It is widely believed in East Asia that cooking rice on a fire pit, with firewood as fuel, allows one to make the most tasty rice. Both Cantonese pot rice and J
I'm on a mission to make myself the highest of high-protein brownies. However, the recipes I've found for "high-protein" brownies are lacking in the protein are
I’m going vegetarian for lent and want to know if I can get pizza we’re going out with my friends, But I’ve heard that somet
I bought a pack of pork hopia from the store. Pre-made. How do I prepare it? Goldilocks brand. I don’t remember if it was frozen or refrigerated. There
I have heard cooks talk about the following products and was wondering what exactly they are and what the difference is between them? Buttermilk, Creme Fraiche
I've been making my own saurkraut for about 2 years - with 1.5-2% as per the recipe that came with my crock. Today I noticed that two full, as yet unopened jar
Is Erythritol acid or alkaline and what is it's pH compared to brown sugar? In many baking recipes, baking soda is added together with acidic ingredients, such
I constantly hear about caramelization, like in onions, which I believe have fairly high sugar content. However, I heard it in the context of beef today (Every
I accidentally dropped my steak in soapy dish water for a couple of seconds then rinsed it off and now I'm marinating it. Will it be safe to eat?
All recipes for couscous I've seen instruct to add the couscous to already boiling water. Why is that so? What difference does it make if it will be added to b
What are the easy ways to skim off the scum and fat from soup & stocks?
I'm a newcomer to the world of lacto-fermentation. I've previously made my own sauerkraut with great success, and thought to dip into the unknown and try lacto
I have not been wiping the stove top after cooking for several years. Last month I tried to clean it by taking some baking soda + water and scrubbing with steel
I have an old teflon frying pan with a non-stick coating (I think all teflon pans are non-stick, but let's not be picky :) ). If I pour some oil on it, it doe
Raita is usually served with spicy dishes like biryani. If the purpose was that the curd in raita would give some relief from the hot, spicy food, then why are
I know you're supposed to put salt in the water when you're cooking pasta, both to aid in anti-starch gelation and to add flavour. This got me thinking - what
it's not caramelized – it doesn't get hot enough. it's not fermented – the process is enzymatic, not due to fungus, yeast, or bacteria. it's not pi
I know that squid is often cooked for one-two minutes to make it still tender. However is one minute enough to kill possible parasites? What is the minimal time
When do you add bok choy when cooking stir fry? Other ingredients are mushrooms, carrots, red peppers, broccoli, green onions. This is my first time cooking st
I bake enough bread to buy flour in significant quantities; separately I buy oatmeal for quick low-effort breakfasts but don't generally use it for anything els
I have a teeny refrigerator, and cut off just the crowns (see red line below) on newly bought pineapples to save space. What are the cons of this truncation? Wi
I often buy ~600g of chicken from the supermarket, then cut it all up in one go and use it in two different meals a few days apart. Half I'll cook immediately a
I attempted to air fry some sweet potatoes and over cooked them a bit. I noticed that they had black dots all over them which I havent seen before. Is this norm
Has anyone measured the watts used to heat a mug of water in a microwave instead of in electric kettle into cold mug? I have always considered that an electric
A recipe I’m following asks for a green meat radish. Where would be a good place to get one (I’m from the UK) or what could I substitute it with?
I am frequently buying raw milk in bottle, which needs to be boiled for pasteurization. So far I always poured it in a pot, boiled it, and transferred it to a c
I've started storing rendered tallow (beef fat) in a glass jar on my kitchen counter at room temperature. The jair has a lid but is not air tight. Is it okay
I need to make jello. Would psyllium husk work as a jello replacement?
I have some Saco buttermilk powder that works great. It calls for one cup of water per 4 tbsp of powder for a cup of buttermilk. I'm wondering if you can use a
I am waiting until the bread has grown enough. Naturally, outside fridge. However, the dough contains a cracked egg among other ingredients. Will it become unsa