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6

Brown lettuce may or may not be harmful to you, it depends on how far gone it is. We get a lot of questions on this forum asking about how to use ingredients which may be past their prime, and the advice is almost always not to try - mixing bad ingredients with good ingredients is almost always going to ruin your good ingredients and waste time and money. ...


4

Often, assuming they are not too burned, you would make a simple pan sauce from the fond and fat left after pan-cooking a steak. Methods vary, but might include sauteeing some shallots or onions in the fat, deglazing with wine, and/or adding a slurry of flour to thicken. You would then serve with the steak. Other than this, there is no general purpose use ...


4

They're certainly edible, but you might have to work for it. A Western view from Purdue CropINDEX: Tamarind seeds have been used in a limited way as emergency food. They are roasted, soaked to remove the seedcoat, then boiled or fried, or ground to a flour or starch. Roasted seeds are ground and used as a substitute for, or adulterant of, coffee. ...


3

If you really don't want to bake anything else, you could bake the crumb on it's own. I'd be sure to put it on parchment or a silpat to avoid it sticking to the surface below. Bake it at 350F or so until it's browned. Once it's baked, it should last a while as long as it's stored in an airtight container. It would probably be good as an ice cream topping?


2

I've recently been experimenting with this, and the best I've come up with is mixing it with hot milk. I make 2-cup stove top espresso machine each day, 1 for the morning and 1 for the afternoon. I used to drink the afternoon cold as I couldnt find any other way to drink it and it still taste nice. But now I put about 50ml of milk in the cup, heat it in ...


2

You could use these as an aid to shop bought cake mixes, I sometimes use a commercial pound / sponge cake mix. And then make a homemade icing, you could add the powdered sachet to the icing sugar before mixing, you might have to experiment with the amount for flavour. You could also try adding to the dry cake mix before adding the wet ingredients. In my ...


2

I make a bisque. I scrape the corn from the cob and puree the vegis, add some whipping cream, and salt to taste after reducing your stock. It is the best part of the meal. If there are a lot of potatoes left I will use some in the bisque and then make some potato cakes to serve with the bisque.


2

the best Anzac biscuits my kids and I have had were made with besan flour.


2

You can get them dried and otherwise processed from Amazon, rose water too. Fresh is going to be a greater challenge. I don't know of a better answer than letting your fingers do the walking or making friends with a gardener. Of course, if money is no object there is always an option.


1

I have a slow baked fish recipe that will be just perfect for you. I found it about 30 years ago in the New York Times Magazine. Cut the lettuce into julienne strips.Rinse it, shake but leave it wet. Place a bed of the lettuce it in a baking pan with sliced aromatics such as onion, shallot or garlic . Sprinkle the lettuce lightly with water or white ...


1

Cilantro (or as the rest of the world calls it, coriander) is one of the most ridiculously applicable cooking herbs I have had the privilege of using. That said, you are correct - when dried, it's application becomes far more limited (to a far greater extent than most other herbs and spices). I have successfully used dried coriander in english stews, ...


1

I've been asking my friends a similar question all week. The most interesting answer was by a friend whose mom used to parboil it and add it to stir fry with shrimp. Perhaps add a bit of ginger and honey.


1

The purpose of this liquid is to prevent the cheese or tofu from drying out. Its main use is for storage, not for consumption. If you don't consume the cheese at once after opening the original package, you are supposed to transfer the liquid into a storage container, or replace/fill up with water. There are people who drink the whey, because they like the ...


1

I don't know that you'd want to make a full meal of it, but it sounds like you'd enjoy nutritional yeast. You can find it at any "health food store" type of grocery. It is deactivated, so you don't need to worry about it filling you up with CO2. The flavor is somewhat reminiscent of Parmesan cheese. Googling "nutritional yeast recipes" will give you plenty ...


1

It sounds like you have made what is essentially an oddly flavored vegetable broth. According to Still Tasty, that should last about 4-5 days refrigerated. The leftover ginger and tumeric is going to have given most of its flavor into the broth. I don't think you would want to use it for anything, although it would be safe to eat.


1

If I were in this situation, I would have frozen the 2nd meal in a zip lock bag. Flatten the bag so that it is as thin as possible. When ready to eat, thaw. Bring a pot of water to a simmer. Turn off heat. Toss bag in water. Let it reheat that way for 10 to 15 minutes. Enjoy. You can also do this directly from frozen. It will just take longer and ...


1

I tend to keep some of the butter that I have use in cooking previously, especially if it isn't burned and has some good flavour infused into it. For example, the next time you cook your steak why don't you strain the butter and set it again in the fridge. The next time you fancy a steak sandwich use that butter for the bread. It will add a little bit ...


1

Actually the use of vinegar in cheese making is totally relevant. Vinegar based cheeses are referred to as heat/acid precipitated cheeses. The main difference is that the lactose has not been consumed during the fermentation process that cheeses made from bacteria cultures and rennet goes through, leaving the lactose in the whey available as a food source ...


1

Scallop roe parfait is a firm favorite in my kitchen. Gently poach the roe then blitz with soft butter and whatever spices/flavours take your fancy. Then set in a mould lined with cling film. We use small PVC pipe to set it as it's a garnish for dish. But served by itself spread on toast is a real treat for everyone


1

I deep fry mine in tempura batter at my restaurant as Garnish for my scallop dish, give a different texture to The dish.


1

If you add a little Sodium chloride, and somewhat less Potassium chloride you've converted your drink mixes into a Gatorade like sports drink. Recipes are all over the web.


1

Microwave method- Use a defrost setting like #2 instead of #10 full power, every microwave is different, I also reheat steak and Prime rib this way and it is excellent, be patient and it will turn out nicely. P.s I am in the Restaurant biz.. Stove Top- Reheat in the sauce if you have it on low, if not reheat in a light beef bouillon water on low or about ...


1

I like to freeze whole egg yolks then plop them into hot Asian soups or use as a garnish. They have an amazing mouth-feel this way. They're also good with butter spread on toast.


1

Served on hot boiled rice with sesame seeds sprinkled on top - the ultimate beer snack.


1

I've made a green tea and garlic cream sauce using matcha, which I thought was pretty nice. It's tricky to pull off, as I learned when someone tried my imprecise steps transcribed and found the result "bland", but I came to the conclusion that it was likely a difference in the amount of salt used. Matcha-iri Genmaicha, which is a toasted rice green tea that ...



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