I've been making gummies very successfully for a couple years and just coating them in citric acid/sugar before i dry them, which works well, but im curious how
I follow the basic lemonade recipe; making sugar syrup and adding it to lemon juice. The result is perfect but when I leave it overnight in a bottle it seems l
I have some mangoes lying around the house that I am curious to use in a banana bread. Suppose I puree the mangoes and I have one banana. How much mango puree
I've been using the same waffle recipe and waffle maker for about 10 years. Lately, my waffles have changed a bit. Waffle iron takes quite a bit longer to ind
Accidentally bought a bag is poached peanuts instead of roasted. Can I roast them despite the fact that they are already cooked (and not raw)? If so, are ther
Is it possible to keep a samosa which is ready to be fried, frozen for a week or more and edible? If so, what is the process? Thanks.
I sous vide a lot and am familiar with the relationships between food safety, internal temperature, and time. I'll eat chicken breast cooked at a long time at 1
I know cooking meat at higher temperatures will cause meat to lose moisture as the proteins "constrict". This is well known. Cooking a steak sous vide at 160F w
My daughter struggles with food intolerance issues. How do I substitute the flour in this recipe (link below) for : - Quinoa flour - Almond flour - Combination
I make a lot of home-made pickles; mostly pickled onions/shallots/cucumbers. I use a cold process and I don't pre-brine. I notice all of my pickles always end
3 days ago, I decided to do some brown lentils, so I did a lentil soup with zucchinis and spice (a lot of cumin and cayenne). I didn't have tupperware so I left
With most steaks the recommended cooking time in sous vide is about an hour (of course depending on the thickness of the cut). I have done some sous vide cooks
Grilled sandwiches like paninis almost always have cheese in them, which is important both for taste and structure. The cheese works like glue to hold the bread
Please help!! I am making a dessert, I make this all the time and this is the only time I have ever done this. The recipe is supposed to be stirred but I pulle
If I microwave a piece of bread until all the water is evaporated and then weigh what is left, is the caloric content estimated by finding the calories in the s
I forgot to boil the milk before I added rose milk essence in it. Could I boil now? I have been keeping the mix in the refrigerator for 5 hours now. I am not su
I recently made this recipe: https://foodwishes.blogspot.com/2016/08/paper-pork-shoulder-its-wrap.html 7 lb pork shoulder, apply rub, wrap tightly in parchmen
Are there any reputable research regarding ranking of vanilla extracts? I usually buy major retail brand at supermarket. It tastes fine in baking. However, I ad
I had been making bread reliably for a few years until we moved (from Sweden to Austria) six months ago. Suddenly, any loaf I make rots within a few days in the
I kept bread dough in the refrigerator overnight covered with wet cloth. The next morning I noticed that my bread dough had become hard and caked up. Please hel
I started thawing a thick cut of London Broil (maybe 1.5 lbs) in cold water and then I realized I didn’t want to start cooking it yet. I’ve moved i
I read in a cooking magazine that baby spinach should only be eaten raw because ooking it results in slimy texture. Regular spinach can be sauteed/wilted withou
I am making an old family recipe for Easter Bread, but I would like to make a vegan version of it for a friend. The non vegan ingredients that the recipe call
I love soy sauce, but I'm trying to minimize my consumption of phytochemicals. Is there any difference between "brewed" and "regular" soy sauce as far as their
Is buttermilk a preferred milk for sour dough starter?
Growing up in Ireland has given me a certain expectation about how a sausage should taste. Travelling the world however, has taught me not only that most Irish
I recently bought some of those big garlic heads (unlike the small, pretty ones you have in the supermarket). It looks like this: My problem is that when I ta
A friend of mine cooks pasta in a modified electric water boiler which has been modified to keep going even after the water placed in it boils. What are some a
What kind of vinegar would best replicate that was being used in the USA, upper Midwest in a recipe dated 1904? It is a potato salad recipe. The potatos & e
I have read reports that 400 degrees Celsius is too hot. I've read reports that 10 degrees Celsius is too low. Who am I to believe?