Top new questions this week:
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I've been using Hello Fresh for a while now and many of their recipes include the step: "Trim and thinly slice scallions, separating whites from greens." Looking at a typical scallion, I ...
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I have a Krampouz crepe machine made of cast iron. Someone rested what looks like a hot mug of tea on top of it, and now it has a dark brown burn patch. Does this mean it will no longer work, or is ...
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My mother and I are having trouble finding pure mild chili powder in our area (Superstore, Walmart, Your Independent Grocer, and an Indian grocery store or two. We don't got much else in the suburbs).
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I've been making oat milk and looking for recipes which can utilise the pulp which is left after making the oat milk. I tried cookies and pancakes but they end up wet and soft.
Is this because all of ...
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First time poster here. I was wondering if someone could help me better understand the science behind a hot water whipped pie crust. I know if someone's never made one, and knew anything about the ...
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I have been fermenting vegetables, kimchi for the most part, for a few years and am familiar with the general arc of the process, as well as observing how active my ferment is.
Yesterday, I started a ...
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When I heat milk, at some point it begins to boil over.
When I reheat the same milk after it has reached boiling point once before, it doesn't boil over again, it just boils "normally". Why ...
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Greatest hits from previous weeks:
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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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When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
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I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that?
Any ...
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I have purchased a rather large bag of long-grain white rice (25 lbs.) and need to know the best way for storing it long-term. This rice will be used as both a food-storage food source and as my ...
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I have a logistical problem that leaves me with no fridge room for 2 days before Thanksgiving... I always brine my turkey, so I don't have any questions about that, but typically it's only an 8 - 10 ...
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I have a recipe that calls for one cup of graham cracker crumbs. How many crackers am I going to need to crush?
I'm having trouble finding an answer partly because different people consider a ...
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I enjoy adding beer to a pot of chili for taste, but at times find the end result is too soupy. What's a good way to thicken it without overcooking or compromising the flavor?
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Can you answer these questions?
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My apple cider vinegar became infested with fruit flies and maggots. Can I wash the mother and use her again?
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I was lacking bread flour, which has 15% protein content. I needed to make something where this is crucial, since you need to roll out the dough really thin. I have all purpose flour with 10% protein ...
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