I would like to try a few recipes which call for rosewater. I have made these in the past but it seems difficult to get rosewater here. Many places seem to sell
I would like to learn the industrial skills that allow them to achieve such successful commercial products like the cheap and addictive foie gras. I know that
i have a black stain on one of my stove tops there were some smaller ones on the other three but they came off fairly easy. this has taken up almost the entire
I would like to be able to can and then sell my own hot sauce. The hot sauce I make is a low acid meat (ground beef) and tomato based sauce. I had sent it in to
I've been making a chili oil and green onion oil for my friends for months with a lot of interest in buying. I want to start selling it at farmers markets &
Where I live, I can't buy high-quality salt cod, so I'm looking at making my own. The recipes I've seen, though, all start with fresh cod. Since salting dehyd
I'd like to purchase a case of Pylsusinnep mustard to save on expensive shipping costs versus buying a small number of bottles, but I'm unable to find any infor
I have a recipe for an anise cookie that I've made several times. The ingredients are: flour, baking powder, salt, anise, eggs, vanilla. No butter or oil. The d
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I've read that dissolving cocoa in hot liquids is supposed to make it release its flavors and make it taste more chocolate-y. This sounds useful for things lik
On my quest to balcony charcoal grilling, without bothering my neighbours, I have researched many solutions. I am now, pretty sure, that I can limit the smoke
I have a delicious red curry recipe which I think could be improved if I could add a touch of acidity. I've tried using rice wine but this seems to either over
I have chicken bones after being boiled down to mush. Can they be crushed? Then what can I use them for?
I ate the best fried rice of my life in Vietnam. The thing that made it so good was these crunchy little bits. They were about the size of a regular grain or r
I've read so many recipes stating core temps as a way to tell when your loaf is ready. Me being a fan of measuring have bought a plethora of devices for measuri
I want to know what is the minimum time required to soak oats to make them overnight oats. Now a days it’s Ramadan and I have very tight schedule on which
I am cooking a wrap with avocado, chicken and vegetables such as carrots, cucumber, capsicum, red onion etc. However, once I make these, they don't have any sm
I've been trying to make grilled cheese on the grill for a while now. While at first this sounds funny, but I believe that it is 100% possible to do. I just hav
I want more of the fat to stay in the meat when grilling. It seems grilling is the best way to do this since wet heat methods boil the fat out, frying takes it
Is there a common ingredient, or cooking technique, that gives sauces such as Teriyaki, General Tsos, Orange Chicken; their thick/syrupy texture? We sometimes
I just smoked a whole pile of chickens for a Memorial Day BBQ, and have a whole tupperware full of giblets in the fridge. You can use giblets
I've been having amateur pastry classes and one of the things we've done is Italian meringue. However, I found the result to be overly sweet. I am much more fa
After I allowed the polish to rise for approx. 10 hours ( it had risen quite a bit) and I placed in the fridge overnight - I find that the level has dropped fro
Could anybody advise if I can leave an assembled breakfast casserole in the fridge overnight in a cast iron skillet and bake it the next morning? Would the pan
I'd like to provide an array of meals that are frozen and can be quickly heated and served. I have reviewed different models and there are 3 kinds I think: 1)
I packed chilli powder to transparency polythene bag. It expires very quickly. But when I put chilli powder into plastic bottlle I can remain it for long tim
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana
What are some secret ingredients used to make a Lamb Seekh Kebab so soft and juicy? These is one of the best kebab to taste.
My starter, (new) is bubbly on top and rising but does not have may bubbles in its body.Can it still be use to make a Levin or dough?
I have seen different recipes for pizza dough, some of which let the dough rise for about an hour at room temperature, others which recommend an 18-24 rise in t