Top new questions this week:
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I read this question for microwaving chicken, and it left me wondering:
Are there any dishes that can only be prepared with a microwave? If such dishes exist, what are their characteristics and why ...
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On a recent trip to Kyoto, I was eating at a Beef Katsu restaurant and one of the spices they made available for seasoning was described as "Japanese salt and pepper".
The spice blend was mostly ...
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After I add oil to pan on cook top and stir fry them, my scallops get brown sear marks. See photos:
But when ever I order Jade Scallops (西蘭花炒帶子 in Chinese) in HK restaurants, their scallops stay ...
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Whenever I season my cast iron pan with canola/rapeseed oil it turns sticky after a few weeks. It also gets sticky on the bottle and glues the cap on sometimes. When I season it with coconut oil, it ...
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The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times.
But the problem is, I am in Japan and I have a ...
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Living in Sweden I do eat meatballs almost everyday. What I've noticed is that most ready-to-eat meatballs you can buy in the store contains potato, potato flakes and potato starch. I'd never even ...
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So Ball’s Mason Jar is not as common in my country but I want to try my hand at pressure canning sambal (chili, garlic, fermented shrimp paste, no vinegar). Is there any alternative to Ball’s Mason ...
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Greatest hits from previous weeks:
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I generally defrost meat on the kitchen counter. A friend of mine suggested that this was dangerous and suggested that I defrost meat in the refrigerator. I am no biologist but it seems to me that as ...
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Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
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What temperature do you normally cook a pork tenderloin at? I was searching on the internet and saw anywhere from 325°F (165°C) to 450°F (230°C) and couldn't seem to find a good answer.
Also, does ...
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This banana bread recipe calls for applesauce and it's not something that's available at the stores here. Will it be okay if I just leave it out or can I use any other common ingredient to replicate ...
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I do not have enough time to bake my bread. Can I refrigerate it or let it sit on the counter and bake it later in the day?
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I'm talking about potatoes that have gone somewhat soft and put out shoots about 10cm long.
Other online discussions suggest it's reasonably safe and the majority of us have been peeling and eating ...
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Obviously, best practice for defrosting it to leave the pizza dough on the counter or in the fridge overnight, then let it rise before cooking it. However, I've got company coming tonight, and I ...
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Can you answer these questions?
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My office does a weekly "Soup Group", where each week there is a team of four people assigned to bringing in dishes for a potluck-style lunch hour. I have the intention of bringing a kimchi-tofu stew ...
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How does thickness of Gai Lan correlate with chewability? All 4 pictures of 薑汁生炒芥蘭 were taken at Tasting Court restaurant, Happy Valley, HK.
Thinner 1, 2
Thicker 3, 4
Thickest
Course ...
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I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
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