I once placed a can of beer in the freezer for an hour. It did not freeze, and it was great. However, now I need to cool some whipped cream (un-whipped), and t
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
Salad Olivier - The modern version contains peas, potatoes, carrot, eggs, etc. It would be cool to cut everything into same-size spheres...
I picked up 5lbs of mussels today for dinner and didn’t realize until I got home that they never put them on ice for transport. It’s was about 1.5 h
I opened a bottle of apple cider vinegar and it made a hissing sound when I opened it (like beer). I thought it was okay and poured it on my salad but it did sm
When splitting pound cake batter into two loaf pans instead of using a tube pan, how would you adjust your baking time and temperature?
What can be done with left over mussel shells? I have heard of them being boiled to make sauces etc. Is there any other culinary use for them once the mussels
I wonder how a restaurant able to cook beef until golden colour with normal spices and cooking such in following picture?
This question is the flip-side of the commonly asked food temperature safety concerns. I'd like to know, if a meat-based soup stock (chicken/pork/beef/etc) were
After having boiled for initially 10 minutes and then simmered for an hour my yellow split peas are still firm and a little gritty. If cooked long enough do t
So I'm going to bake some salmon fillets today along with potatoes and hollandaise sauce. I always see asparagus being eaten with salmon so
After a day or two, the cinnamon smear baked in my cinnamon rolls and twists bleed a yellow>orange>green color/oil into my white icing. How can I avoid
White wine and red wine have great flavors when added to a dish. But because I'm on medication, I'm not able to use wine (my body would have o
I made lokum, or Turkish Delights yesterday. I used the more traditional ingredients - cornstach, cream of tartar, sugar. From what I've researched of the dish
I was doing a pound cake and instead of gradually adding the sugar to the butter, I mixed both together. I continued with the recipe because I was too afraid of
Of Vegetables that are spiralized how would you sort them from easy to difficult end of spectrum to Spiralize? Which veggies do you find most difficult to sp
Every time I bake lemon bars (regardless of recipe), I seem to end up with a foamy cake-like layer on top of the lemon curd. I'm not really sure where I am goin
While having coffee at a fancy café earlier, we noticed that the espresso aswell as the cappuccino had large amounts of coffee grounds still sitting at t
I want to prepare Hawaiian chicken shish kebobs the night before cooking. Do I need to be concerned about the raw chicken touching the veggies overnight in the
How to maintain a wooden mortar and pestle? I just got it, and understood I need to first oil it to seal/protect it from keeping the taste of what I grind, whi
I'm looking for a method to make a plate sauce with a jelly consistency. The type of suace you would typically see on a plate in a restaurant, where they place
cooking pizza @ 180 degrees celcius then the exterior gets too hot and the lights on the microwave oven get switched off. after it cools down
I'm adding 1.5 cups of water for 1 cup of basmati rice to my rice cooker. I don't think the amount is the problem. It's not very watery but it can feel a littl
Yes, water is boiling at ~100°C (212 F), but boiling point also depends from the pressure. If we could achieve 180°C (350 F) for water, at very high pre
It seems to me that you don't need to wash vegetables you're going to peel. If toxins are on the surface, peeling solves the problem; if toxin
I make yogurt with a yogurt maker and the yogurt is nice and thick, but it is very sour at the top only and the rest is almost sweet, like a sweet fresh cheese.
And prevent them from becoming darker?
I'm referring to ingredients like cumin, coriander and tumeric. If you have a fat and water mixture, both the fat and water will seperate i.e. fat moves to top
(Unwashed) eggs needn't be stored in a fridge. Well, depends where you live and if the hens get vaccinated against salmonella, that is. Basically eggs come wit
I use rice noodles for woks. I simmer them in hot water, then drain them in cold water and leave them in a bowl. Then I start frying the meat and vegetables in