I've been following a recipe, and two things confuse me. One is the "what" for most steps, and the other is a "why". The recipe is here. But look at the steps,
I am in the process of losing weight and I am using a meal prep service to help me with portion control. I choose the ingredients, order online and they deliver
I do not have a pressure cook in my house. But the soybean I bought remains really hard after soaking for 24 hours and boiled for 1 hour. I saw someone saying
I made a white sauce with butter flour and milk, intending to add cheddar for a cheese sauce. Then I realized I'd run out the day before. Could I have used Ph
I was going to make some curry puffs following this recipe, in which some "meat curry powder" is used to flavor the fillings. I was just gonna use the regular s
I use the starter irregularly, therefore the amount I take to make the dough changes every time: I work by taking a fixed amount of starter to feed further, and
OK, made another beef stew in the crock pot and again, it has a bitter flavor. No tomatoes, only 2 T canned tomato paste and 1 C cabernet. Thinking maybe a li
I'm experimenting with different brands of canned tomatoes and I just bought some Italian peeled tomatoes, the brand it Petti. Here is a image of the can. I w
I am trying to make crepes in a non-stick skillet. I've got the batter ready, well refrigerated. However, I am having trouble getting the batter to spread enoug
I purchased this cannelés pan which lets me cooks a whopping 77 mini cannelés at once. I have tried it multiple times, with multiple recipes bu
I cooked some bulls eye eggs with some onion, and after cooking there was some green stain on the albumen, but not before cooking, therefore I wonder what it mi
One quick follow-up question to this postMy sourdough starter is bubbling but not rising, suggestions?: How do you know if your starter is bubbling because of y
I'm trying to duplicate a Portuguese Sweet Bread that appears to be baked in a pan that's 2" deep, with slanted sides such that the inside diameter goes from 6
I am trying to make gravlax (lox). Method Clean off salmon fillet (~200g tail portion) Mix 50/50 table salt and sugar Coat skin side in salt/sugar mixture, ru
What does the phrase "B/E- inch slices" refer to in a recipe? I'm working on a recipe that calls for chicken breasts and that statement is used when telling how
I want to make some "Tortas de Algarrobo" cookies like the ones they make in my grandmother's village. The ones I like are tender but the ones I make are crunch
My boss gave me a sourdough starter that I've had on my counter for a week. I"ve fed it with just equal parts of flour and water without wasting the starter in
We recently started using an Himalayan salt block. We cleaned it as per the directions, and the storage said to scrub it, dry it, let it air dry, and store it
I want to pan fry first then finish in the oven. For 1" pork chops how long to I bake & at what temperature. Thanks
How is starch content reduced by cooking vegetables? Are the starch molecules simply broken apart? For example, this study showed a reduction in starch in swee
I was looking through a plant catalog, and am confused as to what type of lavender to grow this year to make tea with. Does each species taste different? Which
I was looking through a cooking catalog, and came across GINGER, EUROPEAN which made me wonder if this is like normal ginger that you cook with.
Is my pan ruined? I coated it evenly with vegetable oil, put it on low to medium heat, came back after about 20 and the centre where the now circle is was dry
Trying to make homemade canollis. Have tried a half dozen different ways, with some success. I recently found an Italian eatery that sells canolli filling in th
When I put paste of garlic and ginger in the fridge the smell of paste spread in all the fridge and the other things too which are in the fridge.Kindly help me
Most packages of ready noodles contain the information not to reheat them, for example: https://groceries.asda.com/product/noodles/asda-straight-to-wok-noodles/
Recipe calls for 1 1/2 cups of cilantro leaves. I only have a 0.43 oz (12g) bottle of ground cilantro. How much of the ground cilantro should I use?
I have sous vide for a while with mixed success. Mostly good, but still mixed. One thing I question which I hoping to get opinion on is time to sous vide beef
Although I love ceviche I'm worried about possible health issues caused by eating raw fish. I know that freezing it at -20° C for at least 24 hours would
In this video they have this really cool popcorn pressure cooking thing,