I just read a few articles about cooking rice targeted at Americans ("take one cup of rice...") and in many comments people mentioned adding b
Taking a regular loaf cake, say a pound cake, and a glaze of about 3/4 cup confectioners sugar to 2 Tablespoons liquid: What actually happens if you pour a gla
I think I tried to put oil in a spray bottle before and I don't recall it working very well. how can you make a cooking spray that will not gum up a spray bottl
Ran out of basil at the last moment, can substitute the basil for cilantro? I know people will notice the difference but would still be accept
I only have regular access to 2 yeast products here - active dry yeast from company #1 and active dry yeast from company #2. I'm proofing them by mixing 6g of
Should parboiled rice be washed or rinsed before cooking? If yes, on average how many times it should be washed. Should it be rinsed in water for more than 10 m
I work in a small town in northern Canada that has only 1 supermarket, which sells only 1 form of mussels: see beneath. There are no other options for mussels.
Recently we've noticed a horrible smell coming from our bread. All the bread we have purchased, including hot dog and hamburger buns, have all not just had a m
I just purchased a new Char-Broil gas grill today. It came with a manual, which I read before doing anything else. What puzzles me are two unidentified parts th
What kinds of food-grade plastic is best for storing alcohol for cooking use? Does the type of plastic differ based on the percentage of alcohol? My question a
I found an article where a restaurant chef shared a trick to prevent fish from sticking to the pan : leave it on a plate, uncovered for about an hour in the fri
The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area
Most recipes that I see for soy and nut milks ask you to soak the seeds and discard the soaking water. The only plant milk recipe I've used that keeps the soak
I have a really old cookbook (about 1890) that calls for soured cream or sour cream in some recipes. Is this the same as the stuff you get in
I am thinking of buying a slow cooker because the communal kitchen is usually really nasty and I want to save time. I will use it for cooking up big amounts of
I have just made one of my favourite pies (coconut cream) and it was delicious, but it didn't pack a ton of coconut flavour as I was striving for. I made a shor
For the first time, I'm fermenting ginger ale using my 7-day enriched ginger culture and a large batch of sweetened ginger tea using 50/50 brown sugar and musco
I know that nonstick can release chemicals / gasses / toxins after being overheated but is it safe to use again once cooled? I have a frying pan I like a lot bu
I am about to make ice cream (for dessert) from The Ciao Bella book for Gelato and Sorbetto and was thinking about trying the Rosemary and Olive Oil Gelato. It
When I grill store bought sheek kebabs I notice the oil drips out and it is coloured while being free of any curry powder though I imagine curry powder is added
I melted agar agar in almost boiling water and reduced the temperature to 115 F. I then coated the inside of waffle cones with the liquid. My cones are soggy.
I want to start deep frying at home in a pot. I read that you can reuse the oil a couple of times and that the quality and taste decreases because of the bits a
I’m building a pizza oven stainless steel and what i have seen is that they normally use firebrick as the floor but I would like to know if I can use pizz
This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is tha
I have access to a dehydrator, but have never dehydrated sage. How should I dehydrate it?
I just picked up some ready-made, already-toasted tlayuda at a Latin American market. I'm wondering: What is the standard/traditional method for heating these
I am taking a meal to a family tonight, my sauce is cooking, it will cook for several more hours. Right now, it is much too strong, ( I know, I did not think i
I tried by using two quarts of heavy cream, two cups of sugar and a spoon of honey and mixed it all together but I feel like it's missing something to the flavo
From the Wikipedia entry for allspice: Allspice is also indispensable in Middle Eastern cuisine, particularly in the Levant, where it is used to flavour a
When cooking in water, is there any difference between 98°C or 100°C ? In the second case water is boiling, and in the first it isn't.