I am making vegan garlic mayonnaise at home using soy milk as an egg alternative. The taste is good on the day I make and bottle a batch. For some reason, howev
What is the biggest safe container for soup? The soup comes out of the slow cooker at a high temperature (not measured), but I need to refrigerate it for stora
I want to try this pizza recipe and it calls for putters beets to be added to the dough to make it red. Currently, I have so many tomatoes. Would replacing the
I'm currently reading a South-Indian cookbook which is adamant that you only use split chickpeas in the recipes, but I can only find the unsplit variety. What d
For a while now, I've been seeing incredibly tiny bugs in store bought raspberries. They survive refrigeration and I can rinse them off (I think, can't be sure
By mistake I stored rice in a detergent box. I took it out for cooking, but it smells like detergent. What should I do? Is there any trick that can remove the d
I cook the sugar to a hard crack stage 300. I have used some gel pigments after temp is reached. The candy coating is perfect for about 3 - 5 minutes and almo
I am talking about the process, where you cook food, for example, a vegetable and conserve it in a jar. The jar can then be stored in a non-refrigerated area.
I have a flavored liquor, Salted Caramel Crown Royal, that is really sweet. What kind of mixer could I use to cut its sweetness?
Am wondering how to make palatable dinner with canned (European) corned beef (aka bully beef, not the same as American corned beef). This is
I was trying to make Paneer (a type of cheese). So I boiled once then added 2 table spoons of lemon juice. Milk should be separated out instantly from water but
While adding ingredients to mixture(for cookies), I forgot to put brown sugar.. Now that when i've baked cookies, what alternate can I add to
I use a rice cooker like the one shown below to cook dried mung beans and red beans (Adzuki beans) as well as rice of course. After boiling and cooking, the ri
I just saw a recipe for microwave sponge cake. The mixture is strained before putting in a siphon and charging. However, there is no mention if that is a NO2 or
Take for example a custard. I recall reading somewhere, probably on the internet, that heating it to 70C will kill all the bacteria in it for sure. I also recal
I cook quite a lot for a less able person, who would find it impossible to shallow fry the fish-cakes I make for her, but who would be quite capable of taking t
and sorry for the basic question but I'm a... basic cook. I'm trying to replicate a simple meal I buy at the local shop which is fine when eating hot, but when
I have found a recipe for sourdough starter culture that calls for 50 grams of flour with 50 ml of water, but the recipe does not state what specific type of fl
This was my first attempt at making apple-cider-vinegar at home. I did this all following a tutorial from YouTube. I simply cut a few apples and put them in a c
I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes
I have been finding these small worms around the kitchen, sometimes around packaging of salt, for example, sometimes on the ceiling. This is what they look lik
I just bought a dutch oven and was wondering if I can use that instead of a larger pot for pasta. Can you also bake casseroles in it?
Temperature range for canned goods? The question is about home canning in glass but I suspect the same applies to commercial metal cans. I have read under 70
As the title says, is the aluminium foil still usable in this condition? If you notice, there's a very obvious white portion in the center of the aluminum foil
After I boil and strain pasta it tastes watery unlike rice which can be dry if you don't use too much water. Is there a way to make pasta dry too?
As you can see in the pic, the water in my pasta has a thick white substance. All I did was water, pasta, salt, boil. What is this substance? Is it a sign
In many places it is said to "Serve risotto on a hot plate - or else" or "you better serve it on a hot plate". Why is that so?
Apparently chlorine goes with boiling but I'm not sure if this is true. However I know that chloramines also exists in tap water and concentrate more with boil
Apparently if you cook both pasta or rice in salty water both will absorb salt. It seems to me the salt changes the taste of the pasta more than it changes the
Should you add it right after heating the fat? Or after youre done sauteing all the veggies so they soak all the wine? Or should you start with the wine THEN ad