Long story short, I think I overestimated how much my dough expanded during the primary fermentation (it's supposed to double in size, I'd say mine was only 1.3
It occurred to me that since margarine can be made by emulsifying fats with a suitable level of saturation with water to simulate butter, and
i am stuffing cream cheese inside chicken. i would like to bake it off in the oven. what can i add to the cheese to make it not melt out
For preparing squid , with traditonal masala type receipe , it was kept for 1 steam in pressure cooker. But squid got hardened after making the dish. Is there a
Numerous starter recipes talk about capturing wild yeast from the environment. Many recipes, as well as questions and answers here, directly say or imply wild
My glass cooktop cleaner has abrasive materials and other components which are very effective when cleaning the hob: grease, burnt and solid stuff... I thought
i ran out of glass containers (people haven't returned them) and i want to give my boyfriend hot soup for work. Is it safe to put it in a mason jar and put the
I've seen this trope on TV shows from time to time. Well now, I know someone who actually has some bbq sauce that they want to send to a lab to find out what th
My wife cut a head of red cabbage in half and found this yellow and white organic mass inside it. We never saw anything like it before. Can anyone tell me what
These two seed spices seem confusingly similar. I have never used ajwain before. A new recipe I intend to try out calls for jowan (carom seeds) which, according
The taste is so strong, and I haven’t even baked it yet. How do I make it taste better? I added it as a butter substitute... now what do i do?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
A friend of mine accidentally left a carton of eggs on her counter, unrefrigerated, for three days. The eggs had been previously refrigerated both at the store
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I've been wanting to make these for years after having some really good ones in Paris. Now I'm finding these are hard to duplicate! I find I'm not getting enou
Odor transfer is common phenomenon that occurs in refrigerators when we place items close to each other. Since the space is less in my refrigerator,I need to k
Can I use coffee or tea instead of water when making a sourdough starter?
The problem After ten years of baking bread, I have a new problem with my bread rising—it seems to fall when baking in the oven. I've used the recipe belo
I was making a curry and I'm having a hard time deciding how large or small I should cut my ingredients. Advice? Particularly I'm looking for how the taste is
I want to make plain dark chocolate at home. The process is tricky in my experience, not simply mixing cocoa, cocoa butter, milk powder, sugar, etc. Can you
I have cooked many casseroles in a large terracotta pot with great results. Can I bake a pie in a terracota pot in an electric oven. Can the pot take the high
I'm a Russian student. I'm writing a report about Italian pasta. There is no information on the Russian web sites, so guys, help me, please. I need to learn mor
Of course there will be hot spots when using it on anything besides gas because it won't sit flat. But are there any performance disadvantages when using a sli
I bought what I thought were bay leaves because they were very cheap. Physically speaking, they behave like bay leaves when cooked (they stay hard even when bo
I recently tried making four batches of mozzarella, all of which turned out like a rubber band. The first three times around I used a one-hour recipe, but tried
I made some pizza dough and let the individual dough balls rise in the fridge for a day. The following day I took them out of the fridge so they could come up t
My wife created her own sour dough starter. She’s been feeding it unbleached white flour. It’s doing great. When she is making her dough during the
So far all the "classic" ciabatta recipes I have found propose using small amounts of instant yeast. But I'm pretty sure that ciabatta predates invention of in
There is a (Turkish?) specialty, boiled lamb's head. In restaurants, I've noticed it's boiled to an extent that you can pull apart skull segments easily and ac
How to get Garlic & other strong Spices' smell out of my Zojirushi Flask/ Thermos acquired via a herbal Immunity decoction? Update: After 1.5 yr of keeping