I've been a bit lazy in the last couple of weeks and left some ash in my grill. I was cleaning it today and noticed a hard cement-like substance. I believe this
These two Chinese recipes call for what they call a beef shank (https://youtu.be/esz2fBMGkPE?t=7 https://youtu.be/318rdUn5uq0?t=12), but the butchers I've asked
I have made an ancient pre-WWII recipe titled "Slovakian-Style Eggs." They look like fried eggs on static electricity. The whites are whipped into what is in ef
I have tried whole wheat flour, using more fat, using more liquid, but not getting good texture - usually just a weaker pancake. I'm trying to get a thin panca
I have just finished my first batch of bone broth, and have removed all of the bones I could find. I noticed that there are some smaller pieces, as well as "gr
I've noticed that recipes for bagels call for a refrigeration period after shaping. Why does it matter if the refrigeration is done after shaping? The shaped
I would like to know Whilst cooking and serving in a fish and chip shop can i Serve food, All dipped in same batter and rice cone containers, using beef and chi
Has anyone ever tried making croissants (or leavened puff pastry) with compound butter (e.g. basil butter, cinnamon butter)? Are there any practical issues with
I want to do these but on camp and my resources are limited to a pot, eggs and 2-minute noodles. Is there any way to do at least one of the above? (Preferably t
Whilst recently shopping, I grabbed a bottle of Cachaça 51 intended to use for some flambé. Upon opening it, I found it smelling (and tasting) lik
Making my coffee this morning, I found myself wondering what early coffee tasted like. I'm guessing quite different to modern coffee, both in how the beans were
Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume o
I'm making a yeasted sourdough starter per the directions in my bread-machine book, but with rye flour instead of whole wheat. It's supposed to sit for 2-5 day
Does Tapatio red sauce equate to Frank's RedHot Original Cayenne Pepper Sauce?
I'm creating a service for changing people nutrition habits and convincing them to eat more healthy. As a first step I would like to develop a
Please click here for a video showing the problem Causes for concern: The container ended up pressurizing somewhat, so whatever was in there was breaking down
I bought a cast iron pan, and did not realize it had been preseasoned (this is my first one!). I washed with soap and hot water and thoroughly dried it, then
I bought frozen pork ribs and the label said pre-frozen. what does this mean, and is it safe to thaw and eat. To me, it sounds like it was frozen twice.
I am trying to bake sugar cookies but the recipe I am using says to bake at 350 for 5-7 minutes. My oven only goes to 200. Could someone help me and tell me wha
I tried to torch sous vide steaks twice with a culinary blow torch, but it seems to take forever to get any kind of crust. So far I was not able to achive a rea
So a burrito is made with a flour tortilla; it is wet if you put sauce on it. An enchilada is basically just a wet burrito, but made with a corn tortilla. A
I love making burgers but it often ends up being very uneconomical since I can only get ground beef in 1kg+ amounts here and it often expires on the same day. D
Being Chinese-American, I grew up on this stuff. The English name "Chinese steamed eggs" comes from the fact that it comes from Chinese cuisine, and that "steam
A few days ago I purchased a pound of ground beef from the supermarket, it was already on clearance when purchased. Since then, the beef has turned grey all thr
When you heat the sugar his color turns to yellow. I'm doing something that heats the sugar(~110ºC), but I don't want it to become yellow.
Using the no-knead method (as decribed by Jim Lahey), instead of leaving the dough undisturbed during the initial fermentation period, would it be harmful to ad
I am thinking of buying a 45 - 50 day dry aged Prime Rib and attempt to continue the dry aging process for another 30 days on my own with a "UMAi Dry Bag".Are t
Right now, I have cooked steel-cut oatmeal, water, banana, cinnamon powder, sugar, and dark chocolate in my cookie batter in the following amounts: 2 cups of c
One of my relatives has GERDs (acid reflux). I'm trying to find / make a salad dressing that avoids acidity large quantities of oil spiciness (i.e. anythi
Can someone please tell me, why do cooking instructions have you frying in olive oil? That doesn't make any sense as olive oil has a very low