I've heard on numerous occasions that plastic cutting boards dull knives faster than wood boards. I use a large wooden cutting board often, but recently I've be
I know there are already similar questions but I thought I would share my baking process to get more specific advice. I'm currently using a variation of the Fre
Non-metal canning funnels exist, but how can you use them safely? (For example, Ball makes one) Specifically, is it possible to sterilize them safely, without d
I usually use simple recipes for salmon fin soup (tomato soup + salmon fin with some seasoning mostly). It tastes good but the smell of salmon fin is not. What
Just wondering when you add salt to dosa batter? I guess it depends on where you live (eg climate) - for example I live in not hot nor cold city, and I would ge
I have a bottle of store bought, commercially produced kefir that seems to have undergone a second fermentation in my fridge. It's normally tart and thick, but
I have a De'Longhi 7 qt. stand mixer that I believe is now manufactured by Kenwood in America. I would love to make pasta but the attachment is no longer availa
I typically cook my bacon in the oven or stove top. A relative of mine saw me do this and recommended using the microwave instead. I have two questions on this:
I've heard on numerous occasions that plastic cutting boards harbor more bacteria than wooden cutting boards. I use a large wooden cutting board often, but rece
I would like to ask about cooking a top blade steak. I am currently out of stock and wine, and am curious about slow cooking it in an oven, although not really
I'm trying to clarify how exactly commercially available dried cranberries, like craisins, are dried. I'm specifically trying to research the topic to understan
We hear all about botulism in garlic oil and the needed preventive measures. Is this only true of garlic or is it just more common. For example I make a oil pac
French buttercream contains egg yolks that have been cooked via hot liquid sugar water. How long can I safely store this in an airtight container at 0ºC?
does someone have experience with putting puree in a siphon whip, to achieve a fluffier texture? Does it work?
I'm building a pressure chamber with some basic brass plumbing parts and a cylinder of CO2. The goal here is to infuse fruit with CO2. I'm aware of the various
I saw someone washing raisins before serving them in a bowl. I had never seen that before. Just wondering if raisins need to be washed before eating.
I don't speak any Chinese, but I asked some Hong Kong vendors and they wrote down "冬菇" for me. Some websites call these Shiitake Mushrooms, but is
What changes if I use fresh mushrooms, rather than dried, to make Chinese mushroom soup (冬菇湯)? I'll be shunning meat. Note that unlike West
Some time ago, I dined at Celestial Court Chinese Restaurant at Sheraton Hong Kong Hotel & Towers, Kowloon, Hong Kong. I loved their mushroom soup (冬
Small berries have more flavor than large berries, small scallops have more flavor than large scallops, cherry tomatoes have more flavor than beefsteak tomatoes
Can yeast leaven cornmeal? If not, why? The lack of gluten?
I have a friend who bakes for me. I suggested that we swap sugar for Stevia or something even less calorie dense. She's worried, though, that since the volume o
I've read Gut by Guilia Enders. It says that extra virgin olive oil cleans your heart vessels and has other beneficial effects. The oil binds free radicals in y
I used a spiralizer on a potato and wrapped it tightly around the outside of a metal ring mold. When I deep fry it, it sticks to the mold, even after using non-
Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg
I have a 10" Lodge skillet that I enjoy using, but would like a larger (~15") version for using stove top, on my BBQ (gas weber and big green egg), and in the o
I think this question might be borderline off-topic. I am open to suggestions for making it fit the SA format better Many drinks (coffee, whisk(e)y, wine) are
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
I have a slightly concave steel paella pan, but I want it to get a nice even heat from my flat glass top stove. Has anyone had and solved this problem? First
One of the tips I always get about cooking is seasoning meat before I put it in the pan for a sear, but one of the other tips I get is to keep the meat dry so i