TL;DR - How do I go about to identify the microbiological processes in a wild ferment? Background I have a recipe for rose hip wine based on wild (spontaneous)
I can peel chicken eggs fine, but boiled quail eggs are much smaller & easier to break. I tend to use my finger nails to help with peeling but it's easy to
I am trying to add lemon flavor to tea so that it has ginger and lemon flavor to a noticeable extent. If we boil tea water with ginger, the ginger flavor can be
I have just gathered 5 green grapefruit that fell from my tree today. I read here that they dry out when waiting for them to ripen. I was wondering if there wa
There's a language barrier here for context. I have heard from a family relative that they think using salt in the preparation of some fruits to be beneficial f
I’d like to make bread balls out of already baked soft and moist bread. The tool that I have in mind is akin to an ice cream scoop, but sharpened and thin
I'm making a batch of candied pecans which require the egg white from a single egg, well that leaves me with an extra yolk. I'm going to make some pecan sandie
I just tried air frying rather thickly-sliced sweet potatoes for 160°C/320F for 20 minutes. Tossed them in olive oil and sprinkled some salt before air fryi
I made a pudding from scratch and put it to cool in fridge. Three hours later realized I had forgotten the vanilla! Can I add vanilla to the pudding and whisk i
I've tried this every way from Sunday. I've had some success using a bit of corn syrup but I don't get the rise and melt in your mouth Texture that I prefer. So
I just made vanilla ice cream with my ice cream machine. The taste was amazing, however, the texture was sandy and gritty. I made a awful lot, and I do not want
I'm discovering the universe of fresh pasta, and I saw that many people let the pasta dry. Does that apply to raviolis too?
(In the UK) I have a packet of custard, which has the following ingredients: Maize starch, salt, Flavouring and Colour. The salt content on the nutrition info
It has holes on the bottom as well. Please inform me of all the uses (and the name of) this tool.
When I get Indian takeout (US), the white rice is not at all sticky or clumpy. Even over the next few days it can be essentially poured out of the container as
I was organizing and labeling my spices cabinet when I run into those two spices that I cannot recognize. I'm assuming one of them is fenugreek. I'm quite sure
We rarely host holidays at my house and therefore end up traveling to visit with family. Since I cook frequently (and enjoy doing so!) I am generally asked/expe
I usually make vinaigrette by adding typical ingredients (garlic, a mix of olive and oil, etc.) and mixing all that together with a blender. I once added (I am
I've been baking Asian style sweet bread rolls using the Tangzhong method with success. However recipe calls for quite a bit of sugar (60g for 2.5 cups of flour
I was boiling two maizes in a pot. After about twenty minutes the water inside the pot became red-colored. Also, some days before that, I was boiling lentils an
There's a belief in some cultures that if you look at your being-cooked food from the beginning till the end, you will have a more delicious food compared to wh
I've recently started to experiment with making hard candy from straight corn syrup rather than conventional sugar, and so far it has worked remarkably well. As
This is an old form I got from my German mother-in-law, here in Southern Germany. It is 10 cm (~ 4 in) long and 5 cm (~ 2 in) wide at the widest part. From the
Given that this is "Seasoned Advice", my question may be considered blasphemy, but I'm going to take a chance anyways as the good people here are likely best su
The Internets are great for healthy and fresh and refined. Today I need help being none of those things. I am trying to satisfy my partner's craving for cheap,
Many nondairy 'blue cheese' recipes are pepita based. It actually mimics blue reasonably well according to omnivores. What constituent(s) creates this flavor?
Most recipes with pan-toasted pine seeds say they need to toasted DRY, WITHOUT oil. Why? It does not make sense to me. Toasting them DRY gives them a spotty app
I follow a famous chef in Spain. He uploaded an Instagram Reel showing a quick recipe: Black Angus burger (smash burger), cheddar cheese, truffle cream, fried e
I find that when I make stews, casseroles, curry’s etc. that they are much nicer after a day or two in the fridge. I understand that it “gives the f
Instead of swelling as a whole loaf, my loaf will often expand in the oven off to the side or the bottom - looking 'blown out', a big tear. This results in a l