Last night around 10:30pm, I put a frozen chicken thighs, vacuum packed in a pot of cold water to defrost. I intended to put the whole pot in
How much celery seed do I substitute for a stalk of celery in soup? I haven't tried anything as I don't want to ruin a whole pot of soup.
I use SugarLess stevia and erythritol blend when I'm baking or making home made ice creams. But in almost all of the things I bake or cook using this product, t
I would like to try out sous vide, but I don't want to invest in the gadgets, until I have tried it and decided I want to keep using it. So I have thought about
This is more of a theoretical question. But assuming I have the following ingredients Cocoa powder / Cocoa Mass (containing no cocoa butter or trace amounts of
Is there any cooking oil mister designed such that the oil is never in contact with plastic parts? I just don't like the possibility of having any plastic chemi
I had to substitute dried dill weed for dill seed in a recent batch of refrigerator pickles because I'd run out of the latter. They came out fine and I like the
I have this tried and true fried egg recipe I have done multitudes of time. It is as simple as putting in a pool of some oil and cracking the eggs into it. I ca
Hi not sure if anyone could help with this but I aim to buy an oven that would keep its settings symbols for a decent amount of time. Would be great if ovens ha
I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems f
So when you buy curry , wether in Japanese or Indian style they will give you piping hot curry. how do they maintain that temperature without incidentally redu
When making bun, Yeast & salt should not be mixed at the same time? Will kill Salt the Yeast, salt is a hunter?
I'm trying to improve my bread making and have read about the sponge and dough method. From my understanding, I should use 20% to 30% of my flour for the spong
I went to a Japanese Nabemono (Chankonabe?) place, in Tokyo. The meal was basically a hot pot. But instead of the typical small candle or small methanol pot/gel
I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted c
I used to live in a coastal town and never worried about getting fresh mussels, but now I live in inland Ecuador and today bought a bag of frozen clams and a ba
If I used this type of appliance... https://www.amazon.de/dp/B01N1PQTIV/ ... to pasteurise blood at 60°C for 45 minutes (as per these instructions: https://
Whenever I try cooking chopped beef for stews or curries, I can't seem to get it right: It always comes out too tough and tastes like dog food. I usually get b
What can I substitute for freeze dried blueberries? Will frozen blueberries work? This is for a bread filling.
I'm making Salisbury Steak (https://www.skinnytaste.com/skinny-salisbury-steak-) but would like to substitute xanthan gum for flour to reduce carbs AND use coc
I’m allergic to peanut oil, can I use olive oil for baking potatoes in a power air fryer oven elite
I got a Hickory Farms box over the holidays (as a gift), and it included a brick of "smoked cheddar/swiss", a processed cheese that was "naturally" smoked. Yes
I'm preparing a creamy mushroom pasta. The first step is sauteing and browning the mushrooms. The recipe calls for a variety mushrooms including chanterelles. U
In a show (One Piece), the character uses the following kitchen knife. I've never seen anything like it before; what is it? Here it is in action:
How do you cook pasta and what temperature?
When travelling one has to make do with whatever cooking equipment is available. Typical deficiencies I've encountered are: thin saucepans and
Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such di
Some recipes specify that the baker's knuckles should be used when kneading the dough. What is the purpose and effect of using one's knuckles as part of the kne
we want to make miso and we have some koji ready. It's not that much though and we are wondering if using a 5L jar for about 1.5kg of miso might be a problem. A
I do sourdough bread at home, and through the process, I've tasted lots of not-yet-baked breads. Also, tasted someone else's sourdough bread, which was quite go