I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I
I’m using 200g Bread flour, 50g Whole Wheat flour , 50g All-purpose flour, and 60g Rye. I add 2.25tsp of yeast, 2tsp sea salt, and 1.5cups filtered tap w
A typical pie dough recipe (such as this one) asks to: Mix the dough. Make a couple thick disks. Put the thick disks in the fridge 30 minutes to couple months
When I was young my step-mother, who was Filipino, did most of the cooking. She often served plain white rice with this Shrimp/Fish paste on the side instead o
I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause
When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixtur
From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground,
Every rice porridge recipe that I have seen calls for the rice to be simmered for 1 hour or more with constant stirring. Is there any way to make rice porridge
Here is what I did, I boiled a bag of frozen peas,about 400 grams, in a pot of water. I checked for tenderness after a while and they were creamy on the inside
A cup of milk A cup of blueberries A banana Three shakes of vanilla extract liquid The original plan was to have a milkshake, but the result is quite a nice des
I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly. Assumin
I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black
Frying gets rid of the water in food, and salt is added to remove water from onions while frying. Since getting rid of water is the objective, if one has suffic
Would anyone happen to have step-by-step instructions to make Japanese fish sauce?
I use Pasteurized Amul milk (see here). Last time, I purchased it on May 3rd and has expiry as today, 05-05-19. (Outside temperate in our area is around 35-40
My husband is on a dairy free, low sugar diet. How do I create a substitute for chocolate chips. The store bought sugar free chips usually are seasonal and have
I have a problem with my twin door refrigerator, first its not cooling properly the freezer side is not freezing as required. secondly there is red sign that'
I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time.
I have a large batch of tomatoes which I want to preserve. I am confused between sundrying them and dehydrating them. Essentially they are the same processes bu
I was wondering what type of flavour the black beans add to black bean sauce. Can they be switched for pinto beans or kidney beans? Is there a process such as
I have been smoking meat recently, and I found out that in Maine people brine lobster in seawater. Can I do the same in Florida with a chicken?
I'm breading and frying tofu, and the recipe calls for adding spices. Do I add the spices to the flour, the egg, or the (panko) breadcrumbs? The recipe calls f
I was going through some miscellaneous silverware in my in-laws' drawers, and ran across a set of these strange-looking forks that look a bit like sporks. Anyo
Apologies if I've phrased this wrongly. I don't try to do this very often: that is, boil a sauce to evaporate the liquid (I understand this to be known as 'red
I have an inverter of 600watt. If I want to use a microwave of 700watt on the inverter and set the microwave temperature on medium and not high does the watt o
I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ement
I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do
I am looking for a robotic device that works in the below mentioned way:: The user will open the device and put some amount of recipe , let's
Oven caught fire while using self-clean. Now the oven looks bad (greyish tinge) - how do I clean it? (I'm only renting!!)
I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a la