One of the international groceries near me stopped selling smaller (~2lb / 1kg) bags of teff flour**. All that that they have now is 25lb bags. All of the oth
In some packaged foods, the added weight of its components (like sugar, protein, carbohydrates) exceed the weight of the total item. Example:- 1 pack of Chocos
I want to make a caramel coating for cheesecake, or other cakes, that stays fluid in the fridge, and doesn't become hard/solid. I don't mind if the caramel sau
I just baked an Easter bread (Babka - Polish sweet bread) and allowed it to cool in a stoneware round bowl. Now I can not remove the bread from the bowl. Any
I have recently moved into a new home, and for now, I'm stuck with a horrible electric glass top stove. My old place had a gas stove with a c
If my sourdough starter does not float in water, does that mean it is not ready?
For bonus points how do I cook and eat it. For even more bonus points how long do have till I need to eat it (day, week, month). If someone knows the name I can
What protease in particular does avocado contain? I've been searching everywhere for it on the internet and still couldn't find any answers.
I am considering selling my bread mixes online to serve customers outside of my bakery's region. I will be vacuum packing the flour mix and sending them via p
Making scrambled eggs by boiling them seems all the rage these days. I tried it with mixed results; there seems to be a bit of a knack. I’d like to know,
Can anyone tell me if there is a toxicity effect on food cooked in a microwave oven with rust along the edges inside the microwave itself??
There’s a Phillipino grocery in our neighborhood that specializes in seafood. They sometimes have beautiful heads-on shrimp. I’ve no doubt that they
I often purchase chicken and fish that have been vacuum packed at the factory. Is the food, never having been exposed to air, susceptible to botulism or other a
I made a recipe for Easter Bread. It had to rise for 12 hours. This morning it was a sticky mess. I added more flour and kneaded again. I am allowing to rise ag
I used to work with two people from Peru. One day, they brought in a dish that they called "Planta", although I think that just referred to the fact that it ha
I have 2% milk that has two more days before its Best Buy date. If I use it in a baked casserole, such as green bean casserole, does it continue to age? Would t
Right then.. just had my first go at making fish bone broth. Boiled/simmered bones, heads, skins for 8-9 hours, strained and then next day simmered the strained
I've been doing a lot of bagel making lately... my bagels are "on point", except they aren't rising as much as you would see in a typical bagel shop... in fact,
What is the exact difference between been sprouts and banana blossoms. They look very similar, so much to make me think that banana blossoms might be a joke...
I have quite an old cooker, and when I put foil paper in I notice little black things fall onto the foil from the top of the grill (I think broiling in US) comp
I was wondering why you can't "fix" or reverse a "curdled" cheese fondue sauce? As some of you know - I am taking a scientific approach to cooking and am now f
soft and hard cheeses were left overnight in the refrigerator with the door was a bit open and the temperature was at 57degrees in the morning
So I wanted to melt some raclette cheese in the oven but was unfamiliar with the settings. So I believe I overcooked it and it turns into this crunchy crumbly d
I have a jar of commercially-produced stuffed olives in garlicky olive oil. They're rather nice considering they were only cheap. On the jar it says once open
When cooking chickpeas, what should one do with the white foam? I've heard that some remove it as it comes. But is this really necessary, since the water is fi
I have left my sour dough starter on the North facing window during the day.(I live in Australia) It has been exposed to warm, direct sunlight. Have I killed my
Title says it all, I'm looking for vegan alternatives to pecorino romano for when I want to make pesto for vegan guests. Not striving for authenticity, and yes
I would like to cook 8 ounces of ground turkey in a Pyrex dish in the oven but have not tried this before and do not want to ruin the meat. So I thought I would
I've noticed that potatoes will discolour when they're peeled; however, if they are submerged in water, or boiled and drained, they're fine (at least for compar
It seems that tea with lime water (hard water) tastes different. Different enough that tea manufacturers have a different product to cope with the difference