After using utensils to prepare/eat longkongs, the utensils are very sticky (by far stickier than for any other types of fruit that I have tried so far). I trie
I was wondering if there are any safe uses for the sourdough starter that is discarded during the build phase, i.e. in the first 1-2 weeks bef
Would it be helpful, harmful or neutral to fold dough during the autolyse? Let's say we're doing a long cold autolyse. At first I assumed it would be helpful t
I am interested in a few different applications of barley malt some of which classically would use diastatic malt and some use non diastatic malt. I’d ra
I would like to know if there is a formula or technique for understanding the ideal/optimal conditions for dough autolyse? I understand that different flours/g
I took out Frozen Perdue chicken breast on Sunday afternoon and put them in the fridge to thaw. They are each pre packaged. Today is Thursday
Yeasted dough is usually given a second rise because after the first rise it's shaped, which knocks the air out of it and so it needs time to be leavened again.
My mother was not the best cook, well she cooked because she needed to, but I don't think she ever enjoyed it. One of the things she did was if she was making s
Is it possible to remove sugar from condensed milk? I got by accident instead of evaporated milk.
I'm making a cinnamon raisin bread. The recipe calls for 5 3/4 cups of flour and 4 tsp of sugar in the first part. Later on it calls for 3/4 cups of sugar mix
Im making pasta sauce with fresh cream. Is it safe to deep freeze the sauce in a tupperware container for later use.
I always found my popcorn a bit soggy and noticed the microwaved packets aren't. So yesterday I made a little experiment with a friend of mine. I took popcorn
I have canned sweet potatoes that have sugar added. Can I boil / bake / soak / ANYTHING to remove the added sugar?
Related: How do you clean cheesecloth? My problem is a bit more complex. I sprout beans in cheesecloth and it's been working okay. The cheesecloth is able to g
I smoked my first brisket last weekend and even though it wasn't terrible it was a little dryer and rougher than I would have liked. Here is the smoker I used:
Are there any tips on how to properly cook brown rice using a portable induction burner? I use my standard ratio of 1 cup rice to 1 1/2 cup water bring to a boi
How do I make Vietnamese Yogurt more tart? I've been using several online recipes to make Vietnamese Yogurt. The ones I buy from the store are much more tart t
When you want to make Brezel or swiss Délices, you usually use lye dough. The technique is to coat the dough just before backing with either: Sodium hyd
I recently tried an experiment with using strong dandelion flower & stem infusion and malt syrup. I was unable to obtain or culture a yeast starter in suffi
Dosa batter is made by allowing urad dal and rice to ferment for upwards of 24 hours, letting natural yeasts develop in the batter. I've read that bacillus cere
I'm a home cook and have never been inside a commercial kitchen - I believe though, in a commercial kitchen, gas stoves are preferable due to having a constant
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
I'm about to try a macaron recipe at home; I'd like to start with a half volume in case they turn out particularly badly. Given the macarons will be on a single
This was modestly active starter that I put in the fridge last week since I slowed my baking routine. Took it out today, a week later, to feed and saw this. Is
I have several cartons of eggs that have a date stamp but the date stamp does not say, sell by, expires by or best by. It's just a date. By the way the date is
What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar
I have been making kouign-aman (my favorite recipe: https://www.youtube.com/watch?v=cxwgzzErW1w) for several years, playing with different recipes, making mino
Many recipes for custards and similar deserts like lemon curd suggest passing the completed custard through a "fine mesh strainer" to remove lumps. When looking
Recently a friend of mine made a sous vide brisket. This was done by leaving the brisket at 140F for 4 hours, then finishing it on the stove with high heat. I
Honestly, I’m still learning about some cleaning products. I made an approximately 10% Lysol 90% water solution, dipped a small paper towel into it, and w