I frequently run across recipes in books that require "fine-ground cornmeal", which isn't a classification that exists in the USA (particularly baffling when th
In short has anyone tried this type: ... of cherry pitter? (example of the type). Machinery for pitting cherries is a real art form. Anyone know if these w
What are the best practices when it comes to touching taps while handling raw meat? I have germ related OCD issues so I end up avoiding using raw meat at all co
I often buy Chinese tea by weight in some local stores and at times I find some inclusions that should not be there. Up to this date I have found: A human hair
I have seen many recipes, SO's and videos where the baker/chef/etc put egg white in a machine and whip it on high speed for anything up to and over 10 minutes.
Lots of shops call their food pans "anti-jamming", but I have not been able to find out what that means. I don't think it's related to radio communication or
Having seen an episode of The Great British Bake Off, I decided to bite off more than I could chew and made a yuzu cheesecake. As yuzu was described, on the pro
I recently moved & my new crappy stove won't cook my sushi rice correctly. My old stove cooked it perfectly according to the package directions: 1 1/2 cups
So often when I take the little barcode sticker off the piece of fruit when I'm washing it, I discover a blemish under the sticker. Is that because the sticker
With the recent hot weather we've been getting through so many Ice lollies (popsicles) that we have started making our own. We are primarily using freshly sque
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that ma
From this answer and the discussion in comments: [T]he problem is mechanical damage: every time someone picks up a piece of fruit and puts it down again i
Last year I made lacto-fermented jalapenos from my garden and they were great! I took what was left at the end of the season plus I added some local peppers fro
I'd like to make a lasagna with mushrooms finely chopped and cooked with some Italian sausage to make the base for the meat sauce. However, all I have are Porto
I tried to find an answer to this question in this community but I couldn't find one. Therefore I'm asking it. So far the method I'm using is cutting the top an
My husband and I are very much into creating the perfect keto/sugar free ice cream. He has gotten right into the nitty gritty science of it but still wants to t
I have followed the instructions in this video from Delia Smith precisely, twice: https://www.deliaonline.com/cookery-school/second-term-perfect-eggs/lesson-6-
I tried making cultured butter using a very simple recipe: 500 ml of cream mixed with 30 ml of buttermilk, left on the counter for a couple of days. Then mix to
I am going to braise 22 pounds of brisket for 6-8 hours at 225°. What temperature should the brisket be internally before I pull out to cool? I have been to
I have a lot of papalo in my garden, and want to preserve it. What method should I choose to do this? I want to use it throughout the winter, and maybe some nex
Howdy, I just wanted to ask if it was possible to roast this type of soybean directly in a microwave popper contraption or a dedicated popcorn popper without
I have been going to a lebanese restaurant for a while now and they do the best chicken wings i have ever tasted. i want to know their secret. they are chargril
They look the same to me but I can't find literature on how they are different.
From our trip to Venice, Italy we brought home some truffle spice. It says "truffle powder" on the small container and mainly consists of salt, flour, truffle a
I like the occasional Negroni or Manhattan, but I'm not a heavy drinker. As far as I'm concerned liquor is pretty much immortal, but what's the rule on vermouth
This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was
Here’s the recipe for coffee syrup Ingredients for 1 cup of coffee syrup 2 cups sugar 1 cup strong coffee Directions Mix sugar with the coffee Boil mixtu
so this yet another attempt of mine to start cooking and yet again I'm frustrated by the perverse need of every single recipe to include onions. I hate onions,
There is a similar question to this, but without a recipe and no satisfactory answer... I used 3 egg whites with pristine metal utensils. Absolutely no moistur
I am currently studying how to make great falafels. Currently I know that the amount of water added to the mixture afterwards is very important. Too little and