The common wisdom for storing prepared food for later is to store it in an airtight container and put it in the fridge, the temperature of which should be at or
After feeding my sourdough starter, I let it rise to about 2.5x the original height. It eventually collapsed. 24 hours later, after it was well over fermented,
For unknown reasons, but probably related to the covid pandemic, we are unable to buy bread improver. Related question - What is 'Bread Improv
Let's say I have fresh, raw, unpasteurized milk, just obtained from a local cow owner who milked the cow within the last hour, the milk is still slightly warm f
I've just bought 2 kg bulots in France and would like to drive them home over 1000 km. What's the best option to preserve them? freeze keep in cool* water (car
I cooked using spices a lot, and I notice this problem most after cooking with turmeric. I wash the pan after I'm done using it, with dish soap, and allow it to
I was making lasagna and put in the meat and the lasagna sheets but then I realized (after I had finish the layers and the cheese top), I forgot to put the whit
ingedients: 2 cups quinoa 1/3/cup milk 4 lg eggs 1 tsp vanilla extract 3/4 cup butter 1 1/2/cup granulated sugar 1 cup unsweetened cocao pwdr 1 1/2 tsp baking p
I've been making green curry for years, and it always sucks (It's actually quite sad). I've followed David Thompson, and I've found recipes from other top chefs
Picture from Hong Kong restaurant. Hence oyster can be bought in H.K. What oyster species I buy to make this 砵酒焗蠔, which means Port
How do I remove it or is it safe to just leave it?
I have been baking zucchini bread for many years. I bake several different kinds. I found this new recipe and decided to try it. It is moist and tastes great. T
My honey always crystallizes no matter where I store it. I have some that hasn't been opened yet and it has crystallized. I have stored it in dark and warm plac
I am on a diet that also excludes corn and egg whites
I am somewhat confused about the difference between masa harina flour vs. cornmeal. Wikipedia says the process of nixtamalization needs to be done in order for
Note: I can't actually cook, I am just trying to learn to roughly assemble and heat things. Explain things to me like I know nothing. A few weeks ago I decided
TL;DR If it takes 90 minutes to roast a leg of lamb at some temperature (perhaps somewhere from 350 to 450 °F?), and it takes 840 minutes
I am wondering if the type "Mexican Style" or "Restauant Style" or "Tortilla" corn chips also means they are made from masa flour? I cannot tell from the ingre
I was experimenting on dough for chapathi, which is basically wheat tortilla. This is how I normally prepare it, Mix whole wheat flour and salt with room tap wa
I made a loaf of bread and scored the top with a razor to regulate its expansion as it baked. However, it had its own ideas and pretty much ig
There seems to be two schools of thought when it comes to cooking Chinese chicken balls. Some chefs pre-cook the raw chicken in simmering water (in a similar wa
I want to bake cookies and croissant but I don't have baking trays. Can I use the drip pan that is removable and metal? It's shiny coated black metal ( not sure
I am cooking some brisket on a gas grill. Following YouTube tutorials I made a smoking pouch/smoke bomb just like the ones they do on YouTube and filled it with
I need some advice, I bought some Black Thai glutinous rice, but it just isn't getting the right texture. I have: soaked it overnight soaked it over 2 nights bo
I'm a beginning baker planning to make ensaymada, which has a sweet buttery dough. The recipe I found requires kneading. Do I have to make some adjustments to t
I made my own starter 3-4 days ago, and it has been growing well; I have fed it twice so far. As far as I know, it is recommended that you feed starter for abou
Due to the difficulty in finding food grade sodium hydroxide and safety concerns, I'd like use calcium hydroxide instead. Specifically, some recipes call for a
At 1:07, this man uses a Diamond Flat File to sharpen his Swivel fruit peeler. But I own a Y peeler like this OXO one, and lack a Flat File. Can I sharpen my Y
At 0:22 of this Oct. 5 2009 video, Douglas Jones (sous-chef of LA's Lucques) proclaimed that he "just bought a three-dollar paring knife". But his hand covers i
First time canning my ball wide mouth jar may have gone into the water bath with the lid depressed. Must it go in with the lid in a popped up position? Now cool