We found this odd pan at the family's summer cottage. The cottage is in Central Finland, and used to be a croft before my grandfather bought it. This thing h
In this video (you don't need to understand Italian ;) this lady lets a focaccia leaven in its own baking tin on a layer of olive oil and then, before topping,
Around a week ago I had a tray of leftover cherries. I rinsed them, cut them in half and took the stone out, mixed them with 2% by volume Kosher salt and vacuum
I love everything from the sea, but am a little squeamish when it comes to cooking shellfish etc. myself I have a large bag of Frozen, shell-on Black Tiger pr
Why should I cook the flour first with butter, instead of just combining all the ingredients until I get the desired consistency when making a bechamel sauce?
Is there a way to handmake alphabet pasta? I want to make the small pasta the is shaped into letters that is sometimes used for alphabet soup for kids. It's us
Why should i add the butter after i knead the main ingredients when making a bread? i saying this because from this recipe https://www.youtube
Imagine I liquefy 10 onions with a powerful blender and I subsequently reduce the liquid. What would happen? Would I end up with a caramelized onion paste? Or s
I'd like to recreate the texture of an oatmeal cookie in very different flavor profiles, ie savory / umami. I'm tinkering with only the rolled oats for now, but
Tofu is considered as a processed food. After watching a couple videos on YouTube. I am only concerned about two points specifically: Is heating the soaked an
Simple question: can you generally use baking soda to cancel acidity in your dishes? For instance, sometimes tomato sauce is too acidic, or you put too much vi
Iv'e been researching what this white substance on my sauerkraut is, and I'm thinking (hoping) that it's the kahm yeast I've see talked about on forums such a
I wish to use a small amount of rye in my wheat sourdough bread, because supposedly it improves the flavor of the bread. What I'm wondering is whether it makes
This morning I put 60g dark chocolate (pieces) into a glass jug and heated it in the microwave for bursts of 10 seconds, while stirring, to soften it. I then a
I bought multigrain bread from the store last week (panera brand) and it has white smelly patch.And saw some really big white patches. It smells bad as well. Ma
I i left porkchops out to thaw i forgotten about them and left them out all night is it ok to cook still
I am making my first sourdough starter (and bread of course). I started it 2 days ago, and it looked quite good while in the fermentation process. I only made a
Since I was a child, I never really liked mushrooms. To be honest, I was extremely picky, but now, I eat anything. Well... Almost anything. I can't stand mushro
I am trying to narrow down the source of a food allergy. I had a really bad reaction recently and that was my second bad reaction in 2 years. In the first insta
I have a Filtron cold brew system that uses both a paper filter and a wool filter to strain the coffee after it has brewed. However, in the last batch, I forgot
I would like to try to cook some dried, red kidney beans via sous vide but am having difficulty finding anything authoritative on how to do this safely. If you
I'm new when it comes to vegan cooking and until recently began experimenting and researching with regards to the commonly used or appropiate coagulants whether
Is it ok that it looks like that after I roasted with no oil (first use)? I tried to rub it off really good it with a soft tissue and a dish soap. Except whatev
can you use metal pans in combo convection/microwave ovens
With just a gas stove and rice cooker, what kind of food staple based on dough or batter can she make most simply? I don't know what you call the category of "b
I'm making bread and the recipe is calling for 10g od dried milk powder and 260g of milk. I don't have any dried milk powder and there's no place to get it near
I've been trying to get a rye sourdough starter going so that I can make all-rye sourdough bread. I've been at it for two weeks, with a 1:1:1 of water, starter
I've been using the NAMP Meat Buyers Guide (pdf) to specify to butchers what, exactly, I'm looking for. That guide is simply an organized list of unambiguous n
What kind of vegetable is pictured here with the pink and white concentric rings? They look like they might be some kind of beet or radish.
I purchased fresh mozzarella bocconcini from Whole Foods six days ago. The mozzarella is sold in a brine solution. I opened the package when I bought it and hav