I thought I bought mustard, but when I put it on a hot dog and ate it, it didn't taste like mustard. It irritated my nose and sent a shockwave through my skull.
What makes this hot sauce last half a year in the fridge? (as stated by author @7:40) This recipe uses very little salt, no sugar, no vinegar, no oil, the PH w
Planning to cook rice for 200 people--will be using long grain rice and slow cooking in the oven. How many cups of rice do I need? How many kilos of long grai
I want to make some chicken with ginger and garlic, and every recipe I look up puts the garlic in at a different time. In Korean food, it is grated into the ma
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I'm an obsessive home brewer. So I'm always trying to critically evaluate the flavour of beers I make with a view to constantly improving their quality. In par
I like slow cooked roast for tenderness but hate the taste of 'pot roast' vegetables. Is it really necessary to cook vegetables with the roast?
It sounds like it could be tasty, but there is also a risk of bacteria contamination isn't it?
I have come across a website in the UK which delivers bacon through the normal post. They claim that their bacon is cured by a process that does not require ref
I want to recreate a bread that we used to eat when I was a kid. The bakery is out of business (as of about 2 years ago), so I can't ask them for a recipe. It w
We had a potluck thing today at work, and one of the employees made bars with cream cheese in them: https://tornadoughalli.com/peanut-butter-cup-cheesecake-bar
Wanting to deep fry just the outer surface of chicken, I prepared a mix of dry wheat flour, maida (Plain flour/All-purpose flour), pepper powder, red chilli pow
I had a lovely big kefir grain, been making kefir everyday for years. Today I accidentally put it in the blender with the milk and fruit. I managed to sieve out
I used a glass bowl as a double boiler for making scrambled eggs and it broke. I know that rapid cooling and heating caused glass to break. for some reason I
I recently was given an old family cast iron skillet and noticed that the outside of it had serious buildup. Basically I can take my fingernail and lift several
When making a cake as a base line I usually halve the recommended sugar as I find it too sweet. Now I want to ice the cake for appearance and colour I notice th
I make my sauerkraut in a big crock. I do about 20-30lbs at a time. I usually can it, but this time I just wanted to pack in jars and put in fridge. Unfortunate
We make dumplings by bun making machine. (bought from China.) We add all purpose flour, xanthan gum and water to make the dough for dumpling. We make 10 vari
Choosing from two alternatives: separating layers of dough with layers of icing sugar and making dough with a solution of sugar. If the latter option is prefera
I saw a terrine recipe that looks interesting, but it calls for aspic. I'm not sure I can get hold of the bits and pieces I would need for that. Could I just di
Long ago, I ate at someone's house and was served pieces of meringue on chilled crème anglaise.* The hostess called it îles flottantes, but I have
If the dough only has flour and oil instead of water will it proof? And should I use the same amount of yeast as I would if using water? In the case that water
Microwave popcorn left a burnt hole on the little metal plate inside the microwave. It still, works perfectly fine. But is it safe food wise? Should i use it?
In an electric fan oven when cooking a specific recipe at a given temperature should that oven reach that temperature given the 20deg. difference between that a
Which preserves diced onions better? A plastic or metal container?? I'm trying to figure out which is a better storage container.
How long do I boil store bought or canned tomato sauce to use for spaghetti? I know that tomato sauce can be cooked in cans that are available from the grocery
I dried pumpkin seeds but now don't have the patience to peel them one by one. Could I just eat them with the skin? I suppose I could but they won't taste very
Potassium sorbate (in Europe: E202, or 'Kaliumsorbat' in German) spoils a lot of the packaged food for me – I clearly smell and taste it. I can also clear
I ran across a recipe (bouillabaisse) that calls for pastis, but grocery stores in my area don't carry pastis. Is there a substitute for pastis? Thank you!
I recently came across a recipe for cinnamon skillet apples. One of the steps was to put the chopped apples into a skillet, along with half a cup of water and g