Grapes are one of my favorite fruits, but I typically don't like grape-flavored foods. For example, grape jelly or grape candies (like Jolly Ranchers) have a di
I bought a bunch of biscuit packets (ginger nut, digestives, bourbon biscuits) and couldn't resist opening a pack or two to try them. Now I'm afraid they'll go
Coming home from grocery shopping, I ran out of space and put some plastic bags on my electric stove. As I was putting my groceries away, I accidentally bumped
I was thinking recently to maybe buy a whetstone so I can sharpen my knives at home. I read all the threads here, on reddit, elsewhere. I understand that: It
I'm looking to make a tart like this or like this but I don't have those tart pans that have the removable bottom, I've only got a glass dish. I'm wanting to
I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat
I've been making fruit kefir (or tibicos), using only some sugar and a lemon for 1L of tap water (boiled to remove chlorine and sterilize my bottle, and of cour
Many Hong Kong whelk soup recipes use meat, even Michelin 3 stars Lung King Heen! Can I make soup or stock with just whelks and vegetarian ingredients? I don'
I have this glass stove with stains on it. I've tried baking soda, 15 minutes and a wet cloth but nothing happened. I don't even know what kind of stains the
We have, because of Corona, started to make our own bread daily. This means we have dough in a round bowl in the fridge all the time, taking up a lot of space w
I like to use dried mushrooms when I cook. I soak them in water for a while and then I use the mushrooms. Normally, I either pour the water down the drain or us
If products labelled as juice from concentrate is just water added to concentrated juice, and concentrated juice is 100% juice with water remo
What is the science behind soaking pulses? Any way to measure if soaking is complete/done well? What is fermenting of pulses do? What is the science behind it?
I recently got myself a high-power wok burner, like the ones they use in professional Asian restaurants. Cooking with it is a ton of fun, but sometimes I find m
This is my second attempt at making hollandaise. I did it with a double boiler, and the recipe was 1 egg yolk, 4 tbsp of butter, a little water, lemon juice, sa
I've been making enjoyable strawberries at home. However, recently, I used some different strawberries. The new strawberries are bigger, less sweet and a lot le
I bought a pizza stone without realizing that the max temperature it would withstand is 450 F (according to the instructions). My oven goes up to 550 F, which i
To bloom the active dry yeast as part of my recipe, I had to substitute 1 cup whole milk (which needs to reach 110F) with organic evaporated milk (0.5 cup) mixe
The cookie recipe calls for 2 large eggs and I only have medium. Is there a way to make up for the egg loss or substitutions?
I experience problems with sealing sous vide dishes if they contain liquid. Think of marinade for example. While sealing, the liquid is flowing up and prevents
I would like to heat up charcoal in my house, so I can pour some oil on it and give my food a BBQ-ish aroma and slight smoky taste. How do I heat a piece of cha
I made a loaf of brioche today following a French recipe. Here's how it looks: I don't like its texture. It's bland and a bit dry. Honestly, the taste of overn
I recently made a large batch of mixed vegetable pickles (cucumber, onion, carrot, peppers, cauliflower, garlic) with a brine of 1 cup white vinegar to 3 cups w
Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and
Due to the lockdown amidst COVID-19, I bought granulated sugar online and got it delivered. To take extra precaution, I washed the sealed packet with soap wa
I've been making my first steps in baking recently. I usually knead the dough in the same large bowl I mix the dough in to minimize the mess but it's still a pa
I always liked cooking as a hobby, however, I am sure that a professional chef that has been trained well has aquired many skills that are hard to learn for a l
I feel like this is another "real wasabi or not" conundrum. Essential to Japanese cuisine, especially indispensable in dashi, katsuobushi is not cheap in Japan
In a below 0°C environment, no bacteria or fungi may grow. How could time "spoil" frozen food? edit: More concretely, I have lobsters and pizza dough that
The photo is of a utensil found in a European (French) kitchen. What is its use? The knife is 7 inches (18 centimeter) long.