I have a recipe for vegetable fritters that I've been given which consists of: 200g flour 200g raw beetroot, peeled and grated 200g carrot, peeled and grated sp
How can you cook milk without it burning the pan? The intention isn't just to heat/warm the milk, but to thoroughly cook it. Burned pans are hard to clean, and
I'd like to can some homemade tomato paste with my pressure canner. I prefer to can under pressure because of the reduced time required & increased safety d
I’ve just assembled a vegetable lasagna, and the filling and sauce have both come out erring a bit on the watery side — not dreadfully so, but notic
I tried coating my gummies with beeswax but it was a failure. First, I melted beeswax and tried to pour it in a spray bottle but it hardened so fast. Also, I tr
I have a recipe for a no-bake apple pie. I'd like to make two pies, but I'm not sure if I should just double the recipe, or make the filling for each, one at a
When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at tempera
I made peach chutney yesterday, hot ingredients into hot sterilized jars. Wiped the rims. After submerged in boiling water 20 minutes, and sitting placidly on
I am cooking crêpes using the basic recipe: 1 egg, 250 ml (8.5 oz) full-fat milk, 250 ml (8.5oz) water, 200 g (1.4 cup) regular wheat flour, a pinch of sa
The math on the carbohydrates section doesn’t seem to add up... how to decipher this section of the label?
Let's say you're cooking a beef stew. The tough cut of beef needs time to soften and the onions and carrots will need time to soften. What other processes take
To get bone marrow out of whole beef bones, and for serving bone marrow in a bone piece on the plate nicely, you need to cut the bone into slices. It is a lot o
When baking meatloaf an related dishes, I've noticed that sometimes a large amount of liquid will flow out after I puncture the meatloaf with a thermometer. I i
I want to remove salt from marinated chicken thighs. What would be the most effective way to do this "reverse brining", if flavour does not matter? I have seen
I'm a truck driver, and I have a minifridge, a microwave, an Instant pot, and an electric water kettle on the truck with me. I've been experimenting with variou
We were gifted a set of Cuisanart stainless steel (impact bonded) pots and pans last Winter and use them fairly heavily for cooking at home. We just started to
I bought an induction hob to precisely control pan temperature; it’s a 2000W Hendi single hob, temperature and power can be combined independently. I test
I know that there are formulas for switching from and to sourdough and or preferments, but even though my library grows I haven't found such a formula. I have a
I just used my wok for the first time to make some chicken fried rice, usual ingredients. What is this silvery spot? I cleaned before using and everything, but
I know, the hard and fast rule is to wash all your produce, but I have the hardest trouble washing raspberries. They inevitably get waterlogged and lose so much
I guess with the lid closed, tea boiling is faster, but will it have an adverse impact on the taste of the tea?
Last night I was baking a peach cobbler at 400F when my son noticed orange flames coming out of the vent holes at the sides of the bottom panel of the oven. I
I want to make lemon+poppy ice cream, and I have a bag of preground blue poppy. I’m not following s specific recipe, I just like the flavour combo and had
My question is about cooling a pan while cooking. I come to the issue when I'm making a dish and it tells me to have a pan at medium-high to sear meat. Then it
I am experimenting with various curry recipes coming from chefs and roadside "dhaba" cooks on youtube, but i cant figure out what exactly is the ingredient/comb
I just bought refrigerated salmon fillets from a supermarket. They are in the kind of packet you'd expect to be vacuum packed. I have bought fish here before an
Lately I started making the “State fair lemonade” from food wishes and learned about oleo saccharum. The first two times I made the oleo saccharum I
I got some barley malt powder at H Mart https://hmart.co.uk/shop/en/pan-frying-powder/4496-tureban-dry-malt-barley-powder-400g-8804129001021.html and tried usin
I'm at the tail end of cooking a chicken stock and was planning to use a small portion of it in a marsala sauce later in the evening. Every chicken stock recipe
I was trying to make Alton Brown's Pomegranate Molasses, but had trouble converting his "medium-low heat" to my electric (glass top) stove. I ended up with what