A lot of web pages claim that sugar caramelizes at ~160C. But also a lot of recipes caramelize sugar in a simmering water. The boiling point of water is only 10
It's my favorite but its getting a bit worn and I've been trying to order a replacement online. I've tried "spatula with scooped sides" and "spatula with angled
I want to make cauliflower pizza crust for keto diet, but all the recipes I have seen on internet require a lot of parmesan cheese, which is too expensive for m
I just bought a new cast iron casserole pan that is only enameled on the outside. I tried seasoning it earlier today by pouring a tablespoon of flax seed oil on
Does almond milk curdle? I tried to make it curdle to make vegan cheese. I added vinegar and cooked it and nothing happened. I continued to cook off all the wa
I had a fail when making yogurt in an instant pot. Milk did not "take" as yogurt after a 12 hour incubation. It smelled fine. I was hoping because I refrigera
Is there anything can be done such that the caramel becomes structurally strong. i.e. less brittle to external pressure without changing its shape? Edit: I am
I'm cooking a recipe for a Bread that requires a Dutch Oven. All I have is a Casserole Dish. The recipe calls for 40mins then 20 mins in a 400F Oven in t
Can i refrigerate dough twice? Such that after kneading i will refrigerate the dough overnight. Then after forming i will cold proof it. Will there be any deter
According to https://gimmethegoodstuff.org/mr-clean-magic-eraser-is-it-toxic/ You shouldn’t use it on dishes or something you eat off of as bits of th
I have read a lot of articles and watch several videos on how to season a cast-iron skillet. But the outcome I am getting is nothing like what I find online.
I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment lon
As I can't go camping or bike touring at the moment, I'm taking the chance to experiment with some home-made dehydrated meals - doing everything at home but as
I failed to melt chocolate bars in order to make chocolates in mold. I tried twice using water bath and microwave but it wasn't as runny as I had expected but m
So my sourdough starter is about two weeks old, but it suddenly stopped growing three days ago (after a couple days of very active growth)and developed a brown
So this relates to an expensive order I made from a local farm, that’s highly reviewed online by the few who know about it, and they check all the boxes f
I used to preapre tea on gas stove. For two, my measurements were, 2.5 tea spoon of Tata tea, 1 glass water, 5 spoons of sugar. The measurements arent that impo
I've got some commercial yeast (fresh and compressed, the one in cubes) at home, which, as I've understood, is mainly made of Saccharomyces cerevisiae. My quest
Recently, I tried to make naan using this recipe: Combine 375g flour, 75g yoghurt, 200g water, 6g sugar, 4g salt, 15g oil, and 2g yeast and let rest 20 minu
I just made my first vegetable stock (I chopped everything roughly and started by sauteeing the onions celery and carrots a bit, added a lot of veg like celeria
I have eaten pistachio nuts (roasted, salted) many times and I like it. I also like pistachio flavoured ice cream, but I don't find it much similar. If it wasn'
I got into sprouting lentils for salads and soups, then I read that it's a breeding ground for bacteria. Is it true that sprouting lentils is dangerous and uns
For about 3 yrs i have been using a jam/jelly maker. After a few months of storage, the strawberry&raspberry discolor. I do follow the canning bath directio
I found a recipe that calls for 5 “pucks” of frozen spinach. I cannot find a definition of the term. I need to know how many ounces are in a puck?
What cut of beef should I use for a beef stew? I heard that you want a little bit of fat in the meat, but what part the animal is best to use?
I want to use a full stovetop griddle in my regular stovetop. I have this https://www.webstaurantstore.com/vigor-23-x-23-portable-steel-griddle/247PG2222FH.html
I've gotten savory crepes made with a darker batter than sweet crepes. What ingredients/cooking technique produce this?
Is this rhombus-like pattern in carrot totally random or is it a specific variety? If so, good to know for decorating ideas.
I made cookies from a YouTube recipe but it was too crumble even before baking. The ingredients are: 900g plain flour 300g sugar Half teaspoon salt 1 tables
To make pizza dough, I'm trying to measure 750 grams of flour. However, I don't have access to any weight measurement tool or any standard cup. I have this mug