The USDA has different calorie amounts for brisket Lean and fat, 0" fat (1.69 kcal/gram) Lean, 0" fat (1.37 kcal/gram) Lean and fat, 1/8" fat (2.78 kcal/gram
I have a recipe that calls for 500 grams of mini marshmallows. I only have regular marshmallows (340 grams in bag). Does anyone know how many regular marshmal
The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part. This be
I put uncooked hot peppers in olive oil with garlic, onions, and seasoning. When I opened the jars, they fizzled. Is this safe to eat?
There are several reasonable and safe ways to pit an avocado. There is, however, one very popular (at least in the USA) and unsafe way: digging the pit out wit
I have a recipe for a brine that says to include a bunch of parsley when adding the ingredients to the boil. My question is, do I add the parsley whole, with th
I have a biscuit/cookie recipe that involves egg and butter - after I bake the cookies how long will they keep, at room temperature in an air-tight container?
Saute onions, fresh garlic, in the pot using 1 tbsp olive oil. • For every cup of chopped veggies, use approximately 2 cups broth [or water be used for a
I have a regular (steel) pepper grinder but I have defaulted to buying and using the 'all-in-one" bottles of peppercorn with the grinder top' from Trader Joe's.
I usually make a pizza dough for 3 pizzas, from 500g flour, but once I made a double sized portion, with doubling everything in the recipe and I was not totally
Something like 4/5 of frozen fries brands in the store essentially smell like synthetic piss to me when you start cooking them and it doesn't go away. They tast
So the instruction on the food carton that I just bought only mentioned of oven-method but I actually know the food can be served via frying (on another brand p
I am following Tony Gemignani's recipe for Pizza dough. For making a dough with a starter, he suggests making a Biga (which he calls "Tiga", link follows). Once
In order to reproduce a traditional Turkish drink recipe for Boza. Which has a thick consistency, low alcohol content (around 1%), and a slightly acidic sweet f
As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives,
So in the package the instruction is only on an oven, but i know you can fry a hash brown.
Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3
Soup dumplings, or xiao long bao, are made by combining ground pork with chilled gelatinized pork stock inside a dough wrapper. When steamed, the gelatin stock
It often recommended to brine salmon with salt before sous vide, so it's firmer. On the other hand, salt tenderizes meat. What is the explanation of this opposi
If I'm chopping fresh chillis to use as an ingredient, does how fine I chop them affect the heat of the dish in any way? Logically, smaller pieces would expose
I tried to make crispy chocolate using dark compound outer casing. An inner filling made of dark compound, fresh cream, honey mixture along with some rice crisp
so I'm writing a story where one of the characters is trying to make some bread with minimal ingredients in a short amount of time. I'm not having much luck wit
Food: Baking focaccia. Ingredient and step in question: 3 grams of salt called for pre-mix. 'Problem': Normally I put the salt in the dry ingredients. Ye
I was just wondering what the difference between using a tablespoon of mild chilli vs a very small amount of hot chilli would be when it comes to taste? Is it
I bought gluten-free lasagna noodles, but I'm at a loss for how they want me to fold them. They are hard pasta noodles. Do I whisk a whole egg up to brush them?
It's fair to say most cookbooks are designed for the home cook. Not just in terms of quantities but also in terms of technique; it's very common to see recipes
I recently read this article which suggests that it's impossible to make caffeine free chocolate. Why would this be the case? If we can make caffeine free teas
I used to work in an office by a restaurant that served red ptitim - Israeli-style pearl couscous, today are cooked in some sort of tomato sauce and come out re
I have read various recipes suggesting that when adding eggs to cheesecake batter, it is better to incorporate them with as little mixing as possible, to avoid
I've cooked octopus in a boiling water (well, more like in own juice to be more precise) like I usually do and than I've realized that I'm too tired and going t