Why are some potatoes better than other for frying or making French fries? What is the chemistry in that? And how do I apply this method in selecting different
I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it w
I was using a lot of elbow grease to sand down my cheap cutting board to remove the deep grooves caused by my knife. Then I questioned myself if it's even worth
I baked two pecan pies at the same time, used the exact same batter and everything, one pie came out perfect with a clear pecan batter center, the other pie how
I want to serve meatballs that have been dipped in a melted white sauce or. fondue cheese... but would like to do it in a way that the cheese doesn't just slide
I am going to make a quick bread recipe that calls for an 8" X 4.5" (20 cm X 11 cm) loaf pan, but I only have a 10" x 5" (25 cm X 13 cm) loa
Is there some sort of math formula that can be used or is it more complex than that? Is it as simple as just adjusting for the different amounts of ingredients
Can you use regular knife sharpeners on damascus steel? I'm aware it should be sharpened properly once a month on a wet stone, but I want to know if I should
Why do some Chinese dishes, namely braises and soups often call for rock sugar instead of regular sugar. Does rock sugar have any properties that would make it
I have a recipe from maybe the 1950's that calls for 1 pkg semi-sweet chocolate - I seem to remember a smaller bag than what I find in the s
I like moose and I like bacon. Is it possible to make moose bacon? How is the moose belly?
This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there su
I want to make sausages, likely following a fresh sausage chorizo recipe. I can't dry and cure them in the traditional way since I lack the equipment, so my pla
I have this weird spoon? I came across in a set of silverware from goodwill, it is shaped like a sidewise smashed heart, or maybe a lung? I tried reverse image
In the markets of Bangkok I often came across these sticks (or similar sticks); I found these sold along with Thai traditional herbal tea products. I was later
Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered
How much instant, rapid rise yeast should I use when my bread machine recipe calls for 1 1/2 teaspoons of regular dry yeast?
Spices like black pepper have volatile compounds such as piperine which loses potency/is lost during cooking a curry so it’s best to add it at the end. M
In an article - What's Cooking America; How To Cook With Wine - I found that wine has three main uses in the kitchen – as a marinade ingredient, as a cook
I store an Italian balsamic vinegar (BVM) in a fridge and use it from time to time for a couple of years. It used to be thick and viscous. (In contrast to some
I love fermenting my own hot sauce and kimchi (sauerkraut). I’ve safely added all sorts of vegetables (carrots, garlic, onion, etc) but want to experiment
I spent about 2 1/2 years as a lacto-ovo vegetarian but, I gave up eggs in October. The problem is that I really like cake. Unfortunately, the cake recipes that
My dad can't explain why he loves just the Nong Shim noodles below. Are there more natural alternatives? Note these are NOT the instant cu
I'm making black-eyed peas. They've been washed, boiled for 2 minutes, set for 1 hour. Now I'm cooking them stovetop on low after bringing to a boil. The spice
So, whipped cream is basically just cream that’s been whipped until lots of tiny air bubbles become suspended in it and it becomes a much thicker foam, ri
Part science, part arithmetic question. For alcohol with proof x what volume constitutes a single drink? Defining a standard drink as 14 grams of alcohol: ht
I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canne
I bought some crab legs on Monday night. I steamed them on Tuesday night. I couldn't have more than a bite; the taste and aroma was that of ammonia, although
I use pizza stones all the time, but recently have heard about pizza steel/baking steel which is claimed to produce better results. I have the know-how and mat
I bought a pack of oatmeal and it didn't have any instructions on how to cook it and I have no clue what I am doing and I don't want to disappoint mom.