Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the
Which oil is best for frying Italian doughnuts?
I was talking to my butcher today who told me that lamb is a fairly recent favourite at Easter and that turkey used to be traditional (in England) I spoke to m
How can one make a hazelnut flour that is as dry and fine as coconut flour? What is sold as "ground hazelnut" or "hazelnut meal" is coarse and moist.
Hey I'm making dole whip at home with my ice cream maker and when I made it, it was a bit too creamy and stretchy. Would there be anyway to make it taste less c
I've recently purchased my first wok and attempted to season it following guides on Youtube. It has turned a nice dark colour however it is slightly sticky to
I tried making hot cross buns over the weekend using gluten free flour. I used a standard recipe and tried substituting All purpose flour for
Boiling water is too hot for some teas. Today I heard that it's better to boil water to 100 °C and let it cool down to 80 °C rather than heat
I was tempted last week-end by Cherrystone clams. They were large and with heavy shells. Reading about them, there were supposed to eaten raw; I tried to open
I would like to make a cherry dump cake, but some kids are allergic to pineapple. What can I replace it with? The recipe I am working with is: 1 (20 oz.) c
I used to know someone who was born in the 1910s and raised in Budapest, who made a filling for blintzes out of jam and ground walnuts. I now know someone (unr
First of all I must say that I'm not a fish person but a red meat person. However I'm currently on a diet and as such I've been looking for different ways to pr
About a year ago, a friend taught me how she makes her sourdough bread and gave me a portion of her starter. It works great and makes fantastic loaves. I've s
I was out of pickle spice and Kroger did not have it. So I looked up a few recipes and averaged them with the spices I had on hand. I used ground ginger and app
So I got a wild hair one day in Feb and filled a bunch of Mason jars half full with random things and started soaking them in whiskey, vodka and sweet whiskey.
Made some tea using a drip style coffee maker by placing tea bag where coffee would normally go, namely on the standard fibrous (paper) coffee filter. After the
I'm thinking of buying a modern, probably electronic kitchen scale, to replace my really ancient mechanical one. I'm located in Bombay, India. I'm wondering wh
My whole life I've been buying small squid (maybe 4-6" long bodies without the head and tentacles), which are very mildly chewy and tender. All it takes is sau
I want to make a chukar cherry sauce recipe which calls for 1/2 cup of sweet red vermouth, which gets cooked and reduced with the cherries and other ingredients
I've often been told by people that I shouldn't refreeze meat (particularly hamburger meat) once it has been thawed. However, this seems a little silly to me.
I have been baking no knead bread on a regular basis for a few months now and the fresh bread gets devoured still. I usually mix a double batch and use it thro
I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would
My landlady says the burner plug on my stove burned because I had the stove on for too long at high temperatures. What other reasons might there be for the bur
Can I store a soup in my cast-iron pot for up to 24 hours in the refrigerator?
This happened to me often when I go to some restaurants or be on a visit to somebody place. It just happen that I want to add some lemon to my soup or use it as
When I do anything on the stove - boil water, make rice, make a stew for 3 hours - I always wonder whether I should be using the lid. The conventional wisdom i
I put the wrong bowl in the microwave and cooked my raw xmas pudding mix for 4 mins. It was meant to be steamed for 8 hours tomorrow. It’s now pale and s
Has anyone attempted to plunge a can of vegetables into the sous vide bath given it is already vacuum packed? I would, of course, take off the label.
Whole dried limes (Limoo, Omani) come in either black or a tan brown colour. Black has a stronger flavour but what the reason for the difference? Some say that
I've seen a recipe for ormer that requires it to be beaten a lot before stewing for a long time, and I've seen abalone recipes that are quick and easy.