They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to a
I have tried making buns and pizza muffins using all purpose flour (bleached/unbleached/bread flour are not available in my country)multiple times at 180-200C i
I have been looking for a website that offers recipes for sausage making at home, at an encyclopaedic level if it exists.. thespicysausage.com has some popular
These days, stocking up on and eating canned food to reduce grocery shopping trips is tempting but reports have found possibly BPA can be an issue with eating c
I recently made chocolate mousse with 50g of 100% chocolate, and 2 egg whites. No sugar, sweeteners, or cream added. This resulted in a very stiff and even slig
I used to go to a Chinese restaurant near my house for years and I usually ordered what they called "Hunan Chicken". It was breaded chicken pieces, similar to w
For caramel popcorn, what if we use a chocolate compound instead of butter for caramel. Even if it doesn't become caramel, can it be used for coating popcorn li
I tried asking a similar question: From regular fresh yeast to sourdough and didn't exactly get real answers, so here I am asking something easier. Is there a
So I followed the following recipe once and the bread buns turned perfect. Today I decided to make it more coconut-ish so that it tastes and smells like coconut
How can I make coconut cream from coconut butter? I am making Pina Colada cocktail and I need coconut cream. I have one original coconut cream (for the sake of
These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting the
I've been following this beginner recipe from Alex, The French Guy Cooking (https://www.youtube.com/watch?v=ycztOGTIX-s&t=326s). I'll summarize it at the e
I have high quality beef muscle meat, beef liver and beef heart. All completely grass fed from healthy animals with clean practices thus I am not that worried a
I bought a no-name Dutch oven* about eighteen years ago and have used it steadily since. It continues to serve me well, but I'm wondering whether I need to worr
I used my stainless steel pan to dissolve salt in a 30% vinegar/salt solution to kill weeds outside. After the salt dissolved I let the solution cool. This st
my son burned chemically treated wood in my grill for a bonfire. Can I still cook in it, is it safe? or do I need to buy another grill?
Are there other dishes where this is done to increase the bio-availablity of calcium in a dish, such as pork knuckle vinegar stew, which is co
I bought a cast iron skillet and after washing it and then heating it I got a color like rust from fire side After washing by Dishwashing soap I dry it by tis
I don't want buy any thing from China because of politics. Korea Japan are OK. But Toronto got just black bean and black bean sauce made in China. Can I just sk
I would like to use sous vide to prepare "Jambon de Paris" from a raw piece of pork. I have been doing tests on my own, and 8 hours at 65°C with 4% salt,
A few days back I started a bread following a Youtube recipe, it had 400gms of flour and 350 gms of water. I had never made such high hydration bread before. I
I live in a tropical area where Pandanus amarylliforius is a common cooking ingredient, usually for making rice smell better, or baked into bread. We have a pan
Let's suppose two (identical) pizzas have to be consumed some time after they are baked. One pizza is kept at the same temperature constantly. The second pizza
I cooked a sauce of dry spices, coconut milk, ginger root and lemon grass in my steel carbon pan. I finnished the sauce of with the juice of one lime fruit. I
I've been cooking for a long time now, and I've been the proud owner of entry level chef knives for the better part of a decade now. Last month I've ordered a
In the past I've bought many pickled cucumbers and other veg, but a few weeks ago I bought pickled 'sandwich' cucumber slices (similar to this) which were in sw
My grandparents own this silver-colored skillet. QUEENSENSE SENSHIN is the only printed on it, at the bottom. To save money and space, they desire to dual-p
I want cook at home O Mei Restaurant in Richmond Hill's "Deep fry body and head with spiced peppered salt and minced chili garlic". But I don't want deep fry
A number of recipes involve soaking meat in milk, buttermilk or yogurt, for example several Middle Eastern lamb recipes and traditional American southern fried
When we go to the butcher's shop, we see cherry-red and brownish-red meat in the cooler. I know that change in color alone does not mean the product is spoile