In the US we refer to basically all dried grapes as raisins. In cooking shows in the UK I hear them refer to sultanas. I've also read that dried currants are re
I made a Shepherds pie for dinner, its assembled and ready to bake. I'd like to hold off for a few hours though, maybe 4-5 hours. I have no room in my fridg
I have heard that roasted vegetables are more tasty than steamed, but I have never been successful in roasting in small batches. What is the best temperature t
I like making dried strawberries as candy snacks for my kids, but my knife skills aren't fantastic so the thickness when I hand slice is not consistent, also as
I tried having a visbraai this weekend and was a little bit dissapointed by the result. The skin of the fish sticked to the grill and the flesh stuck and crumbl
I am cooking the candy mixture to 302°F and dipping right away, but the candy seems to be brittle and not holding to the apple when you either cut into it o
I bought vacuum packed green and black olives in brine. I drained them, seasoned with garlic, oregano, and dried chili. I put them in sterilized mason jars, top
I just bought an Instant Pot and want to use it to make yogurt. I found a recipe online for fresh fruit yoghurt that I want to try (https://recipes.instantpot.c
I wanted to try a chocolate ball which is made of: condensed milk a little almond powder raisins I mix these ingredients into a soft ball and then I want to
I know that the temperature inside an oven fluctuates, but I'm just curious. Won't the temperature inside continue to rise? How do I manage,
I've noticed 3 ingredients in all dark chocolates: cocoa mass cocoa butter cocoa powder. This made me wonder if someone could have different ratios of these in
I am planning on doing a recipe of mustard sauce pork. Here is the recipe for the sauce (quantities are approximate, the recipe is inspired from a Gordon Ramsay
I'm looking to make a variety of infused oils (lemon zest infused, garlic confit oil, herb oil, etc--all strained with no solids left) to have on hand. Unfortun
I do make alkaline noodles by myself in our restaurant. David Chang suggests to mellow-stop the alcalic reaction to add citric acid. I dont have a good experien
I'm reading recipes for slow cooker onion soup (and onion soup in general). There seems to be two camps- cook the onions with broth (~8 hours), cook the onions
Assume that I will put cream/yolk mixture in to a water bath (in a container or a bag) let it there on 80C for an hour. Cool it. This will set. If I agitate thi
I'm trying to make peanut butter fudge and it's calling for a half a cup of milk I don't have milk I'd like to know if I can substitute evapor
BC supermarkets stock only Phillips Food for picked crab meat. Thrifty Foods sell them in plastic cylinders: To me, Phillips's crab always tastes wacky, li
Why is potassium bromate in bread banned in almost all countries of the world except for countries in Africa?
Eggs are commonly used as a binder in meatballs and other foods. If separated, is one part of the egg a stronger binder: Is the white a stronger binder than
I'm wanting to stop having rice as my staple and try something else. I was thinking to try wheat however I never heard that people eat pure wheat daily like th
My mom's bread making bread process is to let the dough rise before kneading. She mixes well, then lets the dough rise, about one hour. After that, she kneaded
I'm using Ramsay's recipe from the US version of his Home Cooking book. The recipe is: 4 cups bread or 00 flour Two 1/4 oz packets of yeast 1 Tbsp sugar 1 Tbsp
Is there a substitute for tartar sauce? It is difficult to find in India. I need an alternative that can be obtained in Indian markets.
I heated a dish that my local fish store said was in a microwave-safe aluminum foil. Now I have a brown (chocolate looking) residue, mostly on the sides of the
I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will
I'm trying to determine conversion for US. - dry teaspoons to ounces and grams, namely 1 tsp, 1-1/2 tsp, and 2 tsp. Every conversion table I've seen shows diffe
Recently i started to do some home-made canning. The procedure I use is Use a pressure cooker to build the jars (cristal ones) for about 10 m
Every time I follow the directions on my instant steel-cut oats they bubble up and overflow. I am using the microwave instructions. 1/3 cup o
I'm asking about the plain food as you would buy from the shop which has no extra ingredients. It seems to me they are both pure wheat just in different shapes