Often times I find myself swishing, dunking, or moving a teabag around to affect the steeping time. Does it have any effect at all on the tea infusion, or am i
I was reading up on the difference between Pectin, Agar Agar and Gelatin. From what I read for use in cooking as thickening or gellatinizing agents there isn't
Love to check out the threads on the board, now finally decided to make an account in the hope some of you could help me out. Recently started and dough-making
Disclaimer: As I live in a tropical country, I have never seen chestnuts before. I was experimenting with chestnuts, after i roasted and peeled them, I read th
I bought a packet of ready to eat chicken legs, ate a couple, and placed the rest in fridge. Today there are icicles on top of them. My fridge temperature is s
On my refrigerator, there's a wheel (1-5) to adjust temperature/power, but there's no indication about it - is it power (1 is low power and 5 is max power with
I cut out 30 days dry aged prime rib into pieces and then put in a vacuum seal bag and froze them. I found these brownish spots on the inside of each piece. Is
I bought some mozzarella sealed in plastic and noticed that there is a bit of liquid in the package with a few tiny bubbles. Is this normal? And safe to eat? It
I would like to add a vitamin powder to some food I have but unfortunately the vitamin powder(I have read) degrades when I attempt to put in w
They seem to be made very similarly. They both can be made from bones, veg etc. I know technically au jus refers to using the juices of the meet that you're co
I live in an area where ricotta cheese is non existent, and all the dairy products I have access to are high temp pasteurized. Will that work?
I am a chocolate lover and recently figured out I have to completely remove milk from my diet (due to problems with casein). I figured I can make my own milkles
I'm going on vacation soon and wanted to take homemade bread with me, but I'm unsure as to how the bread would last through the long plane flight. How does brea
I've been watching some cooking videos and frequently the chef would say that something he cooked was a "rustic" dish eg. "rustic pot roast"? What does rustic m
Can you use a basic chocolate mousse as frosting for a cake? Would it be stable enough or is my layered cake going to fall apart?
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm us
Brie and Camembert go through 3 stages of ripening and changes in taste. Does it happen to blue, or any other type of cheese?
Short question (TL;DR) Is it possible to heat part baked baguettes (or part baked bread in general) in the oven, but keeping it inside a pyrex container with a
Is it possible to reduce the amount of yeast and increase the rise times for leavened doughs? If so, is there a simple method to calculate the changes? Does 1/2
Apparently there is very little sugar in a cocoa pod so sugar is generally added in the chocolate production process. My question is why has it become the com
So i've ordered 2 different brands of gynostemma (or jiaogulan in chinese) and they each taste very differently. The first one I've ordered tastes extremely bit
I got an old ice-cream maker at a thrift store (Vitantonio's Gelato Modo II). The bowl has a Teflon coating. There is a chip in the bottom about half the size o
I'm cooking egg rolls and my egg roll wraps smell sour. They say they expire in 2 days. Are they still okay to use?
I used the apple crisp recipe from Joy of Baking and I'm quite sure I followed it to the dot (didn't add blackberries, though, only apples). But for some reason
Every week I get a box with regional vegetables, and this time this one came. I tried looking for cabbage, but I could not find anything similar. Do you know
I just made a White Chocolate Raspberry cheesecake, and it ended up being a failure appearance-wise. For some reason, it cracked a lot, and the batter ended up
I made some cookies about four days ago - a modification of a fairly standard chocolate chip cookie recipe augmented with cocoa powder in the dry ingredients, a
I have some old chicken breasts, thighs, and a steak vacuum sealed in my freezer. I think it is between 1.5 and 3 years old. I'm assuming it won't have a good
I have tried to keep my burgers flat for a while but they always end up turning into a ball and I have to flatten them out as they cook, even tried the little h
I left fresh strawberries, which I cleaned and froze, on the counter to thaw for 5 hrs by mistake. They mostly thawed. I want to know if I can refreeze them. I