When sous viding a steak, lets say at 130F for 90 minutes, the steak will be completely red on the inside. However, the steak will look a pale gray on the very
I am trying to reverse engineer a recipe for a fava bean stew from the list of ingredients on a ready-to-eat can. The can, as well as every other (middle easter
I tried it Vietnam 3 years ago. I prefer the Vietnamese version, there they made it with coffee flavored liquid on top Thanks!
I have frozen raspberries in the freezer. Can I defrost them and use them in muffins...and then freeze some of the muffins?
I am hosting an Oktoberfest party tonight and would like to do much of the cooking this morning and just re-heat things before the party for time management pur
When we cook our cholent (overnight stew), it sometimes dries out on top. For those who do not relish this part, I am looking for a stainless steel insert to my
my yerba mate i drink with calabaza made of a real pumpkin, and i take care of it and clean it after each use. but during the time i see more and more stronger
Can you use the steam from boiling one thing to cook something else? E.g. Boiling potatoes and steam broccoli in the same pot at the same time. Thank you!
What is this device? It's about 8cm long when closed, and has little indentations on the top piece and raised lines on the bottom. Possibly it could be used t
I have found this explanation for example: Bake the soufflé: For maximum lift, it’s best to heat your soufflé from the bottom up — in
I'm cooking jelly from quinces, with core housing and seeds. I try to remove sliced seeds. From the leftover mass I prepare delicious quince bread by passing it
This is a relatively famous scene from an Irish TV show - Father Ted where a woman bakes a jumper (sweater) into a cake. Video can be seen here for reference -
My mother has a cake yeast rolls recipe, but she can't remember it. She's 101 so don't expect it. I have part of the recipe, and it is: 2 yeast cake in 1/4 cups
Recently, while cleaning out my mother's kitchen, we came across this tool: When closed, it is about 8 inches long (the box at the end is maybe 2 inches by 2 i
I would like to know what to use and how much, in place of flour to thicken the sauce in the following recipe and make it keto. This is the full recipe: 2 Tbsp
I don't understand how to properly fry something. I tried the basics: Use a shallow pan (ceramic), place it on the stove (induction), add oil (sunflower), wait
I made this tonic syrup recipe. However, as mentioned also in the recipe, the bubbles tend to leave early when I pour sparkling water on it. I don't think using
I've been making a lot of Indian food, and I've repeatedly had problems with certain spices being "overpowering" when you get a bite of them. I'm talking specif
I accidentally set a cork trivet on fire on top of my glass stovetop the other week, and it's left behind a gray burned on spot that feels different to the touc
A pint of dairy ice cream was accidentally left in the refrigerator overnight. It was then placed back in the freezer. Is there any risk in ea
A recent question got me wondering: are there any cuisines that rarely, or never, use sauces? There's many cuisines that are very sauce-centric: French, Italian
I have a memory of reading somewhere (but I can’t seem to find the source) that when making a pumpkin pie from fresh pumpkin, you could beneficially dice
Let's assume that cooking time is to be ignored. And storing marinade to give it time to "work itself" is not part of the process. From a taste perspective woul
I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As suc
I bought some fruit in Dole Fridge Pack off of shelf from store. It tasted surprisingly fresh. Is there a different method for fruit stored in shelf stable not
I found a recipe for a Fergana-style plov, one of the main versions of Uzbek plov: https://zen.yandex.ru/media/savedaru/uzbekskii-plov-poferganski-vkus-i-aromat
Came home from trip to a broken fridge and spoiled food in both glass and plastic containers. All was a lukewarm mess. Can I clean the containers and reuse th
I want to experiment with making a savoury sponge cake. The idea is to make something that has the texture of a sponge cake but isn't sweet, and I'll fill it wi
I do understand how soda reacts with buttermilk but I do not know when. Does this happens during the baking process or does the reactions starts soon as they ar
As per the consensus under this post, lacking ethylene the pineapple softens but not ripens after picking. But it seems even before or right after picking the p