A friend of mine mentioned he wished he could find snakehead fish (Channa marulius) to make me a fish curry his mother used to make him in India. I haven't been
I've recently been looking at Keto recipes and Fathead dough came up. The recipe specifies that I should be careful to not cook the egg before you put the dough
Why exactly is it recommended to store cooking oil away from sunlight? How does sunlight accelerate spoilage?
I have a friend who is allergic to yeast so I'm looking for a way to make a pizza dough with baking powder instead of it. Should I add a bit of lemon juice to c
I made kimchi more than a year and a half ago. Because I live in Europe, I know and I often eat sauerkraut (fermented sour cabbage). When I made the kimchi, I c
Is there any way to tell if fish is infected/subjected to ciguatera. I understand that if you ingest fish that is infected with ciguatera you run the risk of b
I was cooking a pot of red lentils and yellow split peas, and noticed these white flecks all throughout. What are they? Are they safe to consu
My daughter is making pumpkin pie bars and the cookie crust instructions say the ingredients (listed below) need to be pulsed in the food processor until the mi
I have successfully made sourdough whilst living in Texas - USA then back in Australia and now i am currently living in Nashville - USA. Since moving to Nashv
What is the difference in the making of yoghurt to produce carbonated vs non-carbonated yoghurt? I'm not a proper cook, and am just researching this 'cos i'm c
I have the recipe for a liqueur which requires using walnuts harvested around the 21st of June. (Yes, the walnuts have to be far from ripe. The recipe ca
Some muffin recipes incorporate sliced apples inside muffins. My question is, will these apple slices become either rancid or old-tasting inside the muffin whil
Has anyone tried baking the buccellato de Lucca? I'm looking forward to find the original recipe from Lucca. You can find several recipes over the internet, in
I found some old frozen ground lamb in the back of the freezer. It is vacuum sealed, and was placed in the freezer after a couple days of bei
I made a homemade pasta salad dressing. These are the ingredients: - Mayo - Sour Cream - Fresh Lemon Juice - Dried herbs/spices I'm just wo
The attached picture is of a cookie recipe from my grandmother who passed a year ago. I would like to make the cookies, especially since they share my daughter'
I don't have any butter and don't have the money to buy some right now, but I really badly want to make a batch of cookies for some family friends who recently
I misread a fermentation recipe and ended up putting a pile of chopped chilli peppers in a jar of vinegar with huge helpings of rock salt. It’s been left
Prompted by a discussion at English.se I may be going to make Mrs Beeton's soda biscuits recipe: SODA BISCUITS. INGREDIENTS.—1 lb. of flour, 1/2 lb. of p
Old recipes are well-known for being imprecise, especially about temperature, but when they call for a "hot" or "cool" oven we can get a decent idea of what the
Taste and appearance aside, is there anything wrong with leaving bones in a soup indefinitely, ie all throughout cooking, cool, refrigeration, freezing, reheati
Certain foods are normally refrigerated, but after cooking can be kept at room temperature for a few days at least. An obvious example is cheese -- e.g. chees
I bake yeasted english muffins following this recipe https://www.bonappetit.com/recipe/bas-best-english-muffins, however skipping refrigerating the dough. When
Is there any concerns (food safety, quality, otherwise etc) with storing dry goods [spices, protein powder], or bottles [wine bottles, pop cans] on top of a ref
Are small baskets for french fries actually used to cook them or just to serve?
I have peppermint/mint growing in my garden backyard. I want to make mint candies for children and in one of the YouTube videos they have ment
I poured some rice from a bag into a glass and noticed there was a worm(which looked like the rice) moving around in the rice. How did it get
It doesn’t happen always but at times one side of my cake rises higher than the other side creating a lop sided cake, it is not a dome, but more a problem
Can someone suggest a typical hydration for strictly 100% whole wheat bread, (no refined flour added). Since whole wheat absorbs more water, I assume that for
I have a recipe for an Italian sausage, sweet potato and kale soup and I don't have the sausage. Can I use chicken and turkey meat or are there seasonings I ca