The original recipe generally advise on pan-frying the sauce with oil. I want to avoid that and still make it taste good by just putting everything in a pressu
I live near several produce vendors, including a supermarket, small grocers, and a semi-open-air market. The open-air market carries more local produce, but som
When making Gravlax, a mixture of sugar and salt is used to coat the fish and cure it. After the curing time has passed, the curing mixture is washed off togeth
I've been cooking in my cast iron skillet on medium/medium high heat with olive oil. No matter what I cook, (chicken, fish, etc.) the oil and fat in the pan st
I have a bag of Beyond Meat crumbles. Before reading the bag, I microwaved the crumbles in a bowl until they were thoroughly heated. ...Then I noticed that the
I tried the following recipe for making Basque Burnt Cheesecake. 430g cream cheese, room temperature 120g caster sugar 3 large eggs, room temp (approx 150g of
Scenario For (reasons), I have an extra inner basket for this model of air fryer. I have completely removed the handle assembly; what I'm left with is a single
I'm not a native English speaker so I'll do my best to explain what I envision. I was wondering if there is some sort of... kitchen utensil, a pot of some kind
I heard Spelt flour is lighter and easier to digest. Can I substitute spelt for white flour in my standard white bread recipe that I make all the time? Or, do I
My rice smells like my room and it's kinda weird. It tastes fine but I moved the rice to another location that smells different and I can still smell the strong
I am trying to make a hazelnut butter, for the ultimate gain of a vegan Nutella-like outcome, but in order to do so I need to use "skinned" hazelnuts. I've trie
If you cook flatbreads/tortillas they should ideally inflate on the griddle. What might cause tortilla or flat breads to break or crack in places some time duri
My grandpa bought the Shapton Glass Stone 1000 Grit 5mm to sharpen his WÜSTHOF 4596-7/20 Classic Ikon 8-Inch Cook's Knife. He educated himself a whit by w
Different areas have different types of flat breads, but is there any meaningful difference between them? What is the difference between pita
First is to pay attention to the angle. Unless the knife is badly worn and needs some serious grinding, you should use a slightly steeper angle than the origin
Many instructions for baking bread, cakes and other yummy things specify that you should "make a well" before adding more ingredients. One example is here What'
I use shredded cheese for spur of the moment enchiladas or to top burgers with. I learned the hard way that my supermarket store brand sharp cheddar does not m
I regularly buy Frico's Beech Wood Smoked Processed Cheese but there's this outer layer, kind of like a skin that I don't understand what it is really. Label, j
I found a strange recipe in Escoffiers's Guide Culinaire: 2939 - CHERRY WATER Stone two lbs. of very ripe cherries, and rub them through a sieve. Put the pur&e
Is there any particular reason why quiches are usually baked in a fluted tin, rather than in a regular straight-sided cake tin?
I'm making a hot dog sauce that contains tomatoes, bacon & soy sauce. I've tried to preserve it with vinegar, but lost the taste of the product. What can I
What is the best way to flavor our yogurt with fruit puree without making it too liquid? I desire its consistency would be like the store bought one. Another qu
I'm new to using sourdough starter and some directions aren't very clear. I'm not sure if it needs to be stirred down before I measure for coo
I'm of the impression that "scrambled eggs" means the eggs are completely beaten to where the yolk and white are completely blended before being cooked. And "ov
From top to bottom: Top 1. 2. I loved this appetizer of tofu cubes, peanuts, pickled radish and beans 3. 4. 5. Is the yellow-green vegetable truly radish? W
Is it possible to make Vegan 玉米羹, e.g. without the chicken and eggs? I like the Chinese style of the soup, unlike Western Corn Soup that bl
I fry lamb chops and leave the dripping in the pan where it solidifies. Next time I cook something, the lamb dripping imparts extra flavour. I
In classical french sauce-making lined copper pots are preferred for their responsiveness. Can anyone tell me how induction-capable cookware such as Demeyere At
From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmenti
I make many batches of crumpets and although they taste okay, I can't seem to get enough holes. I've tried adding bi-carb at various stages of