If a recipe asks for 50g of confectioners sugar, what is the weight required in caster sugar. I am making a no bake cheesecake
I am on a no-sugar diet due to food insensitivity. I crave gummies and would like to make some without adding sugar (say with coconut water) and have them survi
Not too long ago I read a study saying that mixing baking soda and water and cleaning your fruits in this solution removed upwards of 90% of the pesticides from
I understand that to reheat pasta it must be done by boiling in water. Why must this be the case? Why can't you just microwave it, stir fry, or even quickly gr
Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, th
Ok so I've read conflicting arguments on the merit of pressure cooker against others. I'm planning to buy one. some says it's the same taste/quality but saves
I want to make a recipe requiring strawberry fruit paste. I went on a web site of cooking supplies seller, and they have two options for fruit paste, simply "fr
I'm trying to figure out which dried pulses store the best, as some are reputed to reach a state where they never fully soften. In an old answer by Joe, the US
I'm talking of the kind of yeast that tastes like cheese. I live in a country where finding or importing nutritional yeast is not an opcion, s
Although the term sauté is used colloquially in the US to refer to other types of frying, it is a specific cooking technique that involves high heat and
So I decided to try seasoning my cast iron skillet in the oven. After a few hours I made the mistake of thinking I could take it out and look at it with some po
I recently opened two cans of pinto beans from the same brand (whole foods organic). One can looked perfectly normal with a fair amount of liquid and no visible
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetn
In cooking a Beef Bone Stock on my electric stove top, the recipe calls for long cook time of 24 hours at temperature set at simmer. It's been claimed to sim
I would like to brine a brisket for pastrami but would prefer not to use curing salt. Does himalayan salt in brine make brisket pink as if using curing/pickl
I have some oil which tastes one way(due to herbs, spices etc) however when I add even a little water to it the flavor goes. Besides that the water can dilute t
When making an egg-less type of Italian pasta, which type of flour should I use for the dough? And why? Or, can you make decent egg-less pasta using all the
I never ate fish, I always disliked the smell and had a little bit of trauma with my father forcing me to eat it while I was a kid. I had two experiences: Some
Are there any specific tricks or tips for cooking a classic French omelette in a carbon steel pan?
I’ve eaten plain whole-milk yogurt every day for over 10 yrs. One 32 oz tub of the brand name I buy can taste sweet & mild one day; sour & acidic
I believe the oil component of a sauce of a pasta sauce, for example is the critical lubricating factor. It is here that herbs and spices will get infused. Whe
I am getting irregular requests for dim sum catering and would like to increase my dim sum output, but am not yet ready to invest in something like this: Dim S
My step dad put 3 unsealed fishes from the lake in the freezer. I also have sealed waffles and sealed hotdog meat in the freezer. I want to make sure the pac
I left my empty cast iron pan on the stove top for 2 1/2 hrs. My problem is not a rusty residue, but black that continues to wipe off. What c
I am baking pineapple open tarts using individual aluminium moulds. I use shortcrust pastry. I have difficulty in dislodging them from their moulds when they ar
I hear chefs like Gordon Ramsay say this and many, many others. When a chef has boiled potatos or bacon or spinach... Be it my family or Betty Crocker ... Wh
What is the best way to handle sticky "batard dough" to shape it before putting it in the oven? I have tried flouring my hands and the crust comes out too white
If a small part of a piece chocolate was in contact with some moldy vegetables leaves for a day, will the chocolate be safe to eat after washing it with water?
What is the danger of small strands of stainless steel coming off the wire filter and being ingested?
When making sauces from a roux or starchy water (like cacio e pepe), I find it's quite easy to infuse hard cheese like Parmesan into it. However, is there anyt