Is there something wrong that can happen if I forget to feed my sourdough starter? I kinda forgot to do it twice, but it still appears to have a few bubbles in
I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my start
I found a recipe for a No-churn rum and raisin ice cream. In the recipe the first step is to put the raisins and rum in a saucepan and gently heat until boiling
I've noticed that many 'chocolate' or 'cocoa' products, such as chocolate cake, chocolate milk and cocoa cereal contain fat-reduced cocoa powder rather than nor
why the citric fruit rind is cooked several times to make a marmalade? i meaning boiled several times, its to reduce acidity or bitterness or what?
I use dried pasteurized egg white powder for Swiss Meringue Buttercream because it's less expensive than fresh eggs and avoids the problem of how to use the egg
Can wine be made from tomatoes? Do they have enough sugar to feed the yeast? Are they too acidic?
Can wine be made from citrus fruits? They have sugar to feed the yeast. Or does the citric acid interfere with the fermentation process? I'm familiar with limo
Considering the heat wave, I've been thinking - most instructions for Yogurt making say to take starter culture, put it in milk, put the milk in a warm pot (or
I'm interested in making emulsified sausages like hot dogs. Most guides suggest using a food processor, which I don't have. I do however have a high-powered ble
I'm making pizza from scratch. My goal is to have the least dough possible in terms of grams per square cm/in, but have it as fluffy and bubbly and airy as pos
When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-tempe
I'll be changing my dinnerware soon and I'm looking for something durable and non-toxic. Are glass bowls/plates more susceptible to spoon and fork scratches? Ar
I've recently become fascinated by the use of butterfly pea blossoms to add colour to alcoholic drinks. (Yes, I've been watching How To Drink on Youtube). It ac
The basic bean meat chilli is as follows Brown Garlic + Onion + ground meat (any) + boiled beans + tomato sauce + spices (e.g. chilli powder etc). Now I want
I have been trying to learn how to make poached eggs. The main issue I have is the shape of the egg whites. In a "perfect" poached egg, the white builds a sph
I have a recipe that calls for a 7 lb. top round beef roast with full fat cap. You salt the beef for 2 days and then set oven for 450 and roast for 20 min. Redu
I'm growing cabbages in my garden this year and would like to make lots of sauerkraut, to eat and to give as gifts. Gallons of it. Is there an efficient way t
There's this world famous claypot chicken vendor at Kuala lumpur who cooked chicken and rice in a claypot over charcoal. In this video you can see him using a
I'm planning to purchase an Electric steam cooker, however, I'm concerned that the plastic surface which comes in contact with the food will eventually leach in
I have already made the dough as cold as possible before kneading like freezing the dry ingredients and chilling the biga. If I use my planetary mixer, I can fr
I like to reuse glass bottles and jars in my kitchen in order to create less waste. Recently, I bought a large quantity of olive oil which I would like to use b
We have this odd cooker. We have not been able to figure out what it is. The top can't be opened. EDIT : There's some liquid inside both parts, we can hear it
After pouring a new jar of sauce, I noticed dried sauce around the rim of the cover. Is it still safe to use?
I know that whole eggs and egg yolks whip up greater and have more air when beaten with heat, but does the same hold true for egg whites? Would it be beneficial
It's just something I've noticed while shopping. All of the chicken and turkey sausages I've seen (across multiple brands) do not contain sodium nitrate, but al
How do I cure olives without using salt? Is oil the only option? Or salt free fermentation of some sort? I found this one claiming to be unsalted but couldn't
I’ve been trying a UK recipe that worked for me last year (I live in Canada). It’s a simple: 220g butter 220g caster sugar 4 eggs (220g weight in s
I noticed that my GE oven does not have a lower heating element, after more than 5 years of use. Is that normal or a defect?
When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My