I bought pumpkin from German Supermarket and its name is Sombra. But I can't find any information about it in internet. Is it known by some other name? I want
As you know, sometimes the best scraping tool in the kitchen for cleaning up is your own fingernails. The only thing I know of that compares in terms of effect
I’m making slow cooker lasagna and want to put a liner in the cooker. Has anyone been successful with this method?
I was watching a Jacques Pepin video on steak and pan sauce. In it, he mentions that having a pan with good heat transfer is important to make sure your fond d
For most cooking, I like to keep the lid on the pot as much as possible, except if the technique requires otherwise (e.g. reducing a sauce). From what I can tel
So i baked my macaron, it has a perfect outer shape from the top, perfect feet but absolutely no base. When you pick up the shell flip it pipe the filling there
My sourdough starter is 9 days old. Today it doubled in around 6 hours. Following this recipe, I performed following steps: I mixed 400g AP Flour, 160g starter,
The cake above is from this website and I was wondering how the swirl effect is done on top of the cake? At first, I thought it may be done using a similar met
Spent whole week making no rise no kneed pizza dough (1.5Tbsp yeast + 1.5 cup water + 4 cups flour etc). Gets pretty puffy in the oven. Today tried adding pea p
I am currently trying to research nutritional facts for cured meats and other preserved foods. In specific, I am looking for any information about the caloric
I searched online to see if a person could still blanch slightly frozen carrots, but nothing seems to give me a straight answer. Get a lot on how to blanch them
Some online advice says to put salmon in a bag before thawing it in cold water. My question is: Is it safe to omit the bagging, and instead thaw salmon directly
I got this (dutch) recipe on Twitter a few months back. Translated it's called: apple with bubbles. I made it, and it was nice, simple process, and produced a n
I am trying to replicate a method to cook lamb I experienced in a North African restaurant in Paris. The dish was called "mechoui" (which is a
Can putting frozen food in a preheated ceramic coated non-stick pan cause a thermal shock and ruin the pan?
How do I know if a given food or ingredient I have is still good, or if I should discard it? How can I best preserve a food or ingredient?
I'm currently in the middle of seasoning some new pans that I received from made in. I accidently messed up one of my pans by not wiping off the excess seasonin
Hello I would like to ask the community, if this the kidney beans are (which are good for rajma) or these are the red beans. The package says RED BEANS only..
Can I make a crockpot style stew in an instant pot? What I mean is a stew made in the instant pot, but not on the slow cooker option. If so, how do I do that? (
When I pipe my cake for decorating, some have a complex design so I take at least an hour. But after a while, the whipped cream started separating in the bag. I
I am trying to make a few cookie recipes and want to reduce their carb content and make it suitable for a low carb consuming person. Most of the cookie recipes
I am a beginner bread maker and just bought a San Francisco Sourdough starter. The instructions ask to discard part of the starter on day 5 of activating the st
Does anybody have a clue? This is an ingredient listed on a dinner package. Fortunately it is near the end of the listed ingrediets list. All I can find using g
I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although
Firstly, I write, not cook. A character in my story drugs some honey chicken skewers, saying it's seasoning in front of my protagonist. Would it be okay if he w
Once in a while I get hold of a bunch of potatoes without any labeling and the least I want to know is whether they are waxy or floury. Is there a way to determ
For the umpteenth time I'm going to give fava beans a try, never having achieved satisfactory results thus far. I love them when someone else makes them, or eve
I am new to cooking and even newer to sous vide cooking. I have been trying to find as much information as I can with regards to cooking steak in the sous vide.
I'd like to make marzipan, but I don't have caster/superfine sugar, only "regular" white sugar. Will it work, or are there any tricks to make it work without a
I keep a little plastic container of instant coffee at work and after a week it has either gone into blocks or darkened. I open it a few times. Its location is