I've had a few Hershey chocolate bars in the past that had a white surface coating. After a bit of searching, I found this is called bloom. I'm not sure if this
i am making mouth fresher(Paan Mukhwas in Hindi) in my home and for that one of ingredient is written as Aromatic Fragrance and i am confused what are the exact
I have gleaned that fresh pasta (egg and flour) can be "left on the counter to dry". My question is, how soon will the dried fresh pasta go bad. Secondly, where
http://www.cookingchanneltv.com/recipes/sweet-potato-souffle0-2200751 I typically make this for Thanksgiving when we host, but I'm not hosting thus year. Coul
I was told to cook beef and bison the exact same. I normally fry the steaks in a frying pan about 5 minutes on each side and let rest to cook the rest of the wa
I make hot fudge syrup ; heat chocolate , sugar , butter, etc, to 240 F ,then put in half and half . I end up with a spoon-able viscosity at room temperature b
I realize that savory and sweet are not opposites, but being asked to bring dessert as long as it is NOT savory leads me to think there should
When cooking fish en papillote my pouches sometimes leak liquid in the oven. The internet tells me that I could use staples or paper clips for a better seal, bu
Why are imported Italian canned tomatoes more tender than the same American product?
How would you fine people make egg nog diabetic friendly? I’m inquiring as I’m diabetic myself & I have always liked the non-alcoholic version o
I have a Christmas pudding mix recipe intended for a 1.5 l pudding basin, but I need to slow cook it in a 1.2 l, so I'll have a little left over to make one or
I've been braising food for a number of years as a home cook. PROBLEM: Whenever meat is braised (pot roast, short ribs, oxtail etc.), the flavor/juice/water f
I make a lot of bulk brown rice so occasionally I'll come across the grain that is still hulled, and chomping down on those is never fun. Is there a quick way t
I know its probably a silly question but i left the fridge door cracked slightly open last night for around 3 and a half to 4 hours and was wondering if the fre
I found an interesting recipe and I would like to triple it in order to make 12 standard sized muffins. These are the ingredients and based on this recipe, it
I have found warm water to be a great way to quickly defrost meat and fish as opposed to just letting it sit outside the freezer, which is what my mom does. Bu
I tried to bake a sweet potato today, but instead of getting soft, the skin kept getting tougher and tougher. Eventually i took it out and when I cut into it, t
This question is similar to Honing Steel Forward or Backward, however the answers to that question don't really get to what I want to know. When honing a knife
I'd like to make something like pretzel buns/bites in a muffin tin. Could I just take a normal pretzel recipe, skip the rolling step, put the dough balls in the
I wanted to try this veggie burger recipe from ChefSteps. However, it uses sodium caseinate as one of the binding ingredients. Casein is derived from milk, thus
I have a recipe that calls for 5 leaves of tarragon, how much dried tarragon should I use?
I've tried twice to follow the instructions for braised turkey legs in "The Food Lab" by J. Kenji Lopez-Alt. It is very similar to this recipe: http://www.serio
I would like to safely make eggnog with raw egg. The options I have read about are buying pasteurized eggs (can't find any locally) and sous vide (I don't have
I am making a cranberry chutney with honeycrisp apple and navel orange and I added too much dry orange and lemon. How do I cut the bitterness? It is plenty swee
I make up several burger patties in advance with peppers, onions, and spices. I use wax paper to separate them. If I put them in the freezer they separate fin
If I am making a corned beef and after 10 days I want to taste it and make sure I got the seasoning right. If not I'll fix it and let it soak for another few da
Can Soda Lime glass handle storage of hot liquid? Like tea, soup, hot chocolate, etc.
I'm a huge fan of sub sandwiches of all varieties, especially the type usually advertised as "italian". One thing I've come to love is oil and
One problem I've had that I know others have too is when pouring from those Pyrex glass measuring cups. I just saw it happen in the Binging with Babish video:
I'm planning on preparing a beef wellington for the holidays and am following a recipe whose duxelle recipe is defined: In a food processor, pulse the mushr