I love cooking poached eggs at home. Assumption: This is all sea level (+/-15 metres). I went to a hotel with glass walls to the kitchen and watched the way
The chicken kebab which I cooked today was tastier. I had marinated it overnight with salt, tumeric, chilli powder, garam marsala, curd, lemon juice, ginger gar
I'm using a rice cooker to cook rice and I find the very next day it starts to increasing smell bad and I feel like puking just smelling it. Not sure what the
I was reading the discussion about "Pastry flour for bread" and noticed that several types of flour were mentioned. I looked at my bread flou
I've tried a couple different kinds of basic bread recipes (both active dry and instant yeast) and no matter how closely to the letter I follo
I use a steel wok on induction. When I weekly check the fan grease trap, there's enough oil to run a 1957 DeSoto through the Nevada desert and still have plenty
I'm trying to make a layer of chiffon cake, with a grape flavor but I'm not satisfied with the flavor. I have tried using the juice from the grapes, incorporate
They are new. Never opened. Sealed. Do I have to bother sterilizing both lid and bottle by immersing them separately in canner and pan? Or are they safe and ste
So I like to eat a cooked lunch, but my work break room only has a microwave - incapable of producing the Maillard reaction and only good for reheating decaying
I want to make peanut butter and almond butter. My food processor heated after a couple of minutes last time, so this time I first used a mortar and pestle to g
Are there any advantages/disadvantages for different methods for cleaning limescale (from a kettle/thermos)? The methods I know about: Citric acid (lemon/lime
I have a brand new, unseasoned, cast iron dutch oven and an older cast iron skillet. I wanted to prep both for some upcoming camping trips. I found online that
What's the best way to tell if eggs are fresh when you don't have access to a glass of water (I.e at farmers market)? The teaching has been eggs from the farme
I have always read that when making bone broth you should keep the heat to around 180F and do not let it get to an aggressive boil because it will emulsify the
Yamaimo (dioscorea japonica) or Nagaimo (dioscorea polystachya) is used in many places in Japanese cuisine — be it topping for Zaru-Soba together with Neg
There seems to be a lot of debate regarding the advantages of pre-searing meat prior to adding it to the water bath. I understand that the post-sear process is
I took a Cajun Chicken Pasta casserole out of the oven, and after eating, divided the leftovers up and put them in tupperware containers and l
I am thinking of starting a business selling home made garlic sauce. The sauce contains both, oil and water as well as lemon juice. How can I prevent it from sp
For my mom's birthday, I want to make an angel food cake. I am against using any type of processed sugar (even cane sugar) but I am okay with fruit so I am lo
We have a carbon steel pan that we love and use a lot. We get boxes from Hello Fresh lately and we seem to have the same problem over and over: We will get a re
Cheese pulls are trendy now a days. What are some ways to get a longer cheese pull and overall stretchy cheese? Is there a particular type of cheese that is be
I found this old wok in my new apartment, and I was wondering if it would be useful (and safe) to use after completely scrubbing off this kind of black enamel,
so I made these coconut cookies for the first time and everything tastes fine except for this added unflattering bitter aftertaste. The taste wasn't pungent but
What is this tool I found at the thrift store in the kitchen section?
I have spots on my stainless steel frying pan that I can't wash off and would like to know if it's safe to use this frying pan? This photo shows the type of
In this video the chefs drizzle two colours across their cakes: https://youtu.be/EJsUDT9Z_Io?t=11m42s In the comments the presenting chef explains that she do
I've been playing with my - very cheap - ice cream maker and want to try sorbets. Already had some success with a strawberry-black pepper one, but I hear some b
I have to prepare something that will be eaten for breakfast or as a snack in the afternoon, using mainly lupin flour and (full fat) soy flour and without using
I made some coconut milk. After a day in the fridge there was two layers of liquid in the jar, coconut water and solid coconut which I found out afterwards that
I live in Florida, it's extremely humid here. Store bought bread and home made (bread machine) bread is always too moist for our liking. I've read on the inter