I want to make compound butter using my powerful blender. I am having trouble doing this with solid or soft butter because the blender cannot create a vortex an
I am looking to smoke some meat for my chili, but the problem is, I have no smoker. I understand there are products like liquid smoke, however, this didn't cre
I recently purchased a whipped cream dispenser (specifically, this one), but it's been giving me some trouble and I don't know if it's just this one or they're
This has frustrated me immensely. I want to find recipes for things like savory granola that contain neither added sugar nor any kind of sweetener like rice syr
I'd like to make this slow-cooked chicken stir fry recipe. It is suggested that it be served with rice. But I know rice itself can be made in a slow-cooker.
I was planning to try out a recipe for roasted baby potatoes, but I have noticed that most of the recipes involve slicing the baby potatoes in half and roasting
I am a proponent of browning meat at high temperature to get the maillard reaction prior to whatever remaining cooking steps there may be. I usually use a large
I can't find chickpeas. What would you recommend instead when making falafel?
I've got some toasted 100% whole wheat homemade bread that I would like to turn into breadcrumbs. How can I do that? It doesn't crumble easily.
I've been making challah regularly for years and would like to find a way to make the ropes longer before braiding so the end result can be a longer loaf, but t
I have a pizza stone and I have a problem with burned dough sticking to it. So I tried to use aluminum foil on the stone for easy cleanup. I wrapped the stone a
I have a question regarding a marinade that I made. How long will it keep in the refrigerator? I have the marinade in a air tight plastic container. Here are t
Background: I am going to make a bochetomel, which is a type of mead that utilizes partly caramelized honey to impart a smokey/slightly burnt taste to the finis
I bake simple white loaves quite often. Usually my recipe is a very basic one, like this Classic white loaf from BBC Good Food. I have also experimented with i
I'm doing food tech coursework, and I'm really confused on how temperature of water affects the texture of the bread. If someone can answer scientifically that
For a tonic syrup recipe extracting from cut bark : Cold brewing or boiling: Is it just clarity or are there flavor differences too? Does metal affect the fl
I’m looking to make gnocchi. Lydia Bastianich says in her cookbook that we should boil the potatoes. Bryan Talbot says that we should bake them with a lit
Is horseradish and Wasabi the same thing or are they different, what are the differences in taste and texture, if there are indeed any?
When I cook curry I often try to make it dry. When I try to simmer the water off I notice the water takes time to go and sometimes when i think its done i stil
I need to make a thick one layer cake (3-4") but I don't have a pan that deep. Can I use parchment to add height?
Syrup recipe calls for citric acid, 3Tbsp. I want to use rosehips to achieve the same degree of tartness. 3Tbsp equals 2 1/4 cups of lemon juice. I can boil/s
I started making pita flat breads at home using only whole wheat, water and salt. I usually make it really fast by putting all the ingredients together and star
Good evening all. I am going to try something tomorrow night, I wanted to see if anyone had done anything similar to give me some hints. Background: I enjoy m
I tried a youtube recipe for making lava cake in a pressure cooker. It really turned out very good except there was no lava, just cake. I think it was because I
I have an enamelled pot with a chip on the outside on the bottom. This isn't a problem, is it? It is about an inch long and maybe an eighth of an inch wide.
In UK we have a small cake called a jaffa cake which has a sponge base with an orange flavoured gelatin disc covered two thirds of base (think flying saucer/UFO
I've seen several recipes for various doughs that have several (usually 2) stages of proofing. Start by just letting the dough to rise in a bowl. Separating th
I prefer my eggs hard boiled. But sometimes I end up with boiled eggs that have runny yolks, either due to my own carelessness or the overeager nature of the ho
User manuals of some freezers indicate that for the first few hours after switching on the new freezer, one should not put any food into it. For instance, I am
I made scones with this recipe today: http://www.bbc.co.uk/food/recipes/scones_1285 And I followed it very thoroughly (weighing all the ingredients in grams, e