This is probably a 2 part question. When determining how much salt to add to my brine... what is the best method? Is the percentage based on the weight of the
I am currently grinding walnuts at home using a manual grinder and I would like to use an electric one. I have seen there are several models available on the
I am making some pizza dough, but I don't have the yeast, is there a way to substitute it with yogurt? If so what proportions would I use, to keep the dough at
I've been making oven fries for many years. My method: wash potatoes (Russet), dry, cut, toss with olive oil and sometimes seasoning like paprika, no salt, bake
Keeping question quite simple, I don't know much about measurings, so how many cups make 218 grams, and also when u say for example a cup what should be the siz
If I were to steep the same amount of tea in two vessels of hot water: one 12oz cup and one 24oz carafe, would the 24oz carafe have more caffe
I'm making brownies for the first time, so I went with cake-like but everyone wants chewy. I agreed but realized it was too late. They're alre
I am roasting a chicken in a dutch oven. Should I add any type of liquid to the bottom of the dutch oven before putting it in the oven?
I've got a triple choc biscuit recipe from my British mother. She's noted that it's a dry biscuit as it's meant to be enjoyed with a cup of tea. My partner enjo
My strategy is as in the topic, plus near the end, I switch the oven off and then use the still accumulated heat to cook food. I think I have a good intuition a
Aquafaba is the water that chickpeas are cooked in. It can be made from dried chickpeas or obtained by draining a can of cooked chickpeas. Aquafaba is widely re
My mom had some cranberry juice that says best if used in 2018, and was wondering if it will do anything very bad to me, since it was sealed by a reputable manu
I season my cast Iron thoroughly until it is so slick it could sell a used car. However, whenever I cook chicken breast, I notice the seasoning comes off? No
I'm trying to make homemade Tootsie rolls, and the recipe calls for 1 1/4 cup of instant non-fat dry milk powder, which I don't have. Is there any way I can sub
i was cooking some dessert today which contains milk as a primary ingredient. While cooking I started to notice that powder ingredients weren't dissolving in th
Making asparagus ”breadsticks” “Dip the asparagus first into the flour, then the egg and finally into the bread crumb mixture.” I&rsqu
Usually I think of leavening as either yeast or chemical (baking soda / baking powder). On these sourdough pretzels yeast and soda are both listed. Why would
I came to think about this today. I was using my Prestige Induction for 1 year. When the power is upto 500, the heating doesn't work continuously. It heats for
If you see prestige induction cooktops, all of them have a cricle over it. What is the importance of it or what does it indicate? Does it mean the pot/wok base
I have an instant pot and would like to know if you can can in it and if so is there things you should NOT can in it. thank you Tera
We found this at a local food bank, and couldn't resist but have no idea what it is. We live in the bay area of California, so there are any number of communiti
I have this recipe https://www.whittakers.co.nz/en_NZ/recipes/soft-centred-chocolate-pudding/ which uses 50g ground almonds for the chocolate pudding. Would it
I am trying to learn how to make Persian shole zard and Indian firni (phirni). Some recipes mention jasmine rice as a main ingredient, while others just say "wh
I'm making a meringue and I just realized I don't have tartar or lemon juice, but I do have oranges? And I read that you can use anything acidic but I dont know
I am talking about the following accessory: The problem is that in the thread (i.e. the "cracks" onto which the bottle is screwed on when blending the fruit)
I found a recipe that states to use around 1/2 tsp of vinegar for 1 quart of milk(0.5% vinegar to milk by weight) and another recipe that says 1/2 cup of vinega
I purchased two Gotham Steel 9 and 1/2” pans. I use an induction cook top. This was a match made in hell. Didn’t realize that I needed an interface
Aside from the cheese, isn't everything in a lasagna already cooked? If so, why do recipes still call for 30-40 minutes of baking? And how does the baking affe
Even on an medium low temperature! And it is refined sunflower oil. It also happens with butter and other types of oil. I've been using the exact same oils and
I'm making a brioche. Currently, I do a sponge & dough process + an overnight cold rise. I'm wondering if the sponge and dough is necessary if already doing