After following recommendations found online for pressed tofu (as in tofu that was squeezed to pour out more water. Shrinking to about 40% in
Are these two terms basically the same? I am trying to learn more about food safety and preserving food longer.
Frozen beef barley soup. Can I add more ingredients to thawed soup and safely re-freeze
I made pizza from scratch, including the dough. I followed the recipe correctly and kneaded it for around 30+ minutes until it passed the windowpane test. It wa
The high-protein flour has 11.5% protein — the 00 flour has unknown protein content. I understand that "00" is a statement of the flour's grain size and n
I was making a small batch of chocolate cake and decided to flavor it with peppermint extract (as a substitute for vanilla extract). Foolish me added the extrac
I went out to buy flour for making regular western bread (perhaps sourdough if I can make the starter) and the only flour I could find was a 5kg Chakki Atta (me
Rectangular sticks of butter usually come wrapped in a wax paper-esque wrapper that is folded over the stick. How am I supposed to use the wrapper so that I ca
If I am making dough for sweet cinnamon rolls in a bread machine how can I tell if the dough needs a little more liquid or a little more flour when the paddle
https://sallysbakingaddiction.com/sky-high-chocolate-mousse-pie/#tasty-recipes-69503 Using this recipe, calls for cream of tartar. I don't have that, I've only
After I have let store bought frozen roll dough rise can I refrigerate to cook later! Thanks
I've bought a frozen fresh octopus. As most recipes suggest I'm planning to boil it, and then char it on the grill. The problem is that it's pretty huge and we
Capocollo is 70 Calories per 55 grams.Coppa Di Parma is 110 Calories per 33 grams What cut of pork is each from?
I know that St Louis ribs are a subset of side ribs. What cut of ribs are Memphis ribs and Kansas City ribs from? Side or back?
You commonly see recipes that call for sautéing onions before adding the rest of the ingredients. It’s not uncommon for me to sprinkle salt on the
The other week I tried cooking the braised carrots, date and chickpea recipe from Ottolenghi, published on the Guardian that I have put below. It was delicious
I tested my yeast using the method explained on this video: https://youtu.be/p8ydC1Of_Zw (go to 2:05 min) Here is the method in case you can't access the video:
I want to make mass marina from scratch but I couldn't find a DIY recipe on it. Is it possible to make mass harina from scratch at home?
I feel this is violating at least one law of physics. I’ve tried twice now to make polenta recently. All my life it’s worked as expected. But the
I started my first sourdough starter about three weeks ago and after one week put it in refrigerator and the next week fed if 3 times in 12hours intervals an th
Living alone I can not resist buying pots of pickles. But I do not dare to open them as I know I will not finish them before they go off, even when kept in the
Just confused is there any difference between mayo and chicken spread, what are the ingredients that make them different
The label says all 7g sugar are added but there is no sugar in the ingredients. I know oats do have naturally occurring sugars. The brand is oat from Costco:
I'm really trying to make a great low fat muffin. No matter how hard I have tried with this one (I am not over stirring), I can't get these to rise past a mini
I have been feeding my sourdough starter daily for just over two weeks and everything is constantly going wrong. At first water was sitting on the top, then it
I sell bread at farmers markets. It gets moldy very fast. How can I get them to last longer?
There was only oil in it and there is no smoke when I cook in other pans. Also the heat was medium and I'm afraid if I turn the heat any lower that my meal will
In Scotland (and other parts of the British Isles) when making "mince and tatties" (cooked ground beef accompanied with boiled potatoes) it's not uncommon to co
Different flours have different levels of humidity, or they absorb different amounts of water during mixing. It would be useful to be able to measure the dough
I purchased some "super bagel flour" that lists these ingredients: Bleached Wheat Flour Enriched Malted Barley Flour Potassium Bromate Is "malted barley flou