These came out of a rolled oats product. Are these some part of oats and safe to eat?
The last couple of times I've made bread the dough starts "splitting" during final proofing. Does anybody have any idea why? The bread is still great but it
I'm thinking of a pasta dish with chicken and mushroom. I have some coconut milk to use. I also want to add cheese at the end, because cheese.
Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated
So I forgot my bowl of oats in the fridge and it has been 15 hours, I can either throw them away and make another bowl but I wanted to ask if it is safe to cons
I'm using this Curry paste but my girlfriend doest like too spicy, therefore the flavor is really bland.. how can increase the flavor without make it too spicy?
I recently saw a video of a person who died from eating 5 day old unrefrigerated pasta. The cause was cereulide toxin from Bacillus cereus bacteria in the food.
Every time I try to bake some bread in my bread maker, it rises at first but just when cooking process starts and the device increases the heat, the dough colla
What does this mean in the Hospitality industry? As in the Hospitality Department will establish par levels of products Is this kind of like when your boss in
I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to d
At around 2pm yesterday, I bought wraps from a street stand I'm familiar with. I brought it home... and forgot it existed. It's 10am next day,
I can’t figure out what herb this is. It tastes kind of bitter!
Making marmalade in a thermomix and I need to simmer. What setting should give me a simmer? Thanks.
Why is microwaving at full power for half the time, not the same as microwaving at half-power for twice the time. What's happening that's beneficial when the pu
I read that one there are different ways to infuse a spice into oil including leaving in oil for an extended period of time or if you want quick resuls, low tem
I purchased some eggs recently and when i went to crack them open to cook there was what seemed to be water in the egg shell. Is this normal because all of the
If developing lots of gluten make the dough harder to be rolled out, why some bread recipes calls for long kneading process, like the brioche dough and pizza do
I have researched a bit about the topic of "large crystal prevention" when freezing and thawing food. So far I have learned, that in order to prevent the format
A baker gave a pain de mie recipe which he do in his bakery, and the result is a soft and fluffy bread. I tried at my home at same temperature with same recipe
I was cooking fried rice. I added sriracha sauce, hoisin sauce, chili garlic sauce, 4 huge sausages, egg, and a bunch of okra. The fried rice was too salty. W
I'm new on pickles fermentation without vinager, last week I put three jars with different recipes I found over internet and it said to leave it outside the ref
I tried a "bonci style" roman pizza. I followed a recipe that is basically a no knead 24hrs pizza "in a baking dish", in the sense that is not cooked in a brick
We have a very large cast iron dutch oven which can not fit into our house oven. Have not used it for 4 years and has not moved from our potting shed, in wantin
I have a pretty average stove and oven. The oven can't even make 300°C. Yet today I measured the temperature of my dutch oven, heated on the stove and it r
I am making homemade gummy bears and I cannot prevent the sugar coating from melting way into a puddle of watered sugar? I tried drying the gummy bears for a da
When I cook briyani on a electric stove top, how do I prevent the bottom layer of the dish in the pot from burning?
I half boiled chicken legs and thighs, put them in my Crock Pot with BBQ sauce, put the slow cooker on high, but forgot to plug it in. I disco
I made several cakes in my life. I know the difference between different leavening agents. I know that low temperature tends to make flatter cakes, but I never
When storing chicken stock in the freezer, a lot of sources say that it should store up to 6 month and will lose some of its flavor after that. What are the l
Can I safely eat raw uncooked chicken that has been in my freezer since April 2018 (over a year)?