TL:DR; My third attempt at making dutch oven bread from scratch still tastes like flour, although a little less so than previous attempts. Why? My first attemp
Many regions have special devices or at least custom namings to brew tea and similar beverages: Teapot in Western countries Caydalnik in Turkey Samovar in Russ
I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwav
I am pretty busy this week but I want to try making Augustweggli buns. The recipe says to rest the dough for 1 hour but does resting the dough a couple hours (e
This weekend I tried making salted caramel following a recipe from Bon Appetit's Test Kitchen (The caramel part from https://www.bonappetit.com/recipe/salted-ca
I've read some answers say that you should put things like cloves, black pepper, bay leaves, etc. at the end of cooking a curry, as spices wil
A japanese cheesecake is basically like a cheesecake fused with a spongecake. When i beat the egg whites they peak perfectly then i am required to get 1/3 of t
I am new to cooking and I was always wondering if there is a study for the amount of time to cook different type of styles: What are the most
I bought salmon 2 weeks ago, and left it in my freezer. Is it still safe to consume it? what about consuming it raw?
I have some deer bones I would like to cook into broth. All the recipes I found call for slow cooking many hours. Is it possible to fast cook it on a stove top
Do different types pasta cook at different times (brand, shape, whole wheat)? I know there is no exact science to cooking in general but I was wondering if ther
I frequent a place that makes thick tonkotsu (pork based) ramen, so that is my point of reference. But I recently tried a new place that only makes chicken base
What is the best method for determining when salmon is cooked? I usually just eyeball it and look at the color and texture but some of my friends use a cooking
I like to roast in a gas oven at 400F for extended periods. Ex: I will cook large batches of bacon at 400F for about 35 min, and large batches of Brussels Spro
I am sensitive to Caffeine as I suffer from a rare sleep disorder; I don't consume anything with caffeine rather on rare occasions. I miss the taste of Chocola
Sometimes when I cook hard boiled eggs they will crack in the saucepan, and some of the egg will seep out into the water. Am I boiling the water too vigorously
So I tried making dulce de leche, I've poured 1.5 litres of milk, 500g sugar and a teaspoon of vanilla extract. I've waited for it to create foam that'll touch
If you need to keep cover of pan or bowl slightly opened during cooking, what's the best way to do this. May be there is devices for that, if so preferably non-
I made “caramel” popcorn crunch which called for butter, brown sugar, light corn syrup, vanilla and baking soda. I cooked it to the soft boil st
I've made a small batch of pickled Japanese Turnip (the small white ones) based on this recipe. 1 cup vinegar, such as white, apple cider, or rice 1 cup water
I have some runny, clear honey in a jar. How can I turn it into soft-set honey? I think honey sets over time, but how long does that take? Is there a way to s
I am experimenting with making chocolate. From the research I did, the best starting point I got for ratios for normal "70% dark" chocolate is: 30% Sugar 38.5
The age deterioration of the enzyme action of invertase is slowed under cold storage. I am wondering though, with freezing stop/slow it even more, or will it d
I whipped some cream with soft peaks and put it in the fridge. A few days most of it has collapsed and is liquid. Can I re-whip it effectively without adding mo
Just a moment ago, I was making muffins. The recipe calls for 125ml oil. As a footnote, it says that you can replace the oil with 125g butter. Can you do so in
I recently purchased some stainless steel kabob skewers from Amazon, similar to the ones listed here at the Webstaurant Store. They look and feel like stainl
My olives have been brining for 2 months, and are still quite bitter. I read to keep them in a cool place, here in Arizona when I started this process it was st
I had several candies in individual plastic bags. I assembled paper bags to group together various candies to give to my classmates. I did this on a carpeted fl
I'm Irish but living in Estonia. Just now, I decided to make some soda bread which I have made a couple of times before. I bought some "pett", which Google tran
These are two chef's kitchens. In both images, there is a small oven(?) on the stainless steel shelf above the main oven. In each image, it appears to be the sa