My boy's birthday is coming next week, and I was thinking of making some homemade. I read the ingredient of gum on the packet and one of them was menthol flavor
I'm trying to understand the purpose of salting a potato prior to baking it. I've always oiled to skin to make it softer, but I don't see the purpose of saltin
Some honey producers claim that they are honey is unheated. Assume that the producers in question are decently large scale and sell their honey in typical bottl
So I would like to make bao buns fresh on my food truck. What would be the best method of steaming. I proof, roll out and proof again then steam for 10 minutes.
I bought a half gallon of picante sauce, and it was way too thin. I put in tapioca flour to thicken it, but added too much (when I warmed it up to blend in the
I'm playing around with making cereal, and one of the cereals I want to replicate is the "bunches of oats" style, with crispy clusters that include oats. Every
How much beef brisket and how much pork butt should I buy to feed 40 people. 95 % men. They will be making sandwiches and have slaw and desse
Experimenting on an idea. So I can make the best Reuben. Making sauerkraut for the first time. Using a basic recipe, 1 head of cabbage(3lbs.) To 1 1/2 Tbl. Sa
How does one know if slightly crushed tetrapaks are safe to eat from? I have never heard of problems from them but wonder as they get a bit crushed from picking
I just made the recipe below for slow cooker dal and there is quite a bitter flavor. I'm wondering: - what ingredient would cause this bitterness and why? - is
Background Trying to replicate wasabi almonds using Penzeys wasabi powder. Cannot retain the kick from the wasabi no matter what. Tried half a dozen things. Ev
I make homemade tomato, chilli and curry pastes and I am thinking of selling them. I need a natural preservative that can increase the shelf life to at least 2
I need a tool for crushing or mashing fresh tomatoes. I know I can use a grater but that takes too much table space for me to use and it's not comfortable enoug
I recently started making my own Ranch dressing. It tastes great, but last night when I took it out of the fridge I noticed it had a few bubbles at the surface-
I love the sauce you get on that take-out dish, and I want to make it myself. From all the places I've ordered it, it tastes relatively the same, yet several re
Smoothies are traditionally known to be a thick and sweet beverage. My question is, were they initially made with (a) fruits and cream (b) fruits and yogurt (c
I'm trying to organize a science demo, and one of the lessons I'd like to get across is that information and order matters when ingredients are combined! Mixing
I have good quality non-stick mini-muffin pans that are in perfect condition, and I spray them very thoroughly with canola cooking spray. I don't have a proble
So I found some Sherry Cooking Wine ($6 CAD) at my supermarket and I don't want to go and shell out too much money on a real bottle of wine just for a stew, is
If I use frozen and then defrosted bananas for banana cake do I use less water being that the bananas expel a lot of water as they defrost or do I use the same
I just sliced this piece of tuna that had been in my freezer for about a week and had been thawed in the refrigerator for a day - to find this luminous orange c
I am hosting my first Christmas for the mother-in-law so of course am freaking out. I'm planning on cooking a roast something but with a slightly different spi
I just made creme brulee but it felt a lot like I am eating butter. I know it should be made with ~35% fat cream so it makes sense to be "fatty". I just have n
Anyone familiar with Cream Pulled Candy? It's a traditional Appalachian (Kentucky) candy where sugar and water are cooked to the soft ball stage, then milk, bu
After looking them up for a long time, I finally decided to take the plunge and buy a cast iron skillet. After it arrived, I cleaned it in hot soapy water and
I've often seen small swatches of stainless steel chainmail sold for the purpose of cleaning a cast iron pan. How is that this does not scratch/ruin my cast iro
I'm working on a new recipe and want to make a spiced rum reduction without losing the alcohol. Don't just want it thicker or I'd use xanthum gum I want less li
I Have already cooked in the slow cooker overnight the bacon and forgot to soak. It is now really really salty and unfit to eat. How can I solve now and get r
i am preparing some candies and want to add some menthol for Cool effect in mouth but while searching on net i found that menthol is very costly so is there any
I roasted an entire pumpkin (specifically, a triamble variety). It was cut into large pieces and roasted with oil in an oven. I ended up leaving it to cool in t