I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home. I wond
I have bought a box of gelatin powder and saw sulfur dioxide in the ingredient list. I am just wondering about the safety of consuming them. If there exists a
Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourfu
Recently I have learned, that I need to use a pressure canner when canning paprika. So far I have only used my oven. I have ordered a pressure canner, but it m
I made chicken in peanut butter sauce. Similar to this question, it split. I used chicken stock, peanut butter, honey and soy sauce, and cooked the chicken in
Is there any website, diagram or something that I could find that depicts how much a thing weighs, what that quantity looks like and how much
I was researching Horehound Beer recipes on (the old newspaper website) Trove. I found the name of an ingredient - perhaps a herb, that I did not know: "Capaic
I've been making gluten-free pancakes for some time (with varied, but usually good, success) and want to try my hand with waffles as I recently bought a waffle
My sister inherited a bunch of tupperware and plastic utensils. One of them, we couldn't understand its purpose. Click for full size Ideas so far is to keep p
Let's say I want to make bread. In this case, kneading is what develops more gluten. So would it make any difference if I fully developed the gluten first
I am currently part way through my first attempt at vegetable fermentation. Today marks the 4th day of fermenting some cauliflower, and things seem to be doing
When I was much younger my grandmother was always complaining that she could never find grape preserves anymore. That was maybe 20-30 years ago. I recently sta
Assuming no use of freezer, or desire to salt-cure/pickle/etc. From how I was brought up, if I notice a piece of meat in my fridge is going to go off in the ne
My first time, making scrambled eggs for buffet, my company brought in box of liquid eggs, to be cooked in deep stove top pan. Any suggestions of what needs to
I see all kinds of different dough recipes for Pizza. They all contain flour, salt, yeast and water. Some contain olive oil as well. The recipes are not consist
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I aske
When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat
Need to cook it fast and it's frozen. Can I place it in hot water with the pouch? Or is that dangerous because plastic particles get on it? What about if I use
When I made a dough, I dissolved natural organic yeast in water, but it didn’t make bubbles. Is this a sign that something is wrong?
When I make peanut butter at home, in a food processor, it comes out reasonably creamy as in store bought peanut butter, but when I put it in my mouth, it sucks
Yesterday, I made hot chocolate with "Schokotraum Typ Trinkschokolade" from Krüger. I was very surprised, that it didn't taste sweet at all (which is bad;
While double checking a recipe I realized I might have used the wrong type of yeast. There is instant, active, liquid, dry and fresh yeast. What are the culinar
I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups w
My mother recently created a Centella asiatica vegetable juice. She states that we should add some sugar (e.g. 2 tea-spoons for 1.5 liter of vegetable wate
I made a vegetable soup with peas, onion, garlic, potatoes, celery, cubed chicken stock, salt, and olive oil. I put it in two containers, one open and the other
I was curious as to why they're marketed as pasta bowls in the UK, and it's because they're frequently used for pasta (obviously). Buy why are bowls used for pa
I usually cook low fat curry i.e with fat removed. Since we still need fat before eating the curry I melt a bit of premade tallow in the microwave then I add t
I like making fruit crumbles, and I like fruit crumbles, but I have a problem... I always make the crumble topping by estimating quantities, adjusting the ingr
I want to make puff pastry, can i use natralite butter for making the same?
I used Cal Peternell's recipe: 1 cup of whole milk 1/2 cup of half and half 1/2 cup of sugar pinch of salt 3 cups of whole milk yogurt zest and juice of a half