I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything
Hi I am doing a weekly meal prep cooking myself, and was wondering if it's ok to grill steaks medium rare and then put them in the fridge to e
First question- If the receipe says to bake without mentioning to preheat, readymade base for instance, should I preheat the oven? Second question- Is the rece
From other answers on this site I can see that people seem to agree that adding curry powder later or at the end will lead to a bitter, grainy and perhaps unpal
I make 100% whole wheat pita bread often. I use whole wheat flour, yeast, salt water and a touch of honey to feed the yeast. I would like my pita to be more che
So I’m trying to make Hawaii bread rolls, I already know my yeast is probably dead and so far the dough hasn’t risen the question is : is it a bad i
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 bought a pressure canner of Amazon, unfortunately the manual is entirely in Chinese. It doesn't look like the two types of pressure canners I have learned ab
After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos: But when ever I order Jade Scallops (西蘭&#
In Toronto Canada, I've bought different BIG, raw scallop species like at Whole Foods Market. They are big like HK restaurants'. After I add oil to pan on cook
How do you know when the batter is fermented enough but not too much? Is it to taste/preference?
Often, recipes require you to brown meat or pan sear meat. When working with large amounts, how do you prevent any of the bits that stick from burning? A pract
I've been making a simple tomato sauce using tomato puree, basil, oregano, dried pasilla peppers, and garlic (as well as the left-over bits from cooking beef me
The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the pr
My grandparents saw, but didn't take, these online images at Chiu Chow Garden restauarant in Central, Hong Kong. They can't remember which website: perhaps Op
Big green egg (and other kamado style ovens) can be used for many kinds of different breads. What is an optimal way to bake naan and/or tandoori roti in an egg(
I use stevia as a sweetener now. I have seen a couple of sweets recipes that use erythritol. I have stomach issues with any sweetener that ends in "tol." I am
Does the nitrogen-based cryogenic freezing technology work equally well for all durian types, or only for a few types?
So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar
On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and p
I just got my first cast iron skillet, it's brand new pre-seasoned. While I know cast iron is generally porous, I was surprised to see actual
Me and my wife are starting a business from our home kitchen. Our main dish is roasted chicken thighs with potatoes, and luckly the orders has
A common way of buying saffron in Sweden is to buy it pre-ground in bags of 0.5 grams. Most saffron rice recipes use "threads" or "strands" which is pretty muc
Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes.
I am pressure canning for the first time and I have a horrible liquid loss / syphoning situation going on. Basically 50% of my slightly larger jars (250ml) end
I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep
I have dry aged my own beef, and now Im wondering if there are any applications for the bark trimmings aside from binning them. Also wondering whether it is sa
When I cook a cheesecake using the water bath method, the cheesecake does not rise. It stays flat. How do I make my cheesecake rise?
My local supermarket has a display of Edwards Pecan Pie boxes that all say "keep frozen" on the box, yet they are just sitting out at room temperature in a disp
I know ground paprika from red bell peppers does give a red colour to a stew. Just wondering if the bell peppers are fresh cuts and not ground, will it give th