I know that salt is not soluble in oil. I've tried seasoning oil with it and the salt never dissolved. I was wondering if MSG behaves the same way as salt in oi
I want to remove the bread after it is kneaded and then bake it in the oven. When will I know that it is fully kneaded? I have a rosewill 2 pound bread maker
The traditional Thai cuisine was very different than the current one in a holistic perspective. At some point in history the Thai nation star
I want to substitute milk for the water called for in my recipe for bread. The recipe calls for 3 cups water. Home much milk should I use?
Last year, I accidentally slow dried some yellow kiwifruit in my refrigerator. I had simply forgotten about them. It must have been at least four months before
wiki says Bacon is a type of salt-cured pork ... typically from the pork belly. What is the uncured pork belly called?
I read Is lemonade better when made with simple syrup?, but does the answer differ if I use honey rathe rthan sugar? In their videos on making lemonade, Rache
People love hot dogs. What is this hot dog grilling machine called in everyday spoken English?
It is well known that sugar is used to reduce the acidity in tomato sauce. Yet there is no chemical reaction going, just a shift in taste. The PH remains the sa
I always have this question in mind whenever I see the EXP date on different products. I wonder how they can know a chocolate bar will spoil after 1 year or 6
I make sauerkraut regularly, this last batch has too much celery seed. I use celery seed instead of caraway. I like the flavor better. I have 2 quarts left. Can
Would either one affect glycemic index for consumption purpose? Are they the same in terms of food safety for normal people and diabetics.
Does anyone have any idea on what precautions to take while combining fruit puree with custard for creme brulees? I added strawberry puree ( which I added some
So this is a little embarrassing, but following the standard overnight oatmeal instructions on a can of McCann steel cut oats isn't yielding the expected result
I bought tomato paste that came from Italy that just contains tomatoes and no citric acid. Another jar of tomato passata also only contained tomatoes. Are Itali
Looking at the Typical Values under Nutrition for Morrisons Free Range Egg Noodles, does the "(as consumed) per 100g" mean that 100g of uncooked noodles provide
I had made some lemonade for a party and now having some leftovers sitting on a counter for a few days it has started to ferment. The containers were all steril
I think sourdough yeasts don’t do well with being frozen normally, but if I’ve let the dough go through all of its rises and shaped it into the fina
I want to fix my daughter's favorite foods for her birthday -- chicken and fries -- but don't want to actually deep-fry anything. (Don't have a deep-fryer, for
I'm writing some software and could use some help (from some experts!) naming something. In cooking, culinary arts, etc. I have to imagine that there exists a c
I recently got a sous vide circulator as a gift. I've made yoghurt before but using jars and a thermometer, and the method is heating it to 82 degrees, cooling
I know the basic health regulations but practically what do large scale operations do to defrost chicken/meats? Trying to defrost it all in the fridge takes app
The ingredients list is sometimes written "Flavors: ... Caffeine" (Arômes: ... Caféine) on official Coca-Cola cans and home-brand cola bottles here
I'm not very good at plating, but I'm okay at copying ways that other chefs have plated their foods. I recently watched a video where two chefs make and plate a
I have a fruity beef stew with plums, carrots, beef, onion, beef stock and far too much lemon juice and lemon zest. It tastes too lemony, what
I've been trying to sear tofu in my stainless skillet, but no matter what I do it seems to stick. The nice crust gets ripped off of my tofu pieces. I've played
I have a recipe for low carb bread using yeast, vital wheat gluten, oat fiber, flax meal and 2 eggs. It tasted ok but would it be safe to do a slow 24-48 hour
This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny nos
Question is basically as is in the title. After simmering for hours, I would expect beef or pork to look fully cooked and grey in the centre, but it'll come out
I have a Morphy-Richards bread-baker which is about 30 years old. It still works fine, but the latest bread I baked is brighter than usual. I use whole wheat fl