I am a bit of a mad scientist, experimenting with recipes and generally trying to make my own versions of things at home (ice cream, cold drin
I tried roasting cashews twice. The first time i added tamari sauce (just a savoury soy sauce) and roasted them. The tamari got a little burned but overall the
I am interested to make Mysore Pak, the Indian sub-continent lightly-roasted Besan (Chickpea flour) based cake. I can indeed lightly-roast one cup of Besan, ad
I'm making a chicken dish that is baked but I want to do most of the cooking the day before the party. Can I pre-bake the chicken and then keep it warm in the c
I wish to expedite the cooking process of my turkey this year. How do I cook a full 25 lb. turkey in the microwave? It must be edible - preferably delicious!
I have recently experimented with adding a strawberry swirl to my cheesecake. I am using homemade strawberry jam to swirl in the flavor. Everything has gone gre
For cooking it would be great to have a self made sub-product from ginger, but: if refrigerated, you get rather something like thin ginger juice I don't like
I have two "good cook" brand mechanical instant read meat thermometers. I use my small oven broiler to cook steak to medium rare. However, after cooking for a
I cooked some bell peppers in a stew and noticed the end result/stew had a nice aroma to it. I then cooked with sweet pointed peppers and noticed while it did
What amount (percentage) of fat does the typical plain yoghurt and a typical milk has? Or what is the best milk and yoghurt to prepare a mango lassi? I'd like
I have been cooking a fresh 25lb turkey at 350 degrees for 2 hours so far and there are no juices in pan. What’s the reason and is that a problem? There
I assume it's so that heat from the oven can reach the core of the bread loaf within a certain amount of time, without over-exposing (and therefore burning) the
I made a bit of a mistake, being a lazy bachelor and inexperienced at cooking. I was making chili and when it came time to add beans I discovered I didn't have
I have an 11 pound bone-in preparation cooked ham. It says to cook at 325°F for 15-20 min per pound. Can I increase the temperature to 350°F without d
Usually when something is ground it can lose some properties, e.g. a lot of seeds can lose their oil. Does fresh chilli contain anything such as oils or anyt
Could you make matzoon from lactose free milk? Or, are sour bacteria eating it away to unproblematic amount in terms of lactose intolerance? https://en.m.wikip
A typical electric oven seems both an overkill and insufficient to make baked milk or a home made diary product like joghurt or matzoon. overkill: too big, ene
I want to ferment some heavy cream and was wondering how long can it be fermented for? Side question does reducing the ph of the cream mean it can be fermented
I was eating at an Iranian/Persian restaurant and they brought a bowl of pickles to the table. Among them was the usual wild cucumber, green tomato, pink turnip
My wife's diet breakfast includes a pancake made only with: one egg; one spoonful of oat flour. I also add two spoonful of water. I have tried different proced
I am making a bread recipe(White Flour with Poolish), according to Ken Forkish's Flour Water Salt Yeast. In the recipe, he indicates that the poolish should "t
When I didn't have any bread in house I baked some dough of just flour and water. I was quite pleased with the result but it was still a bit "compact". If poss
About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hou
Left turkey in brine too long. The meat is very salty and I want to remove the salt. I do not know what to do to reduce the taste of salt. What is the proces
The tea has been saved in a glass bottle with metal top, stored in dark kitchen cabinet all these years.
My sister recently started making NY cheesecakes (Baked) according to an online recipe she found. I assisted her in doing so, and every time I mentioned any kin
I'm new to baking , so i was wondering how can i bake different kinds of cheesecakes in a spring-form pan at the same time? Example: i want to make NY cheesecak
Are there "models" proposing relationships between spices as there are between colors?(I understand that color is based on the physics of light and that there i
Why does wholemeal pasta break more easily than pasta that is made from all-purpose flour?
Are there any formal(izable) rules, or methods, or basic concepts in fusion kitchen cooking?