I asked for "brown" flour at my bakery and they gave me this but I am not sure if it is whole wheat flour since it isn't white enough like I thought it would be
What are the safety thresholds for uncontaminated margarine? How does the type of emulsion system affect its shelf life?
Given two plates of raw, thinly sliced meat (e.g. hot pot or Korean BBQ), how can one reliably disambiguate beef from mutton? Both appear as thin slices of red
I stir fry a pound of ground beef on a stove-top pan (made of ceramic titanium) on a daily basis. That is my "cereal" meal. I use a spatula and a second one tha
I'd like to start purchasing more meat from organic farming for my stir-frys, but the price level for high-tier cuts like chicken breast is al
When I make crunchie bars my melted chocolate that covers them goes white if I put them in the fridge. Will cocoa butter chips help that issue. I'm not sure why
Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it
As above, if you use fennel, cumin or other seeds whole, will the oils get released into the pot liquid or must one ground the seed then add for the oils to com
I just made a batch of macarons. This is my third total batch of them, and they become increasingly better - alas compared to my previous batc
So, I made a pot of chicken stock (which I've never done before) and it seemed to be going great! I roasted a whole young chicken, pulled the meat off, and toss
Today I heard from a friend, that poached eggs are simply glorified soft-boiled eggs and that there is no way to distinguish between the two except for the form
I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been coo
Several sources have claimed that canned beans (after discarding the water in the can) are significantly lower in FODMAPs, particularly galacto-oligosaccharides
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesn’t have the “bite” I like
I’m ordering a 6lb. bone-out prime rib roast from a local butcher. I want to have them season and (mostly) cook it for me in their rotisserie on Christmas
I made pretzel dough and its ready to be shaped. Somehow I have no baking soda left. Can I use baking powder in place of baking soda? Or is there something els
The recipe I want to use to make lemon curd specifically calls for unsalted butter, while many other recipes I've looked at either also specify this, or simply
A Turkish oven we recently purchased has no thermostat, but it did come with two metal trays. They are like (American) broiler trays but without a cooking rack.
What difference in texture and taste does using hot water make to pastry? How would this compare with a standard recipe (flour, butter, salt, egg, a little cold
It's possible to buy 'part-baked' baguettes in the UK which are intended to be heated in a hot oven, say 220C (430°F), for 10 minutes before serving. Do
My teflon pan heats up for several seconds (to roasting temperature). When I tried 1500W teflon electric grill (in a shop) it took much longer. But electric gri
First off, I don't normally do hot drinks. I don't like coffee or tea, and I only drink hot chocolate/cocoa or hot cider on occasion, so I really don't know wha
What's the difference between freezing meat (mainly, but vegs not excluded) in a Tupperware instead in freezer bags? Does the space and air between the meat and
I know a lot of people find storebought frosting like Betty Crocker's to be vile anathema... but I love its taste. For me, the sweeter the better! Which is why
There are these air bag openers that exists which are used in the food industry and assist with packing food: https://www.pack-secure.com/Bag-Opener-_c_513.html
I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly
My recipe calls for unsalted butter but I only have salted butter on hand. Will this be a problem in the taste or consistency of my fudge?
I want to make an Ajo Blanco soup and one of the ingredients is sherry vinegar, but where I live I didn't find it to buy it. The recipe calls for 2 tbsp. I have
From what I understand, once something is added to a grilled cheese sandwich other than sauce or seasoning, it ceases to be a grilled cheese s
I'm looking at ways of enhancing the production of my recipes, and a couple of quality control items have come up. I've seen recipes where there's an ingredien