I cannot eat rare meat. So, I need to cook it. Generally, in my country, we use garlic, ginger, turmeric, cinnamon, cardamom, cloves, oil, and salt to cook meat
I have this leftover chunk of meat in my freezer, and I foolishly did not label it. Does anyone recognize it? I just need to know enough to be able to cook
I'm rather disappointed in the latest stainless steel bowl I bought. Left it in the sink unwashed from a salad for a week while I had to be away, came back and
Coming back from 10-day vacation, we found that our fridge was off the whole time. Fruit and packaged ham in the fridge, veggies fruit and meat in the freezer.
I made a chocolate cake and recipe calls for buttermilk and oil which makes the batter liquidy,but when I bake it, they turn out rubbery or they become very den
I always put chocolate or cocoa powder in my chili. Now I want to try making white chicken chili. Should I add white chocolate?
My favorite balsamic salad dressing seems to have been discontinued, so I decided to make my own. In doing so I added far, far too much xanthan gum and am now l
I've been playing around with making my stainless steel skillet stop sticking to my food. I found that seasoning with oil that's just about to smoke works a bit
Onions are a great source of fructooligosaccharides that are a natural prebiotic that beneficial bacteria of our gut microbiome feed on. Having read about this
I've gone overboard with sowing rocket (Eruca sativa, also known as arugula, eruca, rucola, roquette, etc.) in my vegetable garden... To use up the surplus I've
I know there's dozen of posts and discussion everywhere, but I'm getting pretty confused. Everyone has something different to say : use rapeseed oil, coconut, o
I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order): Retain flavor Obtain
How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
What various types of latkes are there? I mean besides the classic potato latke. I mostly curious as to Jewish foods for now.
Does Disney’s dole whip come in flavors besides pineapple? Disney must have had some ideas along those lines.
Is this plant edible? Location: Mexico
I don't know if the safety standards for human and animal food crops are different or equivalent. Also, if they are different, by what magnitude do the limits f
Some sources seem to suggest that they are not, some suggest that they are but they are treated/processed differently. I want to know if they are fundamentally
What is the difference, if any, between the two dairy products quark (consumed in German-speaking countries) and skyr (traditional in Iceland)? They are both s
Some friends and i would like to poach a whole salmon, weighing four to five kilograms. There are two ways we could do this: in a fish kettle, or wrapped in alu
I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but
"Fresh" meat tends to be coveted relative to frozen meat. I'm not inquiring about the debate of frozen vs. fresh, but rather am wondering about the potential ma
Batter was made from "double horse" idli mix (which by label only contains rice and urad dal), plus a few fenugreek seeds, ground in a blender as the package re
While I was reading the ingredients list of a supermarket-bought bread (in the Netherlands) the other day, one of them caught my eye: acerola powder. I know ace
Recently in my country, subway decided to turn halal. To some people, they are utterly disappointed as subway's pork product are being removed
I have been soaking mandarins segments in vodka at room temperature for 20 days in sealed preserving jars. 500mls vodka to 1 kilo mandarins. the fruit began to
I haven't found too many places that sell Artic Char, but how different is the flavor profile of an Artic Char when compared to that of a Steelhead Trout?
I've been attempting to make French macarons using an Italian meringue and aside from a few lucky hits, I've never gotten a perfect batch. Each time is roughly
About chocolate: I tasted a 66% cocoa chocolate bar origin of Caribbean coast. And then, I tasted a 66% cocoa chocolate origin of Alpaco (Ecuador). The only t
And why does acid make the meat softer?