, sold here. Can I use pumpkin as a substitu
As far as I am aware, all food replacement meal drinks (Soylent, Huel, ...) and protein shake brands come in sweet flavours. Typical flavors c
I recently received a vegetable, looking like a big green beet with a thick skin. As I don't know what it is, I can't look for appropriate recipes on the intern
I was reading about brewers' spent grain the other day and its nutritional profile (high protein and fiber content, no carbs) and how it's obtained. Would somet
What factors affect sous vide cooking time, generally? I imagine cooking time is essentially the amount of time needed for the food's internal temperature to re
I cooked pinto beans in an electric pressure cooker and ended up with a few overcooked mushy beans, few cooked ones, if slightly al dente, and the majority of b
Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the sa
Prompted by a question a friend asked me, I began wondering - why do we use ovens to cook food, instead of say simply relying on a hob, or a barbecue? By the wa
I live in the tropics where the temperature mostly ranges from 28 to 33 degrees Celsius (82 to 91 Fahrenheit) or higher. I want to try my hand at fermented p