I am looking at a vacuum sealer. It seems pretty typical with a 12" seal bar. This is a Foodsaver type, and not a vacuum chamber. However, for a few more dollar
There have been a number of recent news reports of a case of BSE (Bovine Spongiform Encephalopathy, or 'mad cow disease') being confirmed in Scotland. I was wo
konjac flour, as well as guar gum, vegetable glycerin, carrageenan gum, and locust-bean gum. What type of ice cream would this make?
Many sources will state that the first three stomachs of cows are used in tripe. The only reasoning I have found for not using one of the stomachs is listed by
Two and a half months ago, I started making apple cider vinegar using apples, honey and water; all were organic, filtered and no metallic utensils were used. I
I'm trying to find out how different starches behave and how they interact with other ingredients. Corn starch (Maizena), for example, will act as a thickener a
A recipe calls for buttermilk but I don’t want to go to the store just for that. Can I make my own
I want to make sandwich with home maded mayonnaise. But I have no idea to make mayonnaise.How I can make mayonnaise at home?
How do I know if my baking powder and baking soda are still fresh?
What the technique call?, if you would wrap food in a cylinder shape and put in the fridge to let it set. I see Chef flat the meat and added flat shrimp on top,
Recently I've been making bircher muesli for breakfast, but oat flakes never seem to soak much liquid. They remain mostly a separate layer in a milk soup (separ
I have always wondered this. Many recipes will ask for 15-10 minutes browning at 450f and then continue cooking at 350f. But should you leave the door open unti
Can I use a Pyrex bowl as a double boiler? Or can I use the microwave when a recipe calls for melting ingredients in a double boiler?
I am trying to make sushi at home and I'm buying fresh salmon from Whole Foods. The sushi tastes good, but it's missing something. The salmon feels too "fishy"
I have a cheap plastic board with an in-built pull-through sharpener, metal and ceramic. I have have trouble believing that this can be any decent, but I have t
I've read that allowing frozen food to defrost in the fridge or under running water is generally a good idea (compared to leaving it out on the worktop). I'm aw
I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of chee
I just got myself a new wooden board. I have been told to put some olive oil onto it and let it sink in for a few hours first. But now I'm reading from sources
I am trying to make baguettes. I didn't really follow any measurements, but my ingredients are: 1:1 all purpose and wheat flour, salt, water, instant yeast. I d
I've recently started a sourdough starter culture (using equal parts water and spelt flour) and have used it in a sourdough bread recipe I got from the Telegrap
please bear with me: I've only eaten pancakes once (not even in the US), so I might not know how real American pancakes taste like. In pancake recipes the man
What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a bi
Im using cast iron baking tins for my bread recipe (just standard whole wheat flour, yeast, salt). I notice that after baking the bread it will have black spot
How do I know that my yogurt has live and active cultures in it? I used store bought organic Greek yogurt with live and active cultures as my starter, and it t
How do I convert cooking time when original recipe assumes prep to oven ingredients already warm? I've put the casserole together and refrigerated overnight. T
My goal is to make a crispy butternut squash chip without deep frying, but from all my various trials, the chips keep coming out chewy, with a texture similar t
While I know the yield for dried pasta, I cannot find the yield for fresh pasta, which I know is different from dried. (My goal here is actually to calculate c
I strongly dislike cumin. Now that I accidentally bought bread that contains it, I wondered if there are any ways to mask the taste. This question is meant to
Due to allergies the thin skin on the walnut itself needs to be removed. The walnuts itself are not dried yet and it is possible to remove it by hand in a time
I buy 1-lb bags of frozen seafood mix from Trader Joe’s. It includes shrimp, calamari, and scallops. I usually want to fry it in a pan, so I first need to