I made 2 mousses. One typical and one was an attempt for something new. Both turned out with liquid in the bottom. I made both with egg whites. Did I not beat t
I'm following this recipe for Turkish delight. There are a few unwanted outcomes. First, is the instructions for preparing the cornstarch results in unwanted l
When using an air popper to pop popcorn, it never seems fully dry as the healthier bagged popcorn from Smartfood, Skinny Pop, etc. Before putting any toppings
The situation: I put all ingredients in the bread machine pan as usual (but with a little extra sugar or honey and liquid) and start the cycle. After the first
Anyone know exactly how the turbo chef oven works like what technology does it use and how does it supply heat ? I'm interested
Lately, I've been looking at a few deep fried recipes and have noticed different types of refined starches being used. As far as cornstarch goes, I've seen a s
Because I use mustard for my own consumption only occasionally, I am buying smallest available packages (350 g) but after opening I can see unused mustard slowl
I bought some raw turkey drumsticks and put them in a plastic vegetable bag at the store. When I got it out of the grocery bag to put it in the fridge I saw tha
On the outside the white part of the cheese has got a bit yellow and the blue mold has turned green in a bit of places. On the inside, some tiny bits have beco
I installed a new gas bottle a few days ago for my stove and trying to find out why the following is happening. When the gas hasn't been used for a few hours,
I bought a bottle of wine larger than required for my recipe. How and how long can I keep the remainder, so I can use it in cooking again? (In other words, it n
We are having a party in a few weeks and I would like to serve some grilled shrimp, but there will be fifty or so people, and I would prefer to cook all of the
I've seen a few recipes for tomato essence and they all include a few other distinctly flavoured ingredients. I understand the essence of something to be of th
I run a wood fired pizza van and I currently make about 40kg of dough a week in a spiral mixer. The dough cooks brilliantly and tastes great, but it's very dif
After the eggs boiled I left them in the hot water for 2 hours, drained them then put them in fridge overnight. Are they still ok to eat?
I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste wh
During breakfast at my hotel in Germany, I saw this kind of cheese. Can anyone help to name it? As I can remember, it tastes a bit sweet on the nuts.
I just baked this bread using sour dough. Why is there a large hole in it? What can I do to prevent this from happening next time? Pre oven: Post oven:
I researched and found that milk reduces the absorption of iron in your body. I have low iron and was wondering if I can soak liver in water instead of milk. I
I just made a Pumpkin cheesecake. Long story short, I tried substituting whipping cream for condensed milk, in equal parts, and my cake ended up super watery.
I recently grinding some chilies with ginger in my granite mortar and pestle, and after cleaning it still has a bit of gingery smell (and maybe a bit of color t
I put mashed bananas in the fridge in a bowl for a couple days and they turned dark brown on the top. Are they still good after that?
Are egg rolls, common in Asian restaurants, such as Chinese, Thai, or Vietnamese (at least in America), supposed to be eaten with chopsticks or hands?
I am looking to identify the below machine from a video I watched on youtube. I suspect it is used somehow in the process of making ice cream. I was looking i
My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout t
And would there be a difference in the cake using the whisk and the one using the paddle? If so, what would it be?
The stores where I live do not sell pizza flour. How can I make stretchy pizza flour from raw or all purpose flour? You should be able to spin it.
Lawry's Roasted Garlic Salt was simply the best spice I've ever had. And had I known it was discontinued I would've bought a few cases. If you're familiar wit
I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. A
I've seen Salsola in buffets, but don't know how to prepare it. How do I prepare it, because I can't seem to find a recipe anywhere?