I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another pl
i would like to know if there is a way to get a crunchy yet golden glaze on Buns/rolls... kind of like bread you would get out of a dutch oven
I bought a few silicon spatulas from Amazon{The ones I bought}.These are most probably from China, and since those are not from very well known brands, I can't
I use Red fife Heritage wheat in my baking. I grow, mill, and sift our own wheat. what are peoples experiences with the differences between Heritage wheat's and
Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or
I am looking for cured meat, especially ham, which I can buy in Germany and eat with a good conscience. There are two aspects that I am concer
I'm learning to make wheat tortillas, and it called my attention that this person is not letting her dough rest. Would you let the dough rest even if the recip
I want to plate a carrot sphere, made using reverse spherification, for a hot entrée. How do carrot spheres hold up to heat?
My recipe calls for 2 cloves of garlic, peeled, that are then to be removed at end of simmer (1-1/2 hours) before veggies are added. All I have is minced garlic
I want to make a large batch of hamburger patties from frozen ground beef (thawed properly). My question is, can I partially cook then freeze?
I'm looking at a bread recipe that doesn't have any diastatic malt powder in it, but does have a small amount of regular malt syrup. I'm going to add some diast
I'm having a friends family over for dinner next week, Ang they have numerous allergies or sensitivities. Corn, gluten, soy, rice and citrus. The dinner I p
Here is what my cake looks like: I'm using the following ingredients to make the cake: 1 egg wheat flour milk some kind of flavour essence like vanilla ess
Is this pepper safe to eat? Most of it looks fine , just very watery texture.
Jack Daniels Tennessee honey, in the freezer for over a year. Is it okay to drink?
I heated up a cast-iron pot in an oven and might have burnt the lid. Is it possible to restore it back to its formal glory?
I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey
I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by pure
Just trying to learn the difference between lactic fermentation and alcoholic fermentation.. I'm a bit confused - is the only thing stopping my pickles from bec
I'm not sure if it's either too thick, not baked alone long enough, or a reactuon to adding a hand made sauce....
The glass door of my oven toaster and grill has broken. Can I use a thick glass (not toughened/tempered) in its place?
I'm noticing that there is a huge difference of the amount of carbs in dark chocolate. For example, Lindt Excellence Cocoa 90% says: 100g chocolate: 592 kcal
I am experienced in baking; I am 65 years old and been baking and cooking for a while, but this problem has got me going crazy. I have recently purchased two
I was looking at mantou recipes (mantou is a fluffy Chinese bun), and the recipes were remarkably similar to bread except less proofing and using milk instead o
Yesterday I canned a batch of tomatoes, chunked. This morning when I inspected the jars, they all appeared to be sealed. This evening upon inspecting the jars
I've read one cook say, "I add baking soda when I make bread using buttermilk. The buttermilk is acidic enough that it interferes with the environment that com
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I love caramelized onions. But I'm not sure I should have them often. I've recently learned that the browning associated with caramelized onions and baked appl
I have an Oregano plant and I have rarely used fresh oregano. Is it safe to use the oregano leaves shown in picture? It has some white thing on top and at the
That I know of, there have been 3 recalls of all-purpose flour in recent months: by King Arthur, Aldi's, and General Mills (Gold Medal). All 3 cite e-coli conta