Is the towel to prevent heat and injury? Aren't their woks' handle insulated enough? If the insulation falls short, how's a towel a stop-gap? What if the chef
Last updated Mar 25 2019, this Serious Eats article proffers the WokMon to approximate wok hei. This is a type of wok ring or burner, right? I know electric
Out of curiosity, I was reading about this Metallic Mold Blower Wok Range (1 Burner 1 Soup Pot). Here's another. Did I pin-point the Soup Burner correctly? Res
I want to try this recipe for Vegan Lox by Tasty. Step 5 is Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt. I
Green tea is usually prepared with 80 °C water. However, I found some variants in a supermarket (they are pretty cheap), where there is 100 °C written o
I am looking for an emulsifier that will bind my flavouring oil and syrup, but will not destroy the taste. I was told to try polysorbate 20 and 80. I have mixe
Modern baking powder is basically always "double-acting". This makes a lot of sense compared to the older single-acting powder, since the gas formed during baki
Is there anything I can add to a standard no-knead bread recipe to allow the bread to stay softer for longer? Bread baked the night before, while still edible,
I make my own chocolate from cocoa powder, cocoa butter, and syrup. The ingredients I was using a while ago were fine, I had success tempering and got the righ
I have all the ingredients to make a dough except for the yeast, can I use baking soda or powder instead of using a yeast for making a bread d
4C Water ~ 4 C Sugar ~ 1C instant Coffee[dry] 1QT Vodka Water & dry ingredients mixed-simmered & cooled prior to adding Vodka. Need to know volume as
We have a Kitchen Aid cooktop and bought a 7 piece Kitchen Aid cookware set. Six pieces work fine, one does not. The 1.5 Q pan will not work on the cooktop.
I was improvising with some scrambled eggs, and decided to put a spoonful of white sugar in while cooking them. The recipe was good, but the subsequent coating
For the past few years I have been cooking turkey using a low temperature method, using the Splendid Table recipe. In short: after a 45 minute blast at 450 F to
All these years I've just washed rice, put it into a pressure cooker (a regular pressure cooker; not a rice cooker), added the right amount of water and cooked
After looking online on several websites and forums, there seems to be conflicting answers to this. Some people say that it gives a lighter texture, while othe
If I was to add a fresh chilli pepper at the end of cooking, how long in a simmer would you say before its been cooked(all unsafe things killed and it has rele
Can I just double the Libby's recipe and bake the pie in a 10 inch by 2 inch pie pan?
I have two frozen sides from the Honey Baked Ham store that I want to cook simultaneously - they are the Au Gratin Potatoes and the Sweet Potato Souffle. The fi
How bad is it to freeze vegetables, like broccoli, spinach, or cauliflower in glass pots? I am using glass pots from IKEA that are airtight. I will be storing t
In the US, turkeys labelled "fresh" can't be held (by the retailer) below 26F. The idea, as I've understood it, is that fresh turkeys aren't s
I've got a variety of frozen fruits in a freezer that I've been neglecting...For 12 months or so, at this point. At this point I'm wondering w
We shouldn't cook acids, alkali and concentrated salts on teflon. But what are exact numbers? Can I put a sour dairy stuff for on it example, like kefir (it's g
In the winter my matcha puddings come out the wrong color. Every few months I make a batch of matcha puddings for my family get togethers. In the warm months
Please this is not a duplicate: This is not a general question about food storage time and safety, about warming stored food but about boiling
I got this picture from searching google hence some unrelated content. Kasa/khasa Morris is the name of this chilli in the first pic and it is often used in
I baked a whole wheat bread last night and while cutting into slices I noticed that there are white colour powdery line on few of the slices. This is the second
I've seen similar questions about Pyrex, but as I understand it Pyrex manufactured in the United States is now made from tempered soda-lime glass, so I am not a
What is the explanation of oily food being tasty? How does extra oil enhances taste? It is evident North Indian food specialy Mughlai food uses too much oil
On the back of my bag of frozen broccoli florets it emphatically warns me to not refreeze defrosted vegetables. Why is that? What is wrong with refreezing veget