The only question I could find about honey infused garlic on the site was Honey-fermented garlic left open overnight but they do not mention what type of Honey
When cooking for diabetics it is important to keep the amount of carbohydrates and sugar low. So I am wondering how cooking food - particularly vegetables - cha
In the Wikipedia article about the Breton delicacy Kouign-amann, there is the following statement: The Welsh equivalent is the etymologically identical caca
I have a couple small tomatoes (about the size of a plum tomato) that I'm thinking of trying to oven-dry to see if we like them. Most recipes I've seen call for
As I am fairly new to making yoghurt at home I would like to understand the effects that temperatures and time have on the end product in both
Does anyone have recommendations on using the fruit that has infused vodka? Can you bake with it or reuse it in any other way?
I plan to cook a brisket for 48+ hours. However I ordered some liquid smoke online and it wont arrive until the next day. I cant wait for it to arrive or I will
For scones can I mix cold butter with self raising flour and then add the wet ingredients the next day. This is to save time in the morning?
Hi so after removing old seasoning on my wok with vinegar baking powder and a lot of scrubbing, i tried to season it again. But i could not ge
I bought a tub of sodium citrate to use for this recipe. It's been in the cupboard a while and I've since discovered a mild allergy to dairy w
In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours bet
I put some chicken/beef into my slow-cooker, pour some olive oil and cook it for 4-5 hours. After that, if some meat is still left in the cooker, I may heat it
I have 200 gm of candied glacé strawberry and 200 gm of candied glacé kiwi. I cannot eat it, as it has too much sugar for me. Is there a way to n
Hello Seasoned Advice: I cannot find an answer on any previous posts here relating to woks about what to do if the wok is Already Rusted. I found this wok in my
"English Breakfast" tea usually combines blends from Assam, Ceylon, and Kenya. Typically what proportions of these three teas are used? Edit: I have been aske
I've tried to cook an egg with some oil underneath on low fire, trying to make an omelette, but the egg still got stuck and when I turned it o
I've blanched some cabbage and I wonder if I can ferment it in order to have sauerkraut. Will it work? Will it be safe? Edit I followed the recommendations and
I enjoy the fat(saturated) that comes out of meat and chicken so decided to try tallow(the fat from suet that the butchers usually discard) and add more of it t
I realise that a freshly baked loaf will need some time to rest to allow the starch to "set", otherwise the bread may not be the right consistency. (Why shoul
I'm cooking a Chinese soup base kit that I found in my local Asian supermarket (an amazing place!) But I'm not familiar with the ingredients. As some of them lo
I'm trying to make mozzarella at home. I'm following this recipe (without citric acid), but I also tried this one (with citric acid), without any result. I thin
I have consistently observed that a given vegetable simmering in a soup (that is, with multiple other vegetables and herbs, and usually salted) takes five to te
Concerning alcohol flavored panna cotta, other questions I found focus more on how to prevent a cream plus alcohol mixture from splitting but they assume one kn
I've been learning how to make pizzas. In the book I follow, for home ovens at 500 F, one needs to add a browning agent in pizzas to bake the pizza well. In 45
Before I ruin a batch, I'd like to check for ideas - are there any potential problems with using vegetable oil instead of butter for caramels? I already switch
I found this photo on the internet. I am going to japan next week. I would like to know what is the veggie on the sushi. I think it looks like some spring onion
If I run my oven in the summer at 400F(~200°C) for an hour or two, this produces a great amount of heat. Is this energy vented outdoors once the oven is tu
I bought jar for garlic but it can store only two bulbs with most place being wasted. Can I separate bulb into cloves and store them? Or will it significantly s
This question got me thinking about "garlic keepers" or "garlic jars" which are a gift item in the US and probably elsewhere (see photo). My question is: Do g
A Great British Bake Off question! I'm interested in making a show-stopper cake (recipe) and it calls for "Cake Margarine" which is not available in the U.S. W