You people out there are my last hope for finding my holy grail. I have tried dozens and dozens of recipes - none of them came even close to what I am searching
I've read about the Balti bowl (the cookware, not the dish). Apparently, one can cook specific recipes with it. For example, it is used to prepare a curry over
James Beard rhapsodized about cold fried chicken, and I agree with him: not as good as fresh, but still the best thing at the picnic. Of course, if you pull the
I made a wine reduction sauce using a great merlot and some low sodium broth (onions and fond too!). I started by making a roux and then reduced the sauce. It h
Some very interesting posts, like this one, which has links to some more extensive discussions and websites that I consulted, too, describe some aspects of the
Recently I saw a tagine from Le Creuset and tried to gather more information about it (materials, usage, etc.). But I could not figure how it sets itself apart
I've been toasting sandwiches with mayo on the outside, and Sir Kensington's Classic Mayonnaise leaves burnt/black stain on the toaster. Other mayo (kraft...) l
Much of the braising guidance I've read emphasizes the importance of a tight-fitting lid. For example, in All About Braising, pp. 18-19, Molly Stevens provides
I want to understand which flours can and can't be used with yeast to get a rise for baking bread. From what I understand, yeast consumes sugar and produces car
Imagine you have some food (e.g. 100g of mushrooms) and you mix them to a soup. To what degree the percentage of (insoluble) fiber is affected? I don't mean the
For the last 3 new year evenings I've tried to make panettones (both chocolate and fruit ones) and my recipe is getting better, with the last one being the firs
I’ve recently cooked the same recipe with different batches of cumin. The first time when I added the cumin it gave off a Middle Eastern / Indian scent,
I'm planning on making a pasta dish tonight that uses the pasta cooking water in the sauce. Something like cacio e pepe. The pasta I've got is the high protein
Dahi is a natural unpasteurised yoghurt eaten as-is and an ingredient in India, aka curd in Indian English (different to curd in Br/Am E. though). Khatta dahi i
I know that saucepans are good for cooking things in a liquid or with decent liquid content, but are they good for sauteing or making omelets, just things that
My wooden rolling pin has a rough patch on it due to the grain of the wood. When I roll out pastry with it, the pastry tends to stick to the rolling pin at that
I found out my friend can’t have fatty pork products (grew up not eating it for religious reasons and now if she has really rich fatty pork products it ma
The air fry fan comes on automatically but the instructions seem to indicate I should push it off. Is it still convection cooking or is the Air Fry button for
I have tried to do cakes many times and I frequently have the problem of my cake not having the bubbly structure I expect, but rather looking like a smooth mass
I have some bread that has egg in it. Safe to leave the bread at room temp after baking? Im asking because I wouldn't leave scrambled eggs at room temp but is
What are food additives that help popsicle/shaved ice melt slower? Simple popsicle ingredients: water, sugar, flavoring I used agar agar and gelatin before,
Suppose I've found my "sweet spot" for the amount of gelatine for a recipe of panna cotta which has been tried only for individual portions that are either turn
I don't have much experience cooking with dried and salted fish, but as far as I have read traditional recipes start with a long soaking time in water (and also
I'd like to know what is the temperature range in which pasta can be cooked in water. I'd be interested in this in order to waste less energy/heat as opposed to
I've noticed that I never taste cumin in the tacos I get at restaurants, yet cumin is often the most noticeable flavor in pre-made taco seasonings. When and why
For the same shellfish (like Little Neck clams), Some supermarkets keep them in tanks with running water: While other supermarkets fridge them dry, without
In Singapore, whenever you order Hainanese Chicken Rice, they will give you three dipping sauces, including a thick black, slightly sweet soy sauce. It's very
I made a cake today using bog standard marge, white sugar, eggs, self-raising flour and a pinch of baking powder. I added enough pink food colour (supermarket
Undoubtedly no body is to taste water tank in supermarkets with live seafood! Don't ask me rely on supermarket salespeople. When I ask, they either don't know
When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes blan