I just bought a carbon steel wok. I follow seasoning instruction in this video https://youtu.be/Ch2hhGi-9zc Basically wash the wok Burn until yellowish blue Add
The USDA recommends cooking many meats to an internal temperature of at least 145 °F (63 °C) to kill off pathogens. That usually works for me,
I often put my stove to maximum for a while with the pan and some oil and whatever meat in it (I wanna specify that the goal of this post is not discussing the
In this Seasoned Advice answer regarding meats, the writer states: Additionally, we generally assume that any potential pathogens are only present on the surfa
I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I l
I like to cook ground beef by putting it in an oven safe dish and baking it at 350 Fahrenheit for 30 minutes. This works great for my purposes, but so much of t
I make a relatively quick oatmeal bread (with bread, whole wheat flours and old-fashioned oatmeal); it calls for instant/fast rise yeast. I am wondering how to
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarell
This question is about a Philips HD9228 air fryer. What is the 3rd symbol (C in the screenshot) on this air fryer? The manual doesn't say anything about it. I'm
My loaves seem to have good oven spring, I think. I think that because it rises up on the sides and forms an oval sort of shape each time. My cut often expands
I’m making my own peanut butter from roasted peanuts that I’m buying. I just got a wet grinder in order to make a larger amount at the same time. Fr
Are ice tea bottles like Lipton considered to be carbonated drinks like coke and 7up? I have issues in my GI (Gastro Intestinal) tract and I cannot tolerate cok
I have a recipe from my grandmother that calls for a bar of Baker's Chocolate. What size (weight) were these bars made by Baker's Chocolates when they were firs
I prepared some pastry cream to use as pie filling. Right after it had been cooked, and while still hot, I passed it through a sieve onto a bowl with chopped wh
In the last months I cooked a lot of jelly and found an interesting pattern from my ceran stove top: When the heating unit barely fits under the pot the juice w
I was going to buy some supposed 'ribeye' steak today (in Indonesia). However it looked weird. The marbling did not look anything like any ribeye I've ever seen
I am wondering what the pros and cons are of keeping a sourdough starter inside the fridge or outside the fridge. Certainly, keeping the starter in the fridge r
Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chick
I use natural almond milk without additives. This is fantastic in cold drinks. However, in hot drinks, such as hot cocoa, it feels flat. I have investigated cor
So I was making my sourdough starter for almost three weeks, and it still wasn’t floating in water. I used this recipe: https://www.theclevercarrot.com/20
I've noticed that the gluten free bread I make in the breadmaker does reach the size of the gluten one but later ends up collapsing into itself later. I've trie
I have several questions regarding a popular Chinese vegetable. For information purposes, I have attached a picture of the plant I would like to know why the l
I have a recipe that calls for a loaf of "stale country bread". Instead of waiting for the bread to stale, I'd like to engineer it. I plan to take the loaf and
I'm trying to find a substitute for garlic in a chicken pulao recipe. The masala paste calls for 4 cloves of garlic, which are ground with the other ingredients
Suppose I have a cheese that has a bloomy rind such as camembert or brie. I want to completely remove the rind before eating. What are some reliable methods I c
I’m trying to make sugar cubes with dextrose sugar. I need the cubes strong enough to handle, but want them to easily break down or really melt when plac
We're doing a food place for college students so the quality doesn't need to be top class, whereareas speed & cost matter more. We may need to prep a kilo o
I want to make my fermented water kefir drink more fizzy. I used to following recipe 1st Fermentation 24h 78g sugar 237ml hot water 1.2 l room temp filtere
I cooked a 4 lb. pork roast for about an hour and twenty-five minutes in an open top roasting pan at a steady 350F. It reached 154F in the center so I pulled it
I recently purchased a whole case of pomegranates, and it's getting hard to stand after doing 10 in a day, so can I safely freeze them whole to preserve the qua