My mother-in-law believes she is allergic to milk solids, but that ghee has the solids removed. She loves lemon meringue pie. The lemon curd in the pie calls
Pretend that whenever a knife feels dull (even if it isn't), you sharpen it on a whetstone, and never hone it. What do you squander if you only sharpen, and nev
Can someone please interpret the microscope image below? How does it prove that the knife "became buckled and bent"? We examined hones and knives under a micr
I'm quite new to cooking. I want to make spaghetti and all the recipes I've found for spaghetti sauce so far have required multiple types of canned tomatoes. Ho
I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is
I am a reasonably proficient casual kitchen user and I have a set of kitchen knives I bought from a (British) supermarket a few years ago. Recently I've noticed
I get the choux pastry and how you put filling in it, but there's always a hole left and the filling shows. Does anyone know of a sure-fire way to make a profit
I was lent a crock with a water seal lip, which was used for making sauerkraut. I want to use it for making pickles, which I have usually done by placing a clot
I am new to canning and have a water bath canner. I have successfully (well...I think!) canned/jarred several dozen bread-and-butter pickles following a recipe
We cooked some pizza last night and had a good time. However, it cooked so fast that the pizza was really dark (burnt in places) and had cheese that didn't melt
YouTube recently started recommending Chinese cooking videos. This particular cook has a curious habit of rubbing cornstarch all over the chicken breasts befor
I was wondering something I can't seem to Google anywhere, concerning food safety/hygiene. And that is whether I can just rinse the cutting board/knife, after c
I had pitting in an All-Clad pot and figured I had done something wrong ( no salt added at all just water boiled). The new pot ( received yesterday) .. washed
As per the instructions on the oatmeal package, I make it like this: I take a bowl. I put 1 dl oatmeal into it. I put 2 dl water on top of it. I put 0.65 grams
I've been trying to bake a no-knead bread (like everyone else), and I've gone with Binging with Babish's recipe. In his video, after leaving the dough to rise o
My aunt recently gifted us a carton of eggs fresh from her chickens. I've been rinsing them off thoroughly with each use, but I'm not really sure if this is eno
I have canned a lot in the past with with aa jar here and there. But the last year I have lost so much food to crowning of lids after they have sealed. I again
We've recently acquired a food processor, and can't work out for the life of us what this attachment does. The manual, and Googling, hasn't helped. Here's the a
I am trying to make my own Nutella from raw ingredients. I have tried many recipes and eventually bought a wet grinder to make smooth hazelnut paste. Then I bou
I was at the supermarket today and noticed that the 2 brand of Jasmine rice that they sold had very different cooking times. Tesco own brand. 75g rice with 113m
Over the years, I have developed a recipe that is effectively aloo gobi and saag aloo mixed together: Potato, cauliflower, broccoli and spinach curry. (I used t
I'm new to cooking and have no experience cooking. I know a bit about gluten in that it gives bread the toughness for stretching, which is good for chewy bread
I am new to this forum. I am questions regarding ACV. But for this I am writing the complete scenario for understanding. Last year, I made ACV (watching some tu
My favorite flavor icecream is chocolate marshmallow swirl but the only brand I know of that makes it is Turkey Hill and I can't find it outside of Pennsylvania
I don't have measuring cups or anything to measure how much dough:yeast ratio there should be. Is it okay to leave the dough for a longer period of time for low
I have just discovered that my freezer has a significant amount of ice coating. Is it safe to put meals in there for storage? If so, what would be the recommend
I'm trying to make this Chinese pastry called Shaobing. Some recipes I've found call for first adding boiling water then adding cold water. There's no yeast,
Sometimes a fish I cook disappointingly becomes of a mushy texture like mashed potato. One particular species where this seems to happen very easily, is Lethrin
I am planning to place a meal (salmon + rice) in a refrigerator after having frozen it. How can I tell when it's thawed?
I've heard this more than once in my life: This hot weather really is suited for white bread. In the winter, we can eat the dark bread again. And variations o