I’ve been making Pad See Ew a number of times. I cook my wide rice noodles according to the package instructions (place in boiling water for 6-8 minutes)
I just started cooking dried chickpeas in my pressure cooker. It made me wonder... I have some soup recipes that I make in my IP that call for canned chick peas
Just purchased a baking cookbook online which, while written in English, is clearly from a country outside of the U.S. Units are metric, which is fine, but ther
About once a week I cook up a lot of food and recently I've been inspired to make a vegetable broth out of the veggie scraps that you'd normally throw away. Tri
The short story - cant get the temp in the oven right. It gets too brown, if I lower the temperature it is not cooked and the internal structure is not as good
I have been trying out Korean Ginseng Soup recipe but the chicken meat usually turns out dry. Is this to do with the heat and the time taken to cook? I use an i
Does anyone know what happens to the flavor of lemon juice when it's boiled?
If I make an apple (or fruit) puree at home, the internet says I have to refrigerate it and then only have a couple of days to feed it to my child. But I can go
Many times when buying Kai Lan: and Choi Sum Chinese shop staff heartily say Cut flowers. Don't eat them. Flowers have insects. Are they correct? Ho
Can dry aging beef and curing/fermenting/drying meat be done in same environment ? By environment I’m referring to using the same fridge or room for examp
Is there something in red potatoes (and possibly some others) that is very bitter that only some people can taste? And if so how/can I get rid of it. The reason
I need help to remove husk from grain - specifically spent grain from the beer production. Does anyone have any kind of experience with that?
I have always been curious of why a pocket is formed in the Arabic/Pita bread, what causes it & why does it NOT happen frequently, for example, in flatbread
I have two children under four and the little one (15 months) likes rice a lot but he has trouble eating it because the grains separate, making it difficult to
is it safe to replace wine by vinegar, rice vinegar or apple cider to do a homemade Salami?
This happened to me yesterday with pâte sucrée, and it has happened before with other kinds of dough too (like the traditional American flaky dough
I am trying to make home made tortillas and I was wondering if I can substitute Lard with Ghee as I am not too keen about the taste of lard. My understanding is
Or will this make them mushy or otherwise degrade them? I have recently gotten into making fresh pasta, and I want to prep a lasagne the night before. I have d
I am trying to hard boil my eggs so the yolk isn't mushy at all, and the yolk doesn't contain a greenish cast around the outside (which I think means they are o
Need a substitute for baking soda- on strict low sodium diet in baking
I rinsed the chicken as well as I possibly could, to make sure all the gel was off. What if there are small pieces of the gel stuck, and now I'm cooking it? Is
I want to cut out the sugar i use in my baked cheesecake and replace it with the caramel syrup i have. the recipe is: 500 g cream cheese (~ 18 oz) 3 eggs 71.25
From what people are telling me, there would be no benefit from using S-500 and similar bread and dough conditioners on an unleavened, non-yeast dough. What wo
I am a little.paranoid because just today my son had some fried rice he was going to bring to school in a thermos like container. The food was
I've started making home lemonade recently and all the recipes boil about one cup of sugar in one cup of water. I never questioned that until
I use bacon grease for cooking during the week. I have an issue though. I always get residue from the meat when I poor it out of the pan. How can I filter this
Ignoring flavor impartation. When pan-frying: Does picking a higher smoke point oil like avocado oil affect the speed of the Maillard reaction? Will it occur qu
So if I need 2/3 of a cup of cocoa powder and I don't have it how much semi sweet chocolate squares do I need in place of the cocoa
I stored a freshly cut onion with butter spread over the top and wrapped it with aluminum foil. It stayed fresh for three weeks. Is this a saf
I know that scones are often seen as an unhealthy snack, but many English recipes don't actually include that much sugar and English scones contain much less su