Top new questions this week:
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Yesterday I bought a pack of cherry tomatoes and after arriving home I discovered that one of them had developed some impressive black mold (it was bigger than the tomato itself!). Of course, I tossed ...
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I am making a Korean BBQ meat marinade sauce that requires 0.5 teaspoon of garlic powder and 1 teaspoon of sesame oil. I read that garlic combined with oil causes botulism. However, cannot find ...
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I prepared a batch of lemon curd using an unfamiliar recipe and it just doesn't have what I'm looking for in terms of tartness and lemon flavor. I'd hate to waste it, so I'm thinking of zesting and ...
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I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?
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Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "made from girders." This is due to the drink's taste which some describe as having a metallic ...
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I have found a transparent plastic bag of 300g of powdered turmeric in the back of a cupboard, bought in Mauritius in 2011, with a best before date of December 2013.
The bag is still airtight, and the ...
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I've read a lot about copper cookware and how it's useful for heat management and its non-stick qualities, as long as it is tinned.
But after watching this video showing a Korean restaurant preparing ...
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Greatest hits from previous weeks:
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I have a book with several bread recipes that call for 1-2 tablespoons of powdered milk. This isn't something I usually use and I was thinking substituting it with normal milk, and putting less water ...
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I've tried buttering my popcorn in the past, and it always turns out inconsistent. A few pieces will be soaked with butter, and others have no butter on them at all.
Perhaps there is a way to get the ...
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As the title says, is it safe to consume flour once its past its expiry date or should it be thrown away?
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Some sites say that a "microwave" is only for heating or re-heating cooked food. Whereas, in "microwave ovens", you can microwave and bake. Is that true?
If it is, then why I can cook main course ...
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Often a recipe calls for covering a dish while it bakes. I understand that this can help to trap steam.
How do you know when it's necessary to use aluminum foil when baking a dish without a recipe?
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Most noodle soup recipes that I see call for boiling and draining the noodles separately, then adding them to the broth already cooked. Is there any reason that I can't just add the dry noodles 10 ...
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If a chocolate chip cookie recipe calls for two eggs and I add three eggs, what will the effect be on my cookies?
Likewise if it calls for two eggs and I only put in one egg what will the effect be?
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Can you answer these questions?
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On page 431 of Fuchsia Dunlop's The Food Of Sichuan there is a sort of vague description of a boozy preserved egg (zaodon, 糟蛋) but I'm having trouble finding any more detail on how they are made.
This ...
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I made pizza dough (flour, olive oil, 1 tsp salt, 7g instant yeast and cold water) last night but never got around to using it. It is still sitting covered in the bowl resting on the counter (temp ~ ...
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When jaggery / sugar syrup mix is rolled on to sheets, what kind of sheets would be most suitable - least sticky?
The recipe: Black Til Chikki
What kind of non sticky sheets and paper would be most ...
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