I made some mayo last weekend and placed it in a large mason jar inside the fridge. After 3-4 hours, I took the jar out to use the mayo, only to find out that i
I'm concerned about the climate change and I've noticed that the meat industry has a huge role in it. I'm wandering which protein sources hav
I made a batch of lemon squares last night with my tried and true recipe that I have made multiple times. When it was done, I let it sit on the counter until co
I tried an excellent prosciutto parmesan Italian loaf from a local bakery in Boston and I'd like to try making it myself. I have a great bread recipe (flour, wa
Most homemade yogurt recipes/protocols call for yogurt products that have "Live Active Cultures" printed on its box. I would like to ask if regular, snack yog
I have a problem with homemade sausage patties that I make. They come out too dry on the inside. Could it be the difference in kosher salt and iodized salt? The
I have a fair amount of 75% cocoa chocolate. I would like to melt this chocolate and mix it up with some spices, fruit, nuts, coffee of mine. I would then sprea
I have a bolognese sauce recipe that says to cook a mixture of pork and beef stew meat, and then mince the meat. With garden tomatoes in season, I would like to
The healthy food movements uses sprouted/germinated wheat in many ways. They even make sprouted wheat grains bread. But is the sprouted wheat used in any tradit
Slow cooker recipes often need to cook for 6 or more hours. As I mainly eat my main meals at lunchtime, that means getting up particularly early to prepare the
I soaked my chickpeas for 24 hours and just cooked them in my pressure cooker. I added salt and pepper before cooking. I just tasted one and it was perfect. T
Shredded celery is a tasty replacement for high-carb staples such as potatoes, pasta, and rice, and it has fewer calories than other foods that that is also tru
I got some tea from Thailand as a gift, and it has some vanilla flavor to it: Obviously, it smells a lot like vanilla. This is how the tea looks like: Is
Has anyone been successful in replacing eggs with applesauce in a box brownies recipe? I'm trying to stick with a boxed brownie mix but has an egg and we have s
When I opened my canner after the allotted time, I became aware that water had evaporated and the lids were not immersed in the water -as when I started. Most l
i have a recipe that lists fideo pasta 0 thickness for the pasta. where can I find this pasta?
I am looking to make a kosher bechamel made from almond milk. What kind of fat should I use in the roux? Margarine? Regular veggie oil?
What can I use to replace [beige] sesame seeds? What could be a close visual match? I want to make an "everything bagel" inspired scone, but want to avoid sesa
My homemade Taiyaki always turn out wrong in texture: They are soft and chewy both on the inside as well as the crust. While inner texture is right — fluf
This has some relation to my previous question. Though I have managed to successfully blend xanthan gum with my home-made tomato mixture, I am unable to achieve
I made vinaigrette which is composed of red wine vinegar, olive oil, salt, and sugar. Does this need to be refrigerated, or is it safe to leav
I'm trying to think of a different way to make pancakes and didn't want to throw away a banana I have, that's almost completely brown, but still has a little ye
I notice that many eggs nowadays have print on them that states the expiration date of the egg. I have only see the print in pink. Are these print safe for co
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge. You can only prevent the sludge from formin
I grew tomatoes this year and then made sauce out of them about 3 weeks ago (tomatoes, onion, garlic, basil, olive oil, salt). When I opened the jar I heard th
I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of
I have been attempting to use coconut milk in both a curry and a rice recipe. I am aiming for a rich and smooth texture, but it keeps coming out bland and water
We currently make medical marijuana gummies and are experiencing an aftertaste on some batches. People describe it as chemical/metallic/dry. We have been using
I forgot to add cream of tartar to my egg whites as inwas making a chiffon cake. what happens if you missed out adding cream of tartar to the egg whites for you
What makes some formulas of food coloring, like AmeriColor, heat-safe and other formulas, like Wilton's icing color, not? For that matter, ground beets, beet ju