Except pho, it seems most Vietnamese soups and similar dishes feature meat that is already cut up into bite-sized pieces. It would seem that this is a very nic
I made some NoLa bbq shrimp last night, using the same recipe I’ve used countless times; the only difference is that, on Alton Brown’s advice, I bri
I am inspired by this video. In the video, the person blends some pasta and adds water, and the result looks like dough. Can it be used as bread or pizza doug
There are a lot of frozen French fry recipes on Google and YouTube, but none stay crispy after defrost. I have tried many. After 2-4 month they become soft and
My filling is low sugar and I use oil, not butter or shortening. Edit: Filling ingredients 500 grams cashew nuts 333 grams milk powder 175 g
NB: There are products branded as single malt vodka (so the quick answer is Yes), but my question is more about whether such statements have any real meaning?
For people cooking now and then it is common knowledge that you have to add an extra of salt if you're including potatoes in your meal. But what is the (biolog
Is there a baker’s ratio for crackers? I can find one for just about every dough recipe under the sun, except one for crackers! I suppose I could just res
Beef soup bones were on sale today, so I thought I’d make a broth )(stock?). I roasted the bones for a couple of hours, then added them to the pot along w
I remember making these as a kid, they were quick and easy to make. I'd like to make some now, but there's an uncooked egg in the recipe and I'm pregnant. I do
Suppose I do not have a starter and I am not interested in creating one. Would the following recipe work to create an edible sourdough bread? If not, why not?
I have been making baby cereal powder by grinding rolled oats, flax seed, and hemp seed into a powder. I prepare this cereal by adding water and heat. Many com
How do I make chocolate chip cookies taste more buttery? I do use real butter (I have tried both salted and unsalted). Should I try a particular brand? European
I've been trying to make homemade baked potato chips, I have figured out everything, except how to get the seasoning to stick to the chips. The recipe I'm usin
The collard greens that I have received are red. Is this normal/healthy? Image attached. Google searching this gives me zero results that are anywhere near r
I am not a hunter. My friend has given me several pounds of snow goose breast meat, hunted and cleaned today. He wants me to slow cook them tonight so we can ea
What is the difference between the salt of guérande sel de guérande and normal salt ? I have a truffle flavored sel de guérande, which hav
We will be hosting a buffet brunch in our home for about 60 people, serving bagels, lox, tuna salad, egg salad, kugel, and farmer's salad. How do I determine
How can I make the dough for Chinese ramen noodles stretchy? It keeps breaking when I pull just a little bit. I used wheat flour, water, and baking soda. What
I aquired a can of bear meat from Finland. I'm not sure what to expect of the contents of the can. Will the meat be pre-cooked? I can find some ideas online fo
We now live in the mountains at 8,500’ (2600 m) and I cannot make matza balls for chicken soup up here. They explode into dust in boiling water. Water boi
A couple of days ago, I used some expired panko bread crumbs (expired by at least 5 months) for chicken tenders. They had this bad stale oil smell to them and I
Is 'honey in crystallized form' the same as 'raw honey'? Subquestion: can heated/pasteurized/decrystallized honey ever crystallize again?
I recently received a venison neck. I've never cooked this cut before and I haven't found a lot of helpful recipes. I want to keep it as whole as possible, not
I bake these cookies every day but with varying results. It's a simple recipe where flour sugar and oats are combined and hot butter with baki
I’m really tired of buying oil spray cans. I know that there are relatively inexpensive misters out there, Misto currently being the most popular, it seem
I will be heating an otherwise perfectly-seasoned casserole dish for an hour. (Time constraint non-negotiable! But temperature flexible.) I want to add fresh
Last year the recipe I used for preserving whole figs involved pricking the figs with a fork and soaking them in a weak solution of baking soda. What is the b
Do you put yeast in sweet bread? Thanks!
My old roommate left this in my kitchen before moving out. I can't remember what it is or used for. Is this part of a grill? Does it go in my sink to trap th