I have a large carton of Producers “All-Natural” Egg Nog. The actual taste itself is only slightly too sweet but the main issue is that it leaves a
I have started making homemade yogurt, and I usually keep two types at the same time. One is a lactobacillicus bulgaricus strain, the other is a bifidus strain.
I'd really like to try a vegan pulled pork recipe, but all of those I've come across require jackfruit. This ingredient comes from the other side of the planet,
The title says it basically all. Below you see a glass of peanut butter of which the content is partly so liquid you could easily drink it. The label on the gla
For most recipes the instructions for cooking a steak on a stove say "pat the steak dry" then cook on the stove. The drying instructions I have also seen for c
I know the chief difference between light and heavy cream is the amount of fat in it. What I'm wondering about is the flavor. The fat will give it texture, but
My wife recently bought me a thermapen and I have used it a number of times to achieve perfectly roasted chicken and turkey, but I have trouble whenever I pan s
What's up with tomato paste. I think it provides a unique taste you couldn't get with fresh tomato.. but why?? In specific, what's the difference between cookin
I have purchased this double boiler. It is written that we have to fill water after opening the whistle. How much water am I supposed to fill? How do I know
I recently made this recipe, but I am wondering if there are any names for this type of slicing (for potatoes, and otherwise). I suppose it somewhat resembles
I overestimated the amount of fresh ravioli (cheese and wild mushroom, if it matters) I'd need when buying from the local pasta shop, and ended up only cooking
I have come across some Turkish Delight recipes calling for cornstarch, others for gelatin, some use both and one that uses store-bought jelly powder (aka gelat
Cocktail recipes in a reprint recipe book frequently call for liquors by the measure of a “glass.” Just how large was this?
In all the videos I see about starting to make Kombucha, they all seem to say (roughly) "You want to use 'original' Kombucha, and not flavored. If you use the f
My fruitcake recipe calls for soaking dried fruit in molasses and wine overnight. I mixed that up and it's macerating in the fridge, but a surprise schedule cha
Very often when looking for recipes for something I want to try, I will only find "easy, ready in 20 minutes, one pot, etc." recipes. The prob
For some time people have been making much of the Instant Pot as a time-saving tool. I recently bought one and it produces good results, but I'm not sold on it
I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the
I've read in lots of places that pea purée or parnsnip help accentuate the scallops sweetness, while adding lime juice balances the swe
I make smoothies for breakfast, and I prepare the contents each weekend for the following week (so I can prepare them as quickly as possible before I catch my t
I've bought this for Christmas. It's a boneless turkey and duck rolled together with stuffing. What's going to be the best way to cook this? Seeing as it's bon
I have a recipe that I am trying to make but it calls for regular yellow cornmeal. I have self rising yellow corn meal mix, so the question is how do I make the
I've been using it to break down clumpy powders, it's the best thing I have for the job by far, and I need to buy more for people helping me.
I'm making some seitan sausage and there's a new recipe I want to try but it calls for mesquite smoke powder (1 1/2 t for flavor). I only have mesquite liquid s
I did a 36 hour sous vide ribs at 145 degrees F followed by a 5 min sear under the broiler. The meat was soft, tender, full of juice and the fat did not rende
I bought a Sharp convection microwave oven months ago but to date, I have only used its microwave functions. The reason is because I am worried about the heat g
I want to make southern style hash browns (cubed 1/3-1/2 inch potatoes) and I WANT them to be more on the greasy side. This accomplishes that they have crunchy
So a deal site popped up for this KitchenAid multicooker. I've been meaning to get a slow cooker for a while, and after checking the details of this guy, along
I have a medium size chest freezer. I've been having an ongoing debate with a friend of mine. I believe that you shouldn't stuff your freezer to the top and he
(Ya know, these guys.) So I rinsed 1 kg of them and soaked them overnight. Haven't made them in a while, and I've had some trouble in the past with not adding