For example kosher berries or salad are checked more thoroughly for insects than usual as far as I know, so could be attractive to non-jews who don't want to ac
I have an old family recipe for Chocolate chip cookies 2 ¼ cups flour 1 cup white sugar ½ cup brown sugar 1 tsp salt 1 tsp baking soda 2 eggs 1 c
I recently made Sanjeev Kapoor's butter chicken and found the taste too acidic/tomatoey. It was tasty but it lacked the authentic butter chicken flavor. This wa
As the title says: the vacuum packed salmon fillets have been sitting in a turned off fridge for quite some hours. The packs only felt a littl
When a no bake American cheesecake recipe says "freeze" for 1 hour do they mean literally freeze in the freezer or do you put it in the refrigerator to cool?
One thing I've always wanted to do is make savory cotton candy, but I'm not sure how to go about it. I understand that cotton candy is spun sugar so that introd
I hard boiled several fresh eggs, and pickled them with a chilli and garlic flavoured pickling vinegar which had been simmered for ~15 mins, storing them in jar
If you take the three main types of fats used for puff pastry. Lard, butter and margarine, can they be used interchangeable or is there caveats between the thr
I have been reading posts in the internet, but it just made me more confused. My conclysions after reading several posts of different websites
My wife and I have been doing a little catering and want to make our chicken and dumplings but we are not for sure how to keep the dumplings from soaking up all
How can I make a pastry cream for a cake filling a bit more sturdy/firm. My recipe called for 5 egg yolks and 3 T. cornstarch, 1 1/2c. whole milk, 1/2c. whippi
I am looking to save some money and order a slab of scrap steel from a local company. My question is what kind of steel should I be asking for to ensure the st
I like to cook eggs in my toaster oven, but the one thing that I don't like about it is how the eggs will stick to my pan after cooling and its just so difficul
The bottom of my bread is not hard. When I knock the top of the loaf, it gives a beautiful hollow knock sound but when knocking the bottom part -- it's not. I w
My sourdough starter is 2 months old. Some week or two ago it started to have a crispy skin on the top. The smell changed a bit, but it is still sweet-acid smel
I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in
So we have this Lea&Perrins Worcestershire Sauce from the past 6-7 years ago. And I would like to really know if it is still safe to consume? I've done my
I recently purchased a new infrared grill. It has stainless steel emitters and porcelain coated cast iron grates above the emitters. The instructions said to
Recipe: Syrup 1 cup sugar 1/2 cup corn syrup 1/8 cup water (I dont think this does anything) Dash of salt Egg white 1 egg white whipped Dash of cream of tart
A few weeks ago, in a local Tesco store, I bought two carton packs of 2,25 litre white and red dry wine (Lion's Gate). I noticed that the white dry wine packa
I am in the process of making a DIY Soylent meal replacement. I've tried Hershey's cocoa powder and it tastes awful. Commercial manufacturers of flavored protei
I substituted cake flour for AP FLOUR in my pancake recipe. Do I need to reduce the liquid ingredients as compared to AP flour? My batter seemed runnier and the
Blind baking is done by lining a pastry shell first with parchment paper and then with some kind of weights to ensure that the bottom stays flat and the sides u
I've tried this three times now, but have not yet had success. When making pies like chocolate cream pie or lemon pie and topping them with meringue, after baki
Skim milk is specified for the whole wheat bread recipe list included with my new bread maker. Is there a particular culinary reason to specify skim milk not sk
https://www.dailymail.co.uk/femail/article-8171553/Scientist-shares-home-yeast-recipe-people-moan-bake-bread.html Of course it would depend on a lot of factors
I recently learned that Glycyrrhizin, which is naturally present in liquorice root, is a strong sweetener (30-50x stronger than sugar depending on sources). So
I rather like a strong smoky flavour in some of my food - I've tasted some rather lovely smokey vegetarian Mexican bean wraps for instance. However, I've strugg
I made an experiment today making mango yogurt by adding mango puree BEFORE incubation. I used canned mango, pureed and strained it to eliminate fibers. I also
I've just tried to make this recipe from the BBC Good Food site: https://www.bbcgoodfood.com/recipes/simple-soda-bread. The only variation was I used semi-skim