I would like to make some chipotle (smoked red jalapeno peppers) at home. Currently I am building a smoker in my garden, where I also I grow a few jalapeno plan
All of my dry and wet ingredients were perfectly measured and at room temperature. I did not use baking powder as the recipe did not require it. I substitute
When using a water bath for bagels what is preferred to attain the nice brown exterior, Barley Malt Syrup or Non-Diastatic Malt Powder? I see recipes that use e
Is it okay if my lids "pop" before pressure cooking is finished
My grandparents fears food sticking to pans the most. They love, but never attended cooking school for, Chinese and Japanese cuisines. For their current pan pro
I want to use jaggery powder in a recipe which is meant to be long stored. I am unable to find how to dehydrate jaggery block and then form powder to remove moi
I am planning to store a cooked meal of halloumi + couscous in the refrigerator. How long can it be stored safely?
Today is my first time learning about seasoning pans. Doubtless, "season" here doesn't signify "Add salt, herbs, pepper, or other spices to (food)". What kind o
My question really draws on the title of this corner of StackExchange, as I need Seasoned Advice on seasoning! Unbidden, my garden produced a variety of mustard
Can I replace whole egg beating process by separated egg white and yolk beating in a recipe which calls for the former? Can I replace the maida(all purpose flou
There are two similar laminated doughs, but recipes make them slightly different, but overall what are the main differences between brioche feuilletee and crois
I'm following a recipe that begins with "process 3.25 cups flour and 1/8 tsp instant or rapid-rise yeast in food processor until combined, then slowly add 1.25
Making jam usually requires pectin which is extracted from fruit. If the traditional purpose of making jam is to preserve fruit, why would it be a good idea to
In terms of food presentation, I thought it would be spectacular to have it float or levitate above the table instead of being served on a plate. Hence I wonder
What is a good technique for initially seasoning a wok, keeping it seasoned, and preventing rust?
I’ve been struggling with getting an iced tea based sorbet to not end up as a chunk of ice; I believe the canonical answer here is “use a stabilizer
I was wondering if cooking meat inside pumpkin in oven would lead to a kore tasty meat or it will only be dry and tasteless. I still haven't t
I stored some vinegar in a salsa container. When I opened it, I noticed some black stuff under the lid. The vinegar liquid looked good, so I used a little and s
I cut a steak up into small strips with a pair of scissors. Fried it in a pan with olive oil and onions. Tasted great. Until my wife told me I didn’t use
How can I make a smoothie that will last 6 months and still be drinkable afterward if kept unopened? The drink must: Taste and have the texture of a smoothie Be
I have eaten home-made chocolate before, and while it was pretty good, it could not compare with the expensive chocolate at the store. I would like to make the
The combination of milk chocolate with coffee is very good. The classic strategy is to take a bite of chocolate, chew it for five seconds, and then sip some cof
I bought a can of chicken (chunk white meat) a while back. Because I wasn't "deliberately shopping for groceries" (I was at the store returning bottles for depo
I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during
My fridge and freezer makes noise to the point that it is hard for me to sleep (even with earplugs) so I have began to shut off the power to the fridge and free
I’m going on a camping trip, and I am going to make soup for one meal. I don’t have much time to make the soup that day. I’m thinking I could
I sometimes try to make “chewy” ice cream using evaporated milk or dulce de leche made using the “boil a can of sweetened condensed milk&rdquo
Namiko Chen's recipe for Japanese cheesecake specifically requires that the egg whites be beaten chilled. I have also asked my Japanese friends to check other J
As I go spearfishing a lot, I have always lots of fish at home. After testing a variety of recipes, I was thinking of trying some sushi variations (sashimi, mak
My wife had a "smoothie" made by a co-worker that is based on green apples and raw red potatos. Our smoothie maker can't do that and leaves unchopped bits and