I bought some Yogourmet yogurt starter packages and it says to use 5g per 1L of milk. However, if I am making a gallon at a time - is more starter actually requ
At a certain pick-your-own-food-and-stamp-your-card-then-pay-at-the-exit restaurant, the salad bar includes a delectable rapini, even though it looks like it is
In both cases beneath, I steam the PEI mussels for 5 mins. on low heat, on a pan on my stove in 100 mL of white wine. I live in Toronto, Canada. Case 1: Live mu
I cook beans and then eat them (usually without adding anything else). I know that soaking water for beans should be drained. However, I haven't seen anything d
I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me. I simmer the
I seasoned this carbon steel pan a few months ago, but after several times I cooked, the seasoning coating started to flake. I wonder are the residues harmful?
I cleaned the gate of my stove using easy off oven cleaner and then had some white stains that cannot be removed: How do I remove the stains?
I am making cream horns and I bake the puff pastry on the molds, let them cool and fill with cream. I freeze some empty for later, but they are not crispy. How
When making yogurt with Yogourmet yogurt starters it is recommended to boil the milk, bring it down to 110 degrees F, then take out a cup of milk and mix the st
Perhaps this question has been asked before, but I am unable to find it. The closest I got was someone asking about chicken skin after frying. When a piece of
Should I season my Michael Symon Home enameled cast iron frying pan?
How do I find out why steamers sometimes have titanium, and which ones, if so? Also, why is it there in the first place?
I'd always made oatmeal according to the "traditional" method of bringing the liquid to boil first, then adding the oatmeal. I recently discovered a recipe that
Yesterday I made some mousse using whipped cream and Italian meringue as aerators. I incorporated the whipped cream to the base first and the Italian meringue l
As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal baske
I was cleaning out and found some snack chips with date codes that are not in an obvious Day/Month/Year format. For example: 028 B2 A1 (Bloom's Potato Chips)
When making a cake utilising all the leavening agents including creamed butter and sugar as well as baking powder and soda, would there be any difference if I w
I need help to fit these batches I already rolled them up can I go ahead fix it. what can I do to fix these batches so it doesn't crumble and
I freeze peeled bananas for making ice cream. I triple bag them in three Ziploc bags. This works fine. However, apparently they are making other things in the
I just got a chocolate melter and have held some tempered pure chocolate (Lindt Excellence 90%) for a day at 33C. I intend to make up 3 or 4 truffles, a few t
I made a mango mousse cake using the recipe here: https://www.womanscribbles.net/mango-mousse-cake/ Turned out nice, but after two days the mango puree was tast
In Dutch, we have just one word for pots and pans, which happens to be "pan", so I was surprised to learn about the word "pot". I learned that pans are for fryi
I need to sub pineapple with something else, im highly allergic to it.
I'm looking for a dietary fiber or a mix of dietary fibers (and other ingredients which act like dietary fibers such as sugar alcohols) with really low (even ze
Will the black color from squid ink spaghetti bleed onto other ingredients? I was recently given a package of squid ink spaghetti. I haven't used it before and
Recently I've been making rice, but my rice is always a bit moister than I'd like. Normally it is visibly wet and somewhat sticky. My normal recipe is: Add a
Usually, we use milk with 1.5% fat. Occasionally, I need whole milk for a recipe. Can I somehow "enrich" the skimmed milk so that I have more or less whole milk
I'm obviously not near my kitchen... I was reading on lifehacker about cornstarch in scrambled eggs, then some of their other articles on scrambled eggs, and
For measuring I usually use my red plastic Betty Crocker cups. While rearranging some dishes, I noticed the 1 cup line on the 2 cup Anchor H one looked off -
I just got a smoking deal on milk chocolate and bought a bunch. However, I tend to like a darker chocolate flavor in my baking. I would like try to use the milk