With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as i
My idea of a pizza, bought from a pizzeria in Sweden (at least growing up and when I last did, which was a few years ago now), is as follows: A standard pizza d
I am looking to buy a frying pan but the material has confused me. One is said to be Mineral B, the other is carbon steel. I was confused about the differences
I often prepare mini chocolate fruit puddings (in shot glasses), by combining fresh fruit and a melted truffle for guests; as a quick hors-d'oeuvre. I found a b
Making pot roast right now for dinner tonight, but have a couple questions that I’m just not altogether clear on... I used a Dutch oven and it’s in
So I've been trying to up my cooking/plating game. I see that in many Michelin Star restaurants it's almost a meme to plate some protein on a
My friend says that thin pizza crust is nothing but a cracker, but I think there are significant differences between the two products. For example, if you buy a
Bread and butter pudding is bread with milk (indeed, usually milk-egg) baked. In fact, could you make bread and butter pudding with juice rather than milk-eggs?
What are the practical differences between the foreshank and hindshank? In terms of the amount of fat they contain, dryness, sinewiness and taste. Should they b
Take pity, is there any way I can be better? Here's a close-up (in case that, you know, helps) I heat only normal real chocolate (i.e., normal bar eating or c
I bought a bunch of cilantro today. Some of these leaves were mixed in with the cilantro. What are they? Are they edible?
If I left food out of the refrigerator for some period of time, is it still safe? If I left it out too long, can I salvage it by cooking it mo
New apartment, old oven and a lot to bake with precise temperatures. Thermostat is numbered 1 through 7 and no idea what temperatures they represent, couldn't f
Yesterday for dinner I made apple pancakes. I cut the apple into small pieces (with the skin on) and just put it into my pancakes batter. The skin was dark red.
I often buy full chicken in supermarkets and boil it. I noticed that its outermost breast skin part (only skin, and only that part where you would expect nipple
Forgive me, but this is a very particular question: I love having pickled red cabbage at Turkish restaurants; it's delicious and the color is always a beautiful
Hi, as you can see in the pictures, strange white, fatty substance collects in raisins irregularities. May it be something natural origin or could it be that
Sometimes my butter based syrup separates once it’s cooling, or after it’s reheated a couple of times. Then, when I try to reincorporate it by stirr
My defrosted dough hard to handle once I put stuff on it. I make a horrible mess getting onto the pizza stone. I wind up with at least part of
I cannot cook with them until I know as I am allergic to all forms of capsicums.
I am in the process of storing all my dry foods in airtight jars and bottles. I mainly want to prevent pests, but also want to increase shelf life. There are so
I have heard some people say that to make the best bread, you should use little yeast, and let the dough rise for a long time (about 24h). However, I am wonderi
Japanese curry (カレー, karē) is its own distinct style, made with a roux base, mild curry powder, and grated apples or apple puree. It a
I have a bizarre idea that milk powder is bad tasting, therefore I wonder if it could be possible to make chocolate bars with fresh milk or cream. If not, are t
Most of the time when I feed my sourdough starter I find uses for the discard, but on occasion I don't have time or good ideas, so I put it in a separate jar an
I recently discovered this video of Jaques Pepin frying a couple of eggs. I never really liked fried eggs before and I think this is because I'd been doing it
how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland -- i de
Is it possible to replicate the texture of cheesecake without using cream cheese? I really love the texture of cheesecake and I really love its aesthetic. But I
What's the typical brix of a typical store-bought avocado? I mean the percentage of sugars, acids and such (I think it refers to all dissolved solids, but sugar
The websites say after soaking nuts, I can dehydrate them using oven on low heat for 12 hours. But can I do it using higher heat for 1 hr only? and what would