I have a large amount of very good quality dry aged beef fat (not suet). I would like to try making cookies using the beef fat in place of the butter. I was thi
I am looking for some alternative ways to season food. I am very familiar with currying, pesto, and chili. My difficulty is that each of these
As far as I'm aware any herb or spice CAN be eaten raw and hence added at the end of cooking. We cooked a stew with garam masala as we wanted to try something
I usually make fava beans from dry beans, I simmer them in plain water for hours. Right after they are cooked they are bright green and have a very fresh delici
Is there any way to dissolve coffee grinds once added to a butter cream frosting? I used instant coffee crystals in the past and they have always dissolved wh
The expiry date is 10.2015. Are they ok to use or should I throw them out ?
A mixture of milk, fat, sugar and egg yolk will thicken once a certain temperature is reached, but if this temperature is exceeded by a few degrees the resultin
I have recently baked a couple of chiffon cakes, overall I'm happy with the bake - the structure and flavor are very good. However I have a recurring issue with
If this is the wrong place to ask this, please direct me to the correct place. I am a big fan of cereal, and I like to eat a fair amount, but don't like to hav
I am a person that likes spaghetti that is stuck together, al dente, so it's nice and chewy. I haven't been able to find any advice on how to cook spaghetti so
I am hoping someone knows what brand this. A few years ago I found this mushroom soy sauce. It was exceedingly thick, very darkly colored (almost stained one'
I want to make a rice dish that gets baked - a maqluba, but I want to make half the quantity of the recipe. Do I adjust the baking time? The recipe calls for si
I'm working from a bread recipe that tells me to brush the dough with egg wash before the final rising and then let rise, covered, until doubled in volume. How
What options do the best cooktops (or complete gas stoves) have to regulate gas flow in cases of variable gas source pressure? For example, I don't want my coo
I was making some fruit balls, like raw/bliss type balls. I chopped up some dates (dried), dried apricots, dried apple, and sultanas; I put these in a bowl and
I just used a 20" paella pan to make a large paella for 10 people. The pan covers 4 burners. The problem that I had was that the center of the pan never reach
I am planning to bake bread often. So I am wondering about the various types of ovens or whether I should get a bread machine instead. What are the characterist
I'm Italian, now living in the US for some months. As you may know we like pasta. I tried Barilla here, our best known pasta brand. Well.. the taste seems a li
Sometimes, I have cuts of meat/fish (mostly fish) that have dramatically uneven thickness. I like to pan sear, so how would I cook it so the thinner ends are st
Can I make yeast from gmo flour and can I use it for gmo flour to make a dough.
I purchased a bag of organic mixed grains with 7 different types together and any directions, which there does not seem to be any, is in Chinese so I have no id
I want to use Matcha powder in some baking recipes (cake, macaroons, cheesecake, etc), and while I think it tastes fine many others have told me that it is too
How would you find a commercial kitchen to rent in the UK? I cannot seem to find any resources for them, the only ones i've found are attached to store fronts.
I have always loved the smell of frying green onions/scallions but was never able to retain the smell of it when the dish is done cooking. I was in Singapore
Hi Seasoned Advice Forum Members I am a semi experienced Artisan Bread Baker. I am currently teaching a 9 year old boy the basics of bread mak
Since making marmalade involves cooking fruit and pectin and juices at a particular temperature for a specified amount of time, can you use sous vide to mimic t
Quite often you see celebrity and professional chefs taste the meat or sauce from a dish that is clearly not fully cooked. Is there a different length of time y
Should red potatoes that are quartered be cooked skin up or down in the oven? (Oiled!) Hoping to get delicious crisped results!
I would like to know the simmering temperature what is when we simmering food. I just purchased a food thermometer and would like to learn how to use it.
As far as I'm aware cayenne pepper is meant to be medium hot(which is what I wanted) and not very hot. In order to ensure I am getting the genuine cayenne pe