So I'm fascinated by what I have read about the myriad culinary possibilities at my fingertips using shio koji. Bought some good rice koji (IseSo Miyako Koji)
I have a yogurt maker - I heat the milk, add the starter and plug it in. Easy peasy! After 7 - 9 hours, I (usually) unplug the maker and put the yogurt in the r
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
My supermarket has stopped stocking Japanese ingredients, just as I decided to make a Katsu Curry for my dinner party tonight! I have Paella rice and Risotto r
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I want to make some chicken liver pate and have some raw livers soaking in my fridge. They’ve been soaking in the brandy and port and some sage and rosema
My staff is having a hard time scooping our Peanut Butter Ice cream. It's too rock hard. We make the Ice cream in-house using a 15% Super Premium base. I want t
(Apologies if this is already asked, I tried searching and, surprisingly, nothing came up). I’m unclear as to whether the benefit of sous vide (over conv
Is there a maximum safe temperature for cooking with a glass casserole dish in an oven? Got some Dutch ovens on the bottom rack at 240C (450F) and wondering if
This is a problem I've had with several types of food/sauce. I'll make a big batch of something like a thick caramel sauce or an extra-thick mayonnaise and it
I would like to follow this recipe. However, I am a little wary about setting my crock pot for 7-12 hours like it says. I am unsure it can keep the 110 F temper
It was the first time I tried making burgers at home. I did some research on the subject. I just put salt and pepper into the ground beef. Then I heated the ir
Bought some frozen brocolli fritters from a restaurant. But as it was closing time and the cooks had left, I couldn't get any proper instructions on how to rehe
I am trying to adapt a recipe for lemon cake. I want to add actual lemon juice to the batter and omit the lemon zest. The recipe I have goes as follows: 250g b
I have a yeast Roll recipe that calls for 1 cup of whole milk. I only have 1% milk. What can I do to make the 1% equivalent to whole milk.
I was recently trying to season my wok. I cleaned it, dried it, applied a thin layer of oil and put it in the oven for 1hr at 400°F. I dont know what I did
I recently traveled to NY and tried Magnolia's banana pudding. Long story short, it was amazing :D When I came back home I tried to create the next best versio
I cooked my eggs with my pan and forgot to turn the stove off after removing the eggs. Later on, my pan got a huge burn mark and so I threw the pan away. Should
The stems of the rehydrated Shiitake mushrooms are tough, even after rehydration. In the recipes that I checked it was advised to cut and throw the stems and k
To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso
I recently tried a no bake chocolate cake which used tofu to give it its consistency. It would have been great if it didn't have that slight tofu taste. What c
I had a few attempts at making Dragon Beard candy, and I can't seem to get a handle on the consistency of the caramel. Here's the recipe I use: 200g sugar 13g
Is there any evidence regarding the risks of allergen cross-contamination in a typical residential kitchen environment? Specifically, I'm wondering about situa
I am learning how to make chicken tikka masala. Here is the video: https://www.youtube.com/watch?v=_weLAzB1nFk. In this video he adds water many times to the c
I live in a rural part of the country. NO BAGEL SHOPS! I've started experimenting on making my own. Bread flour makes the end product too dense. AP flour too li
I was shopping online for a few cooking ingredients and among other items, I bought what was advertised as Korean mirin. However, once I've got the bottle in my
Why are my calzones always wet after I cut them? If I let them cool, the bottom is wet. Other then runny or soggy they're so good.
I am cooking apple butter in a slow cooker and the recipe calls for 1 hr on high and then 9 hours on low. My slow cooker only cooks on high.. Can I cook it on h
In one oven I need to bake 2 dishes: one needs 35 minutes at 375ºF, and the other needs 45 minutes at 350ºF. How much time should t
We're going to be serving roast beef dinners to a crowd throughout the day, there will be an option for the beef of 'pink' or 'not pink'. We estimate needing a