I have a De Longhi Espresso machine that takes ground coffee. When I use normal coffee (for example with Illy Classico), the coffee is foamy and generally
During the coming summer months, I for once want to have a couple of home-made ice cream sundaes with proper spherical scoops of the type you get at an ice salo
I made a try of creme patissiere with 250 ml UHT milk at 1.5% fat (yes, hence I called it a try), two egg yolks, 22g corn starch, 70g sugar and vanilla. Directi
I currently have an unopened package of raw sausages in the fridge (with several days left before expiration). I also have a recipe to use all of the sausages,
I made steak last night, and my girlfriend just chopped up some broccoli on the cutting board I used to prepare the meat, without washing it. She plans to cook
Some dough recipes caution that we shouldn't knead the dough for too long, lest it become too tough to be rolled as thin and wide as the recipe calls for. Why i
Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the
I'm awfully paranoid about getting food poisoning after having it once before. I bought a pot of live yoghurt with mango and after eating a co
What is the permitted preservative for biriyani paste? How much quantity of what should I add? My masala has ginger, garlic paste, onions, tomatoes, green chill
Any pointers on getting a 75% hydration wheat sour dough loaf to hold more shape and spread less? Full details of current method: I have a 1
My family appreciated very firm New York style cheesecake. How does one make it firm, almost the consistency of fork cutting a banana? I was t
Recently I've been seeing an increasing number of packages with labels such as "Contains no added nitrates or nitrites (except those naturally occurring in the
I am seeing blotches on my cast iron pan. Are these just water stains after the pan has been dried by heating on the stove top? Or do I need to season my pan m
Just looking for a safety/sanity check here regarding making biltong from cold smoked bacon. I would like to make bacon biltong using a recipe similar to this
I have an old aluminium griddle with teflon siding. The griddle is covered with black stains that look like grease stains but won't go away by washing. I can sc
I would like to make honeysuckle ice cream (or some other honeysuckle flavored food item). What is the best way to extract the flavor from just picked honey
I'm making a Romesco Sauce. I wonder, in general, would I need to season the meat that goes with the sauce? or do I leave the meat plain (just cook thoroughl
I am planning to make squid ink pasta, but I do not have pasta machine. Since I am lazy, I want to boil dried pasta in squid ink water. Will it turn black...or
If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo. In bangladeshi cooking I notice that they use
How long do uncut organic strawberries last in the refrigerator when stored in the original packaging?
The feta package I bought does not have enough liquid to cover the cheese once opened. I would like make a brine to cover the block of cheese. How saline does t
I bought a pack of dried seaweed and it's labeled as 'porphyra', after googling a little this is apparently the type of seaweed used as nori, i.e. the type you
I'm not quite sure if this is a proper question for this website, but I hope it is. My question regards silicone molds you'd use in patisserie for baking (like
In all the recipes I see for making creme fraiche, the ingredient amounts--though all over the place--are something like 2 tablespoons of buttermilk to 1 cup of
I've made chickpea curry which has canned chickpeas, canned tomatoes and coconut cream (and onions, chilli powder, tumeric
I have seen instances where people mix white sauce / bechamel with spaghetti or macaroni but never seen a reputable chef to do so. This mix is sometimes mistake
I squeezed half an Indian (asian country, India) lime in a 1 litre glass bottle in the evening. Next day morning, its got a bit cloudish, even the smell & t
Has anyone ever fermented fresh coconut or its water and produced an edible probiotic that tasted good and did not make you sick?
So would it be possible with some insulation perhaps from home depot to use a sous vide cooker like cheffstep's Joule on a surface like a wooden office desk wit
Screenshot's from YouTube. Is this merely an ordinary Mini Red Watermelon? My other guess is Japanese luxury fruit, but Ambrosio lives in Santa Monica CA.