I recently came across an image posing the question of whether milk would be properly classified as a beverage, broth, or sauce once it's poured on a bowl of ce
According to wikipedia, the smaller the leaf (especially the buds) the more valuable it is. Tea leaves of different sizes just after plucking. Small leave
I've seen a recipe using a sweetener instead of sugar for caramel. I'm wondering what kind of sweetener would actually work for this - the recipe didn't specify
Steve Lamb in his book 'The River Cottage Cookbook' mentions a recipe for pancetta where he removes the skin of the pork belly and then cures the belly in salt.
I used a Brillo pad on my cast iron skillet. It is seasoned, not enameled. I want to know if this could damage my cast iron skillet. Also can it be fixed?
Why is it that in the "good old days" (I've been cooking/ buying/butchering for 6 decades) freshly ground meat was red until prolonged oxygen exposure turned it
This is something that has happened to me twice now: I like making boxed Japanese curry, so I tried adding some sliced (fresh) shiitake mushrooms, because I li
I’ve seen, in many recipes, that the usage of garlic varies a lot. For example: Meaty sauces normally require that the garlic is chopped and fried before
I have just made a pastie in a pie dish using S.Burt's recipe Can I substitute olive oil for butter/shortening in pie crust?. It was really delicious but has no
I ordered a couple of oils from Amazon and those were shipped to me from India last week. I was using one today and found some black spots on the inner side of
I have a viking stove in a house I recently purchased. It has a griddle, I cleaned it with a grill stone using oil while it was cold (the griddle). It cleaned
Very often in Injera recipes you will see step toward the end of the process, right before cooking that involves cooking some Tef flour with some water and then
I bought some dried rosemary and discovered that it includes some tiny bits of stem along with the dried leaves. Separating out the undesirable bits using my f
Like hot chocolate or something. I realize some liquids are thicker than the other, would it work if its thick and hot?
I have question. I bought a microwave oven that has a grill and convection oven function. It comes with a grill rack and turntable. 2 days ago, I tried to cook
I want to make thick omelettes and everywhere online I saw that you start with decent heat and then turn it down all the way after a while, until its thoroughly
Many masticating juicers are sold with the claim that they can also make nut butters. Seeing that chickpeas are easier to crush than roasted nuts, I wondered if
Gorgonzola dated March 2018 vacuumed packed and never opened. It is June and blue. Is it good?
I used this recipe and followed it to the letter. I used organic/unsprayed lemons (and was careful not to zest the pith) and free-range eggs. I did a quick Goog
I’m making candied fruit and I need somewhere nonstick to place them while they cool, but I don’t have parchment paper. I don’t know how much
Sometimes I open sardine tins and the tomato sauce is pure smooth red and every now and then there are cans with what looks like plaques where bacteria colonies
I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a
Since dal is simply dried, split pulses I was wondering: how are the pulses split? Is it that when they are dried they become easy to split, is the dal "cut" i
I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and
I've been curious about how to make fine powder from leafy herbs for some time now (I don't mean merely flakes). We can have large amounts of tarragon, basil, e
I just purchased a set of "induction ready" pans from All-Clad. Found here. However, to my dismay when I got them home, they wouldn't work! My stove makes a k
First time I tried making gnocchi (or any pasta type). I followed the orders but my gnocchi are pretty sticky (maybe there's a better word?). It feels like a p
Hi All! I tried to make a sourdough starter, and after 24 hours I uncovered it and discovered black spots and 2 white fluffy areas. The black spots are only a
From my experience, electric kettles stop only when the water is at a rolling boil, which is bad because: The water loses oxygen when at a rolling boil If you
I saw this today and it's very new. What's the problem? Is it caused by scratching or using dishwasher? What may have caused it? I always wash it with a very so