Been trying this method recently and generally happy with the results. That being said, I can't help but feel I'm still making a few mistakes: Steak lets out q
I have added a good slosh of white wine vinegar to a dish by accident (it was meant to be white wine, not vinegar) and now all I can taste is a nasty vinegary t
I accidentally left a Teflon pan on high heat to the point where oil was smoking a lot. Is the Teflon pan still good to use? I'm afraid I destroyed the protecti
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
Is there such a thing as truly raw (unsteamed) rolled oats? Why are rolled oats usually lightly steamed?
Who sells unstabilized (unsteamed, truly raw) oats in the U.S.?
[See below re possible dup] I've seen recipes for fish and chips call for the use of a CO2 syphon for the batter (looking at you, Heston!). So I'm looking to b
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I will be baking a weight watcher friendly brownie https://sweetsweetrecipes.com/one-point-weight-watchers-sugar-free-chewy-chocolate-brownies that calls for 3
Every time I get a bagel box from Bruegger's Bagels, I get a few cinnamon sugar coated ones for the sweet-toothed people in my office. They look fine at first a
Is there any perceived taste or texture difference between traditional whisked whipped cream and whipping syphon. Assuming, for comparison, identical mix of cr
I have a Bosch convection oven, and I find some things take longer to roast than they "should" according to recipes (not using convection). I'd like to get as a
When I pour honey, it's very viscous. Thick enough that if I put some on a plate, I could turn it upside down and back to right-side up without spilling the ho
I was trying to make regular tomato sauce for on my pizza. And I didn't want to buy any processed goods. So I bought tomatoes: I put them into a blender and
I was always told to use fresh eggs when making meringues but was never told why.
I know I know I know... apple fritters SHOULD be fried. I'm just here asking for any tips or suggestions to as-close-as-possible obtain the next best thing by
How does one make Douchi (Chinese fermented black beans) from scratch? I've tried searching the web and haven't found anything. I imagine it can't be too hard,
When people add salt and pepper to say chips, which pepper is it typically? I had chicken and chips recently with pepper and it was black colour bits, would it
Edit: From the UK site, there is good reason to believe that Twining's is ALSO Iron Goddess of Mercy, but it tastes nothing like the IGoM I got from Numi. From
Does flour and water of 45 degrees Fahrenheit rise? I thought that it has to be warmer, or they wont react at all. Will it rise just at a slower paace?
I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost lo
I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of peppe
Today I tried making Dulce de Leche from a can of condensed milk, using my aluminum pot as it's the biggest cookware I have. However, after lifting the can,
Up until today I only knew about one type of corn for popcorn. Searching for Peruvian food I found out that in Peru there are different "popcorn" varieties. So
All the beans I can find in the local supermarkets have calcium chloride in them, which helps them retain their firmness. But I want soft beans. Yes, I can c
Can I use my oven's top and bottom racks at the same time to bake chicken wings? I have a large party to cook for.
A recipe is asking for "canned black beans, drained, rinsed and warmed". I've never just heated up beans by themselves. How do I warm up these beans without u
The jar or packet at either of my local stores is quite big. How long does it stay effective, once opened? Given Star Anise is quite hard, I'm thinking it m
I always drain the water I soaked the beans in overnight and cook them in fresh water. But I've been noticing that the water gets a mild dye o
Can I bake a regular loaf bread recipe in a Dutch oven? Do I need to change the temperature or time?