I mixed gin, vodka, rum and scotch whisky together, put it into a water bottle, and left it for about 1 month, would it make me sick If I drank it?
I have been making various kinds of chocolate bonbons for about 8 months with great success. (Once I had mastered tempering, that is.) I had read somewhere (bu
If I look up top round steak, it has about 65 g of protein in an 8 oz serving. If it takes roughly 3 lbs of top round to create 1 lb of jerky, I would expect th
This may be a history question so please move it if appropriate. Culturally, local ingredients dominate cooking recipes and national dishes (e.g., soy in SE A
Why can't I ever cook bell peppers to the right consistency? Particularly in Asian dishes, and I have cut them various ways-- I continue cooking if they seem
My friend and I have a tradition of giving each other unspeakably horrible presents on each other's half birthday. I want him to be able to enjoy the delicious
I found an old family recipe for a big size sponge cake. Are these measures correct? 10 eggs 6 heaped tablespoons of flour 3 heaped tablespoons of corn starch
I've been reading a food menu of a Qatari hotel, and I've come across the following dish description: Roasted stuffed quails (3) with golden onion hair and
Here is what I already understand, Bread needs to be scored so that there a clear path out for the pockets of gas that will expand when heated up, if there is n
Sure it'd be easier and cheap to just buy new soda and powder but I'm curious. I had a jar of either baking soda or powder. The marker with which I'd labeled
I believe this has been asked already but I'll ask it again. How do I clean a refrigerator with no removable shelves? I am renting an appartment so this fridge
I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the s
How can I make burger buns that I can keep for a long time? I have tried making some, but fungus starts growing on them after just two days.
I like to make buttermilk syrup in bulk to have on hand. I am wondering if I can can(preserve) it, and if I would need to process it. Or if I should just freeze
I saw similar questions but I can't comment as I'm new. Is there any tomato sauce with meat chunks? Can those be used without cooking?
So it seems that every time that I pan sear something, any oil I have in the beginning seems to be gone about half way through and it turns into me dry searing
Big farm to table dinner coming up. I'm showcasing the vegetables that are readily available this season. There is a beautiful spruce tree on the farm that I'd
How should a standard supermarket tomato be cleaned before putting it in a green salad. Is a quick rinse under running water with light rubbin
I have a grape vine with a lot of fresh leaves so I thought I'd make stuffed vine leaves. I'm going to precook the filling, so the final cook only needs to be e
This is a problem I really have each time I want to peel them. Over the years I used forks, spoons and knifes but always the Avocado gets dama
For bonus points how do I cook the one on the top? The bottom one I already cooked but here it is now:
Would it taste the same if I made a hot chocolate out of couverture milk chocolate + milk and a hot chocolate made out of couverture dark chocolate + more milk
The Problem: Recently, I've been on a pulled pork kick. My go-to method has quickly become pressure cooking, since it's relatively quick and it allows me to set
My understanding is that the difference between dark chocolate and milk chocolate is that milk chocolate has milk solids and more sugar. Why don't we often see
Wanted to know if I could use my aluminium tray in my Onida convection microwave.
I cook in my teflon wok pans all the time. I recently saw an answer here suggesting to preheat a pan to a high temperature and cook in small batches when prepar
I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this
I've been cooking eggs sous vide and love the control over the consistency of the yolk; a perfectly jammy egg yolk is one reason the sous vide approach impresse
Once in a while an Italian recipe asks for dissolving a couple anchovy filets in the oil before adding other veggies. Should you chop your anchovies before, or
What fruit is this? Please see photos, thanks. This is from Fort Lauderdale, Florida, USA. It is about 3 inches in diameter.