I bought a jar of honey a few months ago, and left it at the back of the cupboard. When it resurfaced a few days ago, I saw that the jar contained a lot of bubb
Herbal teas don't contain tea leaves (Camellia sinensis), which means they do not release tannins into the water. Does that mean you can steep herbal teas for a
In this Livestrong article they make a distinction between "fruit teas" and "pure fruit teas". The only difference i picked up on is that pure fruit teas have m
Here are some ingredients for a a sheek kebab recipe. Which of these acts as the acid component of the marinade? onion, lentil flour, green chilli, salt, garl
I was a little short of strong (bread) flour when making a pizza base the other day and substituted about 1/3 plain flour (Moulinex breadmaker, the recipe in th
I'm trying to gain some variety to my ramen by producing different types of broth. Mostly veggie based, however I'm open to other ideas. I have one type of rame
I notice that dry rubs are meant to work best with grilling. Why is this the case, why can't they work well with something like frying?
I've made hot sauce for my family using the following ingredients: peppers onions garlic tomatoes salt And I would like to try canning it. What can I use inste
I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 %
Can someone elaborate on chappati flour from an Indian grocery store. Is it considered a hard wheat or soft wheat? And is it really whole wheat because it looks
My De Buyer Mineral B Element iron fry pan burns everything I cook, even though I’ve been using low to medium heat with non-stick foods (mostly potatoes)
The restaurant assured me that there was no chilli in the food but it was still too hot for me. What other spices, etc. can cause the heat effect in the mouth?
I am using a recipe for pork tenderloin that calls for 2 pounds of meat cooked for 1-2 hours in a slow cooker to 145 degrees. I want to increase the amount of
I freeze sandwiches made from homemade bread rolls at the weekend, paired in plastic bags, and get a set out at 6 am to take to work in a rucksack. They stay th
When cooking a curry using meat that has been marinaded in yoghurt tikka masala for instance, I have noticed that it often curdles/splits/gets
I tried to cook croissants following a recipe. The whole process went smoothly, there was no butter melted and the yeast was still active. But when I proof the
So I wanted to infuse garlic flavour to my sunflower oil. I sliced one full garlic and added it to cold sunflower oil and let it be for a week. When I opened it
I would like to make a stroganoff recipe I have that calls for cubed Sirloin Tip Roast, but I was recently given some raw steak that I would like to use in its
So I've made curry a few times before but I've always had a problem with the sauce. So before I try and make one again I want to know, how do you make the sauce
There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a b
If my home roasted pistachios are not crunchy, do they need to roast longer or at a higher degree? I did 15 minutes at 300.
I recently bought a bottle of Jackson Morgan cream liquor. The alcohol content on the bottle is listed at 15%. After looking up when alcohol percentage become
I prefer to peel/skin melons (e.g. watermelon, honeydew) and squashes (butternut squash, pumpkins), rather than cutting and slicing into wedges. I depict some c
Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of
I've seen filets served both ways. I personally feel that fish - especially trout - should be served skin down. I want to use a fork to pick the flesh away unim
Can anyone explain what's going wrong with my beignets? The first time I made them they were perfect. Since then they've come out completely hollow. Like just a
Sometimes when preparing pork belly I notice that the piece happens to have nipples on it. Should these be removed or is it fine to eat? If removed how much of
My friend from Hong Kong read this article that reported two deaths from Auricularia polytricha poisoning. I can't read Chinese, and thus I'm assuming his inte
I pushed the dimple down after taking jars out of water bath. Some popped after that and the second day I heard many very loud pops. Are they sealed and is th
I am new to this community and I have a question in mind. Spices like garlic , cinnamon etc after drying lose the volatile oil content in them. [HERE, HERE] T