I tried cooking dumplings for the first time a while back. Now I am trying for the second time. Last time I made them, I used fresh pasta wonton wrappers. I se
In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine
I read pp 13-14 of Tang Court's menu but they don't stipulate this vegetable's name.
A lot of curry recipes tell you to keep going until the oil separates, but for me this point never comes. I've tried putting more oil / butter in to start with,
I have to reduce my sodium intake. I love kosher dill pickles. I'd like to make my own with less or no sodium. So in researching, I see references to using salt
I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I pl
I made a gingerbread house using store-bought gingerbread cookies (from Ikea, if it matters) and using just royal icing made from whipped egg whites, powdered s
I live in Thailand in which potatoes in retail supermarkets can be a bit expensive because of a bit low demand due to low traditional usage in local cuisine. In
Semi-food related but wasn't sure where else to post it. I was just cooking up a quick late night meal and ended up throwing a little garlic powder onto my pas
I'm going to make a recipe which includes 45 Grams of vanilla powder 2 Syrup pumps of Fruit syrup (20 Grams) but i'm changing some in the recipe so i will use
I enjoy putting a bunch of mint leaves into my salads, but I'm lazy and I get bored tearing the leaves off the stems to put into my salad. I am tempted to take
I desire to make Thai Khanom Tang Teak (in standard Thai: ขนม ถัง แตก); It is a pancake-like dish made fro
We have a gingerbread recipe calling for potassium carbonate (vulgo baking potash). One year I replaced the baking potash with baking soda 1:1. It worked fine.
The batter doesn’t stick to the rosette when I dip it, it falls off. What am I doing wrong? I made the batter, heated the rosette for 15 minutes, and dip
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I’ve just bought some star anise, but I'm not sure of its origin. It smells zingy which kind of reminds me of Chinese food. Taste-wise, is there a diff
I am referring to star anise. This is an ingredient list for store bought kebab rolls(I think they’re also referred to as sheek kebabs). I’m und
I’m making a stew with about 700 grams of meat and it will have a lower rather than higher amount of water. I will be using star anise for first time and
How does extreme cold (think wind chill of -40°F (-40°C) to maybe -80°F (-62°C) affect deep frying a turkey? Can it be done, and if so what do I
Which lasts longer: ground or unground coffee? And why? It would seem unground lasts longer because less of it is exposed to air. Is this true?
I previously asked a question about the White Bread with Poolish from Ken Forkish's book Flour Water Salt Yeast. My first attempt with a flour that had 10% prot
A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and sal
I recently got a mandoline slicer and started doing some potato chips. They come out great but I wish they were a bit less golden/brown. I tried removing them f
I forgot to use a thermometer to check my pork stew. I guess most people don't bother but now worried since I didn't check it after cooking. It looked very well
Would the cooking time change if I microwave some food in a porcelain or stoneware container rather than plastic? More details (if you have time to waste) I g
Certain foods taste hot like peppers and are measured by the Scoville scale. Some foods also taste "cold". Mint is the main one that comes to mind. Is there a s
I've been teaching myself how to make bread for a few weeks, had some success but never able to create dough that is completely smooth why? Following a recipe
I located several jars of our home made tomato chutney from a year ago. It was a thin batch tho the taste is ok. Can we tip all contents back into a pan and eit
My new apartment's electric oven has a faulty thermostat. I made a cake from scratch, which took two hours to bake. Yesterday, I made a box mix cake as a gift,
I am making a 20kg batch for my niece's birth (I like the old traditions of the world!), and was wondering if anyone could direct me. There seems to be recipes