My salsa's taste ok when eating, but the following morning there is a dreadful after-taste in our mouths. This doesn't occur after eating salsa at a restaurant
Are these tiny roots edible? My home grown ginger has lots of them and it seems a shame to throw them out if they're edible.
I'm trying to capture wild yeast to make my own sourdough bread. I put prunes, water and some sugar in a sterilized glass jar and aired it daily. After a few da
I would like to make an ice cream based on sesame oil and allulose. According to reasons-for-separating-eggs-in-ice-cream, ice cream can be made French-style wi
I’m looking over a recipe for angel food cake that calls for twelve egg whites at room temperature and it got me wondering about what’s the best way
I like fresh fruit reductions like cranberry coulis or lingonberry and huckleberry sauce. But I am worried that I'm not merely evaporating the water, but changi
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
When I heat milk, at some point it begins to boil over. When I reheat the same milk after it has reached boiling point once before, it doesn't boil over again,
For the past 2 weeks I have been working on an ice cream pie recipe and I’ve been running into a few issues(I have less than 2 months of baking experience
I just came across a pizza recipe that requires Wisconsin Brick Cheese. It kind of looks like Cheddar or Emmental, however I do not know by taste. As I am livin
What species of vegetable is this? Chive? Scallion? Japan has luxury fruits and vegetables. Do you need premium scallion? Doesn't raw regular chive or scallion
I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the
I put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a c
In Russia and Central Asia, they make shashlik on a mangal. A major difference is that the mangal does not have a grate that is the spits with meat pieces are d
I am using the same cheese I have outlined in my previous question. My problem is that it refuses to melt completely. I know various cheeses are made up of diff
I've been making oat milk and looking for recipes which can utilise the pulp which is left after making the oat milk. I tried cookies and pancakes but they end
I’ve been making the same spaghetti sauce for over 30 years and everybody loves it! But,the last 6+ times that I have made it it tastes acidic. I can&rsqu
First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never m
Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breas
I have been fermenting vegetables, kimchi for the most part, for a few years and am familiar with the general arc of the process, as well as observing how activ
I followed Nami's YouTube video starting at 1:37 for Kombu Dashi, but I substituted Nova Scotian Dulse. The resulting mixture tasted like water and had no flavo
I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I
Loblaws sells these vaccuum-sealed mussels. When I pick them up with hand, I see much liquid sloshing inside. Is this normal? Or something wrong with mussels?
When making whelk soup (響螺湯), should I use fresh or dried whelks? Are there reasons to chose one over the other, does it matter at all, and
For chicken, I like to marinate or bake in the oven with spices. However, whenever I get chicken for the same day to cook, I usually do not have enough time to
I make the sausage mix and put it in the casing. Although, when I twist them to make them into individual sausages it splits and I have wasted the casing and sa
My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
What's the most effective way to de-grit clams and mussels? Apparently there are 3 possibilities. Salt only. Cornmeal only. Salt and cornmeal. Has any academ
I found instructions to place clams in a sieve or similar when purging to prevent them from taking up the sand and grit again. This makes a lot of sense, but I
My mother in law has has vacuum sealed venison in the freezer for about 13 years. Would it still be ok to eat? It doesn't look like anything i