I am trying to defrost some meals by placing them in a refrigerator. The meals are a variation of salmon/halloumi + rice + greens How long should it be placed i
First time poster here. So, I have always been a fan of homemade food and I wanted to try my hand with cheeses. I live very near a milk farm and I could get som
I wanted to make these meringue cookies. The instructions say to bake them for 90 mins at 100, but our oven only broils and we're still waiting to have it fixed
I am trying to create a sourdough sandwich bread loaf recipe using baker's percentages and I want to replace some of the water for milk. However, I have no idea
Taking a quick poll of several bags of pasta in my kitchen, about half recommend keeping the pot covered while cooking1. This is not very convenient for me, as
Cars aren't blenders, but I wonder if this analogy assists. "[W]hen you floor the gas pedal, your transmission will try to turn the axle abruptly just like tryi
After making several batches of failed vegetable yogurt (10 is a good estimate), I'm at my wits end and running desperate. My attempts have been with either coc
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?
BASE FOR Q: I took 2:1 yellow, black mustard ratio, i dry-grounded only yellow part. Mixed all together. Made brine 1:1 apple cider vinegar/water. Added sugar a
Can a meat that is vacuum sealed for sousvide cooking be cooked instead in a pressure cooker and appropriate results be achieved?
I'm new to sous-vide and plan on trying it for the first time with a rib eye steak that is about 1-1/4" thick. I know when it's done cooking, I need to sear it.
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 have a made refrigerator pickles and put them in jars with lids sealed. Can I now process them?
I left a meal with salmon in the refrigerator for 3 days. The salmon skin is turning green. Is it safe to consume it? If not, is it salvageable at all?
Title is the question. I'm most curious about the results with pumpkin seeds.
I'm using this recipe, with the following ingredients: 450 grams Strong White Bread Flour 300 grams Warm Water 150 grams* Active Sourdough Starter 12 grams S
...and wash it properly every 3rd or so day. Keeping the shaker inside of the freezer, to slow(/perhaps prevent?) the bacteria growth? • By rinse, I mean t
I would like to know how can I covert my bread/pastry recipe and apply the Tangzhong method.
So im relatively new to cooking and im reading all the technique focused books I can. I noticed that for the same exact goal (ie browning a piece of meat) some
Macarons, financiers, ricciarellis are all made from egg whites and almond flour. Is there a reason why egg whites get along so well with almond flour, and why
I've always seasoned my cast iron pans with vegetable oil because that was what I was taught. I'd done some research before, and even came across this StackExch
I found a recipe for homemade ramen noodles that calls for 'baked baking soda'. Based on some research, baking sodium bicarbonate will convert it to sodium carb
When I buy 'cook at home' poppadoms or order from a restaurant/takeaway they are usually very crispy and expand and bubble up as soon as you fry them. I tried a
I used some canned tomatoes to make chili, which normally works fine, but today it has a really strong metallic flavor. From what I can tell, this is just becau
I received dinner rolls brushed with olive oil from take out from an Italian restaurant (part of the brown paper bad they came in became translucent during the
I am trying to make decently smooth and scoopable ice cream. I don't have any thickening agent at the moment and I also don't have an ice cream machine, so to m
My brother's been bringing over fresh bagels in the morning. I've noticed that it takes nearly twice as long for a bagel to develop a toasted surface than a re
I have recently applied for a role at a company which makes vegan meat substitutes (specifically chicken and bacon) and I was wondering how products such as the
I had some potatoes in the back of a cupboard, and one solitary potato has sort of disintegrated into a cheesy yellow slime. The skin looks mostly intact, and
Thinly sliced spring onions (aka green onions, scallions, etc.), usually sliced on a bias, curl up when placed in ice water, making them a rather photogenic gar