I regularly buy Ghirardelli double chocolate chips. Most of the time they have a complex and delicious flavor. But sometimes the texture is harder and they have
I am a student that recently moved to a student apartment, I have been making grilled sandwiches and storing them in aluminium foil to eat at uni. However, this
I recently read that the sink-or-float test to see if eggs are still good is not a very reliable judge; eggs float because as they age the eggs lose moisture an
I soaked chia seeds in milk overnight and kept them in the fridge. The next morning I did not find them very swelled. What can I do to improve this.
Recently I had some shrimp scampi from a restaurant and the shrimp were unnaturally white, a very bright white, and the skin of the shrimp was a bright red, not
I need a cut of beef with very specific requirements. I'm interested in bone first: It should have it medullary cavity approximately in the size of a small fin
Since few time I observed that whenever I make french fries, after 15-20 mins of its making it is getting loose. Is there anything doing that we can maintain th
Where I live (California, USA), when I buy salmon fillets from the (American style) supermarket, they have scales on. Even though it is not too difficult, I don
There are special types of seaweed used in a clambake, apparently. I’ve never been to a real one on the shore, so I really don’t know what types are
I am considering using a disposable foil plate to bake banana bread. Is this advisable or can it be harmful? If it is acceptable, how will I amend the temperatu
In our restaurant we have the microwaves in the open where you can be behind it while it's on. Usually in normal houses you don't see the back, only the front.
I bought it from a farm shop (meadow fresh) as pictured. I know it goes in the oven. But what temperature or duration. Unfortunately it came with no instructio
I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1
I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute
I notice that smoked sockeye salmon is available year round in supermarkets, but the commercial fishing season in Bristol Bay, at least, is only during the summ
I've read a bunch of threads on botulism risks in various foods, but had a specific question about a recipe I sometimes use. This is for a pizza sauce. The rec
I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechan
So this recipe (lemon rhubarb pie), calls for 3 tablespoons of Greek yogurt. What would be a good substitute for Greek yogurt? creme fraiche or cream cheese? A
I like sprouts, and I thought it would be a nice experiment to sprout my lentils before turning them into a tender soup, as I often do. I usually soak lentils f
I'm trying to batter a frozen egg but the egg melts as I try to batter it and it falls off about half the time. I notice when I cool the batter mixture and fl
Our family consumes a lot of olives. About 5 years ago, we started buying the 55oz cans of Lindsey sliced black olives. We put them in about 7 separate plastic
I have a sweet dough recipe that calls for milk powder, heavy whipping cream, and whole milk. It also calls for water, but all of it is used in a tangzhong form
Many Indian recipes give the requirement of simmering the gravy, covered until reduced. I'm wondering if this advice is flawed as one would presume the pan woul
I'm trying to make salty avocado ice cream for a culinary school project, but don't really know if it's possible. I've found several no-churn recipes, but mos
I was picking some home-grown basil for a simple pasta dish yesterday, and like many people who grow in home-made compost find tomato seedlings are very common
So, I made a peanut butter sandwich the other day but forgot about it and left it (wrapped in gladwrap) out in room temperature for 6 hours. (Brioche bun as the
I'm making a simple pizza using: A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin High quality minced meat (<
At a local shop, I regularly get burritos. They come in a wrapper that is paper on one side and aluminum foil on the other. They consistently put the aluminum
I'm usually left with an unfinished can of coconut cream or liquid when cooking, and I store them in a closed plastic box in the fridge. How long can they last?
I recently bought a certain "light cast iron" that looks like a wok. Cooking on induction, it seemed to give my pork broth a black tinge. Broth was fine, but th