I make water kefir but would like to try milk kefir, can I convert my water granules to milk kefir granules?
Can you reheat cooked calamari without thawing first? If I take it from the freezer and boil it, how long will it take to reheat the calamari?
I'm planning on making a custom box of chocolates using a home-made silicone food/ice-cube tray. I think I'll need to get the chocolate pretty hot and runny so
I keep getting quite a mixed bag when it comes to butterscotch sauce; sometimes it's runny, sometimes it's thick (as I want it). Other times it gets lumps in i
I would like to ask if it's possible to proof dough using only 1/2 of the flour, then adding the rest of the flour with the rest of the ingredients. The basis
Got to work this morning and made the first round of drinks and everything was fine with them. We then made the second round about an hour later with the same m
Vitamin B-12 deficiency (used to be called "pernicious anemia") is a risk of being a vegan. Are there any plant-based sources of Vitamin B-12? If not, why? Can
Let's say you buy packaged fish from the supermarket, which was kept cool, but not frozen, by their commercial refrigerators. The wisest thing to do would be
I tried cooking it an extra few minutes, but the flan was runny and looked a bit like scrambled eggs. I have tried this before, and it worked. this time, I ad
My mother brought some spices back from her holiday in Morocco but I can't seem to find a translation of them they are Cuorre Pikante Pimante Negra Pimante Roj
I have been reading a lot about the latest vegan meat substitute choices, but I'm having trouble deciding between green jackfruit and hearts of palm. I am wonde
weI have seen a lot of debate regarding the use of green/young jackfruit as a meat substitute in vegan cooking, but the opinions i find on the subject are all s
I am going on a long hiking trip soon and would like to take one container of spice mixes for outdoor cooking. I have the following spices at
I cut up some sausages with a fork and a fairly sharp knife then wondered if the knife cut the fork and tiny bits of metal got in the food. The fork looks a lit
I just found out how my girlfriend makes pasta: She uses a (non-stick) frying pan to boil the water. I told her she should use a cooking pan. When she asked why
I always thought sauteeing or pan frying with 1-2 tablespoons of oil was for thin cuts of meat. As such it isnt suited for lamb chops. I've been watching some
I made challah earlier today and the texture is a bit off- it's slightly too dense and not as fluffy as it should be. The recipe I used calls for only yeast, no
I put way too many hot chilli peppers in my Italian Beef! What can I do to tame it down?
What is the advantage of using a mechanical vegetable mill (the utensil which in Italian is called "passaverdura" or "passaverdure") as opposed to using an elec
I recently purchased cod from the market and it sat in my fridge for a couple days and i'm not sure if it was spoiled before i froze it. I left it in the free
I would like to know whether these two types of mouli graters found in the internet do the same thing, work the same way, or are actually used for different typ
I have two brands of spaghetti, and I'm wondering if anyone can shed insight into which one of them has better quality. I have been cooking a certain brand X o
so I have been experimenting in ginger ale brewing lately and I have been following a method which involves fermenting the ale as always (ginger, water, sugar)
I am new to cast iron skillet. I have cooked with it several times and found the Lodge 12" cast iron skillet has a convex surface which is not observable unless
I'm making stewed tomatoes & forgot to put the lemon juice in before sealing the jars. Will they still be ok or should i start over?
We find it impossible to crack the almond shells on our almonds from two trees we have. What are we doing wrong?
I recently purchased a strip steak from my local grocery. Got home and noticed that the other side (the side that was face down at the deli) had a section that
I have tried a couple different recipes, and the best tasting (in my opinion) are from Betty Crocker and Fannie Farmer. I was just wondering what are the qualit
I usually boil spinach in quite a bit of water. The spinach becomes tiny upon boiling leaving quite a bit of water with nutrients in it. What is the least amo
When I cook a curry I add water to help it cook and stop burning if it goes to low etc. However I prefer my currys to be dry i.e where most water has evaporate