Having some trouble making strawberry fruit leather for the first time. I'm pureeing frozen strawberries in orange juice then spreading the puree on parchment p
Is there an appliance with which I can keep something at a specific temperature, in this case 62C, without constantly checking manually? I have been looking at
Has anyone tried Mexican oregano as a substitute for marjoram? I have a recipe for marinated ancho chiles, and the recipe calls for thyme and marjoram. I live
I was making fudge. It called for white sugar and brown sugar to be added to butter and whipping cream. Bring to boil, cook for 5 minutes, THEN stir in confecti
After rinsing some white quinoa today I noticed that some of the seeds had a pink tint. The quinoa is from a new bag, so I don't think it's bad, but I also can'
Which shelf in a fan assisted oven is the best to use for making Yorkshire puddings?
While in Phra Khanong market, the only Burmese market I know of in Bangkok I bought the following seemingly-to-me similar products of Brown to Black dried tea l
I do not have access to a cast iron pot, only a thin, lightweight stainless steel pot. Will I be able to deep fry potato slices in beef tallow in it? I am a
Can someone tell what is the food here?
I got an Angus burger patty from the meat counter at my local Kroger. I cooked it for about 5 minutes on each side on medium heat with a lid o
I am new to baking and I am in the process of creating and starting my bakery in my country. I got a few questions, my bakery is planning on making pita bread
I was curious, but would the brown sugar feed the yeast and if I mix both of them would it be a good idea? So I can get the benefits of both sugars. If I were t
I was told not to substitute by Brown sugar by weight since it weighs more. How would I go about substitute then? I saw a few questions addressing this issue,
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I'm just wondering. I like experimenting with French toast recipes. What is the best ingredient to add to a normal French toast recipe to make it taste pumpkin
I am vegetarian but cook meat for my husband. As such, I don’t know much about seasoning meat. I know salting foods is a matter of taste, but if I am saut
My boss wants me to half cook bacon, then finish cooking it the next day to serve our customers at breakfast. Is this safe?
I bought a carbon-steel wok, seasoned it, and it worked great for a couple weeks. Now however a small portion of the seasoning right in the very middle seems to
I recently received from a friend a batch of live kefir grains, by mail. The grains were packaged for a few days in a little jar filled with water. As soon as I
I've made several attempts on this recipe (the ingredients are on the video Description) and... I get the fluffiness of the cake and a great taste out of it onc
Recently we made french toast for lunch at home. However there was come miscommunication, and my better half made pikelet mixture instead of prepping the milk/
I pulled out a rosemary plant today and found a number of bulbs amongst the root system. Can these be used for cooking, such as with a roast lamb? How? I al
So I'm an expatriate at a totally new place, and all bread sold in here got 2~4 days expiry and I usually don't finish it in that short period
I’m referring mainly to salt. I’m starting to Sous vide steaks and chops etc. I do a fast hard sear after the sous vide is finished. When the st
So, I opened up a 30-lb bag of dry, uncooked jasmine rice last week in our outside shed / storage (apartment storage - it is dry, like an indoor closet but has
I bought these, for me, nicely spiral looking dried fruits(?) in a tea-specialized shop in Bangkok in the area of the bridge leading from Phra Khanong towards O
Are there health reasons for not using hot liquids in Ninja blenders, such as leeching of chemicals from the plastics?
I'd love to try butter-basting a steak but the method involves tipping the skillet to one side so that you can scoop up the melted butter and pour it onto the s
I tried Foodgeek's 85% hydration tangzhong sourdough bread recipe (video here, text here). I only made 2 changes to the recipe: I used 100% bread flour (no who
I recently purchased a cast iron corn stick pan that appears to have been spray varnished. How can I remove this varnish to use this cast iron pan safely?