I am under the impression that stock should not really taste like anything. It should smell nice and have a flavorful aroma, but the taste sho
I was thinking maybe a coffee filter would work, but then it might not have enough time to fully brew the ginger. I don't know what other ways to filter are goo
I started using the Anova Sous Vide as a means to cook more meals at home and so far I really like it. I wanted to try out some salmon so I did it with olive oi
I was picking through some dried white beans and found a lot of discoloured ones, way more than usual. They smell fine. Does this mean that they are old (best b
Why does the smell of onions linger on your hands long after you have been cutting them? Even after washing your hands. I have heard that stainless steel remove
Every sauced pasta dish recipe I ever read calls for using the water in which the pasta was cooked for the purpose of thickening the sauce, as
Is it necessary to soak rice every time before cooking.What happens if you don't soak rice? Does it effect the taste after cooking? If soaking is necessary then
I have falafel sauce made of: dried red hot pepper fresh red bell pepper onion garlic lemon salt black pepper I want to sell this product in glass bottles or p
I ran out of granulated sugar for a cake recipe. Will XXX sugar, or another sugar/sweetener be a good sub? I also have brown, turbinado, and splenda.
If you are making gravy and accidentally burn it,than how can you fix that burnt gravy?
I bought a book with recipes for shortbread as I wanted to try making my own shortbread. However, most unusually (given its general availability in shops), many
My church assembles apple pies for sale on a Monday. Crusts are made ahead and frozen. Crumbs are made on Friday and refrigerated. This year the crumbs have
There are already a few questions on cooked vegetables on Seasoned Advice. I want to know the best way to cook them straight from the freezer to maintain nutrie
I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found
I was wondering what the best way to remove this burnt on olive oil is? These are both pretty new pans. I've heard of using an oven cleaner for the cast iron pa
I have one of these fancy french baking books that says that the sourdough needs to be feed with a 2:1:3 ratio of water, starter and flour. But a lot of videos
Is this true: Distilled alcohol such as gin, vodka, scotch, whisky and rye are produced from fermentation and distillation of wheat, barely or rye. The
Say I'm eating peanut butter out of a jar with a spoon, thus presumably transferring some of my saliva into the bottle. Some research indicates that this sort
I tried making raspberry jam and packed it in jars, hot and canned. when I opened it for use, the top layer has a good jam-like consistency and texture but when
How do convection microwaves that also broil work? I am researching (SharpR1874 and Sharp R1881LSY) such ovens that boast a broil feature. One clearly states
I am having issues with my fondant tearing and cracking. I experimented a lot but didn't get the satisfactory results? What could be going wro
We found and foraged chicken of the woods. We cooked some and also froze some. We did not cook these mushrooms before freezing. Are they still edible?
I am in the process of creating my sour-dough starter. I've been mixing in water and "strong bread flour" around a 1:1 ratio (100g of each, slightly more water
I've been making a fairly standard arrabbiata sauce for months, and I'd like to expand the number of sauces I can make. However, many of thes
I'm an amateur baker, been making bread weekly for about 9 months now, working out of Ken Forkish's "Flour Water Salt Yeast" cookbook mostly. I had something ha
I used my rice cooker for rice with pork, onion and garlic. I washed it well twice but it still smells of pork and onion. It seems like the fat from the meat pe
I've been making sourdough and kombucha for a while now, and the results are great. I've never taken any particular care with the utensils. I wash my hands befo
I want to make natto, and recipes say that it should be fermented at ~38°C/100°F. My oven doesn't have a bread proving or defrost setting, and previous
I get that keeping food temperature low will slow down chemical reactions and preserve food, but sometimes my sister preserves food by heating it every 6 hours
Due to a frost I had to bring in a few not-quite-ripe butternut squash. The greenish markings on the outside and the not-well-developed seeds are signs they ar