Part of my unending series of ice cream related questions: I’m mildly lactose intolerant and usually don’t have a lot of upset from a small amount o
My wife makes my wholemeal bread as she insists. She says every recipe lists 5 grams of salt otherwise the bread will end up having missing pa
At https://www.catsfork.com/CatsKitchen/lime-water I see a technique from a cookbook called Nourishing Traditions for soaking cornmeal in 'lime water', created
Given two ingredients, one with 42% fat and one with 3% fat, how can I calculate how much I will need of each to get 9% fat?
I have a lot of lemons. I drink a lot of tea. I've been experimenting, by slicing lemons, putting them in water, and letting them simmer for a long time, reduc
I am looking to see if I can avoid store bought tin of black beans for our Mexican recipes, we typically decide suddenly to make a Mexican dish and usually dont
On Food Network, a lot of the shows add a sunny-side up egg to their dish, perhaps to make it more "elegant". Some examples: burgers, veal cu
I got some pepper seeds called criolla de cocina peppers. In the seed catalogs, they are said to be essential for "salsa criolla campesina", a condiment of Nica
I have bottles with plastic screw top lids (from supermarket bought hot sauce). Can I use these bottles for my homemade bbq/tomato sauce? I would sterilise the
For various reasons I'd like to store fresh meat and fish without freezing for as long as possible. I should preserve its original state as fresh and taste, so
We forgot the 1/2 cup shortening in banana cake mix. Can this error be fixed out of the oven? It seems to be a wee bit heavy, as in unleavened.
I'm having trouble thinly slicing chicken thighs for a recipe, I don't know if I have a tooling issue (dull chef's knife?) or it's an issue with the direction I
amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste" Do "tomato sauce" and "tomato paste" mean the same thing?
The recipes I find for kale chips all call for a "bunch" of kale. Volumes and/or weights of seasonings, etc. are given, but the amount of kale seems to be up to
Did Carême publish actual recipes for his mother sauces? I'm not looking for recipe suggestions, or Escoffier's revisions, or anyone else's revisions. The
I'm making some risotto this weekend, and I've always read to reconstitute dried mushrooms in water, but I haven't read anything for or against reconstitution i
For making chocolate bars. Nibs or liquor, why use one over the other?
I've started experimenting with tangzhong bread recipes after reading about it in one of the questions here. I have been baking bread for many years. I believe
I've been trying to modify my grandmother's oatmeal cookie recipe to use less brown sugar, but all of my batches are coming out with a slightly 'metallic' taste
How do i stop small bits of cabbage from floating past my weight to the surface of the sauerkraut brine? it's the 3rd day of ferment and i'm using a Ball Spring
Trying to do a school project that needs me to make gummies from scratch in an innovative way. I decided to go with Agar agar for a vegan based gummy. Unfortuna
I know that in order to eat elderberries in a safe way, one has to cook them beforehand. Today, I found out that dried elderberries are a thing. That new knowle
I'm experimenting with creating puff cereal at home. I was wondering if creating a gel, dehydrating it and then puffing it in an oven with high pressure is the
How much fried chicken should I buy for 80 adults and 20 children? Pulled pork will be served as well as mac n cheese and green beans.
Wood Ranch famously roasts their Tri-Tip overnight and then finishes it off on the grill before serving. Whenever I slow cook my tri-tip (in a smoker @225) it o
Normally one is to get a piece of charcoal red-hot, put it in a small metal cup, put some ghee on it to burn/smoke, and put it in the pot with the finished dal
I had bought a biscuit packet and after eating some I left the packet in a poly bag with a knot. However may be due to loosening of the knot, and hence, the air
I reuse my green tea bags three or even four times with little to no loss in flavor. But it's a pain to reheat water to the correct temperature after I'm done
I whipped up a cream cheese filling for sweet bread. By accident, I added salt instead of sugar... an entire cup. Now I have disgustingly salty mixture of 16 oz
We received a handmade cutting board as a gift awhile back and I decided to bring it back to life with some Boos board oil and conditioning cream. I noticed whe