Egg whites are obviously different from egg yolks in that the former are, well, white when cooked, while the latter are yellow. But, what othe
What are the advantages (if any) for unlined copper jam pans? Apologies for this long question, but I've spent a lot of time searching for an answer to this an
Yesterday I went to check if I had brown sugar for a recipe and found that my bag, which comes with a zip lock, was totally unzipped I am guessing for months.
When I started making Greek yogurt, I lived in western Washington state and never, ever had an issue. Now that I've relocated to SoCal for work, every batch of
I am a very experienced baker. I have over 50 years of experience with at least 4 electric ovens. Three years ago, I moved out west and bought a deluxe model LG
Some people say that you shouldn't keep your tomatoes on the fridge, while others say that this is the best way to make them last longer. I ha
I have some canned sardines that expire in April. It's still January, I opened one and it smelled stronger than I remember, and tasted differently (almost like
I watched a British recipe that instructed for it to be baked at 180 fan. I live in the states and use a conventional oven. What do I set it at. Also, would the
I am frying pickles later tonight, and I would like to pre-cut all my slices to fry. Is there any reason I shouldn't cut them then put them back in the jar for
In the recipe here: enter link description here the chef requires a mixture of sour cream and dutch process cocoa because they neutralize each other, creating a
I don't have a big jar to put my flour in so it's hard to measure by volume (you have to fluff the flour, pour it into a cup and then remove the excess - which
It's freezing in here and it takes forever for butter or eggs to come to room temperature. My questions are: 1) How to bring ingredients to room temperature qu
Here is a picture of my devil food cake . The recipe is in this video (there is no written recipe). Just by looking at the cake, could you tell what mistakes I
Is there a ratio of how much water, fats, dry ingredients and flour to temperature and cooking time for cakes?
There are a variety of weight-to-volume conversions online for flour, with considerable variation even among reputable sources: King Arthur Flour says 4.25oz/c
My cheap rental apartment comes with a (presumably cheap) gas oven. Although this oven has a temperature control, it lacks any sort of indicator to tell me when
I like Poke, but prefer to avoid tuna (due to sustainability concerns). I tried with salmon and it was a mixed result. The taste was good, but too many bones a
Made spring rolls but still got loads of wrappers left, they came frozen so can I refreeze them?
Flour you get in India needs additional gluten. My question is whether I need to add 1 teaspoon or 1 tablespoon of gluten to 1 cup of flour in a bread machine.
I've been using frylight for years, but I'm trying to swap to a healthier version with no chemicals. I've been doing some research on the internet and some pe
I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and eve
Typically when I cook steak, I salt/pepper it and then leave it out for a while to warm up. Next, I preheat my non-stick pan, put in olive oil, and add the ste
Many chefs add spices to the oil because the "oil brings out the flavors". But I want to experiment with different spices and quantities (which is hard because
In this thread: Is it okay to measure flour by weight by converting from volume? The choice of measuring by volume and weight is discussed. I've always prefer
Does waiting for bread to rise before baking change the amount of standard macro- or micronutrients present? I imagine that baking would evaporate any alcohols
I wanted to sharpen my knives, so I took a cheap whetstone, watched a YouTube video for guidance, and got to work. The results are unsatisfying. Is the next ste
serving Boneless Beef Rib Roast, scallops {U/12 size} , Shrimp [16-21 size} with Alfredo pasta. All have good appetites; beef roast will be most popular then s
I suddenly felt like making sushi. I thought about going to the fish market and buying so tuna and salmon. Then I figured out that I have to
I'm hoping you can help me with an issue I have. I had a co-worker whose spouse made a very large pot of Beef Bourguingnon. It was delicious. I found out she ha
So, today I did my first attempt at home made gummies using 35g of gelatine with 1 cup water and 1/2 cup sugar. When it cooled though, all I