I saw this tool at a yard sale today. It appears to be some sort of slicing or cutting device. The construction however seemed fairly lightweight, I couldn't pi
I made this bagel recipe, and here is the result: As you can see, the tops are beautiful, but the bottoms have stuck to the wire rack they were baked on, and
I’m wanting to sell a dry-mix product online. I am aware of the required local/state licenses as well as the need for food handler certi
Can I make pie or crisp out of thawed berries that the juice has come out? Should I use more corn starch? Phil, Thank you for your reply. I don’t have a
I bought silicone ice cube forms and when I used them something white swam on the water. I guess some silicone that dissolved from the form. First I made ice th
Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defr
I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 ho
I am new to producing and using a sourdough starter at home. While mixing a dough that incorporates a starter using a stand mixer with a dough hook attachment,
One of these days, I accidentally used hot water in place of cold water on wheat flour to make chapathi dough. Coincidentally I found the dough to be much softe
Many packaged foods taste moldy to me but not to others. I return some products but the stores are acting like I am trying to rip them off. There are several mo
I don't know if this is an old wives tale because a Google search didn't bring me conclusive proof: in fact the top two results have exactly opposite answers on
I came across the word related to freezer in several statements as follows Regarding chicken Raw chicken pieces can be stored in the freezer for up to 9 months
I'd like to know how lebkuchenherzen are made. Round iced Lebkuchen can have a soft cakey texture which I would imagine wouldn't be strong enough to hold the sh
How do I store fresh figs so that they stay good as long as possible? I frequently experience that they get moldy within a few days after purchase, even when s
I just read a recipe for DIY Tahini Halva made using honey and another recipe (sugar free) of Tahini halva made with erythritol. However, Erythritol is not chea
I am a fan of RX bars and have been eating them for a while now, but I've never seen something like this before. After browsing through the internet, I'm wonder
Butter has a ridiculously low smoke point (120 to 150 °C). Cooking in burnt oil is not cool. However, it seems difficult to find baked dishes targeted at be
Most kitchen knives have pointed tips. I can imagine trying to improve safety (e.g. if they're accidentally dropped) by rounding the tip. For example, a paring
I just bought a new cheap pot. Put some water in it, boiled it and noticed the pot up to its water level turned dark. I was thinking maybe the metal coating w
I have scoured the net looking for answers but I can’t find any. I’ve been making the Keto King bread and in my bread machine it just doesn’t
UNlike this post (Are N2O and CO2 chargers interchangeable for culinary purposes?) I want to know whether you can use the same dispenser for both carbon dioxide
Plain cooked potatoes have become one of my favorite go-to foods during the recent months. I just wash them, put them in a pot, cover them with water, put in a
I recently purchased this vegetable at a farmers' market without getting its name. It was marketed as organic/fresh/local in the Northeastern United States in l
I usually cook a big portion of oatmeal in a big plastic bowl with 1 liter of rice milk at 600W for 5-7 minutes in a microwave oven. however, I don't have one a
If I am making fried liver tempura style should I pre-cook the liver? I think when you make an item like, say, shrimp tempura, the shrimp is cooked beforehand b
Every now and then I come across a bread recipe that calls for a food processor to mix and knead the dough. I know it's very quick, but is it actually the right
On day 1, I’ve noticed the towel is wet. Does the towel absorbing anything from the starter ruin the starter and prevent it from reaching its desired out
My popovers always popped over perfectly tall and golden using an old recipe handed down from the 40's, which called for baking at 400 °F and using old-fash
Before COVID, I asked Chinese restaurants and they said they steam oyster wholly. Some Michelin Restaurants serve cooked oysters in shells. What are advantages
Blogger just wrote Babylonia. Anyone know the Species name? Can laymen extract meat easily? How? I don't know how extract meat! When I last ate this at Japane