Can I turn off the stove mid-way through making the beef stock? I didn't know it would take 4 to 6 hours!
What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients.
I decided to make 2 sourdough starters, to see if one would come out better. I only want to keep one and I dont know which one to choose. One has formed a hooch
My starter is made from organic whole wheat. I feed it twice a day every 12 hours with 1:1 ratio of flour to water. It almost triples in volume each feed. I s
I like to make yogurt from heavy cream so when it's frozen, it keeps creamy texture when stored in the freezer in several days. Do you think this works? Does hi
I've made some pastry cream in preparation to make eclairs tomorrow. However, when I was ready to strain it I realized that I did not have a strainer as I thoug
The bread recipe I followed should have made a bread with a brown-ish top but mine didn't. The output was edible and not raw but the color was pale or light yel
I know leaving potatoes out in direct sunlight is a bad thing as they can develop solanine which is toxic. I know sweet potatoes don't develop solanine, but are
I had an egg crack in the carton and cover the other eggs with egg white. I consider the cracked egg a lost cause, but what about the splash damage? Are the egg
I have taken up cooking while stuck in quarantine and wanted to know if there's an alternative to broiling. I have seen plenty of recipes which recommend broili
The bread is called Malted bread, 9/10 I see this I believe it’s mould but does anyone actually know if it’s actually part of the bread or not? Top
My family really loves "cheese crack", i.e. the "savory toasted cheese" from Digby.. (Our proportions: 1 block cream cheese, 1 stick butter, 1 wedge of ripe Bri
I have a CrockPot brand slow cooker that is less than one year old. I have recently realized that it heats rather unevenly, being considerably cooler on the si
I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmf
I recently made a stew, not for the first time either, and I've tossed in a few potatoes, cut into cubes. It took about an hour and a half until they were soft.
I have a Glem Gas Oven that can take over 30 mins to heat to desired temperature. I was advised to place a pizza stone on the bottom of the oven but it still t
There are many procedures for seasoning a new unpolished granite mortar and pestle from Thailand. Some sites recommend: Wash without soap and dry completely C
I'm a fairly experienced home cook and I'm looking to upgrade to a good quality chef's knife. I'm thinking about getting a Japanese knife (e.g. a Shun Classic)
I used soft whole wheat flour to make pasta dough, following the recommendation here that soft wheat flour is a traditional pasta ingredient.
My induction cooker has two circles marked on it, a small one and a big one. It came with a set of small and big pots that match the size of the circles. After
Sometimes I prepare a pizza dough that is a "direct" knead, no fancy preparations, works with all-purpose flour, rises in a couple of hours with regular yeast,
I'm currently trying to make a dish that calls for breadcrumbs, but the only ones I have expired on October 22 of 2019. They are unopened and were kept in a co
I have refrigerated rice that I want to serve alongside chicken tikka masala (Not for guests, that's unthinkable! For family.). It's in one of those styrofoam c
Why do you sous vide in a vacuumed bag, which is more complicated than just cooking your meat or vegetable at a low temperature while being in contact with the
This is not about potatoes sprouting. I had a large bunch of potatoes in the plastic tray I keep them in and with one thing an another, they got overlooked unti
I was reading about different types of fermented beverages, and it struck me that kombucha and water kefir are remarkably similar: water + simple granulated sug
Separating mint leaves from their stems seems like a hard task for me. It is taking too much time to separate leaves from the supporting stems in order to use
I am curious to know, how fruit syrups and flavours are made commercially and how we can extract the maximum, true flavour of a juicy fruit (such as oranges or
I often make this simple recipe - [fresh] tagliatelle with spinach & mascarpone. Garlic, sautéed in butter & olive oil, wilt the spinach, a dash
I have some very pale blue/grey dishes that have (what looks like) specks of grease that have "burnt on". You will see why I put that in quotation marks in the