A peculiar Swedish recipe calls for ladling curry flavored whipped cream over chicken and baking in the oven, at 225c for 20-30 minutes typically. During my chi
I'm facing a problem of existing air bubbles in semi liquid chicken sausage. The bubbles are tiny and mostly formed while mixing to bowl chopper machine. So whe
I recently started with making sour dough. I created a new starter yesterday. After feeding it one time in less than 24 hours it's already doubling it's size. I
What I have understood so far: You can slow cook to produce pulled pork/beef/lamb/chicken by applying relatively low temperature for long time so that proteins
I am looking to turn the following recipe for pumpkin bread into a savoury one. i.e. I want to get rid of sugar (which in this case is maple syrup). I think tha
We've been following a Gordon Ramsay video to make salted caramel popcorn a couple of times, and it usually turns out pretty nice, except that the salted carame
Almost five years ago, my husband and I retired to the Abruzzo region of Italy from the U.S. I've made a lot of cooking adjustments, but beef cuts have me beate
I have been experimenting with croissants and found that, delicious as they are, they are dense, not light and fluffy. The layers are very close together, not
Patient: Brioche. Dry like a croissant. Huge air bubbles. 120 g all purpose flour 96 g heavy cream 1 egg 10g yeast salt 10 g sugar Mixed ingredients with lumps
I have one of those no-frost freezers and while it's awesome that I do not have to defrost it every once in a while, it has a nasty habit of freeze-drying every
I usually use applesauce to replace eggs in muffins, but I realize that I am losing out on some of the fat that an egg yolk would provide. Should I add more oil
I like to occasionally, but not regularly, have a carbonated drink such as soda water. Buying these in small containers is more expensive and uses more packagin
I would like to replace the two eggs in this recipe with carbonated water: Ingredients 1/3 cup shortening, butter, or margarine ¾ cup granulated sugar
I have a pan/wok that I use for toasting flatbreads. Yesterday, I placed it in my cupboard while it was still hot and it accidentally touched a plastic bag fu
Basically of the opposite of this question. I'm writing during the 2020 pandemic, and bread flour is sold out everywhere because everyone (including me) is ent
I know they are done when they are tender—not at a set number of hours. But we need to eat at about 6pm for logistical reasons. Was thinking of putting t
I do a lot of vegan baking and I was wondering what the best substitute is for eggs in cookies? Lately I have been using aquafaba and extra baking soda, but may
I am wondering about the differences between these three products. There must be oil and water in the coconut milk, but what makes the milk more than the water
I made hummus from dried chickpea and I removed the skin manually after boiling it. It was a tedious process. Thats when I thought of Channa Dal or split chick
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 live in a hot climate. Days average 85-90 F and nights only get down to 75 F lately. I started a SD starter from scratch 6 days ago. Using the King Arthur rec
Recently I've started to roast vegetables without adding oil in a bid to eat healthier. However, they end up coming out of the oven looking more dry instead of
I make vegan jello by dissolving agar agar in boiling water. Sometimes I add liqueur (e.g. Grand Marnier) for a little flavoring and sweetnes
Lately I've been trying to cook steak. I pat the meat with a paper towel, then I put salt on it. I wait another 10 mins, then when I put the meat on the pan, t
I don't know the name of the fruit in English and hence I'm attaching the figure if it. I don't know the exact name of the vegetable. But I'm guessing the fo
I'm not sure I really want to know the answer to this, but in the United States, are sausage manufacturers required to specify certain cuts of meats in their sa
I like to do a lot of baking without eggs, and so I realized I should be adding either extra baking powder or baking soda to make up for the leavening that an e
Cooking some mussels. A lot of them seem to have a elliptical crease/crack that follows the ridges on the shell around the top and bottom of the mussel. Does a
I have a dishwasher safe set of boards. I've heard a common advice to use separate boards for meat, fish and ready to eat food. However it got me thinking - I d
For example this ham: I see them in ham, sometimes chicken, salami, and similar. They seem to be small sphere shaped half to one millimeter in size.