I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight
What is ratio of vinegar and salt for picking pepper to last a year
I made a recipe that was more hands-on and the recipe had a decent amount of oil, so I was wondering what is the most efficient way to get the oil off? I tried
I'm trying to make a recipe for an energy bar that can keep it's form, doesn't melt in above-average temperature, and doesn't stick to the teeth. I want to use
I don't really use brown sugar that often and I would like to know, if I am baking a recipe that calls for a cup of brown sugar, could I use w
I found this: The bottle has a best by date of 2022 and was opened a few months ago. Is that common that mold can grow in vinegar?
If I prepare yeast bread dough, freeze it after the 1st rising and shaping, then thaw it and let it rise again before baking, can I then freeze the cooked bread
Cooking is a form of chemistry - so there must be a scientific reason behind this. Why do all crustaceans turn pink or red when cooked?
I cannot figure out how shrimp works, can somebody please explain it to me? The Wikipedia is useless, it just says there are hundreds of speci
Can a pilot light on a commercial stove cause a thin aluminium pan to get so hot it causes a palm burn bad enough to blister? The pan was moved for cleaning and
I tried to make yogurt by slowly heating yogurt diluted in milk, but I forgot to watch it. When I checked a few minutes later, it was above 70 °C and
Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water
Am considering Ragi as a substitute to rice to avoid the spike in blood sugar each time I eat rice. Purchased 1kg of Ragi seeds and found that every single reci
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
After a year or so of storage in ZipLoc bags in the fridge, my home-dried prunes have developed a bit of whitish crust. At first I thought it was mold, but it s
I'd like to bake my own bread now and again, but timing things like proving and baking around a regular work day make it practically impossible. I'm not going t
I have a muffin recipe for Almond milk but I'd like to replace it since Almond Milk is only good for 7-10 days, I can't find small enough containers, and no one
My issue with my favorite food is that it has so much oil in it. I'm using simple sunflower oil to deep-fry my schnitzel and it comes out delicious, but it has
Usually I cook the pasta in boiling water... add it to sauce in the pan, another 2-3 minuts and done. But today I've tried to cook pasta in the sauce. Sauce:
Should I be concerned about a tiny black bit in my olive oil? I thought maybe something fell into it or perhaps it's a bit of olive sediment. It looks like a ve
I have a bag of brown sugar that I never noticed in my cupboard, and I needed it for a cookie recipe that I decided to make today. The brown sugar has been ther
I have a nice piece of prime beef (for the sake of example, let's say NY strip or filet; I observe this with both cuts). I cook it sous vide at 130 degrees for
When bay leaves are specified in a recipe should they be fresh or dried ? How many bay leaves per quart are required?
This last season, I tried freezing mango puree. My google research told I me I can just freeze them as is. But when I thawed them, puree had lost its taste. Wha
There is a specific kind of tool I want that is used to scrape the surface of vegetables in order to turn them into thin strands for spaghettifying or hash brow
The book that came with my bread maker machine has bread ingredients and quantities in the back but I note that they aren't very consistent in terms of quantiti
I've been googling about this for a while, and it seems to be a common practice to avoid overheating chocolate in the context of tempering. Here's an example so
I like to soak no boil pasta noodles in water before layering them since it gives them a special taste. However the noodles like to stick to each other in whate
If both come from Mexico to Europe in the same amount of time on a ship, how do organic limes stay unmoldy while conventional ones need fungicides?
Recently I got a bag of dark chocolate chips, 12oz (340g) for $3.95. (15g per serving) It's total fat content is 4g, 2g of which being saturated. The bag does