I've noticed letters after the expiration date on milk bag tags. Product: Neilson Milk Bag Location: Canada Please see the photos below. Sometimes there are le
Yesterday I was trying to make Croissant. I started by making the dough that contained yeast as the rising agent, and after mixing all of the ingredients I left
Today is an unsually hot day where I live in France, we are reaching 40°C in some cities. As I grabbed a KitKat out of its bag, I noticed that it was comple
A lot of recipes and videos say "bring the cream/milk/etc to the boil" - but to me this would be as in a kettle at the point it turns itself off. Clearly this i
TL/DR. Is there a general rule that can be applied for converting from deep frying recipes temperatures to air frying? If so, what's the rule? When converting r
I am experimenting with increasing the amount of carrot in carrot cake. The original recipe uses 3 cups of carrots to 2 cups of flour; how much more carrot can
How can I get Coco Lopez cream of coconut in Serbia? I've looked everywhere on the internet, and it is always around $90 shipping or so. I bought it in Italy be
I like to think that I have nailed the Maillard temperature on my stove. It's my go-to temperature for preheating tri-ply pans, as well as teflon-coated hard-an
In general, if you want to make something fluffy like whipped cream, what ingredients/techniques should you use? Basically, I want, when you put it in your mou
I had a batch of avocados from the supermarket, as I normally do. I often have 3-5 days before they're past the point of being edible. This batch was not more t
Making homemade Oat Milk into Yogurt for the first time! Unfortunately I made an oversight and pulled a Mason Jar out of the cabinet and just washed it with soa
I buy frozen, shredded potatoes. What is the best way to drive off moisture to help make them crispy when cooked? Would microwaving on a paper towel help remove
I got on trying to eating more healthy and as a part of that, I take a few tomatoes, cucumber and garlic and blend that into a sort of a drink. It's far more c
What happens when you mix water and wheat flour? A seed would start to sprout eventually. Does water start reaction inside of the flour?
I threw it away but was told later that someone else (a professional cook/chef) had said that, as it was (supposedly) vacuum-packed, it was sa
I’ve watched and read a lot on creme Angela is, brûlée and caramel. In two attempts the final product has improved a lot, but I’m not s
Usually when you make homemade butter, and sometimes some commercial semi-artisan butters, for example french Isigny Ste-Mère Unpasteurised, the butter h
Is it possible to make alfredo pasta in mixed (both red and white) sauce? Is alfredo pasta the same as pasta made in white sauce?
I was looking for foods high in magnesium and I stumbled into Calrose rice. One source said 3000% for a quarter cup which is rediculous must b
I've been brewing beer (totally amateur) for a few years as a hobby. I now want to get into canning my own garden-grown veggies. I've bought several books and w
I'm new to canning and food preserving and bought a basic starter kit including a water bath canner (I'll get into pressure canners later if I have success with
I can identify the green lettuce at the bottom, but not the physical matter under the red maraschino cherry. I happened upon this on Open Rice for a popular Wes
Some supermarkets sell a whole lamb. The food safety rules for meat dictate defrosting in the fridge, never at room temperature. The next-size down, a turkey,
I wouldn't expect bacon to contain cows milk, but it does in some cases in the form of whey powder. What's the purpose of it? (My daughter is allergic to cow's
I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato sta
Olive oil is good for you, and it seems wasteful to throw it away. Yet all recipes call for draining the sardines prior to usage. Any good ideas on what to do
I have been making sourdough bread for about five years now, and have made my own starter several times. I've been beginning to use baker's yeast, but between
How/why does the hollow form inside this crispy snack? It is made from rice flour dough. For more details please check https://kalaskalai.wordpress.com/2015/12/
My sister has decided to home-school her children (all daughters, ranging from 5-14 years old) this year and has asked me, her physicist broth
I have pickles that have been fermenting for 3 weeks now, which in my experience is the ideal length of time. When I checked on them, there is mucousy slime i