What is the reason for ingredients being added in sequences when stir-frying?
Basically, the practical implications of microwave heating for food appear to be rather unclear to me. So, the question is whether a higher power setting for a
I'm purely curious and google has failed me.
I'm looking to make some Ropa Vieja in my crock pot but I've got a picky eater who refuses to touch anything with olives or capers in it. My concern is that som
At a restaurant, you frequently order starters and main courses simultaneously. In almost all restaurants I have visited, main courses come comfortably after
I think I can smell the food inside my microwave. Is that bad? I figured it's not necessarily unsafe, since you only need a cage to block the microwaves from e
I want to bake pancakes in glass bowl in microwave, some kind of thick pancakes, but want to do it faster. Instead of making one pancake at a time it would be
I know that water-kefir grains need to be fed sugar and minerals every 24 to 48 hours, but my question is whether I can withdraw just 25% to 50% of the sugar wa
Dulche De Leche is condensed milk that boiled already. But what if put it in something that going to be boiled or baked. How it's going to be, how it's going to
See this I COOKED a Brisket for a MONTH and this happened! and Can Viewers SAVE a 1-month BRISKET? of a brisket cooked in 55C and 60C for 1 month. It smells ver
This may sound like a stupid question, but I am not sure what to do. Even though I am not a professional, I was on a course and I am not allowed to post any rec
I live Toronto, and our tap water is fresh water, not salty. I talk for each LB of bivalvia like clams mussels. How much tap water? How much salt to add? Wha
I have a very good dry rub that imparts an excellent flavor to pork, chicken and fish. It is pungent to the nose when in the bottle and is always made fresh. It
The frozen spinach package says to boil while frozen, but I never seem to manage to get it cooked the way I like it. Either the center stays frozen (the package
So, there was an article saying if you vaporize alcohol and Inhale, that you can consume it and it will go into your bloodstream and make you drunk. I’m
I know that honing differs from sharpening. My grandparents never altered their WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife since buying it on Aug 1
I ate at a teppenyaki restaurant. The chef griddled scallops on a teppan. At the end he squeezed JUST fresh lemon juice on them. He never grated lemon or put le
Is this normal? I've got about 10 quail meats and some of them have these spots. Are these safe to cook and eat? Is it possible that they had a disease or wer
Background Information It is Shrove Tuesday, also known as pancake day! And I am planning on making pancakes. However, my little brother made pancakes at schoo
My allergies prevent me from consuming yeast, alcoholic beverages and vinegar. I often substitute lemon juice for vinegar, but this does not always work. I'm
I want to cook some meatballs by boiling them in plain water. Does this remove flavor from the meatballs? I have a instantpot pressure cooker and I thought it
I love to bake bread, but its too painful to knead it by hand for long enough! Anyone have any work-arounds? I'm not a seasoned bread maker, and I have a bread
So far I've been storing my pickles (beans, sliced cucumbers, chillies; pickled in vinegar, not fermented) in the fridge from day zero, not canned, just in jars
I made hunters chicken tonight, cooked a chicken breast for 20 mins then took out , covered with bbq sauce and cheese and lay 2 rashers of bacon over the top th
How do you know when green lentils expire? If the expiration label says 9/19 how long can you keep them?
I have recently started using a commercial kitchen to make chocolate chip cookies (and other similar types of cookies). The kitchen has a Blodgett double deck c
It's my first time cooking with frozen beef. I'm currently making a slow cooker stew which will be on high heat for around 7 hours. Is it okay to use frozen b
This recipe for homemade Marmite says,"The entire process takes about ten days." How can that be? From what I see here I can't see it taking longer than four da
One of my coworkers had a curious question the other day: what kind of mixture or colloid is a roux? For example, whipped cream is a foam, mayonnaise is an emul
First, an important introduction with potentially relevant details: I've been maintaining some sourdough at home for several months now, initially made from org