I have some dried pig's blood (fresh is not at all easy to buy in my country), which I wish to use in recipes where fresh blood is called for. How much dried bl
I've been baking gluten-free cakes and in order to get something akin to a regular cake - light instead of heavy - I've been essentially making a sponge cake by
I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat w
I like to give jam as gifts and it would be neat if i could put peanut butter with it inside the jar. Is this safe or not? Thank you for your time. :)
Many cheesemaking suppliers sell Dutch-style cheese presses, which are also among the easiest type to make yourself. These apply pressure using weights hung at
I make a weekly batch of homemade ice cream using: 3/4 cup sugar 1 cup whole milk 1 pint heavy cream salt / vanilla I want to try including some nutritionall
So Custard powder and Custard are both expensive where I am from. My mom is looking for ways to do creams to put inside pastries. Currently, what I do is use Fr
I was just eating a donner kebab, not sure if it’s something to be alarmed about ( looks like a worm to me ) or if it’s just spice that is tricking
I purchased a soursop at the grocery store recently, because it sounded interesting and tasty. I tried to make a smoothie with it, but it tasted very bitter an
Why does my sourdough starter have in the top the liquid separated from the flour? 2 days after beginning a new one, a liquid (water) appeared on top of it, it
I have a locust gum (powder). I searched online and it needs to be heated at least to 165 F to properly hydrate the gum. I have a few questions: should I still
I can make cheesecake and I can make cake, but it occurred to me recently that cheesecake isn't cake soaked in cheese, Ala tres leches. So, is it possible to g
A chicken curry recipe and a mixed vegetables recipe require chopping tomatoes and frying them immediately after the onions and ginger-garlic paste are fried. B
I was experimenting with Italian Sodas, and added flavor shots that perfectly balanced the heat and cool flavors between Cinnamon and Menthol, and they canceled
Can a convection microwave along with an induction cooktop effectively replace a microwave, conventional electrical oven and cooktop? I'm creating a small kitch
According to USDA, medium grain raw brown rice has carbs and fiber at a ratio of 76g / 3.4g = 22.4. When cooked, the ratio changes to 24g / 1.8g = 13.3. Are
I'm learning about the spice cumin (Cuminum Cyminum) and I understand how it is naturally a golden brown color seed that tastes bitter with a hint of lemon and
Are they interchangeable? E.g. could you replace whipped egg whites in an angel food cake with enough baking powder/soda and end up with similar results? Or in
TL;DR: Looking for evidenced based methods for low-sodium food prep. to be cooked on a barbecue. My wife has recently confessed that she doesn't like BBQ food
I've been making cupcakes for a long time with the same recipe and same brand of paper liners but recently my cupcake papers are pulling away from the baked cak
I've just bought a wok recently and seasoned it. The only thing i realized at the end is that it never became blue, it's just a dark brown color. Is there a pos
I have some frozen rib-eye steaks which I am confident about searing while frozen and then bringing up to temperature in the oven. They turn out great. But I a
I got some Tassimos caramel creamer, the t-disc style, and I was wondering if anyone knows if it is suppose to be chunky?
How do you temp a raw carrot for a salad bar setup per the health department and what should it temp at?
When I bake bread in my dutch oven, to get the bread crust a darker brown and where it should be, the bottom will burn. I've used several recipes and different
If a recipe calls for 2 1/2 cups of shredded chicken, is that the same as 20 ounces? I'm always confused when it comes to dry ingredient measurements in recipes
I am planning on making sausages with both cream and vinegar as ingredients. I suspect the mixture of all the ingredients with the vinegar won't be acidic enoug
So this is probably more of a food-safety question but we purchased some various Krispy Kreme doughnuts yesterday and I ate some of the leftovers today. Some we
I am growing the "heal-all herb", Prunella Vulgaris, and am planning to dry the leaves and flowers in order to make a medicinal tea. How long is it safe to keep
I am trying to determine the relative strength or potency of flavour that comes from different spices and herbs. I often find myself lost when trying to blend r