What is an appropriate semi-permanent surface to use over an open fire barbecue? I am planning on making a grill rack for my fire pit. My intention is have this
I noticed recently that some commercial oat milks do not have added sweetener but rather say that their sugar content comes from oat starch which was converted
I made a simple vegan cheesecake: coconut fat from coconut milk blended with pre-soaked raw cashews. Turned out real nice but the only thing is a strong coconut
What type of flour should I use for crepes? What are the differences? I want to cook both sweet and savory, but not American style pancakes, just French thin on
Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the sam
I recently watched a cooking show on how to prepare venison tartare. There was an explanation given by the host stating that the venison was acquired at a loca
I have read many questions and answers on puff pastry but I still need to know what happened to mine: My pastry did puff up nicely but deflated as soon as I rem
Yesterday I was cooking a Focaccia were I required just a gramme of yeast and a gramme of salt. When I try to use my (electric) scales, it never registers 1
On a recent trip to France, I had a burger that was still pink in the middle. I know this is incredibly common in France (and it was delicious!) - but, as I und
I like the acidic taste of old/stale coffee. I left my coffee at my desk over the weekend, and on Monday morning I took a sip. It tasted good. I did not heat i
I have a cinnamon bread recipe. I am confused about some of the measurement's. It calls for 1 cup of shortening, unsalted butter and melted butter. It does not
In yesterday's Game of Thrones episode ("Stormborn"), Arya Stark compliments the young character Hot Pie's most recent pie. He replies The secret is brownin
I have bought whole flaxseeds from a stationary store. The usage directions written on container says that the whole flaxseeds need to be grounded, stored in ai
What is biltong, how is it made, and is there a significant risk of contracting food poisoning from it
What does it mean when the jar pops before pressure canning?
I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (textu
What are some good substitutes for horseradish? I've heard mustard is one, but I still struggle a bit to see how it would do a very good job... Anybody ever t
If the pickling process takes approximately 2-3 days, should the pickling process take place at room temperature? Or can it be done in a refrigerator?
I bought some prawns yesterday at a supermarket. Although displayed on the fish counter with fresh fish, they were clearly frozen or partially frozen. I put the
I bought my daughter a "commercial" small deep fryer with a basket and she has been trying to perfect her making of these; however, no matter what type of recip
I see this instruction when making rye bread: let it proof until soft. How can I tell when it's soft? I keep baking Jewish rye and letting it proof longer and l
Dried pink peppercorns are softer than their black and white cousins and have skins that come off easily. Consequently they clog up the grinding mechanism in my
We recently got a sourdough starter, and have loved trying out many different recipes with it. In a few weeks we will by flying home (after spending the summer
Mashed potato hash 1 cup mashed potatoes 1 cup ground meat (it doesn't matter what kind) 2-3 slices cheese (it doesn't matter what ki
I have been working with rice flour to make homemade stuffed dumplings and have been able to improve my current recipe greatly except for one thing. I am stump
As someone who cooks for themselves alone a lot, how can I improve my efficiency/speed of prep, cooking, clean up etc.
I have been experimenting with home-made mayonnaise recently. My favourite mayonnaise brands like Hellmann's and Hienz have three distinct taste 'points' that I
I know "acidic food" is described as "sour" but what do we call food that is "alkaline"?
There are some holes in my plastic package of potatoes. Gnats got into them (maybe 20 or so) and were buzzing in and out of them until I shoed them away. Can I
What all spices/herbs can be included to flavor vinegar. Also want to know which spices/herbs can be paired together in this case.