Many recipes for creamed spinach to cream of broccoli soup contain nutmeg. Why does this spice compliment such sauces so well?
Can I replace icing sugar with corn syrup when I make the sponge cake? I don't have icing sugar and blender t blend sugar. So can I use what to replace icing su
I'll preface my question by explaining that I'm not a coffee drinker myself so that whole world is a bit of a mystery. But I've been asked to buy a gift with th
We have a very old gas oven at home. I just started baking but every time I use it for baking, I end up having burnt cookies, unevenly baked cakes, etc. I plan
I have a infrared oven. I want to use it to grill eggplant and tomato. I have no clue why restaurants can do that so good. Every time I do grill them, it just l
I had 24-oz. bags of chili mix beans that consist of red kidney beans, navy beans, cranberry beans, and black beans, and which have been stored in our pantry in
I was considering making baking goods with protein powder and was considering Hemp Protein Powder. I see most of the recipes often use Hemp Hearts but didn't f
I went to Olive Garden recently and bought the Spicy Calabrian Chicken. It was delicious and I loved the heat level. It heated up my mouth, but I could still ta
I make a spicy red pepper soup that is made with chicken stock. Is it ok to serve this soup chilled even though it has chicken stock in it. If I take it from th
I recently had Olive Garden’s ‘Spicy Calabrian Chicken’. They were spicy chicken tenders. They were great. Lots of heat, but I could still tas
I had the ill thought of adding raw lemon to my apples jam (half for ~2.5lt, in other words half for blender load), it tastes inhumanly bitter. Apart from the l
How much of a shrimp is meat, in percentage? Read on google that the head is 35%, shell is 15% and meat 50%, is this correct?
Could it be for longer shelf life?How much longer does pasteurised dairy products last compared to non pasteurised one?It doesn't make much sense to me to destr
I have some leftover general-puproce flour and some farina, because are leftover materials and I wanna use them both (in order to get rid of them, but not throw
Can you substitute mascarpone for ricotta cheese?
I made salsa and after all done realized I did not sterilize the jars? Is this safe or how can I fix?
I've recently home- made butter. Starting from 500g of cream I've obtained, let's say, 250g of butter and 250g of buttermilk. The fairly big amount of by-produ
I'm trying to stay low on sodium so I limit salt intake to minimum wherever possible (most of it comes from bread, fermented vegetables or a tiny dash here and
I tried to make vegan croissants with the following recipe: 120g water 15g wet yeast (I used 7g dried yeast) 250g bread flour 30g sugar 5g salt 50g butter (I
I have a recipe for a round honey cake, I want to halve the amount and bake in a loaf pan. Or, the other way round - I have a recipe for a loaf pan, I want to d
Since the chili bean mix that I have includes red kidney beans, and since kidney beans contain a very high amount of toxin in them, and will cause severe gastro
I buy fresh cream and shake it off to get butter and buttermilk for baking. Would there be any difference if I add the fresh cream directly into the dough inst
Any idea to its age and since it has a flame imprint, can it be used on a gas stove? A-C 833-B Both pieces in near perfect condition. Value?
Is there some guide I can use for cooking soft boiled ostrich eggs?
I'm curious if there are an established traditional sushi rolls from Japan. I came across an article that says there are 86 different types of
I've taken up bread baking again recently, and I'm trying to improve my skills. One thing that still eludes me is how to get a less dense wholemeal loaf. I kno
We recently purchased a nonstick medium pot but have been encountering problems while making mac & cheese. The milk seems to be browning/toasting with all s
Can food cooked by the sous vide method spoil once vacuum packed? I sous vide spaghetti squash. I, then, vacuum pack the squash. Finally, I forget to put it in
I have now twice experienced that when I'm tempering dark chocolate is becomes incredibly thick - almost solid- in the cooling phase When it happens I will acci
I have a whisk that is probably made of metal, and it's made from China. I'm not sure if I should use it since it's red, and I don't know if i