I'm regularly baking pies again and I might want to get into pastry a bit more and looking for tools to help me out. I have seen about a dozen videos about cre
I usually use 1.5 cups of water for every cup of 'white basmati' rice. Today I used 4 cups of water for 1 cup of 'brown basmati' rice and it came out a bit wat
I overcooked both brown rice and potatoes today, both boiling. The skin on the potatoes was intact even though I overcooked it but too soft. Does that mean the
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I tried making funnel cakes this weekend. The recipes I looked at were all very similar, basically pancake batter that is deep fried. I used this recipe: http:
I have a pretty good basic recipe for Belgian Liege waffles. Its as follows: 1 egg, 40g butter, 5g salt, 20g sugar, 250g flour, 6g dry yeast, 90ml milk, once th
In Belgium fries are super popular. They taste really amazing and are very different than the common American french fry. My question is, what
I was living in southern California where the water is one of the hardest in the country, but once passed through a Brita filter it was perfect for tea. Now I
Tried to put 5 smashed garlic cloves in boiling water in a hope to get the spanich flavoured but failed. Spanich was being steamed in that ves
I was hoping someone would be able to help please? My brother has started making chocolate bars, we are using cargill 30% cocoa chocolate- we fill the prefamac
I don't grill or oven often and there always seems to be dirt and crumbs left over from long ago. it's a mammoth task to clean so i dont clean it. i just thin
I just tried my first batch of vinegar pickles and chose what is supposedly a high-quality, accurately diluted apple cider vinegar with an acidity of 5%. I foll
I have a Lem Big Bite meat grinder which I always thoroughly clean and spray with food-safe silicone lubricant after each use. My question is, do I "wash or r
I am trying to find an English word for a special drink. This is the recipe: 5 liters of water 1 cup of sugar 500 grams of berries Mix sugar and water, brin
Many times I'll find a great-looking recipe that calls for a standing mixer. I haven't made buying one a priority yet. Usually I will make it anyway, using my h
I see olive oil in marinade recipes. My question is -- are oils really able to penetrate (A) vegetables such as mushrooms, brocolli, and eggplant or (B) meats?
When the person says: "you relax on the way forward", when sharpening a knife, what does he mean? Here's a video where I heard that term https://youtu.be/0TPDg
Besides the first time making them, they always come off with a soft,straight surface rather than a crunchy, craggy surface full of blisters. Here is the recipe
I heard from a friend that if nothing covers the bowl or plate of food, there is a direct radiation affect on the food you eat. Is that true?
I am cooking a salsa that requires cumin in a large industrial kettle. It takes at least 2 hours to cook it down. When cooled off, it has a smoky flavor. So
I see a lot of cooks and chefs heat up the pan first, then add oil/butter, then add the ingredients into the pan. Is there a particular reason why they don't pu
I recently ordered a jar of Just Mayo from an online store and was sent a bottle that has a sell by date for about a month ago. The obvious complaint aside, it
I was told that I'm supposed to keep washing the brown rice with water, empty the pot out, and repeat until the water doesn't become foggy anymore to get rid of
I'd like to make a colourful dish from mixed dried beans. After soaking the beans overnight they still have rich and varied colours and patterns, but I'm told t
I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about
I recently tried boiled potatoes that had something added that looked like some sort of beans-like vegetables and tasted like green marinated olives. What is th
I have a recipe of Old Fashioned Donuts that I love... I would like to add some Cocoa Powder to the recipe, but I don't know how to do that and keep the percent
I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in roll
I'm wondering if you have any advice on crispy/crunchy components that keep fairly well (for a decent amount of time), either in the fridge/fr
Dry-heat recipes have a variety of options for low-slow vs. high-fast cooking. Techniques like searing, caramelization, smoking, etc. all contribute special cha