I've made the same sourdough bread a dozen times before, with small variations in parameters: 360g white flour 240g whole wheat flour 390g water That's a 65% do
By caramel I mean caramelised sugar made into a sauce with butter. What is the best way to make a caramel sauce if only a tiny quantity is required? What is th
Is there any way to tell if lemons contain a residue of something that is harmful to humans? The last two winters we have been buying oranges in bulk through a
Despite being easily the most rudimentary stuff in bread making and heavily discussed and written about, the relationship between oxygen and rising still appear
My understanding is cooking over long periods will break down collagen and other proteins. Won't the breakdown of protein cause the meat to lose structural inte
I've half a pound of salmon en croute (made from this recipe) left over from dinner this evening. I've never dealt with pastry encrusted salmon, so I'm not sure
for all bakers out there, which pie thickener do you use? I have tried to use Modified starch which smell bad when making slurry then pour in hot gravy liquid a
What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting. I
I'm making hot cross buns following this recipe: https://domesticgothess.com/blog/2020/03/09/vegan-hot-cross-buns/ About an hour into the first rise, I'm seeing
I was watching this video of Kenji making Kung Pao chicken, in which he claims that frying in saturated fat results in crispier food. Is there any truth to this
I have a (admittedly rather cheap) pasta roller that I try to use fairly regularly. The issue is that when I am rolling it out,the dough keeps getting wider, no
I've observed across multiple meats and cuts of meats that the other impact of smoking varies greatly. Additionally, while actually smoking my perception of the
I want to avoid rice due to my diabetes. So can I make idli only with urad dal? Currently, I am using rice rava and urad dal in the same propo
I'm thinking of making either this recipe or this recipe for pork tenderloin in a slow cooker. As easy as a slow cooker is, I'm no slow cooker expert, and have
In German supermarkets, minced meat is usually sold in a plastic box under what’s described as a “Schutzatmosphere” (protective atmosphere). I
I am trying to identify a dish I had a while ago while traveling in Iran. It was in Isfahan, and none of the languages I speak seemed particularly common with t
I made bagels for the first time yesterday. I followed the instructions...my bagels tasted great...but they ended up "wrinkled" after baking. It was a copycat r
We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was to
I looked online and most recipes called for 3hr of cooking dried and soaked soy beans. My question is if it's instead safe to boil for 10-15min then simmer for
I bought a pita bread package, that I saw it writes: after opening keep in an airtight container and consume within 2 days. The thing is that I am keeping it in
If you have identically sized/shaped/thickness of fresh pasta noodles, with egg and without, is there any difference in cooking time? My son and his girlfriend
so i currently start to cook beef short ribs on a vertical smoker. The short ribs i used comes from australian company called hardwicks. I coo
Fact: You can poach an egg without acid, although adding a tiny bit helps a lot with the egg white to set easier. Current situation: My friend (a culinary gradu
So I have an idea for a lemon bar ice cream and I want to swirl in the custard and add chunks of short bread in. I could just make the custard for a lemon bar a
The ISO standard for brewing tea says "6 minutes". Of course different teas have vastly different properties, but... For "average commodity black tea" and "av
I roasted a whole chicken about 40 hours ago. I separated the carcass from the meat and stored them separately. The meat smells and tastes fine but the carcass
We use Filtered groundnut oil for cooking at home. However, we recently changed the brand due to non-availability during COVID-19 lock-down. While pouring the l
I have been trying to imitate the gold standard of curries; The British Indian Restaurant (BIR) Chicken Madras and have had some success. I have made the base-c
I have begun to macerate pitted cherries in sugar and lemon juice. Due to some issues, I've had to leave them macerating for 2 days before I cook & can them
I am trying to cook two different ground meat as a kebab (I already had the preparation done for ground venison and ground lamb Adana kebabs). Most of the recip