I am making a questionnaire about food and one of things people can rate is the taste intensity or taste strength of a vegetable/fruit/nut etc. Right now i just
I am looking to make a large amount of French Onion soup (for ~16 servings), and rather than spend hours in front of a skillet (as I would have to do several ba
Do Italians ever use nixtamalized cornmeal ("grits") for polenta, or would they no longer call that polenta? This translation dictionary gives some examples of
Recently got into cooking steak at home and overall been enjoying the results :) That being said, it seems like my pan always smokes quite a bit and the oil loo
Why does a grilled lamb chop feel more tough compared to say stir fried beef strips or lamb stew?
I've heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is essentially made out of simple c
What is the white part (circled in black) of these lamb chops called? I know they contain fat, but is there a name for the tissue itself? Do they occur throug
The meat in beef chow mein doesn't look fatty or have white tissue on it unlike say front lamb chops. What part of the beef is it they use to get these clean c
I have just made an apple pie with a crumble topping for friends coming to lunch. The recipe specified Demerara sugar but I had run out so used dark soft brown
I have a regular active sourdough (comprising 50% fermented white wheat flour and 50% water by weight) which is obviously not really malleable as a dough but ra
While I was away on vacation my roommate put mothballs in the kitchen cabinets where the pots and pans and cutlery are stored. I have removed them and thrown th
I spilled coffee on my counter top and it went under my microwave. It did not appear to me that it went inside the unit at all. When I went to use it several
I'm not much of a cook, but I do enjoy anything made with chorizo. I've looked far and wide for pre-made chorizo spice-mix in grocery stores, international foo
I baked my first “sourdough” boules today and there was zero detectable sour or tartness. After about day four of zero activity in my baby starter
This is a challah recipe I inherited: 1 cup warm water 2 eggs, lightly beaten 2 tbsp vegetable oil 4 1/2 cups bread flour 1 tbsp sugar 1 tbsp yeast Knead, let
This is a red-skinned white-fleshed sweet potato. I don't know what kind. I have never tried one before, I have only had the orange kind. The outside looked
When I form a loaf out of dough and put it upside-down into a proofing basket, the bottom of the loaf sometimes begins to pull apart from itself, as if the doug
I've been watching Sam the Cooking Guy a lot lately, and I was excited to see that his newest video featured my favorite sandwich, the Cuban. https://www.youtu
I am planning on making a cooked white chocolate sauce, sealing it in a bottle while hot, and selling it in my shop. It contains dairy, and so I am wanting to w
The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese
I have 2 croissant recipes from 5 stars chef. The first recipe is for Pierre Herme: 1 Tbsp (12 g) active dry yeast 7 Tbsp (100 g) whole mil
I've made some coconut yoghurt from powdered coconut milk, tapioca flour, maple syrup and a spoonful of store-bought yoghurt. The mixture (apart from the old yo
Recently, I bought a cast iron skillet, which was preseasoned. Still, I did season it a couple of times and since then I season it after every
I have temperated chocolate that is now in a liquid state. I have chocolate molds that I use and I fill up these molds with the chocolate. Now I need to set the
I want to make a cake that involves a brownie layer with chocolate mousse on top. I just want to use my own trusted brownie and chocolate mousse recipes. I've l
If you are cooking pasta via simmering, and you add some spices e.g. pepper to the pot, will the pasta absorb the spices/flavors or will the spices just go to t
Black Garlic is made by keeping garlic at a high humidity + 140 degree temp for 8+ weeks (generally speaking) Keep it hot and humid for a long time. "Bulbs ar
I want my pasta to absorb a sauce which consists of herbs and spices only. What are the minimum ingredients that are needed for this? for example do you reall
When my wife and I have steak one night, we usually make shaved steak sandwiches the following night. We are sure to get enough steak for the first night so we
I have a 45 liter capacity oven toaster grill, with 3 rack levels. Can I use the 2 shelves at a time, to bake 2 cakes simultaneously?