Some quickbread recipes I make do not result in a great looking top surface, even though they taste fine. They would benefit from either an eggwash or a milkwas
I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by t
I didn't find this question asked on this site, and didn't find it being answered anywhere on the Internet. I've tried the recipes that are given online. They
For my breakfast oatmeal, I use a variety of nuts. I tend to make large batches beforehand. My biggest issue with the way I do it now, is how to prepare large b
I'd like to make a caramel sauce with crystalline fructose as my mom's diabetic and can't have sugar. I know (in theory) that fructose caramelizes at a lower
I often made a mistake while cooking that my sweet dishes gets over sweetened.(specially while making sweet rice,sheer khorma and custard) Is there any way/tric
We often see that when we make banana milk shake and keep in refrigerator after some hours it getting black.why it do so and how we can save it for a long time
More like meta-cooking question, but I believe it fits here better than on travel stack. All around the world, one of the symbols of Thailand is Pad Thai. And
How can I cook rice with fish so that the fish is not over cooked or breaks into smaller pieces? Fish meat cooks quickly, in much less time than rice. Would any
I buy watermelon from the market, sometimes they are sweet and sometimes they are not. How can I check if a watermelon is sweet or not?
I have heard some people say steel containers should never be used in the refrigerator, while others say steel is the best. Which is correct?
Some recipes call for eggs at room temperature. How can I bring the egg to room temperature quickly? I have seen suggestions to place it in hot water for five m
Is it true that storing dry active yeast in the freezer helps to retain its lifting power? How long can it be stored this way?
I have an American recipe for molasses cookies but I live in Germany. I have not been able to find molasses in the grocery stores near me. Are there any good su
I make a lot of cookies at Christmas, and I use good grocery store butter. Would anything change if I upgraded to European butter (which supposedly has more fa
Do gums (e.g., xanthan, guar, cellulose, glucomannan) have any nutritional value, or do they pass undigested like chewing gum does? Are there known allergies t
Some people don't like ginger taste in meal. What can I use instead of ginger? Actually I want to cook cauliflower, so what can I use instead
Is it possible to make black garlic from pre peeled garlic or is the fresh bulb imperative?
In the rainy season biscuits and other dry goods become wet under their packing. Can they be recovered?
I have a pizza stone, which has molten plastic on it (it touched the edge of a plastic chopping board briefly, while hot). I cleaned as best as I could with wat
Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
People may die due to food poisoning. What are the major dangers? Sometimes in restaurants people eat a meal and get sick. How can we see that
Are mint and peppermint the same thing? Can we substitute one for the other. How can we differentiate between mint and peppermint?
How can I use hard water (with a bitter taste) for cooking and especially to soak dry beans. Normally beans do not soak well in hard (bitter) water. In that c
What is the difference between cooking apples and eating apples? With so many varieties of apples to choose from, how to choose the apples that are suitable for
I have a recipe that calls for 8 dozen 2 1/2 inch squares of graham crackers, since they no longer are 2 1/2 inches I would like to know how much this would we
What is the use of the olives in this recipe: https://www.diningandcooking.com/38945/french-beef-stew-with-red-wine-garlic-mashed-potatoes/ In the stew, the me
I’m hosting a party at our home in a couple weeks, cocktails and appetizers. I have a recipe I like for little meatballs in puff pastry. I was wondering i
I am trying to recreate Beijing Beef like they have at Panda Express. Most copycat recipes are recommending a batter made from some combination of cornstarch an
Is there an ideal coffee grind for culinary (i.e. actual food, not beverages) use, particularly in dough? More particularly, when the coffee is the main ingredi