When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use e
It seems every olive oil bottle I buy lately is not made to be tightened all the way. Why?
I am smoking a turkey and don’t have broth to use in the base of the roasting pan. The turkey was brined over night. I was thinking of putting the turkey
I am going to make lemon bars except I am going to use oranges instead, so I was reading the recipe for lemon bars. The recipe calls for 2 large eggs and 1 la
I have little experience and little money. I would like to know beginner recipes that are well rounded. Sorry if this is in the wrong place, s
I've read in a number of places that instead of doubling a recipe in a wok, just do multiple batches. However, whenever I try to do multiple batches, by the s
I am cooking a 150 lb pig in the ground for Cinco de Mayo. I am using a Kalua Hawaiian method but using taco Al pastor flavoring. Feeding over 100 people str
I've tried making my own sourdough starter. On the first day I added a cup of whole rye flour with 3/4 of cool filtered water. After 24 hours it already start
I often pour a bowl of frozen veggies and a cup of chicken stock (straight from those 1 litre boxes) in a bowl and microwave it for 12 minutes. It comes out fai
My Microwave Oven (Samsung DE68-03387M) has three modes: Microwave, Convection and Grill. It has various combinations of those. There is a Pre-heat option whic
If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I'
My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions.
I've made a test on a recipe for coconut-yogurt ice cream, and I need some thoughts on improving the texture. It was churned using an industrial ice-cream mak
I am a grown-up man who has developed an interest in the art of cooking. I have been spending time in the kitchen with my wife and mother-in-l
I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fr
I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying
Some Caribbean recipes, such as this Jamaican oxtail stew, ask for browning sauce, which is essentially burnt sugar: Heat a large Dutch oven or a heavy-bot
Should you season the meat of a patty before or after it's formed? I've heard that it allows for more flavour if you were to add salt and pepper from the start,
I know pineapple (Hawaiian cooking), onion (Chaliapin steak), pickle juice (Chick-fil-A) and honey (Shokugeki no Soma). All tenderize meat via cooking and / or
When grilling seekh kebab fat drips I notice it's yellow colour. If you grill plain mince or meat it's usually white colour so it must mean some ingredients ar
The other night I made the "Bejing-Style Meat Sauce and Noodles" from the most recent (May-June 2018) issue of Cooks Illustrated. Usually their recipes come out
I'm experimenting with veggie burgers, and I keep seeing rolled oats and breadcrumbs in recipes such as this one. However, I grew up in a Jewish home where the
Is there any reason an IPA beer would be bad or not work for a beer bread dough? Does it take longer, the same or short than a typical beer bread to rise?
I frequently buy bunches of flat-leaf parsley. Every now and then I find one or two stems of a different-looking plant included. Here is an image, with normal f
What makes cooking wines and cooking sake considered only for cooking? My thoughts would be how cooking sake has more spices added to it but I'm not sure for wi
Suppose I fill a refrigerator with aspartame-free (Splenda+AceK) Diet Pepsi that has a nominal expiration date of July 7, 2018. If it's continually kept refrige
What's the difference between rock sugar & raw sugar? I'm looking for the general difference as well as calories, usage, and taste.
I left a pan from cooking chicken with garlic powder in the fridge for a week. There are lumps of chicken fat that I assume have garlic powder in them. Is this
I recently bought a pressure cooker and I have been learning about all sorts of different ways to make things that I normally would slow cook faster with the pr
Unsaturated fats are less stable than saturated fats, and they degrade at much lower temperatures. For this reason we don't use most unrefined cold-pressed oils