After cleaning the stove holes with some liquid detergent, one of them is clogged now. I used a sewing needle, without any effect. Did anybody run into this pro
I know the peel on the cloves of garlic are edible, but what abput the papery skin on the outside covering all of it? I feel dumb for asking t
I have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make pesto pasta. However due
I bake eggless dinner rolls at home, also known as “Paav”in many countries. I use dry yeast to make dough. Also, use sugar for y
Scoby for kombucha usually needs to be fed every 10-14 days. I’m going away for a month and can’t take it with me. I need to devise a super simple w
I came across one of my mother's cookbooks from 1954. A lot of the baked goods call for "1 cake of yeast". What would be the equivalent of t
I have to make an Indian curry which requires bay leaves. Apparently I don't have them at home. I read on google here that dried Basil leaves can be a good subs
If I want to eat nuts like mung bean, ground nut, etc., then I should soak them in water for certain amount of time before eating. Is it recommended to close th
I blended up some skinned ginger and squeezed the juice out of it via a meshed strainer with small holes (I only wanted the juice and I was collecting the pulp
It’s summer and watermelon time. I know how to pick a good one (pro tip: a good greengrocer who has preselected the best batch on wholesale market). Then
I had a quite large female snapper, it had large amount of fish roe, but nearby it was an interesting piece looking like pure piece of fat, quite hard and solid
The rennet tablets I have are for large quantities of milk, 50 litres, much larger batches than I would ever make at home. However, separating out a tenth of a
At the weekend, I made millionaire shortbread according to the recipe in Nigella Lawson's "How To Be a Domestic Goddess" (the full recipe is below for completen
I'm making some pasta at home with a pesto sauce. The recipe I'm referring to asks for some basil leaves to go along with the pine nuts in the food processor. U
I want mimic this Chiu Chow restaurant in Hong Kong's deep-fried scallops coated with mashed taro crust. To protect health and prevent oil splattering, I don't
I bought a brand new KitchenAid Professional 6500 from "kitchenaid.com" just a week ago and set it up today, I used the flap beater attachment to make cookie do
Often you can plop eggs out of the shell on a pan nicely, so that the yolk remains whole and doesn't leak out to mix with the white. But other times, the barrie
In the Big Man's Blog, there's a recipe for Banana Bread Muffins, which I'd love to make. The problem is the very first item below, since I have no oven. I have
I am very new to recipe development and I am trying to replicate a dog treat. The store bought treat is hard and crunchy. Using just the ingre
I wanted to render the fat from some bacon to produce bacon grease. The usual advice that you see on the internet is to simply fry whole strips of bacon at a lo
What is the standard for kitchenware tray and container sizes in the USA, that is the analogue of the Gastronorm standard in EU? For instance the standard sizes
I'm trying to re-create the authentic black Russian bread that was first mass produced during soviet times. Nowadays you can find it in any Ru
I would like to prepare my own instant hummus (dried, only add water) for backpacking. A commercial product is available, but I would prefer to start from scrat
I like to add cheddar cheese to my chili. However, when I eat it, it always has strings. Which sticks to my whiskers. Is there a way to minimize that? Thanks.
I think I'm having a problem making a sourdough starter. I'm using the technique from King Arther Flour I started with 113g of whole wheat flour and 113g of wat
I made some refrigerator pickles and they turned out great. However, as finished pickles are removed for eating, the brine level goes down and no longer covers
I'm posting links to photos on Dropbox of 3 de Buyer skillets I own. They have been placed into the dishwasher over and over again against my
I screenshot 0:16. Won't the heat damage, shatter or explode the glass bowl? I'm not affiliated with that YouTube channel "missevabakes".
I tried following the recipe here to try to create a Sichuan peppercorn simple syrup. The recipe is basically to add slightly crushed peppercorn to sugar and wa
My partner and I made some shrimp pasta last and forgot to put the leftovers in the fridge. The next morning I promptly proceeded to throw it