I tried baking a chocolate espresso cake from this recipe. The idea was to produce a cake that could be used for a layered cake, similar to the entire recipe it
Hi I remember summers around 2006 where we bought Panaché at our local Lidl and a lot of people liked it. It's a soda drink with a little bit of beer. i
I want to store a couple of whisky bottles with boxes in some idle place at our house. I'd probably sell these after 5 years. To prevent damages to the box, I'm
I have a Lodge 12" cast iron skillet that I have been cooking in almost every night for about 6 months. I recently scrubbed a little to hard and created a "bald
I want to buy early harvest extra virgin olive oil, however, it seems there is no way to know what is the real thing. Searching suggests supermarket brands hav
I'm looking to make very crispy thin, light, airy cookies. Kind of like dog-treats but for humans. What makes some cookies chewy and other "snap"? What makes c
I think it means picking the olives early I.e when they are green(unripe) . Is this correct? I’ve also heard people say that like any fruit, they should
I don't frequently use shrimp in my dishes (once a month at most) because I tend to shop my proteins based off what is the best deal and I'm not usually interes
I made a chocolate cake batter last night to test for my sons birthday cake. I made a batch of cupcakes with it to test it and it came out dry. Now I’m no
After using a cake mix to bake in a lamb shaped form, I have batter left over. How long can I keep it refrigerated (not frozen) and still combine it with anothe
Most legume-based pasta specify a cook time of fewer than 10 minutes. Is that sufficient to deactivate the phytohaemagglutinin? I initially thought that the bea
Recently I tried the technique of rubbing lamb with mustard powder over night, in order to tone down the "gaminess". The end result was great and tasted nothing
I have been using a propane torch to brown up the ground beef at the end of frying it on the pan, but there must be better way that does not involve the torch;
I learned, that "marinating" for days before cooking, doesn't actually work, since nothing can actually penetrate the meat very deep. However, with salt, it se
I've read that canned salmon typically does not contain any preservatives. On the other hand processed meat (such as ham) contains them. Why are preservatives
Can I use Bread Flour instead of Bread Machine Flour when making a loaf of wheat bread? Recipe calls for 1 and 1/2 cups of wheat flour and 4 cups of bread mach
I've been using Julia Child's béarnaise recipe---2 tbl reduction, 3 egg yolks, 4 oz clarified butter---, which produces a very thick sauce. Is this just
I am a fan of bone broths, but always have a problem with the overnight cooking part. For the overnight cooking part I have the following options: Interrupt c
The idea is, to put a regular pot in a larger pot full of water and heat the larger pot with a sous-vide stick. Would this accurately simulate a crockpot? The
I do not own a professional mixer where you can put all your fruits in and start to blend. I am using a hand blender. I put all the fruits and some yogurt in th
Are there any dangers of eating food that's slightly past its prime? Say there's no visible mold or any other signs of spoiling, but the smell
I recently cooked some chicken with a dry "brine"/"rub" of Indian spices and salt to great results. It was crispy and moist. My question is: is it worth it to
I am working on a recipe that uses gluten-free flour and cauliflower flour. I am having trouble getting the bread to be like a bread and not an edible brick. An
I got a recipe that asks for "frozen ube, thawed", and looking around my local stores and a quick google shopping search has failed to bring up any frozen ube,
I am trying to understand the tadka (tempering) technique or procedure Indian meals. Is the a specific order in which spices go in in order to avoid overcookin
So, I've got a 2-3dl batch of lacto-fermented hot sauce in the works. Approximately half the vegetables in the ferment are large brown habaneros and the other h
I'm trying to stay away from single use plastics for the environment. The only kitchen thing I have not yet managed to find a substitute for is wrapping pastry
I have recently experimented with leg of lamb, following the popular recipe on chefsteps . Both times I cooked the meat, with bone, for 24h at 57°C (134°
I took a salami and removed the outer plastic packaging and hung it in my refrigerator to dry. After about a week it got white mold on it. Is this normal/safe?
I would like to make bread and butter pickles. I already have the sliced cucumbers, onion, and salt sitting in the fridge! However, my son is allergic to all fo