I made two batches of sauerkraut. The first one turned out great and is already canned. In the 2nd batch I put too much salt, and it is not working as quickl
I just purchased this Berkel GC for $50, which to me is a steal, it was rusty and crusty as can be, running poorly and smoking. The blade moved but it has a ton
Recipe calls for cooking the shrimp and vegetables in a foil-packet on the grill at 400 degrees for 25 - 30 minutes. I do not have a grill in the city; therefor
I'm smoking a brisket for the first time and it's for my wife's birthday party. I have a pellet smoker that I'm using to smoke a full brisket. I put it on rough
I love the taste of speculaas cookies and would like to add the aroma to foods. But one tiny cookie has ~50 kcal (~ 480 kcal/100g). I tried mixing spices as su
I am tyring to cut refined sugar from my diet and I have Celiac disease so no gluten is a must. Both of these things make baking a challenge. I have been using
Cheap porkchop cuts here in the Philippines are only 1/2 inch thick. It's so hard to brown them or give them color while frying, but still keep it tender. Ever
I have several kilos of 100% Grenadian chocolate bars that are old. I enjoyed them when they were fresh but now they are dry and, although they still 'snap', s
Why would a vidalia onion be purple? It smelled felt and looked normal otherwise.
In making savory dishes--specifically ravioli or soups, I find the sweetness of the butternut squash to be a little much. I typically roast the squash with oni
I just fried my first turkey and left the oil outside to cool. While we were inside enjoying the turkey we realized it had been raining for a while. I didn't ha
I've heard that some Chinese Master stocks are 100 years old. If so, how did they store their master stock before the refrigerator was invented?
When I planned to fry a chicken, I forgot to get it out of the freezer earlier. I tried to fry it on low heat, so that it can defreeze slowly.
I'm going to have a party and I was wondering if it is ok to serve both or if just one or the other should be served.
I know there are many oils that can be recommended/used for seasoning a cast iron. Recently I ran across Lodge A-SPRAY Seasoning Spray which is described as 100
In the recipe that I used for raspberry semi-freddo, one beats the eggs and castor sugar in a heat-proof dish over simmering water until it becomes thick. Are t
I just cut open Kabocha that I picked up yesterday at the farmers market and noticed some strange spots. Is this ok to cook?
I am trying to find a way to boil 1-2 quarts of water for 10 minutes and want to be absolutely sure that the pot doesn't leak any chemicals into the water. I ha
Are these the same thing ? British Curd - https://en.wikipedia.org/wiki/Curd Cottage Cheese - https://en.wikipedia.org/wiki/Cottage_cheese Indian Chena - http
It's hard for me to decide what apple I want to buy from all the different choices in a store. I can look at the colour, the size and maybe carefully feel if it
When cooking black rice, I’ve been told I need to soak it for a few hours, then drain and finally cook with 1:3 parts regular rice (i.e., topped up with f
Sport peppers are a key ingredient in the Chicago-style hot dog. From Tomato Growers Supply Company's page about Sport peppers: Sport: This Capsicum annum typ
I've just read a blog post from Amass restaurant. I got very curious about roasting beetroot in coffee grounds as they said in the article. Looking a bit furthe
I have visted the Philippines twice and had many delicious dishes served with the most amazing slightly-sticky rice. Which type/variety of rice, which is readi
How could I make a sugar free version of butterfingers candy? I’m asking because I’m a diabetic. So any advice on this matter would be appreciated b
I was under the impression from what I have read/DOP specification that only rennet was to be used for Parmigiano Reggiano. Milk coagulation, obtained exclusiv
There is some movement (backed with some literature) that using animal fats and oils are nutritionally superior to packaged oil (e.g., vegetable, canola). Wha
The preference of tofu over tempeh is purely subjective. However, in the US many do not enjoy tofu (aside from perhaps breaded/fried) but do enjoy tempeh. In fa
Why does my top of my cast iron oval roaster pan have rust areas when I use it to bake things in the oven. It looks to be very well seasoned but the moisture co
What will be the yield on an 8lb 15% added solution boneless turkey? I am catering for 700 hundred people next week. I would like to make sure I have as little