I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?
Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat
I dried the mango in sunlight, heated the oil and slightly roasted all masala before grinding it. Now the problem is that masala taste bitter. How can I fix i
I do not like the crust that forms on the surface of meat when frying, baking and grilling. It seems to me this is caused by oil being on the surface of the me
I recently oven cooked some meat. Half was coated in oil the other half not. Other than that they had salt and no other ingredients. After cooking for about
Normally, with some typical amount of water, when steaming vegetables my steamer never boils over. However, when I steam shrimp, it seems like no matter how lo
I recently discovered that eggs are outstanding in front country hiking: inexpensive nutritious richer flavour than boiled cooks in 10 minutes just add salt. T
If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next
The recipe calls for a cold oven and I something baking in the oven on 450. How long will it take to for it to be cold again?
We have been using a 4-slot Amica induction surface for 4 years now, and it started making a barely noticeable high-pitch whining noise, even when it is not in
How much of a difference would it make to the final product and which one would be the better choice for any enriched sourdough breads/pastries/cakes etc? And
How long is beef suet good in fridge? Does it make any difference if I store it as a whole or chopped into pieces? EDIT: This is suet, not
I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to coll
We have some radish that have these darker areas in the flesh. Currently, we are on the island of Malta where food ingredients are very low quality in general,
I read that washing eggs with cold water will draw bacteria from the outer shell inward the egg. Are hard boiled eggs made with eggs washed with peroxide and r
Sometimes, I want to make a recipe (or train one) that involves Italian meringue, but I find it very difficult to whip one up when using small quantities of egg
I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil
How many grams of almonds are in a tsp of almond extract? Looking for equivalency or concentration rations for almonds to almond extract.
The bananas do not need to stay whole. Halves and quarters are fine Surely kitchen professionals have come up with a way (Note: apparently, banana peels are e
Can paprika or other dry spice can be substituted for red bell peppers? This recipe call for 1/2 medium red bell pepper, but a child will not eat the red peppe
I have some store bought Cold Mountain brand Koji rice. On the container it says it keeps in the fridge for "6-12 months". I've had it for about 8 months, but c
You should put oil on your meat to prevent it drying out. Does it make a difference if you coat then cook straight away or leave coated for a while, if so how
I have to make a pasta bake for 20 people take it to the meeting 6 hours before it will be reheated for dinner. How do I stop all the sauce from being absorbed
I've been baking some meat (either lamb chops or boneless beef - not sure of cut). I coat it in oil, rub some salt on it and them immediately put it in the o
I'm working on Belgium-style frites at home and would like to get as close as possible to the traditional recipe. I know that they would traditionally be doubl
I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any bread
Introduction I'm making Nanaimo bars for my coworkers. Some of them don't like chocolate, so I'm going to make a second, terribly non-traditional batch with dif
I can't stand the noise, and even just the idea, of a blender in my kitchen. I want to keep things more natural (less plastic) and waste free (less products).
A similarly-titled question here does not answer mine. Is there any way to calculate bread cooktimes by taking approximate dimensions, cook time, and perhaps o
Huffington Post writes: Potatoes conflict with digestion of the beans, so avoid eating them in the same meal. Is this true? I couldn't f