Sometimes I feel that little white insects seem in flour and semolina , specially in rainy season. The flour and semolina attacked these insects can be used ?
I have heard many times that acid is added to a dish to "cut through" the richness, and conversely, that if one adds to much acid, this can be balanced out by t
Sometimes onions are too much better and can't use for salad. Then what should I do for reducing onions bitterness?
Because of mildew we waste breads. How can I save breads from mildew?
We make potato chips commercially, but they lose crunch and taste within 7 days. How can one delay or prevent potato chips from losing their crunchiness and ta
I've seen a method that is supposedly used in China (and possibly elsewhere?) for giving minced meat a certain texture, often for dumpling filling. The idea se
I need help getting cooked grains (I.e. sorghum, barley, farro) to clump together but maintain a relatively dry texture. I’m cooking for my 18 month old a
Generally, pathogens does not enter into fruits even if plant is irrigated with contaminated water (Link). Hence , an unpeeled fruit should not have pathogen in
Is it safe to keep house hold chemicals bottles near food shelves - after all if one is careful enough not to add them accidentally to food while cooking ? Or a
How to remove bad smell of food from fridge and refrigerator?
Is there any benefits to grinding meat at home regarding safety? From my understanding, the reason a cut of meat can be cooked rare is that the outside ,which m
I have a tube of tomato paste that is "double concentrated" (brand is "Cento"). Do you use half as much as a recipe calls for, or is this a case where all toma
I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -
Since rancid oil produces free radicals, would that rancid oil if mixed with fresh oil cause the fresh oil to go rancid as well?
I've been taught that various taste can be countered with others. For example, if something is too acid or spicy I could bring it back down with fats and sweetn
Maybe a silly question, but I've been trying to learn a lot of baking fundamentals and trying to understand specifically what makes a cake. Most explanations I'
I've been making risotto with a brown rice blend (Long Grain Brown Rice, Sweet Brown Rice, Wild Rice, Whole Grain Wehani Rice, Whole Grain Black Japonica Rice),
I was always told to use fresh eggs when making meringues but was never told why.
In my experience it takes less time to reheat a cooked item than it does to cook it. This is true for every single different "type" of cooked item I can think o
I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?