I have a bag of flour in my pantry that expired 3 years ago, but it looks and smells perfectly fine. Is it still safe to eat? EDIT: To clarify, today is July 3
How can I make hot chocolate drinks made from using instant hot chocolate sachets taste less watery? I work in an office with limited kitchen appliances, we on
I want to make a cake filling consisting of sweetened condensed milk and lemon juice so I thought of adding egg yolks to make it more dense, but the condensed m
Some years ago I went to Beijing for a business trip. My chinese hosts took me out for dinner to a restaurant called Green Tea (it was exactly
What is the best way (force/position/type of cinnamon) to grate cinnamon sticks using a microplane? I've tried several times, and although I get a finely ground
I've come across the two following cocktail recipes: East Meets West Absolut Raspberry vodka, Cointreau, St-Germain elderflower liqueur, pomegranate
We use ascorbic acid to help keep our breads from molding over but we have now the option to use calcium propionate. I can't find much online to help distinguis
I have a school project. We are to create a recipe of our own and also explain the effects of the ingredients used when cooking. I would like to know if addin
Is it? I am talking about metal poisoning not the explosion risk, will the can leak dangerous metals into the dulce de leche product when boiled or is it safe t
My mother always made banana bread when I was growing up, and my favorite part was the the fact that the top of the loaf was sweet and moist, to the point that
Playing mad scientist a bit, I tried putting some ground nutmeg in coffee, and I really thought it tasted neat, especially with brown sugar. I think it'd taste
So, I'm new to the world of desserts and am getting into making some gelato. My ice cream maker is the type that has a cooler in it so it pre-cools the bucket a
Please identify these. The beans are very large as you can see in relation to the iphone. Inside:
I recently encountered a few recipes where food is not allowed to 'get colour', or become brownish while baking. A few examples of what I mean: Chicken turns
I would like to know how to temper chocolate without seeding it with already tempered chocolate. Possibly this comes from a misunderstanding for the reason for
I recently wanted to make a 100% Baileys panna cotta. The idea was that because Baileys has a significant amount of cream, I could just add gelatine. I should
I bought some plastic cutting sheets in a pack of two. One side is smooth, the other side has a rough texture. Which side of the sheet should I cut on?
When I make concentrated tomatoes, like for catsup, my paste comes out the color of salsa, a pale pinkish red, not the deep red you see in commercial tomato pas
.. I'm hoping a native Genoan can tell me. Every recipe for Pesto Genovese I've found out there includes a fair amount of garlic. But I barely cook the sauce. I
I have been making pickled onions for years with no problems. I have recently bought pre peeled onions and find that in the pickle, these onions fizz in the ja
When I remove seeds from tomatoes it is a tedious process. I scoop out the pulp which is in different compartments inside the tomato and push it through a strai
I'm making 15 bean soup from a bagged dry bean mix that contains red kidney beans. Following the instructions, I soaked them overnight and threw out the water,
Here's how I prepare the dough: 500g of bread flour + 325ml of water + 6g of instant yeast + 1tsp of salt. Mix with the dough attachment on my hand mixer for ~2
Following this question: How long will this homemade vinaigrette salad dressing keep in the fridge? Which of these adjustments will prolong storage life to a s
I would like to cook finger food for my one year old. I am looking for a recipe for a soft cake-- something like a loose cheesecake or set custard in terms of c
I am making a quart of sauce and want to use just enough mace that it can be detected. How much should I use? Is there a general set of guidelines of quantitie
I have been fascinated with taking byproducts of a fresh coconut, and this time I got this sweet and very sour paste from boiling down coconut "whey" First, le
I just made soy milk for the first time in my slow juicer and want to utilize the leftover okara. I've heard that without cooking it and breaking down the enzym
Please see the question in the title. My goal is to make vegan pancakes without: eggs, milk, any milk alternative that uses Natural Flavours, like soy or cocon
I have a set of eggs that expired last week, would they still be okay to cook with? Generally in the USA, can refrigerated eggs be used past their expiration da