Title sums it up, every now and then I'll notice that shallots sometimes take on a pronounced blue (or purple) tinge after cooking. I've noticed it when they're
I thoughtlessly threw out the liquid of my kombuca/scoby while I was cleaning the container. I don't believe the scoby is dead. It's not black or moldy. The
One reason I prefer an electronic pressure cooker to a regular stove for safety is that it won't start without setting the count-down timer to turn it back off
I like to soak white buckwheat and do some raw recipes from it. It is said that the optimal time for soaking is 1.5 days. I'm not changing the water because of
I've read the argument in several articles and recipes (I don't have the references in front of me right now) that peeling potatoes before boiling them increase
I was defrosting a 4 lb pork roast. I took it out about 10am. I went out that night and came home around 10pm. The roast felt cool to the touc
I have never made injeolmi before but am keen to try - I have a few questions though before I try: steaming vs microwaving the rice dough? I imagine it gets ub
I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
I had a meal today with beanlike things I was unable to identify. They tasted something like a hard green bean, and it was about 1cm long.
Is precooked chicken bought from the store better refrigerated or put in the freezer? which makes it fresher and tastier or does that only apply to raw meat?
One member of our household has some specific food allergies. Her food is often prepared differently, but not usually in a way where it is visually different fr
I just made caramel sauce using 1 1/2 cup brown sugar, 3/4 cup butter, and 1/2 cup milk. I was supposed to use 1/4 cup milk but i poured in extra by accident so
Whipped cream is often sold in pressurized cans. At what pressure is the cream stored in such a can when it is new? Thank you!
My question applies to both deep frying and sauteing. With boiling, grilling or roasting, fat will come out of the meat. So much of the fat or oils in meat or
I'm looking for a cooking method which retains fat and oil. When I grill, boil, simmer etc I notice most of the oil leaves the meat. Which method is best to
It says Made in Japan. It's heavy and matte black. Can't post the pic due to size limitations.
I was not able to get hold of hemp thread and so I bought flax (100%) thread instead. It smells a bit funny, but is it safe to use for cooking? I plan to use it
When making bread dough, can sugar and salt solutions be used or should the sugar and salt be added dry?
I am tinkering with my stock recipes. For pork stock I have been using 8 cups of water over a roasted trotter, a roasted backbone section with about 4 inches
I have made chicken pot pie filling. I was hoping to lay the pie pastry in the pie pan, fill it with the filling, lay the second pie pastry on top, and then ref
I have some chopped garlic in a jar (from Spice World if it matters). I have used it. Not sure when, but it is open. The best by date is June 2018. My question
I want to cook some beef in the slow cooker and I want it to be completely submerged in the sauce. To do this I will need considerably more sauce than I require
I started cooking recently on induction cooktop ,minimum temperature on it is 120 C but i want to cook my dish at 50 C for 15 minutes but the temperature is inc
I'm mostly cooking for myself and I'm inexperienced with cooking, so when I go onto any recipe website, I can't tell the difference between the ingredients &
I'm about to do a Spaghetti sauce batch this afternoon, and I can't seem to remember a life hack that I read that made it so you didn't have to go through you s
I brought out my old cast iron pan and scrubbed it with salt and seasoned it yesterday. I have used it in the past for a few things but not much. I want to st
I'm very proud of how my cream puffs turned out. I followed this recipe although I did NOT use any xanthan gum at all. I also substituted Earth Balance for butt
I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that p
To make beef stew, I start by simmering a chopped onion, add cut up top round beef, add water, and bring to a boil. In about 15 minutes, milli
Is sour cream in super markets made in the traditional whey? (Ha ha, just kidding.) The traditional method of making sour cream is easy to describe: milk is sp